Preparatory Course for the Bachelor in Culinary Arts (Hons)
| Program start date | Application deadline |
| 2024-09-30 | - |
Program Overview
The Preparatory Programme for the Bachelor in Culinary Arts (Hons) is a one-year full-time course designed to equip students with the skills and knowledge necessary for a successful career in the culinary arts industry. The program covers a range of topics, including kitchen and larder skills, pastry and baking, food commodities and nutrition, and special dietary requirements. Graduates of the program will be qualified to work as commis chefs, pastry chefs, bakers, or in other related positions within the catering industry.
Program Outline
Degree Overview:
The Preparatory Programme for the Bachelor in Culinary Arts (Hons)
is a one-year full-time course designed to equip students with the skills and knowledge necessary for a successful career in the culinary arts industry.
Objectives:
- To provide students with a solid foundation in culinary skills and knowledge.
- To prepare students for further education in the field of culinary arts.
- To prepare students for entry-level positions as commis chefs or in related fields within the catering industry.
- To equip students with academic skills in line with MQF level 6 education.
Program Description:
The program covers a range of topics, including:
- Kitchen and larder skills: Students will learn basic knife skills, cooking techniques, and food safety procedures.
- Pastry and baking: Students will learn the fundamentals of pastry and baking, including dough making, cake decorating, and chocolate work.
- Food commodities and nutrition: Students will learn about different types of food, their nutritional value, and how to prepare them in a healthy way.
- Special dietary requirements: Students will learn how to cater to people with special dietary needs, such as allergies, intolerances, and religious restrictions.
Program Learning Outcomes:
- Systematically prepare for advanced studies and further education in the field of Culinary Arts.
- Comprehensively understand core principles to comply with social, scientific, cultural, and ethical values at the stages of gathering, interpreting, implementing, and declaring data in the field.
- Systematically prepare to apply and use information and communication as required in this area of study.
- Comprehensively equip learners with academic skills that are in line with MQF level 6 education.
Outline:
Program Content:
- Kitchen and larder skills
- Pastry and baking
- Food commodities and nutrition
- Special dietary requirements
Program Structure:
The program is divided into two semesters, with each semester consisting of 30 ECTS credits. The first semester focuses on the fundamentals of culinary arts, while the second semester focuses on more advanced topics.
Course Schedule:
The course schedule is available on the Institute of Tourism Studies website.
Individual Modules:
- CER3039 Kitchen and Larder Individual
- CER3040 Basic Theory of Food Preparation
- CER3043 Food Commodities
- DIP4047 Kitchen and Larder Individual
- DIP4048 The Theory of Kitchen & Larder
- DIP4049 Pastry & Baking Theory
- CER3042 Pastry & Baking Practical Individual
- CER3044 Introduction to Pastry
- DIP4051 Pastry & Baking Individual
- DIP4097 Local Placement
- DIP4057 Nutrition and Special Dietary Requirements
Module Descriptions:
- CER3039 Kitchen and Larder Individual: This module covers the fundamentals of kitchen and larder skills, including basic knife skills, cooking techniques, and food safety procedures.
- CER3040 Basic Theory of Food Preparation: This module provides students with a basic understanding of the science of food preparation, including the principles of heat transfer, cooking methods, and food safety.
- CER3043 Food Commodities: This module covers the different types of food, their nutritional value, and how to prepare them in a healthy way.
- DIP4047 Kitchen and Larder Individual: This module is a continuation of CER3039, and covers more advanced kitchen and larder skills.
- DIP4048 The Theory of Kitchen & Larder: This module provides students with a deeper understanding of the theory behind kitchen and larder skills.
- DIP4049 Pastry & Baking Theory: This module covers the fundamentals of pastry and baking, including dough making, cake decorating, and chocolate work.
- CER3042 Pastry & Baking Practical Individual: This module is a practical module that allows students to apply the skills they have learned in DIP4049.
- CER3044 Introduction to Pastry: This module provides students with an introduction to the world of pastry and baking.
- DIP4051 Pastry & Baking Individual: This module is a continuation of CER3042, and covers more advanced pastry and baking skills.
- DIP4097 Local Placement: This module provides students with the opportunity to gain practical experience in a local restaurant or catering establishment.
- DIP4057 Nutrition and Special Dietary Requirements: This module covers the nutritional needs of different groups of people, as well as how to cater to people with special dietary requirements.
Assessment:
The program is assessed through a combination of coursework, examinations, and practical assessments. The weighting of each assessment component will vary depending on the module.
Teaching:
The program is taught by a team of experienced and qualified chefs and lecturers. The teaching methods include lectures, demonstrations, practical classes, and field trips.
Careers:
Graduates of the program will be qualified to work as commis chefs, pastry chefs, bakers, or in other related positions within the catering industry. They may also choose to pursue further education in the field of culinary arts.
Other:
The program is offered on a full-time basis at the Institute of Tourism Studies campus in Malta. The course is also available online. The program is open to students who have completed an ITS Diploma in Travel and Tourism, Rooms Division, Food and Beverage Service, or Events – MQF/EQF Level 4 (or equivalent). Applicants who do not meet these entry requirements may be considered on a case-by-case basis. The program is expected to start in academic year 2024/25, which commences on 30th September 2024.
Additional Information:
- The program is accredited by the National Commission for Further and Higher Education (NCFHE).
- The program is recognized by the World Association of Chefs' Societies (WACS).
- Graduates of the program are eligible to apply for membership of the Malta Chefs Society.
Contact Information:
For more information about the program, please contact the Institute of Tourism Studies at +356 2379 3100 or info@its.edu.mt.
Fees (€) per semester EU/EEA Nationals with a Valid Maltese ID Passport or Maltese ID Card or Maltese Residence Permit following Courses on Campus and Online €0 per semester EU/EEA Nationals with a valid EU Passport and/or EU Id card opting to follow courses online only, where applicable€0 per semester Non-EU Nationals residing in Malta following Full-Time Courses€2150 per semester Non-EU Nationals following Full-Time Courses Online only, where applicable€0 per semester
