Page 29 - ITS Prospectus 2017/2018

Certificate in Food Preparation & Service PROGRAMME 4
PART 1

MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECVET 2 SEMESTERS + LITP (Local Industrial Trade Practice)

This course is intended for those individuals who are interested in obtaining basic skills in kitchen, restaurant and bar
operations.

Programme Objectives Entry Criteria Fields of Work
• Understand and evaluate theoretical • Successful completion of the ITS • Restaurants and Bars
knowledge related to kitchen, bars and Foundation Programme in Hospitality • Food and Beverage Departments
restaurant operations. & Tourism • Events and Functions
• Create and maintain good customer OR • Cook
and staff relations adapting methods of • Minimum of 5 O Level subjects of • Kitchen Assistant
communication. which; 2 O Level subjects shall include • Kitchen Porter
• Comply with legal requirements on Hospitality, Mathematics, Maltese, • Pizzaiolo
safety, health and hygiene at work by English and/or Home economics at • Waiter/Waitress
maintain good personal hygiene and grade 5 or better and any other 3 O
health, a safe working environment. Level subjects at grade 6 or better
• Communicate with customers and OR
colleagues in a professional manner. • Successful completion of the ALP+
programme, of which Hospitality should
preferably be one of the vocational
subjects chosen. (Non-Maltese
applicants have the option to replace
Maltese O Level with any other O level)

• 16 years as at 31st August 2017

INSTITUTE OF TOURISM STUDIES 29