Page 34 - ITS Prospectus 2017/2018

Diploma in Food Preparation & PROGRAMME 5
PART 2
Production Operations

MQF Level Total Credits Programme Duration
2 3 4 5 6 120 ECVET 4 SEMESTERS (including 1 year International Placement)

In this course students exposed to both theoretical and practical aspects of the culinary industry. The course emphasises
on the classical cookery school, coupled with supervisory skills.

Programme Objectives Entry Criteria Fields of Work
• Maintain health and safety practices • Successful completion of Certificate • Hotel/Restaurant Kitchens
in a kitchen environment and be able in Food Preparation & Service (MQF • Commercial Kitchens
to follow and carry out the necessary Level 3) • Bakeries & Confectionaries
Hygiene & Safety procedures. • Junior Kitchen Management
• Prepare and produce dishes at the
right temperature, using well-balanced
ingredients and served to the exact
consistency.
• Prepare a selection of cold and hot
food, sauces, desserts and baked
products including bread.
• Implement recipe costing and Standard
Operational Procedures.
• Practice and offer a variety of complex
and creative hot and cold dishes,
desserts, centrepieces and baked
products to include bread.
• Reach a holistic understanding and be
able to produce various national and
ethnic cuisines.

34 INSTITUTE OF TOURISM STUDIES