Page 35 - ITS Prospectus 2017/2018

Higher National Diploma in Food PROGRAMME 5
PART 3
Preparation & Production Management

MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECTS* 2 SEMESTERS

At Higher National Diploma Level in Food Preparation & Production, students will further enhance their area of
specialisation and build further on their supervisory/ leadership skills. The course emphasises on specialised concepts,
creativity and innovation within the culinary sector.

Programme Objectives Entry Criteria
• Maintain health and safety practices • Accomplish and adheres to a sound • Successful completion of Diploma
in a kitchen environment and be able understanding of the concept of in Food Preparation & Production
to follow and carry out the necessary Health & Safety legislations and Operations (MQF Level 4)
Hygiene & Safety procedures. implementation actions.
• Prepare and produce dishes at the • Develop innovative and creative menus,
right temperature, using well-balanced recipe costing and design and implement
ingredients and served to the exact standard operating procedures.
consistency. • Practice modern leadership Fields of Work
• Implement recipe costing and Standard approaches in a kitchen environment • Hotel/Restaurant Kitchens
Operating Procedures. and implement cost effective • Commercial Kitchens
• Practice and offer a variety of complex production processes. • Bakeries & Confectionaries
and creative hot and cold dishes, • Middle Kitchen Management
desserts, ice carvings, centerpieces
and baked products to include bread.

* an obligatory additional 7 ECTS are required for students to graduate with a Higher National Diploma. These 7 ECTS are not
required for students progressing to the 2nd year of the BA (Hons) in International Hospitality Management or BA (Hons) in
Culinary Arts.

INSTITUTE OF TOURISM STUDIES 35