Page 43 - ITS Prospectus 2017/2018

Higher National Diploma in Food PROGRAMME 8

Preparation & Culinary Arts for Cruise liners

in collaboration with RINA Mediterranean Institute

MQF Level Total Credits Programme Duration
2 3 4 5 6 90 ECTS* 2 SEMESTERS
(including work placement on Cruise Liners)
This course aims at providing students the necessary skills to work in the kitchen on Cruise liners. This course is
intended for those individuals who are interested in working onboard a cruise vessel in the galley department, more
specifically in a position of 3rd ship cook with a specific focus on international culinary style

Programme Objectives Entry Criteria Fields of Work
• Exhibit a sound knowledge of the ship • Matriculation (MQF Level 4) with • Food Preparation aboard Cruise Liners
as a workplace and of the crew life a minimum of 1 A level and 3
onboard; Intermediates OR 2 A levels and 2
• Acquire key competencies necessary Intermediates (with a minimum of
for working onboard a cruise vessel in 44 points as per Matrix provided on
the position of ship cook; page 52) AND passes at grade 5 or
• Demonstrate knowledge of Hygiene, better in SEC examinations in English
Health and Sanitation for the Cruise Mathematics and Maltese and 4 years
Industry. of documented experience in the
• Comply with Cruise vessel standards Culinary industry;
for food preparation and production OR
• Comply with Basic Safety requirements • An ITS Diploma in Food Preparation and
according to the resolution A.891 Production MQF Level 4(or equivalent);
(21) of the International Maritime OR
Organization (IMO) and the STCW95. • Apply as a mature Student.

* 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.
The Institute of Tourism Studies reserves the right to cancel the course if the minimum number of required applicants is not gathered.

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