Page 41 - ITS Prospectus 2020-2021

DIPLOMA IN

Food Preparation &

Production Operations

PROGRAMME 5.2 PROGRAMME LEARNING

OUTCOMES

MQF Level • Maintain health and safety practices
in a kitchen environment and be able
2 3 4 5 6 7 to follow and carry out the necessary
Hygiene & Safety procedures.
• Prepare and produce dishes at the
Total Credits right temperature, using well-balanced

120 ECVET ingredients and served to the exact
Programme Duration consistency.
2 Semesters + 1 Year IITP • Prepare a selection of cold and hot food,
sauces, desserts and baked products
Job Roles May Include including bread.

• Chef de Partie • Reach a holistic understanding and be
• Pastry Chef de Partie able to produce various national and
• Chef Tournant
ethnic cuisines.
• Implement recipe costing and Standard
Operational Procedures.

ENTRY CRITERIA
Successful completion of Certificate in
Food Preparation & Service (MQF Level 3).

INSTITUTE OF TOURISM STUDIES 39