Page 42 - ITS Prospectus 2020-2021

HIGHER NATIONAL DIPLOMA IN

Food Preparation & Production

Management

PROGRAMME 5.3 PROGRAMME LEARNING ENTRY CRITERIA
OUTCOMES Successful completion of Diploma in Food

MQF Level • Maintain health and safety practices in a Preparation & Production Operations (MQF
Level 4).
2 3 4 5 6 7 kitchen environment and be able to follow
and carry out the necessary Hygiene and
Safety procedures.
Total Credits • Prepare and produce dishes at the
right temperature, using well-balanced
67 ECTS
kindly refer to page 54 ingredients and served to the exact
consistency.
Programme Duration • Practice and offer a variety of complex

2 Semesters and creative hot and cold dishes, desserts,
Job Roles May Include centrepieces and baked products including
• Head Chef bread.
• Sous Chef • Comply and adhere to the concept
• Pastry Chef of Health & Safety legislations and
• Food and Beverage Manager
implementation actions.
• Develop innovative and creative menus,
recipe costings and design and implement
Standard Operating Procedures.
• Practice modern leadership approaches
in a kitchen environment and implement
cost effective production processes.

40 PROSPECTUS 2020/2021