Page 22 - ITS Prospectus 2018-2019

certificate in food preparation & service
4 part 1
PrograMMe

MQF level
Note: Programme 4 part 1 is identical to programme 5 part 1.
2 3 4 5 6

total creDits proGramme objectives entry criteria OR
60 ECVET • Successful completion of the
• Understand and evaluate theoretical Successful completion of Foundation
PrograMMe Duration knowledge related to kitchen, bars in Hospitality & Tourism (MQF Level 2). Alternative Learning Programme Plus
(ALP+), of which Hospitality should
2 SEMESTERS + LITP and restaurant operations. preferably be one of the vocational
(see page 44) • Create and maintain good customer OR
and staff relations employing • Minimum of 5 O Level subjects subjects chosen.
effective methods of communication. of which; 2 O Level subjects shall
• Comply with legal requirements on include Hospitality, Mathematics, OR
safety, health and hygiene. Maltese, English and/or Home • Apply as a mature student, at least
Economics at grade 5 or better 23 years of age by the beginning of
(SSC&P level 3) and any other 3 O the academic year applied for, and
Level subjects at grade 7 or better subject to proficiency and/or aptitude
(SSC&P level 2). (Non-Maltese tests as per direction of the ITS. The
applicants have the option to replace ITS also reserves the right to subject
Maltese O Level with their native the candidate for an interview prior
language O level). The successful to acceptance.
completion of the Princes’ Trust
th
programme is considered as Student must be 16 years as at 30
equivalent to one O level. ECDL September 2018.
Job roles May incluDe Standard Certificate (4 Base + 3
• Kitchen Porter Intermediate Modules) - MQF Level
• Commis de Rang
• Commis Chef de Partie 3 is considered equivalent to one O
• Commis de Bar level qualification.
aDDitional inForMation
A profiling interview upon
admission may be conducted in
order to better assist students
with their learning process.
Admissions of special cases will be
referred to ITS’ Admissions Board.

20 Prospectus 2018/2019 • Institute of Tourism Studies