Page 32 - ITS Prospectus 2018-2019

higher national Diploma in

food preparation & production management
5 part 3
PrograMMe

MQF level
2 3 4 5 6

total creDits proGramme objectives • Develop innovative and creative
67 ECTS menus, recipe costings and design
• Maintain health and safety practices
PrograMMe Duration in a kitchen environment and be able and implement Standard Operating
Procedures.
2 SEMESTERS to follow and carry out the necessary
Hygiene and Safety procedures. • Practice modern leadership
• Prepare and produce dishes at approaches in a kitchen
the right temperature, using well- environment and implement cost
balanced ingredients and served to effective production processes.
the exact consistency.
• Practice and offer a variety of entry criteria
complex and creative hot and cold
dishes, desserts, centrepieces and Successful completion of Diploma
baked products including bread. in Food Preparation & Production
• Comply and adhere to the concept Operations (MQF Level 4).
of Health & Safety legislations and
implementation actions.

“ITS has helped in showing me the real meaning of working within the hospitality and tourism industry.
My one-year internship abroad was the toughest year of all but the year which helped me most throughout
my life and career. I came back home as a more mature and more responsible person and this could not
happen if the ITS team together with my parents were not there to help me throughout every situation.

Job roles May incluDe ITS was the first stepping stone and a helping hand to achieve my dream.”
• Head Chef
• Sous Chef Ms saMira caruana
• Pastry Chef Higher National Diploma in Food Preparation
• Food and Beverage Manager and Production Management Student

26 Prospectus 2018/2019 • Institute of Tourism Studies