Page 44 - ITS Prospectus 2018-2019

bachelor in culinary arts (hons)
9 part 1
PrograMMe B.CA (Hons)

MQF level
In collaboration with the Institut Paul Bocuse (France)
2 3 4 5 6

total creDits proGramme objectives years of documented experience in
240 ECTS * Students who follow the Higher National
• Conduct advanced studies and the Culinary Industry. (Non-Maltese Diploma programmes, as per above, may
PrograMMe Duration further the education in the field applicants have the option to replace join the Bachelor in Culinary Arts 2nd year if
32 MONTHS of Culinary Arts. Maltese O Level with their native they are successful in their Higher National
(including LITP and IITP) • Comply with social, scientific, language O level). Diploma programme.
(see page 44) cultural and ethical values at the
stages of gathering, interpreting, OR Students in Higher National Diploma, as per
implementing, and declaring data • An ITS Diploma in Food Preparation & above programmes, who obtain passes in 60
in the field. Production MQF Level 4 (or equivalent). ECTS may opt to join Bachelor on Culinary
Arts 2nd year without completing the long
• Apply and use information essay and research methods modules. In
and communication as required OR such cases the said students, while being
in this area of study. • An ITS Higher National Diploma in able to continue the degree programme,
• Develop and appraise enhanced Food Preparation & Production or will not be able to graduate from Higher
levels of craftsmanship in culinary Higher National Diploma in Food National Diploma until such time as the long
arts and specific speciality areas of Preparation & Culinary Arts for Cruise essay and research methods modules are
food production and modern food Liners MQF Level 5 (or equivalent).* successfully completed.

production trends. Students who go through this option
Job roles May incluDe OR will need to do a 14-week placement in
• Chef de Cuisine • Apply as a mature student, at least semester 3 before joining 2nd year.
• Private Chef entry criteria 23 years of age by the beginning
• Executive Chef A combination of a minimum of 3 of the academic year applied for,
• Food and Beverage Manager
• Culinary Director Advanced and Intermediate levels, of and subject to proficiency and/or
• Food and Beverage Director which one needs to be an Advanced aptitude tests as per direction of the
level (MQF level 4) pass, and these ITS. In this programme, at least 4
aDDitional inForMation qualifications must add up to a years of documented experience in
A profiling interview upon minimum of 44 points as per matrix an industrial kitchen are required.
admission may be conducted in provided on page 48 AND passes The ITS also reserves the right
order to better assist students at grade 5 (SSC&P level 3) or better to subject the candidate for an
with their learning process.
Admissions of special cases will be in SEC examinations in English, interview and/or an RPL procedure
referred to ITS’ Admissions Board. Mathematics and Maltese; and 4 prior to acceptance.

38 Prospectus 2018/2019 • Institute of Tourism Studies