Program Overview

Bachelor in Culinary Arts (Hons)

in collaboration with the Institut Lyfe (France)

MQF Level

6

Study Mode

On Campus

ECTS

240

Duration

6 semesters + LITP & IITP

Course Information

The Bachelor's Degree in Culinary Arts is a comprehensive program that provides students with the skills and knowledge needed to pursue a career in the culinary arts industry. The degree combines both the science and art of food preparation and presentation, offering a well-rounded education in this field.

Throughout the program, students will learn about the scientific principles behind food and cooking, including topics such as food chemistry, nutrition, and sensory evaluation. They will also develop practical skills in food preparation, culinary techniques, and kitchen management.

One unique aspect of the program is the opportunity for students to spend a semester at Institut Lyfe (formerly known as Institut Paul Bocuse) in France during the second semester of their second year. This international experience provides students with exposure to different culinary traditions, techniques, and cultures, enhancing their global perspective and culinary expertise.

The curriculum also includes modules such as Food Safety Management, Employee Engagement and Relationships, Training and Development, and Performance Appraisals, which emphasize the importance of professional skills and management in the culinary industry.

During the course, students will have the opportunity to gain practical experience through local and international industrial placements. These placements allow students to apply their knowledge and skills in real-world culinary settings, further enhancing their understanding of the industry.

Upon graduation, students will be equipped to work in various culinary settings, including restaurants, hotels, catering businesses, and other food service establishments. They will have the foundation to pursue careers as chefs, kitchen managers, culinary instructors, food consultants, or entrepreneurs in the culinary arts industry.

The degree also prepares students for advanced studies in the field of culinary arts, should they choose to pursue further education. The program emphasizes the importance of complying with social, scientific, cultural, and ethical values in gathering, interpreting, implementing, and communicating culinary data. Students will also develop strong information and communication skills relevant to the field.

Programme Learning Outcomes

• Conduct advanced studies and further the education in the field of Culinary Arts.
• Comply with social, scientific, cultural and ethical values at the stages of gathering, interpreting, implementing, and declaring data in the field.
• Apply and use information and communication as required in this area of study.
• Develop and appraise enhanced levels of craftsmanship in culinary arts and specific speciality areas of food production and modern food production trends.

Entry Criteria

• A combination of a minimum of 3 Advanced and Intermediate levels, of which one needs to be an Advanced level (MQF/EQF level 4) pass, and these qualifications must add up to a minimum of 44 points as per the matrix provided at the back of the prospectus AND passes at grade 5 (SSC&P level 3) or better in SEC examinations in English and Mathematics; and at least four years documented experience or a pass in:
  • the Basic Kitchen and Larder, and the Basic Pastry and Baking course and;
  • Intermediate Kitchen and Larder and, and Intermediate Pastry and Baking course offered by the Institute of Tourism Studies.
• OR
• An ITS Diploma in Food Preparation & Production MQF/EQF Level 4 (or equivalent).
• OR
• An ITS Higher National Diploma in Food Preparation & Production Management MQF/EQF Level 5 (or equivalent). Student with this entry criteria may enter to the 2nd year of the degree.
• OR
• A successful completion of Preparatory Course for the Bachelor of Culinary Arts (Hons).
• OR
• Apply as a mature student, at least 23 years of age by the beginning of the academic year applied for, and subject to proficiency and/or aptitude tests as per direction of the ITS. In this programme, at least 4 years of relevant documented experience in an industrial kitchen are required or pass in
  • (i) the Award in Basic Kitchen and Larder, and the Award in Basic Pastry and Baking and
  • (ii) the Award in Intermediate Kitchen and Larder, and the Award on Intermediate Pastry and Baking,
  • (iii) a successful completion of Preparatory Course in Culinary Arts courses offered by the Institute of Tourism Studies.

Possible Career Opportunities

• Chef de Cuisine
• Private Chef
• Executive Chef
• Food and Beverage Manager
• Culinary Director
• Food and Beverage Director

Course Dates

Next intake will commence course on the 29th of September 2025.

Course Modules

• UGD5224 Pastry Production and Theory
• UGD5225 Kitchen & Larder Production and Theory 1
• UGD5226 Individual Larder Practical and Theory
• UGD5202 Academic Writing Skills
• UGD5229 Personal Kitchen Management
• UGD5214 Principles of Gastronomy
• UGD5216 Cuisine and Culture Mediterranean
• UGD5236 Kitchen & Pastry Production and Theory - Fine Dining
• UGD5228 Individual Pastry Practical & Theory
• UGD5239 Culinary Nutrition
• UGD5208 Hospitality Sales and Marketing
• UGD5211 Local Placement
• UG6022 Kitchen & Larder, Production & Theory (Part 2)
• UG6023 Individual Hot Kitchen Practical & Theory
• UG6024 Food Safety Management
• UG6016 Cuisine & Culture - Asian
• UG6138 Quantitative Research Methods
• UG6119 Employee Engagement and Relationships
• UG6122 Understanding Human Behavior in Hospitality
• UGIL601 French Cuisine
• UGIL602 Sous Vide Cooking
• UGIL603 Pastry
• UGIL604 Bakery
• UGIL605 Culinary Trends
• UGIL606 Marketing Applied to Restaurant Industry
• UGIL607 Kitchen Design
• UGIL608 Consumer Behaviour
• UGIL609 Sommellerie
• UGIL610 F&B Management
• UGIL611 Principles of Cost Control
• UGIL612 Human Resources/ Intercultural Management
• UGIL613 Sustainable Tourism
• UGIL614 Creative Project
• UG6140 International Placement
• UG6031 Food Trends
• UG6032 Food Science & Technology
• UG6025 Kitchen Management & Production Systems
• UG6026 Dairy Processing and Products
• UG6035 High Volume Production Systems and Technology
• UG6036 Culture & Cuisine - Americas
• UG6134 Festival & Special Events Planning
• UG6135 Events Management
• UG6114 Food and Beverage Management
• UG6040 Purchasing and the Supply Chain
• UG6123 Cost Control, Analysis and Management
• UG6042 Food & Beverage Technology
• UG6115 Business Start- Ups
• UG6045 Dissertation
• UG6046 Applied Law in the Hospitality & Catering Industry
• UG6047 Food & Wine Pairing
• UG6048 Hospitality and Customer Service Management
• UGD5286 Principles of Communication
• UGD5282 Finance in the Management Departments
• UG6109 Writing a Dissertation Proposal
• UG6112 Human resources Management in Hospitality
• UG6118 Performance Appraisals and Training and Development

Fees (€) per semester

• EU/EEA Nationals with a Valid Maltese ID Passport or Maltese ID Card or Maltese Residence Permit following Courses on Campus and Online: €0 per semester
• EU/EEA Nationals with a valid EU Passport and/or EU Id card opting to follow courses online only, where applicable: €0 per semester
• Non-EU Nationals residing in Malta following Full-Time Courses: €4616.67 per semester
• Non-EU Nationals following Full-Time Courses Online only, where applicable: €4616.67 per semester