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

Institute of Tourism Studies - Bachelor in Culinary Arts (Hons)

Degree Overview:

This comprehensive program combines the science and art of food preparation and presentation, equipping students with the skills and knowledge for a successful career in the culinary arts industry. Students gain theoretical knowledge in food chemistry, nutrition, sensory evaluation, and practical skills in food preparation, culinary techniques, and kitchen management.

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Objectives:

• Equip students with the culinary knowledge and skills to succeed in the industry.
• Develop students' understanding of the scientific principles behind food and cooking.
• Provide practical experience through local and international industrial placements.
• Prepare graduates for careers in various culinary settings.
## Outline:

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Program structure:

• Duration: 6 semesters + LITP & IITP (8 semesters total)
• ECTS: 240
• Study mode: On Campus
• Includes international experience at Institut Lyfe (formerly Institut Paul Bocuse) in France during the second semester of the second year.

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Module descriptions:

• UGD5224 Pastry Production and Theory: Focuses on pastry production and theoretical knowledge.
• UGD5225 Kitchen & Larder Production and Theory 1: Explores kitchen and larder production methods and theories.
• UGD5226 Individual Larder Practical and Theory: Provides individual practical training and theoretical knowledge in larder skills.
• UGD5202 Academic Writing Skills: Develops academic writing skills.
• UGD5229 Personal Kitchen Management: Equips students with personal kitchen management skills.
• UGD5214 Principles of Gastronomy: Explores the principles of gastronomy.
• UGD5216 Cuisine and Culture Mediterranean: Studies Mediterranean cuisine and culture.
• UGD5236 Kitchen & Pastry Production and Theory - Fine Dining: Focuses on production and theories related to fine dining.
• UGD5228 Individual Pastry Practical & Theory: Provides individual practical training and theoretical knowledge in pastry skills.
• UGD5239 Culinary Nutrition: Explores the relationship between culinary arts and nutrition.
• UGD5208 Hospitality Sales and Marketing: Equips students with hospitality sales and marketing skills.
• UGD5211 Local Placement: Provides local industry experience through placements.
• UG6022 Kitchen & Larder, Production & Theory (Part 2):Continues exploration of kitchen and larder production methods and theories.
• UG6023 Individual Hot Kitchen Practical & Theory: Offers individual practical training and theoretical knowledge in hot kitchen skills.
• UG6024 Food Safety Management: Teaches the principles of food safety management.
• UG6016 Cuisine & Culture - Asian: Examines Asian cuisine and culture.
• UG6138 Quantitative Research Methods: Develops quantitative research methodologies.
• UG6119 Employee Engagement and Relationships: Explores employee engagement and relationship management in the industry.
• UG6122 Understanding Human Behavior in Hospitality: Focuses on understanding human behavior in hospitality settings.
• UGIL601 French Cuisine: Specializes in French cuisine.
• UGIL602 Sous Vide Cooking: Focuses on sous vide cooking techniques.
• UGIL603 Pastry: Advanced pastry training.
• UGIL604 Bakery: Advanced bakery training.
• UGIL605 Culinary Trends: Examines current culinary trends.
• UGIL606 Marketing Applied to Restaurant Industry: Applies marketing strategies to the restaurant industry.
• UGIL607 Kitchen Design: Focuses on kitchen design principles.
• UGIL608 Consumer Behaviour: Analyzes consumer behavior in the industry.
• UGIL609 Sommellerie: Examines the role of a sommelier and wine pairing principles.
• UGIL610 F&B Management: Focuses on food and beverage management.
• UGIL611 Principles of Cost Control: Teaches principles of cost control in the industry.
• UGIL612 Human Resources/ Intercultural Management: Examines human resource management and intercultural communication in the industry.
• UGIL613 Sustainable Tourism: Explores sustainable tourism practices in the industry.
• UGIL614 Creative Project: Allows for a creative project demonstrating learned skills.
• UG6140 International Placement: Provides international industry experience through placements.
• UG6031 Food Trends: Examines emerging food trends.
• UG6032 Food Science & Technology: Explores food science and technology principles.
• UG6025 Kitchen Management & Production Systems: Focuses on kitchen management and production systems.
• UG6026 Dairy Processing and Products: Examines dairy processing and products.
• UG6035 High Volume Production Systems and Technology: Explores high-volume production systems and technologies.
• UG6036 Culture & Cuisine - Americas: Studies cuisine and culture of the Americas.
• UG6134 Festival & Special Events Planning: Focuses on planning festivals and special events.
• UG6135 Events Management: Deals with managing events.
• UG6114 Food and Beverage Management: Equips students with food and beverage management skills.
• UG6040 Purchasing and the Supply Chain: Explores purchasing and supply chain management in the industry.
• UG6123 Cost Control, Analysis and Management: Teaches cost control analysis and management methods.
• UG6042 Food & Beverage Technology: Examines food and beverage technology.
• UG6115 Business Start- Ups: Provides insights on starting a business in the industry.
• UG6045 Dissertation: Requires the creation of a research dissertation.
• UG6046 Applied Law in the Hospitality & Catering Industry: Focuses on legal aspects of the hospitality and catering industry.
• UG6047 Food & Wine Pairing: Teaches the art of food and wine pairing.
• UG6048 Hospitality and Customer Service Management: Equips students with hospitality and customer service management skills.
## Assessment: Assessment methods include written examinations, practical assessments, project work, presentations, and individual/group assignments. ## Teaching: Teaching methods include lectures, tutorials, practical demonstrations, guest lectures, industry visits, and online learning. The faculty comprises experienced chefs, hospitality professionals, and academic staff with extensive industry experience. ## Careers: Graduates can pursue diverse careers as chefs, kitchen managers, culinary instructors, food consultants, or entrepreneurs in restaurants, hotels, catering businesses, and other food service establishments. The program also prepares them for further studies. ## Other:
• Program start date: September 30, 2024.
• Course modules may be available individually.
• More information on individual modules is available.
• Local and international placements are exempt from fees.
• This course is eligible for a Get Qualified scheme, offering a tax rebate on the course fee.
## Analysis: This program provides a comprehensive and well-rounded culinary arts education by combining theoretical knowledge with practical training, international exposure, and professional development. It equips graduates with the skills and qualifications necessary for a successful career in the industry, opening up numerous job opportunities and future possibilities for academic advancements.

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Tuition Fees and Payment Information:

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 All prices are equivalent to a semester of studies. Local and International Internships are exempted from fees. If the course is offered online and on campus the price will vary, please contact the registrar's office at registrar@its.edu.mt for further information. This course is eligible for the Get Qualified scheme, whereby one can get up to 70% tax rebate of the course fee. For more information on this scheme, please contact Get Qualified. The scheme is subject to the T&Cs of the managing authority/body.

Institute of Tourism Studies

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Overview:

The Institute of Tourism Studies (ITS) is Malta's primary educational institution for hospitality and tourism. Established in 1987, ITS offers a comprehensive range of study programs from Foundation to Master's Degree level, providing students with both theoretical and practical education in specialized labs and kitchens.

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Services Offered:

ITS offers a wide range of services to students, including:

Academic Programs:

Foundation to Master's Degree level programs in hospitality and tourism.

Practical Education:

Specialized labs and kitchens for hands-on learning.

Industry Partnerships:

Collaborations with top international universities, including the Emirates Academy of Hospitality Management.

Further Training and Specializations:

Opportunities for students to pursue additional training and specialization.

Hands-on Experience:

Smaller class sizes for individual attention and practical learning.

Strong Industry Relationships:

Connections with industry leaders for internships and job opportunities.

Internationally Recognized Qualifications:

Programs leading to globally recognized qualifications.

Training Restaurants:

Practical experience in real-world settings.

Internships:

Opportunities to gain practical experience in the industry.

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Student Life and Campus Experience:

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Key Reasons to Study There:

Hands-on Experience:

ITS emphasizes practical learning through specialized labs, kitchens, and training restaurants.

Individual Attention:

Smaller class sizes allow for personalized instruction and support.

High Employment Rates:

ITS graduates have high employment rates, even before graduation.

Strong Industry Relationships:

ITS has strong connections with industry leaders, providing students with internship and job opportunities.

Internationally Recognized Qualifications:

ITS offers programs leading to globally recognized qualifications, enhancing career prospects.

Education Beyond the Classroom:

ITS provides opportunities for students to gain practical experience through internships and training restaurants.

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Academic Programs:

ITS offers a wide range of academic programs, including:

Foundation Programs:

Provide a solid foundation in hospitality and tourism.

Bachelor's Degree Programs:

Offer specialized knowledge and skills in various areas of hospitality and tourism.

Master's Degree Programs:

Provide advanced knowledge and research skills in hospitality and tourism.

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Other:

ITS also offers a Training School that provides industry-focused training programs for professionals already working in the tourism and hospitality sector. These programs can be tailored to meet the specific needs of companies, ensuring that industry professionals can stay updated and adapt to the evolving demands of the industry. The Training School also offers a wide range of Scheduled Courses throughout the year, covering various fields within the tourism and hospitality industry.