Program Overview

Preparatory Course for the Bachelor in Culinary Arts (Hons)

MQF Level

4

Study Mode

On Campus

ECTS

60

Duration

2 Semesters + LITP

Course Information

The Preparatory Programme for the Bachelor in Culinary Arts (Hons) is a comprehensive one-year full-time course designed to equip students with the necessary skills and knowledge to pursue a successful career in the culinary arts industry. Modules within this programme cover kitchen and larder practical individual, Pastry and baking practical individual, Food commodities and nutrition and special dietary requirements. The programme is a requirement for students who wish to pursue the Bachelors in Culinary Arts and have no prior experience in the field.

Upon completion of the Preparatory Programme for the Bachelor in Culinary Arts (Hons), students will have gained a solid foundation in culinary skills and knowledge. They will be prepared to pursue further education in the field of culinary arts or seek entry-level positions as commis chefs or in related fields within the catering industry. The course sets the stage for students to continue their culinary education and advance their careers in the culinary arts industry.

Programme Learning Outcomes

• Systematically prepare for advanced studies and further the education in the field of Culinary Arts.
• Comprehensively understand core principles to comply with social, scientific, cultural and ethical values at the stages of gathering, interpreting, implementing, and declaring data in the field.
• Systematically prepare to apply and use information and communication as required in this area of study.
• Comprehensively equip learners with academic skills that are in line with MQF level 6 education.

Entry Criteria

• An ITS Diploma in Travel and Tourism, Rooms Division, Food and Beverage Service, or Events – MQF/EQF Level 4 (or equivalent).
• An ITS Higher National Diploma or an equivalent qualification (MQF/EQF level 5);
• A combination of a minimum of 2 Advanced and Intermediate levels, of which one needs to be an Advanced level (MQF/EQF level 4) pass, these must add to 22 points as per matrix provided AND passes at grade 5 (SSC&P level 3) or better in SEC examinations in English and Mathematics.
• 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.

Additional Information

All students will be asked for a Food Handling License in the application form. Applicants who are still not in possession of the license at application phase will be directed on the application form itself to apply for the Food Handling Course which leads to License B.

Course Dates

Course to Start on 29th September 2025

Course Modules

• CER3039 Kitchen and Larder Individual
• CER3040 Basic Theory of Food Preparation
• CER3043 Food Commodities
• DIP4047 Kitchen and Larder Individual
• DIP4048 The Theory of Kitchen & Larder
• DIP4049 Pastry & Baking Theory
• CER3042 Pastry & Baking Practical Individual
• CER3044 Introduction to Pastry
• DIP4051 Pastry & Baking Individual
• DIP4097 Local Placement
• DIP4057 Nutrition and Special Dietary Requirements

Tariffs & Fees

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 for further information.