| Program start date | Application deadline |
| 2025-09-29 | - |
Program Overview
Certificate in Food Preparation & Service
Programme Details
MQF Level
3
Study Mode
On Campus
ECTS
60
Duration
2 Semesters + LITP
Course Description
This programme exposes students to the fundamental elements of the catering industry. Modules within this course include service operations, food preparation, pastry and baking, purchasing and kitchen cost control, food commodities and Intermediate digital competences. The final outcome of this course is to achieve knowledge, skills and competences related to this specific sector.
Throughout the course, students will engage in practical exercises, hands-on training, and industry placements to gain real-world experience in the catering industry. The programme aims to equip students with the knowledge, skills, and competences necessary to succeed in the catering sector.
Upon completion of the programme, students should have acquired a strong foundation in catering operations especially in service and food preparation. They will be prepared to pursue further studies or enter the workforce with the necessary knowledge and skills to thrive in the catering industry.
Programme Learning Outcomes
- Understand and evaluate theoretical knowledge related to kitchen, bars and restaurant operations.
- Create and maintain good customer and staff relations employing effective methods of communication.
- Comply with legal requirements on safety, health and hygiene.
Entry Criteria
- Successful completion of Foundation in Hospitality & Tourism (MQF/EQF Level 2).
- Minimum of 5 O Level subjects of which; 2 O Level subjects shall include Hospitality, Mathematics, Maltese, English and/or Home Economics at grade 5 or better (SSC&P level 3) and any other 3 O Level subjects at grade 7 or better (SSC&P level 2).
- Minimum of 4 O level subjects of which one O level shall include Hospitality or Home Economics at grade 3 or better and any other 3 O levels at grade 7 or better (SSC&P level 2) including English language. Non-Maltese applicants have the option to replace Maltese O level with their Native language O level.
- Successful completion of the Alternative Learning Programme Plus (ALP+), of which Hospitality should preferably be one of the vocational subjects chosen.
- 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. The ITS also reserves the right to subject the candidate for an interview prior to acceptance.
Additional Information
- A profiling interview upon admission may be conducted in order to better assist students with their learning process. Admissions of special cases will be referred to ITS' Admissions Board. 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.
- Applicants must be a minimum of 16 years of age by end of December of current academic year.
- For English Language Requirements for International & Mature Students refer to International Students page.
Possible Career Opportunities
- Kitchen Porter
- Commis de Rang
- Commis Chef de Partie
- Commis de Bar
Course Dates
Course to Start on 29th September 2025
Course Modules
- CER3062 Communication Skills Theory and Practice *
- CER3012 Health and Safety
- CER3030 Introduction to the Theory of Service *
- CER3039 Kitchen & Larder Individual *
- CER3040 Basic Theory of Food Preparation
- CER3079 Purchasing and Kitchen Cost Control
- CER3045 Kitchen and Pastry Practical
- CER3049 F&B Service Practical *
- CER3053 Certificate Level - Hospitality and Tourism English
- CER3054 Bookkeeping I
- CER3031 Introduction to the Theory of Beverage *
- CER3040 Basic Theory of Food Preparation
- CER3042 Pastry & Baking Practical Individual *
- CER3043 Food Commodities *
- CER3044 Introduction to Pastry
- CER3058 Intermediate Digital Competences
- CER3046 First Aid
- CER3024 LITP
- This module is considered a key module, a student must pass this module in order to progress to the next year.
Fees
| Fees (€) per semester | Description |
|---|---|
| €0 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 |
| n.a per semester | EU/EEA Nationals with a valid EU Passport and/or EU Id card opting to follow courses online only, where applicable |
| €1850 per semester | Non-EU Nationals residing in Malta following Full-Time Courses |
| n.a per semester | Non-EU Nationals following Full-Time Courses Online only, where applicable |
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 for further information.
Program Outline
Extracted Information from the provided context:
Degree Overview:
Overview:
This program aims to provide students with a comprehensive understanding and practical experience in the catering industry. It focuses on developing the knowledge, skills, and competencies required for success in various roles, including kitchen porter, commis de rang, commis chef de partie, and commis de bar.
Objectives:
- Impart theoretical knowledge of kitchen, bar, and restaurant operations.
- Develop effective customer service and communication skills.
- Ensure compliance with legal requirements on health, safety, and hygiene.
Outline:
Program Content and Structure:
The program consists of 60 ECTS credits and is delivered over two semesters, followed by an internship. It includes a blend of theoretical and practical modules, including service operations, food preparation, health and safety, purchasing and cost control, and digital competencies.
Course Schedule and Modules:
The course schedule includes theoretical modules spread across both semesters alongside practical modules and an internship in the final semester. Modules include:
- Communication Skills Theory and Practice
- Health and Safety
- Introduction to the Theory of Service
- Introduction to the Theory of Beverage
- Basic Theory of Food Preparation
- Food Commodities
- Kitchen & Larder Individual
- Kitchen and Pastry Practical
- F&B Service Practical
- Certificate Level - Hospitality and Tourism English
- Bookkeeping I
- Purchasing and Kitchen Cost Control
- Pastry & Baking Practical Individual
- Introduction to Pastry
- First Aid
Individual Module Descriptions:
- CER3062 Communication Skills Theory and Practice: This module focuses on developing communication skills for effective interaction in the workplace.
- CER3012 Health and Safety: This module provides knowledge and understanding of relevant health and safety regulations and practices.
- CER3030 Introduction to the Theory of Service: This module introduces the principles and practices of quality service in the hospitality industry.
- CER3031 Introduction to the Theory of Beverage: This module explores the knowledge and skills needed for responsible beverage service.
- CER3040 Basic Theory of Food Preparation: This module provides a foundation in the principles and practices of food preparation.
- CER3043 Food Commodities: This module studies the characteristics and uses of various food products.
- CER3039 Kitchen & Larder Individual: This module provides individual practical experience in kitchen and larder skills.
- CER3045 Kitchen and Pastry Practical: This module offers practical training in kitchen and pastry skills.
- CER3049 F&B Service Practical: This module provides practical training in food and beverage service techniques.
- CER3053 Certificate Level - Hospitality and Tourism English: This module develops English language proficiency for the hospitality and tourism industry.
- CER3054 Bookkeeping I: This module introduces basic bookkeeping principles and practices.
- CER3079 Purchasing and Kitchen Cost Control: This module explores purchasing procedures and methods for controlling kitchen costs.
- CER3042 Pastry & Baking Practical Individual: This module provides individual practical experience in pastry and baking skills.
- CER3044 Introduction to Pastry: This module introduces the fundamentals of pastry and baking techniques.
- CER3058 Intermediate Digital Competences: This module develops digital literacy and skills relevant to the hospitality industry.
- CER3046 First Aid: This module equips participants with first aid skills and knowledge.
- CER3024 LITP: This module provides an industry placement for practical experience and application of learned skills. Note: The specific content and descriptions of each module are subject to change and may vary depending on the academic year.
Assessment:
Students are assessed through a variety of methods, including exams, assignments, practical assessments, and presentations. The specific assessment methods and weighting may vary for each module.
Teaching:
The program employs a combination of teaching methods including lectures, tutorials, practical demonstrations, group work, and independent study. The faculty includes experienced professionals and academics with expertise in the hospitality and tourism industry. The program also utilizes industry partnerships and guest speakers to provide students with real-world insights and experiences.
Other:
- Entry Requirements: Completion of the Foundation in Hospitality & Tourism (MQF/EQF Level 2) or equivalent qualifications. Applicants should be a minimum of 16 years old by the end of December of the current academic year.
- Career Opportunities: Kitchen Porter, Commis de Rang, Commis Chef de Partie, Commis de Bar, and other entry-level roles in the catering industry.
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 applicablen.a per semester Non-EU Nationals residing in Malta following Full-Time Courses€1850 per semester Non-EU Nationals following Full-Time Courses Online only, where applicablen.a per semester
Institute of Tourism Studies
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.
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.Student Life and Campus Experience:
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.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.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.
Entry Requirements:
EU Students:
- Successful completion of Foundation in Hospitality & Tourism (MQF/EQF Level 2).
- 5 O Level subjects, including:
- 2 O Levels in Hospitality, Mathematics, Maltese, English and/or Home Economics at grade 5 or better (SSC&P level 3).
- 3 O Levels in any subject at grade 7 or better (SSC&P level 2).
- 4 O Level subjects, including:
- 1 O Level in Hospitality or Home Economics at grade 3 or better.
- 3 O Levels in any subject at grade 7 or better (SSC&P level 2) including English language.
- Non-Maltese applicants can replace Maltese O Level with their Native language O Level.
- Completion of the Alternative Learning Programme Plus (ALP+), preferably with Hospitality as one of the chosen vocational subjects.
- Mature students aged 23 or older, subject to proficiency and/or aptitude tests and possible interviews.
- Completion of the Princes' Trust programme, ECDL full programme, Sports Career Development Programme, or SEAC Level 3 (considered equivalent to one O Level each).
Non-EU Students:
- Meet the same entry requirements as EU students.
- May need to provide additional documentation such as:
- Proof of English language proficiency.
- Academic transcripts and certificates.
- Visa and residence permit (if required).
Additional Information:
- A profiling interview may be conducted during the admissions process.
- Admissions of special cases are referred to the ITS Admissions Board.
- All students must have a Food Handling License. Applicants without the license will be directed to apply for the Food Handling Course which leads to License B.
- Applicants must be at least 16 years of age by the end of December of the current academic year.
- International students must refer to the International Students page for English Language Requirements. ## Language Proficiency Requirements:
- No specific language proficiency requirements are mentioned for EU students.
- International students might need to provide proof of English language proficiency. The specific requirements and accepted tests are not specified in the provided context.
Note:
If you require further information on language proficiency requirements for international students, please visit the International Students page on the Institute of Tourism Studies website or contact the Admissions office directly.
