FOOD PREPERATION & PRODUCTION & SUPERVISORY STUDIES

Course Content and Duration 

 

This programme of studies offers extensive theoretical and practical exposure in Food Preparation & Production and Supervisory Studies. 

 

This certificate programme runs over two (2) semesters. 

 

Entry Criteria 

 

Students in possession of the Foundation Level Certificate with a pass in all subjects and an average grade of not less than 65% in all modules with a grade of 65% in the core modules (Theory and Practice).  

 

Students who have successfully completed the ESTS programme in Food Preparation & Production with a pass in all subjects and an average grade of not less than 65% in all modules with a grade of 65% in the core modules (Theory and Practice). 

 

Modules covered: 

 

FPI 11 - KITCHEN AND LARDER INTERMEDIATE THEORY 

 

FPI 12/22 - KITCHEN & LARDER INTERMEDIATE PRACTICAL 

 

FPI 13 - PASTRY AND BAKING INTERMEDIATE THEORY 

 

FPI 14/24 - PASTRY & BAKING INTERMEDIATE PRACTICAL 

 

SSI 06 - BASIC COSTINGS 

 

SSI 11 - BASIC WINES 

 

SSI 12 - GASTRONOMY 

 

LLF/LLG/LLI - LANGUAGE OPTION 

 

SSI 04 - SUPERVISORY SKILLS 

 

ITI 01 - INFORMATION TECHNOLOGY 

 

SSI 08 - FOOD NUTRITION AND DIET 

 

HSI 01 - HEALTH & SAFETY 

 

SSI 13 - INTRODUCTION TO MARKETING 

 

SSI 01 - PURCHASING AND QUALITY CONTROL 

 

SSI 03 - BUSINESS COMMUNICATIONS 

 

Apart from the above modules the students have to attend a number of tutorial sessions in a year.  

 

Tutorial Sessions: 

 

Throughout the academic year the students will be asked to attend a number of set tutorials arranged with their assigned tutor.  

 

During these tutorials the student will receive: 

 

To obtain the credit value students need to attend their compulsory tutorial sessions. Students are also welcome to attend further tutorial sessions should they feel it is necessary. 

 

Progression 

 

Students who pass in all subjects with an overall mark of 65% at Certificate Level and who successfully complete a twelve (12) month international internship can then apply for the Diploma in Culinary Arts programme of studies. 

 

INTERNATIONAL INTERNSHIP: 

 

The twelve (12) month International Internship is a compulsory component of the Diploma in Hospitality and Tourism Management programme of studies. 

 

Students who apply for an International Internship and who are accepted by properties approved by ITS, will have to make their own travel and insurance arrangements.  

 

The International Internship Coordinating Unit's decision on the placement of students is final. 

 

The students may find their own International Internship placement, provided that the Internship Coordinating Unit approves such an arrangement. In such cases the students will be responsible for their own travel and insurance arrangements. They will also have to pay for the issue of their work permit. 

 

Students will be expected to sign a commitment form undertaking to undergo the full period of industrial training abroad. Students who abandon their industrial internship without a justifiable cause may be liable to disciplinary action. 

 

Students are to adhere to the conditions relating to the issue of the work permits prevailing overseas at the time of issue.