Bachelor in Culinary Arts (Hons)

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 emphasise 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 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 specialty areas of food production and modern food production trends

Possible Career Opportunities

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

Prerequisites

• 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).
• Students with this entry criteria may enter the 2nd year of the degree. OR
• A successful completion of the 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 program, 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, 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) successful completion of Preparatory Course in Culinary Arts courses offered by the Institute of Tourism Studies.

The ITS also reserves the right to subject the candidate to an interview and/ or an RPL procedure before acceptance. Applicants must also provide proof of their English proficiency at Level B2. Students who decide to progress to Bachelor in Culinary Arts from the Higher National Diploma will be required to carry out a 3-month placement before commencing their second year of studies.

Note: The Institute of Tourism Studies offers a preparatory year for applicants with no experience. Kindly refer to Programme 9.1 for course details and entry criteria.

Fees

• 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

About the Institute of Tourism Studies
The Institute of Tourism Studies (ITS), established in 1987, is Malta's leading tourism and hospitality educational institution. ITS offers a broad selection of study programmes taught by experienced and dedicated lecturers. The campus provides multiple specialised labs and kitchens to ensure that students receive the essential theoretical and practical education.

The Institute of Tourism Studies, located close to the Malta International Airport and sister campus in Qala, Gozo, currently offers programmes of study ranging from Foundation Programme (MQF Level 2) to Masters Degree Programmes (MQF Level 7) level. ITS has a signed academic affiliation with the Emirates Academy of Hospitality Management (EAHM), ranked one of the top ten institutions globally in the field of Tourism and Hospitality Management.

In addition to the agreement with EAHM, ITS has secured contracts throughout the years with various top international universities and institutions to ensure students not only graduate from a reputable institute but in the process have the opportunity to study at these institutions. Students can obtain a more comprehensive experience and develop skills to meet diverse international standards.

ITS works closely with the highly esteemed Haaga-Helia University of Applied Sciences in Finland and Institut Lyfe (formerly known as Institut Paul Bocuse.) in France to offer its degree programmes in Bachelor in International Hospitality Management and Bachelor in Culinary Arts, respectively.

The Institute of Tourism Studies prides itself on offering students theoretical knowledge and extensive hands - on experience throughout the ITS training restaurants, kitchens, and hospitality laboratories. ITS students also gain opportunities for further training through the Local Industrial Trade Practice and International Internship, which is included in the students' programme of study.

With various programmes available at multiple levels, covering the necessities of the tourism and hospitality industry, students can be sure they have the best opportunity to specialise in areas suited to their abilities and interests.