Intermediate kitchen and Larder

DIP 4047 and DIP 4048

Intermediate kitchen and Larder

 

MQF Level

4

 

Aim

To provide participants with improved knowledge of the kitchen and larder skills in theory and practical.

 

Intended for

Individuals in acquiring improved knowledge of the kitchen and larder skills and persons working in the Catering industry.

 

Description

The topics covered are:

  • Preparation, cooking and service of cold preparation dishes
  • Preparation, cooking and service of stocks, sauces and soups
  • Preparation, cooking and service of egg dishes and savouries
  • Preparation, cooking and service of farinaceous, pasta and rice dishes
  • Preparation, cooking and service of pulses and vegetable dishes
  • Preparation, cooking and service of fish and shellfish dishes
  • Preparation, cooking and service of meat and poultry dishes

 

Requirements

Basic Kitchen and Larder (see here)

 

Duration

Twenty-eight (28) sessions of one and a half hour (1.5) hours theory and fourteen (14) sessions of three (3) hours practical.

Commencement date is February 6th, with lessons being held every Tuesday. 

Exam will be held on June 5th. 

Times of sessions – 1630hrs to 2230hrs.

 

Assessment Method

A logbook of practical competences has to be completed before the student can be awarded a pass grade.

In addition, students will be required to complete activity sheet and be given an individual mark for all practical sessions, and this will form part of their portfolio of evidence.

Assessment is continuous and students will be graded for each practical session.

 

Course Fee

€400

 

Application

Applications are now open and interested applicants can apply at Registrar’s office located at ITS in St’Julians between Monday and Friday 08:00 till 15:00. Application form may be downloaded from here. 

T | 23793231

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ITS - Malta (Main Campus)  
Bajja San Gorg  
San Giljan STJ 3300  
Malta - EU 

ITS - Gozo
Triq l-Isqof Buttigieg,
Qala QLA 1042, 
Gozo

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