Award in Intermediate Chef Skills

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ECTS

8

 

MQF Level

4

 

Description

This course, is ideal for someone who would like to further their theoretic and hands-on knowledge, at a fast pace, of both the Kitchen and Larder and Pastry and Baking courses. This course combines the two Intermediate programmes, at a 10% reducion in price.

Intermediate Kitchen and Larder Desrciption

This course offers learners practical competences and skills associated with the preparation and production of classical cold and hot savoury items according to standard recipes. The learner will be guided with in-class practical demonstrations and in-depth theoretical lectures, to produce different dishes. Furthermore, learners will plate and present dishes using classical and contemporary techniques, incorporating modern food trends.


Intermediate Pastry and Baking Description


This course is intended to offer practical competencies in Pastry and Baking production through theoretical lectures and practical demonstrations. The learners will acquire the necessary skills and techniques required to prepare and present breads and desserts. Furthermore, the learner will be able to produce a range of desserts using baking and steaming methods of cookery.


Requirements

Certification in Award in Basic Kitchen and Larder

and

Certification in Award in Basic Pastry and Baking


 
Duration

Fifteen (15) weeks, 30 sessions (5 hours per session)

Sessions are held after 5pm.

 

Course Dates

Starting February 2020

 

Assessment Method

Coursework, practical examination and theory examination.

 

Course Fee

Reduced price of €1080 from €1200

This course is part of the GET QUALIFIED scheme – students can get 70% of their tuition fees back!

Applicants could be eligible for the 'Investing in Skills Scheme'. For further information one could visit the Jobsplus website. 


All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.  
Participants willbe able to take home with them the finished product / outcome of the session. (food prepared)

 

Attire Requirements

Non-slip shoes (with enforced front end – NO sneakers/slippers), Full length apron, long-sleeve chef whites*, kitchen trousers*, scarf and chef’s hat.
*Candidates are to change into the chef whites on premises. No admittance to candidates entering school in whites.

 

Tool Requirements **

Pairing/Office knife, Chef’s/Chopping knife, Bread/serrated slicing knife, Filleting knife, Boning knife, speed peeler, Knife sharpener, palette knife.
Optional: Parisienne scoop, micro-plane grater, turning knife, cleaver

**Lecturers may ask for additional tools, which may be suitable for specialist courses


All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.  
 

 

 

T | 23793100

E | This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Please note that in all modular courses the amount of sessions and hours does not include the session for examination or practical assessment.  

In all instances ITS may decide to refrain from organising a particular course mentioned above in case the number of applicants is low or for any other reason it deems necessary.

 

ITS - Malta (Main Campus)  
Aviation Park, Aviation Avenue
Ħal Luqa LQA 9023  
Malta - EU 

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

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