This course is currently fully booked.
This programme’s objective is to give the learners, the necessary knowledge to be able to independently craft the art of making the traditional ‘Pastizzi’ snacks. Learners will be subjected to the steps and processes required to make the ‘Pastizz’, following a process which is taken from raw ingredients to the baking.
a) Understand the theoretical knowledge, practical components and environment suitable for the related field.
b) Evaluate the quality of ingredients and recipes in anticipation to preparing the final product.
c) Understand the procedures and the sequence of tasks.
d) Use own’s acquired knowledge and initiative to meet the product specifications.
e) Interpret the history of the recipe to its contemporary presence on the market.
f) Demonstrate capability, in effectively carrying out complex tasks that will result in the making of traditional ‘pastizzi.’
g) Carry out tasks in unfamiliar and in unpredictable contexts.
h) Apply and solve basic arithmetic calculations to achieve the desired recipe outcomes.
i) Carry out complex manual tasks effectively.
j) Systematically follows-instructions in different contexts.
- Food Handler’s Licence B
(if you do not possess a Food Handler's Licence, you may apply for the food handling course with ITS.)
- Good knowledge of English Language.
1 session of 3 hours per week for 14 weeks
Sessions are held at 5pm.
Starting Monday 1st February.
Coursework, presentation and assignment.
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.
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
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.