According to the programme chosen, we offer our students academic and administrative staff mobility opportunities worldwide.
The Institute of Tourism Studies (ITS) has successfully applied for the Erasmus Charter for Higher Education (ECHE), thus creating the conditions for participation in the funding programmes of the new Erasmus+ programme generation 2021-27. In doing so, PLUS commits to the principles of creating a European education area and undertakes to follow the basic principles of the ECHE as part of its mission to promote the mobility of students and staff. To access the full list of placements/studies for Erasmus Charter (ECHE) please click here.
Erasmus Charter for Higher Education awarded to ITS for the programming period
2021-2027.
View
here.
One may view the Erasmus Policy statement here.
Situated in central Mediterranean Sea just below Sicily, Malta is the largest island in an archipelago, together with its sister islands: Gozo and Comino.
Its strategic position attracted numerous rulers along the years, such as Phoenicians and Carthaginians, Romans, Arabs, Knights of St. John, French, British among others.
From prehistoric ruins, to forts and cathedrals, Malta’s long history of colonisation left us with many interesting and historic places for people to visit and enjoy.
Malta has two official languages: Maltese and English, the former being the national language of the country, known as: il-Malti.
Maltese has a Semitic origin with a mixture of influences of mainly Sicilian, Italian, and more recently English. It is one of the oldest languages, based on a latinised alphabet, and has regional varieties and topolects.
Malta, surrounded by the Mediterranean Sea, boasts hot summers and beautiful beaches, with the famous Blue Lagoon in Comino showcasing crystal blue waters. The island enjoys year-round sunshine, even in winter, making Sundays perfect for countryside walks.
Buskett Gardens is a great spot for a post-summer picnic, followed by an afternoon stroll along Dingli cliffs to witness stunning sunsets and explore the rugged Maltese landscape. If you prefer history and a leisurely day, Valletta, our grid-like capital city, offers a laidback stroll. From there, you can take a ferry to the Three Cities (Birgu, Bormla, and Isla), exploring their rich history on foot.
Nothing screams more Maltese than pastizzi alongside a bottle of Kinnie, Malta’s own bitter-sweet fizzy soft drink with orange flavour. Made with filo pastry, pastizzi are either filled with mushy peas (pastizzi tal-piżelli) or ricotta (pastizzi tal-arkotta).
Believe us when we say you’re in for a treat. Both pastizzi and Kinnie can be easily found in local pastizzerias, practically in every village.
Maltese people hold a strong sense of pride in their traditional Maltese bread, characterised by its crispy sourdough texture and typically prepared in wood-fired ovens.
This beloved Maltese bread serves as a fundamental ingredient in crafting Ħobż biż-Żejt, a dish comprised of kunserva (tomato paste), tuna, ġbejniet tal-bżar (peppered cheeselets), olives, beans, onions, and a drizzle of fragrant olive oil.
Additionally, there's another variety of Maltese bread known as the timeless ftira biż-żejt, a favourite snack enjoyed by many at the beach during the summertime.
If you are a meat lover, you cannot skip our Maltese sausage. Served either raw or flame-cooked.
Maltese sausage is a flavourful fusion of ground pork, veal and/or lamb and beef together with parsley, pepper, and paprika. Its smoky, spicy kick provides a little more depth than the average sausage.
Maltese sausage can be served on its own with a side of Maltese bread or as an added ingredient to your pasta. Maltese people like to incorporate Maltese sausage as part of their barbecue summer nights.
Usually served as a dip with water crackers. Bigilla is a paste made up of mashed beans, olive oil, salt, and pepper.
Ful ta’ Ġirba (Djerba beans) – like broad beans but smaller and with a darker and harder skin – are specifically used, giving a brownish colour to the paste. Top it off with some chilli flakes, parsley, and finely chopped garlic, and you’re good to go!
Derived from Arab cuisine, Imqaret (singular: maqrut) are traditional desserts, crafted from pastry that encases a delectable blend of zesty citrus paste and spiced dates.
Imqaret can be found all year round in weekly street markets and confectionary shops, however they take front scene during traditional Maltese village festa.
You can also find imqaret in many local restaurants typically served warm with ice-cream – an ideal dessert option to finish off your meal.
Malta is connected by a bus transport system where the main station is in Belt Valletta. From there you can get busses to practically each village and city around Malta. The best part is that tallinja is FREE when you register for your Tallinja card. To plan, kindly visit Malta Public Transport’s official website to learn how you can get your Tallinja card, and how to navigate and commute around Malta.
If you would like to know more about the costs of food and trasportation in Malta you can find more information on our International Students page.
As part of the Bachelors in Culinary Arts, students need to complete a three-month studies mobility experience at Institut Lyfe (formerly known as Institut Paul Bocuse) in Lyon, France.Inspired by renowned chef Paul Bocuse and hotelier and businessman Gérard Pélisson, Institut Lyfe has a strongly rooted identity and provides training on the hospitality and food service sectors.
Institut Lyfe has 2 campuses: the Gerard Pelisson Campus and the Paul Bocuse Campus, an educational building, a library, a research center, a student residence, a service house, a service laboratory, a l’institut restaurant, together with 3 hotels.
Click the following link for more information about the student life at Institut Lyfe: Experience | Living in Lyon | Institut Lyfe.
Located at the heart of Europe, Lyon offers a variety of dynamic activities: museums, festivals, concerts, mountains, lakes, shopping, parks, cinema and much more. Lyon is a highly connected area and has a transportation system of 130 bus lines, 4 metro lines, 3 funiculars and 5 tram lines. Lyon’s two train stations are also connected to Spain, Luxembourg, Italy, Switzerland, and Germany, making it easy for a mini getaway. Since the city is also connected by cycling paths, it is accessible and cheap to navigate around.
Lyon is recognised as the world capital of gastronomy and has made cooking into an art and a way of life with a strong culinary tradition.
Normally served as a starter, salade Lyonnaise is a base of green salad (often frisée), combined with warm strips of bacon (lardons), croutons and a simple mustard-vinegar dressing. The salad is then topped with a poached egg.
This simple green salad is the quintessential form of Lyon gastronomy, a simply way of cooking with local produce.
Tablier de Sapeur, one of Lyon’s speciality dishes, is a steak made of tripe. It is first marinated for several hours in white wine, lemon juice, oil, mustard, salt, and pepper, and is then breadcrumbed and fried. The tradition is to serve the steak with potatoes, and tartare sauce or mayonnaise.
The dish’s name is an homage to a military governor of Lyon – Marshal de Castellane – in the time of Napoleon III. Tablier de Sapeur literally means “fireman’s apron” and refers to the leather aprons that firemen wore during difficult jobs.
Invented by Chocolat Voisin (one of Lyon’s famous chocolatiers), the Coussin de Lyon is a small, padded pillow-shape candy, filled with dark chocolate ganache and wrapped in turquoise marzipan. The word coussins literally means ‘cushions’ and are in fact, Lyon’s main speciality.
It is a delightful French confection that draws its inspiration from an ancient Catholic tradition. This exquisite treat beautifully resembles a tiny cushion, which evokes the image of a silk cushion used in a traditional procession, adorned with a flickering candle's glow.
Learn more about Lyon gastronomy and associated French culinary vocabulary through this link: Culinary Journey into Lyon Gastronomy - French Moments
As part of the Bachelor in International Hospitality Management, students need to complete a three-month studies mobility experience at University of Applied Sciences in Helsinki, Finland. Haaga Campus, known as the Hospitality campus, is one of the five (5) operating campuses of Haaga-Helia, and is in the green Haaga district in Helsinki. Students can reach the campus by bus or by train, depending on the area. For more information about transport and arrival information, click the following link: Arrival information, Haaga Campus | Haaga-Helia
Hernekeitto is a very popular nutritious traditional dish, typically made from dried green peas, onions, and herbs. The sweetness of peas is balanced by the savoury taste of pork or ham hock which are often added to the soup. There are different variations of Hernekeitto as sometimes diced carrots or potatoes are also added.
Hernekeitto, a traditional Finnish pea soup, is a Thursday school and university lunch staple. With roots dating to the Middle Ages, it's one of Finland's oldest dishes. National Hernekeitto Day falls on the last Thursday of February, celebrated with special events and promotions.
Muikku (or vendace) are small white fish – about the size of an adult pinky – found in icy waters of Finnish lakes and are known for their versatility in Finnish cuisine.
Within Finnish culture, Muikku holds such significance that when capturing photographs, "muikku" replaces the customary "cheese," signifying its integral role in the culture's traditions and expressions. This dish epitomizes the profound link between Finnish culture, nature, and seasonal ingredients in traditional cuisine.
Colloquially known as “Finnish squeaky cheese”, Leipӓjuusto is traditionally made from cow’s milk. The curd is pressed into flat round forms which are then baked, grilled, or flambéed.
This cheese delicacy has a mild tangy flavour with a hint of sweetness and is normally served solo as a dessert or together with cloudberry jam.
Finland’s southern capital, Helsinki, is the largest and most populous city in Finland. Being named as the European Capital of Culture in 2000, Finland is known for its distinctive architecture, rich sauna culture and numerous green spaces.
The Finnish Language is a Uralic language and has loanwords from Swedish, German, and Russian. Finnish literature and arts are rich in folklore, mythology, and modern innovation.