ITS Prospectrus 2017/18 by Matthew Camilleri

institute of tourism studies

PROSPECTUS for Full-Time Programmes 2017/2018

Contents

Introduction by the Chairman

Certificate in Food Preparation & Service

Welcome by the Chief Executive Officer

Diploma in Food Preparation & Production Operations

Our Mission

Higher National Diploma in Food Preparation &

Our Vision The ITS Campus

Production Management

Recognition for Prior Learning

Certificate in Events & Leisure

Tourism & Hospitality

Diploma in Events & Leisure Operations

An International Dimension

Higher National Diploma in Events & Leisure Management

Work Based Learning

Admission to ITS

Higher National Diploma in Tour Guiding

Programmes of Study

Higher National Diploma in Food preparation & Culinary

Foundation in Hospitality & Tourism

Certificate in Travel & Tourism

Diploma in Travel & Tourism Operations

Arts for Cruise liners

Higher National Diploma in Guest service Operations for

Higher National Diploma in Travel & Tourism Management 23

Cruise liners

Higher National Diploma in Hotel Management Operations for Cruise liners

Certificate in Rooms Division

Bachelor in Culinary Arts (Hons)

Diploma in Rooms Division Operations

Bachelor in International Hospitality Management (Hons)

Higher National Diploma in Rooms Division Management

Bachelor in Gastronomy (Hons)

Certificate in Food Preparation & Service

Progress Chart

Diploma in Food & Beverage Service Operations

Higher National Diploma in Food & Beverage Management 31

INSTITUTE OF TOURISM STUDIES 3

Introduction by the Chairman Dr Paulino Schembri

Dear Students, Welcome to the Institute of Tourism Studies. The ITS, as it is known, is an educational institution which assists you to further your education in areas which are dynamic and synonymous to a career in hospitality and other related subjects which make ITS the leader in promoting careers in hospitality and tourism sectors. It is a pleasure to present to you this yearâ&#x20AC;&#x2122;s prospectus which will guide you to make choices that have been proven to be a success with our present students and also new programmes that have been developed to enhance your educational development up to degree levels. The Board of Governors, of which I am the chairman, has worked over the past year, with a strategy of innovation, fortifying current programmes to make your stay at ITS an exciting one. We have put together courses at different levels which will give you the opportunity to study towards a career in the tourism and hospitality sector. This sector is one which has seen growth upon growth and has also seen higher levels of competence in the delivery of service.

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At ITS, we pride ourselves to be the primary source of this development in offering programmes to meet the industryâ&#x20AC;&#x2122;s demands. Our dedicated staff are trained to assist you in finding the programmes that best fit your desires at different entry points thus making ITS accessible to all. The programmes are designed on a modular structure which means that after successfully completing one year, you as an ITS student will receive your achieved award. This means that it is up to you to decide when to stop studying, however the higher the level you achieve, the better opportunities to quality employment you will have. This year we will launch three degree programmes namely in Gastronomy, International Hospitality Management and Culinary Arts. This is a historical moment for ITS as we will witness the results of years of academic development to deliver degree programmes related directly to the hospitality and tourism industry. All this will give you students the possibility to advance to the levels of excellence required by our tourism industry. The ITS is in constant contact with the tourism

industry through the scientific committee, to ensure that our programmes of study satisfy the standards required to achieve excellence. On behalf of the Board of Governors, I wish that whatever you decide to study will satisfy your dreams and if you decide to study at ITS we promise to make your stay at the Institute a memorable and successful one. ITS is your gateway to a successful career in hospitality, tourism and related subjects.

Welcome by the Chief Executive Officer Mr Pierre Fenech

Dear Students, A lot of work has been done over the past year on our mission to transform the Institute of tourism Studies from a leading Tourism and Hospitality Institute in Malta, into a Mediterranean Hub of excellence in the provision of studies in the sector. We are looking beyond our shores and prepared to welcome a bigger number of international students to study with us. The planning process to do the move to the proposed new Campus at Smart City is well under way and construction is due to begin this year with the aim to officially open and move in 2019. There is a lot to be done, but as one team, we are working together to offer our future students a state of the art Campus, boasting top international standards. To reach these standards we are not only investing into the physical aspect of our institute but also investing heavily into our human resources, both academic and non-academic, to make sure we have the right structures to be able to triple the number of students once the move to the new campus is done.

We are also signing strategic agreements with top reputable Universities and Institutions that are realising the big potential of our Institute and are willing to come on board this journey. The first sign of these agreements can be seen in this prospectus with the launch of the first three BA (Hons) degrees in conjunction with such institutions. This will give our students not only the possibility to graduate from our reputable institute, but also in the process being able to study for a period of time within these institutions abroad and obtain a wider experience. In return we will also be welcoming students from these institutions to come over and study here with us. More agreements and alliances will be concluded in the months to come, so definitely an exciting time ahead which will result in more value added for our students. From a Curriculum point of view the changes already done resulted into a more student friendly curriculum and matches more with what the Tourism Industry is demanding from us and from our graduates. The feedback from both sides has been encouraging.

From a career prospects point of view, we form part of a dynamic industry that is nowadays one of the main pillars of our economy. The Industry outlook is great, and as a country we are breaking record after record for the past years now. Should you decide to pursue a career in Tourism and come to the Institute of Tourism Studies, as the CEO of the Institute, I welcome you, and I am sure that you are making the right choice, in considering ITS. Since the day it has been founded twenty-five years ago the Institute managed to produce some of the top talented people, who contributed a lot to the development of the Tourism Industry over the years both locally and internationally. This shows that the Institute transmits the knowledge, skills and competencies necessary to reach success in your future work life, and through which you can continue in the footsteps of you predecessors. Whilst wishing you the very best of luck in your studies, I look forward to personally meet you on the campus of this prestigious institute.

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Our Mission

Quality learning to achieve excellence in tourism.

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Our Vision Through its innovative high quality lifelong learning academic programmes, the Institute of Tourism Studies trains people for tomorrow’s tourism industry. We direct our resources towards the development of inclusive programmes which facilitate technical, generic and behavioural skills and competencies, integrate theory and practice, and promote modern leadership approaches. The values behind our vision are to: • provide a student oriented style of curriculum which promotes creativity, innovation, participation, self-reflection, and personal independence; • develop specialised technical, leadership and entrepreneurial skills in line with tomorrow’s industry trends and requirements; • promote an international outlook whilst embracing differences between local and foreign cultures; • promote professional development through lifelong learning opportunities for all levels within society; • perform and solicit practices which are ethically correct and environmentally friendly; and • individually guide, mentor and holistically develop our students.

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The ITS Campus The Present The ITS currently holds three locations: St George’s Campus, Martin Luther King Campus and the Gozo Campus. St George’s Campus Overlooking St George’s Bay, the Institute of Tourism Studies forms part of a “golden mile” surrounded by top five star international hotels. The area is a prime tourist site, and makes an ideal place for students to study tourism and hospitality. The building is within walking distance of the main hotels and main entertainment area in Malta. Martin Luther King Campus The ITS Martin Luther King (MLK) Campus is the former naval officers’ canteen. It now houses the ITS Centre for E-Learning Technologies and a State of the Art Media Lab as well as various fully equipped learning centres. Gozo Campus The tourism industry is the main contributor towards the Gozitan economy. Being the economic pillar of our island, this industry can be more exploited to corroborate towards Gozo`s potential as a high quality distinct destination. It is therefore crucial for an island like Gozo to be equipped with trained and professional

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human resources in order to remain competitive in an ever-evolving global touristic market. The Institute of Tourism Studies in Qala Gozo is firmly committed to provide excellent educational structures guaranteeing best standards of service within the hospitality and the other sections of the tourism industry.

The Future The future for the Institute of Tourism Studies is bright, holding a state of the art campus located at Smart City, Kalkara. While the present facilities may

The Pembroke Suite This is the main ITS restaurant open to the general public. It is a training outlet for students reading for various qualifications in hospitality. The restaurant is primarily renowned for its excellent food and quality of service, whilst still maintaining good value for money. The Pembroke Suite is open weekdays for lunch and dinner. Besides the normal fixed menus, this outlet also offers themed dinners usually prepared by final year students specialising in culinary arts.

take up about 800 students, the number would rise to about 2,500 as a result of the move. Located next to the campus would be a newly built hotel, which would also serve as a training ground for ITS students. The new campus will also have dormitories incorporated which will host boarding students.

Kitchens and Restaurants On ITS campuses, one can find three main restaurants and production kitchens, utilised for practical sessions and simulations. Each restaurant has its own unique characteristics and offers distinct meal experiences which vary from one another.

The Vaults The Vaults is another training outlet which offers good value for money. This state of the art restaurant is currently open Monday to Friday for lunch, located in the cellars of the Institute building and has been refurbished to a rustic décor. The restaurant has an open kitchen concept with all dishes being freshly cooked to order and meticulously prepared by advanced level kitchen students assisted by their lecturers.

necessary tools for our students to learn and practice their culinary skills. Il-Menħir Restaurant (Gozo) Named after a prehistoric find in the village of Qala, Il-Menħir is the restaurant on our campus in Gozo, itself located in Qala. Managed by our professors and students in Gozo, it is open twice weekly (Thursday and Friday) for lunch where patrons are served delicious 3-course menus of sophisticated modern dishes coupled with the right bottle of wine from our selective wine list. Further information may be obtained at www.its.edu.mt. The Palms Lunchroom This outlet is the training ground for the Institute’s foundation and certificate level students. All the food is prepared and served by students and to students and staff members. The outlet, besides offering good value for money, is a busy hub and considered to be the heart of the catering operation at the Institute. The Kitchens In addition to all of the above outlets, the Institute also features three individual kitchens and a demonstration kitchen. These are also used for training purposes and are equipped with the

The Library & Resource Room The Library of the Institute of Tourism Studies contains print and electronic information in the fields related to catering, hospitality, tourism studies and Maltese culture (Melitensia collection). In particular, it specialises in food technology and techniques, tourist guiding, food and beverage service, and offers patrons books, journals, reference material, CD-ROM databases and all local newspapers. The Library’s mission is to support the ITS teaching and research programmes by providing adequate scholarly information resources, emerging technologies and user support services. As a customer-oriented and servicedriven organisation, the Library is actively committed to teach users how to identify, locate, evaluate, use and synthesise information as the pivotal element of a knowledge-based society which is an asset for the prosperity of Malta’s intellectual and economic growth. The various collections are arranged on shelves in numerical sequences by their Dewey classification number. The labelled bookcases and shelves indicate

the respective collections to help library users find what they are looking for more easily. Most of this collection can be taken out on loan for a maximum period of three (3) weeks. A range of periodicals related to catering, hospitality and tourism studies are also available for library users. In recent years, the Library has expanded its electronic resources and maintains a catalogue of its collection, as well as access to electronic journals. The Library is always striving to improve electronic accessibility to introduce a fully-fledged knowledge management and information environment. There is also a Resource room attached to the library with more computers available for student access. The services offered by Library staff include the management of the print and electronic collection, answering reference questions, direction to specific research sources, instructions on the use of electronic resources (Emerald Insight), and guidance on copyright issues.

Centre for e-Learning Technologies Computer based approaches to teaching and learning have become a major feature of curriculum development.

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The Institute of Tourism Studies’ Centre for e-Learning Technologies (CELT), operates with the established goal of increasing the awareness and application of digital technologies as educational tools, essential to effective learning in a knowledge society. The aims and objectives of CELT are to: • create and maintain a centre of excellence for e-learning and computer based learning with special emphasis on their use in the tourism industry; • develop coursework and software systems to support teaching and learning; • carry out research into e-learning and computer based learning techniques • teach and promote the use of e-learning and computer based learning; and • promote the creation of a knowledge society. CELT sets out to improve dissemination and networking with others in the field towards its own improvement, for the sharing of work carried out, to obtain feedback and stimulate debate. CELT particularly welcomes international collaboration and the challenges this brings to its work. CELT’s research and development interests are varied and include: distance-learning, interface design, cultural adaptation and multimedia.

Centre for Cultural & Heritage Studies The Centre for Cultural and Heritage Studies (CCHS) ties well with the various international projects that the Institute and its academic staff have

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been participating in. The Centre for Cultural and Heritage Studies aims to provide: • a platform for further studies in the cultural and heritage academic fields in relation to the hospitality industry; • new modules that support the concept of cultural tourism; • courses that would be offered to students and other interested parties; • seminars for the general public; and • courses that can be given through distance learning.

• promote the development of new techniques and research in the Food & Beverage preparation and production; • facilitate internal communication and cooperation between departments and organisations interested in planning Eno Gastronomical activities; • promote and encourage the use of local produce; and • provide students and academic staff more information, knowledge and awareness of the Eno-Gastronomic related areas, especially through EU funded projects.

Partners and Alliances The Chocolate Academy The Institute of Tourism Studies also has its own Chocolate Academy, an initiative that promotes the art of chocolate locally. The aims of the Academy are to: • improve the standards of our patissiers; • generate a passion for chocolate and chocolatiers; • introduce the skills into the local market; • organise visits from top chocolatiers.

The following are a list of partners, whom ITS proudly has a successful professional relationship with:

Wine and Spirits Education Trust

University of Malta

Haage-Helia University of Applied Sciences Centre for Eno-Gastronomical studies The Centre for Eno-Gastronomical Studies was launched in May 2011 and its main objectives are to: • promote Eno-Gastronomy to professionals and individuals who have a passion for food and drink; • provide a general understanding of the history and culture of food and drink from ancient times to the present;

Institute Paul Bocuse

RINA Mediterranean Institute

DAN Europe

Online Live Casino Academy (OLCA)

Recognition for Prior Learning Recognition of prior learning (RPL) is the process through which students can gain exemption to, or a credit within a nationally recognised qualification course/s based on learning outcomes or competencies gained through formal, non-formal and informal learning.

Seeking Guidance Prior to RPL Guidance may be provided by the Institute’s Recognition for Prior Learning appointed coordinator through email address rpl@its.edu.mt or through the Institute of Tourism Studies website (www.its.edu.mt)

RPL is a form of assessment which is the process of recognising a person’s skills, knowledge and competences which a candidate has acquired through previous training, education, work and/or general life experience. The benefits of RPL may be the reduced time a student needs to spend attending classes, undertaking assessments or relearning what they already know.

Applying for RPL Candidates who are interested in applying for RPL must either collect the application form from the registrar’s office at The Institute of Tourism Studies or download an application form from the Institute’s website. Applications for RPL may be accepted if application together with the relevant documentation is submitted on time, together with a fee of €400. Further information may be found on the ITS website. Registrar’s Office may be contacted on 23793100 and Accounts Office on 23793303.

INSTITUTE OF TOURISM STUDIES 11

Tourism & Hospitality Tourism is inseparable from the Maltese economic framework. Even just a cursory glance into the annals of Mediterranean history reveals Malta as a noteworthy destination; an island which, amongst other things, boasted a strategic location and an indomitable spirit. The seat of such arduous struggles as the Great Siege of 1565, the Islands of Malta emerged as a force to be reckoned with, a small but steadfast beacon of resistance against would-be invaders. Indeed, contemporary Malta is, today, intriguing to visitors because of its fascinating fusion of the international and the traditional, amidst a southern Mediterranean atmosphere and climate, comfortably exhibiting a stunning array of influences from the different cultures that have come to bear on this group of islands. Tourism and hospitality can be viewed as almost part and parcel of the culture of the Islands of Malta; an inherent element of Maltese identity, one might say. Students of tourism in Malta can benefit from this heady mixture of innate hospitality and the well-developed infrastructure Tourism & Hospitality which

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supports the wide range of services available to visitors, who will discover a location which offers immersion in a rich history, colourful local fabric and linguistic accessibility, as well as exposure to an international clientele. The Islands of Malta, for example, provide an exciting destination for tourism related to marine, archaeological, folkloric, as well as sporting and leisure elements, to name but a few. Tourism is inseparable from the Maltese economic framework; indeed, it is the principal contributor to the local economy. The tourism industry in Malta has gone from strength to strength, constantly striving to innovate and reinforce its product by finding various niches through which it can present the Maltese experience to visitors. Education and tourism have recently fortified the links which they have always shared. Students can now take advantage of this grounding in cutting-edge tourism knowledge and technologies together with practical exposure to the industry which the Institute of Tourism Studies offers. The versatility of Malta as a destination will allow students myriad opportunities to practice various languages. English, (Malta’s second language and one of the two official languages of the

country) and Italian (Malta’s ‘unofficial third language’ because of our close historical, geographical and cultural ties with the island of Sicily and the Italian mainland) are amongst the languages being practised and studied at the ITS. Due to the number of tourists from various parts of the world that visit our islands, many of whom also visit our on-campus restaurants, ITS students experience the true international dimension of our tourism industry. Moreover, students gain first-hand experience of the tourism and hospitality industry through the practical dimension of their studies, which forms an essential part of every single academic programme at the Institute of Tourism Studies. All of this will be experienced against an ornate backdrop of history and culture which is at once unique as it is southern Mediterranean.

An International Dimension Malta has always been on the receiving end of a diversity of cultures. One needs to only sample Maltese cuisine to experience this. Delightful in its rustic earthiness, the Maltese kitchen is an arena where delicacies of North African origin jostle for space with Sicilianinfluenced sweets. It is a place where fish and meat dishes with central French and Provençal undertones can be savoured and where the importance of mainland Italian cookery is paid homage to. One can also discern the British ‘stamp’, with a fondness displayed by the locals for black tea with sugar and canned milk (or “builder’s brew” as it is affectionately referred to all over the British Isles), and the ubiquitous Sunday roast found at the centre of the table in many Maltese homes. Small wonder, then, that the island has adapted itself so readily to not only visitors but also permanent residents of various cultures. The Institute of Tourism Studies is certainly a reflection of this tendency. Over the years, our student body has grown not only in size but also in cultural breadth, as we have embraced students from parts of the world as diverse as France, Tunisia, Jordan, Turkey, Turkmenistan, Nigeria, Poland and others. Our international students have could benefit from

the combined friendliness of local students with whom they share cultural experiences and the opportunity to practise other languages. The members of staff are, of course, also only too happy to have their classes replete with students who can relate to each other whilst celebrating their differences. It should also be mentioned that the Institute of Tourism Studies welcomes not only students whose sojourn covers the entire programme of studies, but also, for instance, students who join as part of Erasmus Programmes. In this regard, the European Union offers a programme of funding under the name of Erasmus+.

Vocational Educational Course are also offered the chance of training abroad in another EU country. This mobility is also funded by the EU Commission under the Erasmus+ Programme. The Institute of Tourism Studies, welcomes students from around Europe through the same Erasmus+ Programme. Foreign students from various Higher Educational Institutions can come to ITS and study for one semester or one academic year. Students are also welcome to come and cover a traineeship at the institution under the same programme.

Students following a higher educational programme at ITS, are offered the opportunity of going abroad to study at an Institution within the European Union or the possibility of training in a foreign enterprise within the EU, under the Erasmus+ Mobility Programme whereby each selected participant will be given a financial grant to cover their period abroad. This opportunity shall be further strengthened by the embedded study mobility experience, which the new ITS degree programmes shall incorporate with our partner institutions. Furthermore, students following a

INSTITUTE OF TOURISM STUDIES 13

Work Based Learning Local and Industrial Trade Practice (LITP)

International Internships Trade Practice (IITP)

The Local Industrial Trade Practice (LITP) is a fourteen-week practical experience in the local tourism and hospitality industry, which ITS students undertake on the Maltese Islands. All full-time ITS students are required to undertake their LITP during the summer months, within departments that are related to the students’ course of studies and approved by the Institute. The satisfactory completion of the LITP is a requirement for all programmes of study. The LITP is a negotiated partnership and students can reap many benefits from such experience including: • academic credit; • basic salary; • practice in disciplinary skills; • exposure to professional practices; • self-development; • the opportunity to exercise civic responsibility; • expansion of social and professional networks; and • CV building. The exact dates for the LITP depend on the academic calendar which vary each scholastic year. The practice is normally held between the months of June and September.

A twelve month international internship is compulsory for the Institute’s Diploma programmes only. Furthermore, an international internship opportunity shall also be incorporated in the degree programmes too.

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Through these internships/placements students are given the opportunity to apply what they have learnt in the classroom to an on-the job experience, while at the same time being encouraged to networking with industry leaders. These contacts could potentially lead to job offers once students successfully complete their studies at the Institute of Tourism Studies.

Industrial Placements: conditions, costs & remuneration Conditions of employment and remuneration payable to students during the LITP will be compliant with Maltese employment regulations. Students may propose establishments where to conduct their fourteenweek placement, as long as such establishments abide by Maltese employment laws. Final approval of such arrangements is at the discretion of the CEO and the Student cases board . Students who are to conduct the international internship, as approved by the CEO, and who are accepted by properties approved by ITS, must make their own travel and insurance arrangements. The CEO’s and the student cases board decision on the international internship of students is final.

Admission to ITS Interested new applicants may register for full time courses between Monday 24th July and Friday 4th August 2017. Current ITS students, who intend to pursue their studies further, may apply between Monday 7th August and Friday 11th August Application forms may be obtained from: • Registrar’s office at The Institute of Tourism Studies, St George’s Bay, St Julian’s* • ITS Gozo Campus, Qala, Gozo* • Online at www.its.edu.mt *Summer Office hours: 8am – 1pm (Extended office hours at ITS Campus, St Julian’s, Malta: 8am-3pm, on Friday 4th July & Friday 11th August 2016). For assistance during registration period with the application process and information about the courses, contact our Career Guidance Officer on 2379 3141 or guidance@its.edu.mt For student support services throughout the year, who will be able to direct you to services including but not limited to Counselling and Career Guidance, please contact Student Support on 2379 3210 or studentsupport@its.edu.mt

National Students: Applications must be accompanied by the relevant documentation, as follows: • photocopies of all certificates required (or a photocopy of the result slips); • photocopy of Identity Card; • medical questionnaire; and • references (if available). International Students: Applications must be accompanied by the relevant documentation, as follows: EU Students: • photocopy of passport • photocopy of all certificates • photocopy of equivalence letter from MQRIC prior to enrolment (MQRIC email address: ncfhe@gov.mt) • medical questionnaire; and • consent form. Non EU Students: • photocopy of passport • photocopy of all certificates • photocopy of equivalence letter from MQRIC prior to enrolment – (MQRIC email address: ncfhe@gov.mt) • medical questionnaire; and • consent form; • application fee; • tuition fee; • applicants may be requested to sit for an interview.

Applicants must ensure that application forms are completed in full, otherwise they will not be accepted. Prospective students are kindly requested to wear smart attire when handing in their applications. This is due to the fact that a photo will be taken on the day. Applicants who opt to send their application via email (registrar@its.edu.mt) must ensure that a digital passport photo is included with the respective attachments. Additional information regarding the Institute of Tourism Studies may be obtained from the website www.its.edu.mt.

Information Sessions Information sessions regarding the various programmes of study will be held as follows: •F oundation in Hospitality & Tourism 25th July 2017 at 9:30am • Travel & Tourism Programme (Certificate, Diploma and Higher National Diploma) 26th July 2017 at 9:30am •R ooms Division Programme (Certificate, Diploma and Higher National Diploma) 26th July 2017 at 11:30am •E vents and Leisure Programme (Certificate, Diploma and Higher National Diploma) 27th July 2017 at 9:30am

INSTITUTE OF TOURISM STUDIES 15

• Food Preparation & Production Programme (Certificate, Diploma and Higher National Diploma) 27th July 2017 at 11:30am • Higher National Diploma in Tour Guiding 28th July 2017 at 9:30am • Higher National Diploma in Food Preparation and Culinary Arts for Cruise Liners, Higher National Diploma in Guest Service Operations for Cruise Liners, Higher National Diploma in Hotel Management Operations for Cruise Liners. 31st July 2017 at 9:30am • ITS Degree Programmes 1st August 2017 at 9:30am

Conduct All registered full-time and part-time students shall be subject to the Rules and Regulations of the Institute of Tourism Studies. www.its.edu.mt

General Provisions Students must follow the timetables set out by the Institute of Tourism Studies and may be required to attend morning, afternoon and/or evening sessions. They may also be required to attend sessions after normal hours, on public holidays and at weekends (Saturday or Sunday).

applicants will be asked to undertake an aptitude test and a personal interview. Students presenting professional (through ITS RPL Programme) or post-secondary diplomas or certificates related in whole or in part to the area of study may, if approved by the Institute, be exempted from taking particular modules from the relevant programme of studies, provided full documentation is presented at the time of assessment. The Institute reserves the right not to accept such credentials. Students who come into contact with food will be required to successfully complete a Food Handlers course in accordance with current Health & Hygiene Regulations prior to the commencement of the course. Students shall undertake a medical examination to certify their suitability to join a programme of studies at the Institute of Tourism Studies. The Institute reserves the right to determine the number of new entrants in relation to the availability of resources and the standard of applicants.

Remuneration The language of tuition at the Institute of Tourism Studies is English. Applicants over 23 years of age may be considered for full-time programmes as mature applicants. Such applications will be considered on an individual basis and

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Fulltime students who meet the criteria and who are not in full-time employment during the scholastic period will be eligible for a stipend. Full information on remuneration packages may be found on the ITS website (www.its.edu.mt)

The first stipend will be paid in the beginning of December 2017. Thereafter stipends will be paid every four weeks in arrears. Students receiving a stipend are also entitled to receive half the annual Government bonus and have to pay their National Insurance contributions. Eligible students will also be paid a grant of €233 per scholastic year paid in the beginning of December 2017 Students repeating a particular module(s) will be eligible for stipend on a pro-rata basis.

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Foundation in Hospitality & Tourism MQF Level 2

PROGRAMME 1

Total Credits

Programme Duration

60 ECVET

2 SEMESTERS + LITP (Local Industrial Trade Practice)

The Foundation in Hospitality and Tourism combines theoretical and practical sessions to provide a balanced study environment in preparation for the Certificate level. Its aim is to provide the student with exposure to the necessary knowledge and skills in line with the requirements of the hospitality and tourism sectors.

Programme Objectives • Provide a basic understanding of tourism and hospitality sectors • Apply various skills in practical modules of study   • Acquire key competences necessary for tourism and hospitality

Entry Criteria • Finished compulsory education  OR • Successful completion of the ALP Programme

Additional Information A profiling interview upon admission may be conducted in order to better assist students with their learning process.

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Certificate in Travel & Tourism MQF Level 2

PROGRAMME 2 PART 1

Total Credits

Programme Duration

60 ECVET

2 SEMESTERS + LITP (Local Industrial Trade Practice)

This course is intended for those individuals who are interested in obtaining basic knowledge and understanding of working in a travel related operation.

Programme Objectives • Understand the Principles & Practices of the tourism & hospitality industry. • Deal with the tourists and colleagues in a professional manner. • Manage the needs and requirements of different types of tourists.   • Advise tourists on activities and Maltese traditions.   • Understand the marketing concept of Malta as a tourist destination.

Entry Criteria • Successful completion of the ITS Foundation Programme in Hospitality & Tourism OR • Minimum of 5 O Level subjects of which; 2 O Level subjects shall include Hospitality, Mathematics, Maltese, English and/or Home economics at grade 5 or better and any other 3 O Level subjects at grade 6 or better OR • Successful completion of the ALP+ programme, of which Hospitality should preferably be one of the vocational subjects chosen. (Non-Maltese applicants have the option to replace Maltese O Level with any other O level)

Fields of Work • Incoming operations  • Tour operations and Tour Representative • Tourist Information Agent  • Tourist Information Clerk  • Ticket Selling Agent  • Tour Operator Airport Handling  • Tour Operator Representative  • Tour Operator  • Hotel Representative

• 16 years as at 31st August 2017

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Diploma in Travel & Tourism Operations MQF Level 2

PROGRAMME 2 PART 2

Total Credits

Programme Duration

120 ECVET

4 SEMESTERS (Including 1 year International Placement)

This course is intended for those individuals who are interested in obtaining general knowledge and good practices to work in the Travel Sector.

Programme Objectives •U nderstand travel agency operations. •D eal with the tourists and colleagues in a  professional manner.   •M anage the needs and requirements of  different types of tourists.   •D eal with the needs and requirements of incoming tourists.

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Entry Criteria • Successful completion of Certificate in Travel & Tourism (MQF Level 3)

Fields of Work • Travel Agency and Cruise Liner Operations Destination Management Companies • Tour Operations and Tour Representative   • Tourist Information Agent   • Tourism Promotion Agent   • Travel Consultant   • Tour Operator   • Travel Agent

Higher National Diploma in Travel & Tourism Management MQF Level 2

Total Credits

Programme Duration

60 ECTS*

2 SEMESTERS

PROGRAMME 2 PART 3

This course is intended for those individuals who are interested in working in incoming and outgoing operations at a junior management level.

Programme Objectives • Exhibit sound ethical behaviour in the work place, excellent leadership and interpersonal skills • Evaluate and anticipate customer expectations.   • Apply knowledge relating to running a small business.   • Demonstrate knowledge of marketing Malta as a tourist destination.

Entry Criteria • Successful completion of Diploma in Travel & Tourism Operations (MQF Level 4)

Fields of Work • Travel Consultancy  • Destination Management Companies • Tour operations  • Airline operations  • Tour Manager  • Tour Operator Manager  • Tourism Product Manager  • Travel Agency Manager  • Incoming Operator  • Travel Agent

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Certificate in Rooms Division MQF Level 2

PROGRAMME 3 PART 1

Total Credits

Programme Duration

60 ECVET

2 SEMESTERS + LITP (Local Industrial Trade Practice)

This course is intended for those individuals who are interested in obtaining basic operational skill in Front Office, Concierge and Housekeeping.

Programme Objectives • Advise guests on in house facilities and external activities. • Deal with the guests and colleagues in a professional manner.   • Manage the needs and requirements of different types of customers.   • Sell in house facilities.   • Carry out housekeeping best practices.  • Comply with legal requirements on safety,  health and hygiene.

Entry Criteria • Successful completion of the ITS Foundation in Tourism & Hospitality OR • Minimum of 5 O Level subjects of which; 2 O Level subjects shall include Hospitality, Mathematics, Maltese, English and/or Home economics at grade 5 or better and any other 3 O Level subjects at grade 6 or better OR • Successful completion of the ALP+ programme, of which Hospitality should preferably be one of the vocational subjects chosen. (Non-Maltese applicants have the option to replace Maltese O Level with any other O level)

Fields of Work • Front Office – Telephone Operator, Receptionist • Concierge/ Porter  • Room attendant  • Doorman/Doorwomen • Linen Attendant  • Houseman  • Public Area Cleaner  • Luggage Porter

• 16 years of age as at 31st August 2017.

INSTITUTE OF TOURISM STUDIES 25

Diploma in Rooms Division Operations MQF Level 2

PROGRAMME 3 PART 2

Total Credits

Programme Duration

120 ECVET

4 SEMESTERS (Including 1 year International Placement)

This course is intended for those individuals who are interested in obtaining operations and supervisory skills in Rooms Division Operations.

Programme Objectives •R epresent the hotel and make a good first impression • Apply knowledge and skills to effectively communicate with guests and colleagues in a professional manner •C reate various sales opportunities to enable the maximisation of room sales and occupancies •C arry out operations processes in both Front office and Housekeeping •C omply with legal requirements

26 INSTITUTE OF TOURISM STUDIES

Entry Criteria • Successful completion of Certificate in Rooms Division (MQF Level 3)

Fields of Work • Front Office / Guest Service Agent • Reservations  • Concierge  • Housekeeping Supervisor • Doorman/Doorwoman  • Night Auditor  • Front Office Shift Leader

Higher National Diploma in Rooms Division Management MQF Level 2

Total Credits

Programme Duration

60 ECTS*

2 SEMESTERS

PROGRAMME 3 PART 3

This course is intended for those individuals who are interested in obtaining skills in Rooms Division at Junior Management level.

Programme Objectives • Exhibit sound ethical behaviour in the work place, excellent leadership and interpersonal skills. • Apply knowledge and skills to effectively communicate with guests and colleagues in a professional manner.   • Be responsible for handling verbal and written complaints.   • Be responsible for key operational  processes in both front office and housekeeping.  • Apply revenue management theories to achieve maximum revenues in line with a budget.

Entry Criteria • Successful completion of Diploma in Rooms Division Operations (MQF Level 4)

Fields of Work • Front Office & Guest Relations  • Reservations / Revenue Management • Concierge  • Housekeeping Supervision  • Executive Housekeeper  • Hospitality Customer Experience Manager  • Hospitality Establishment Manager • Rooms Division Manager  • Hospitality Guest Relations Manager • Duty Manager • Front Office Manager

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28 INSTITUTE OF TOURISM STUDIES

Certificate in Food Preparation & Service MQF Level 2

PROGRAMME 4 PART 1

Total Credits

Programme Duration

60 ECVET

2 SEMESTERS + LITP (Local Industrial Trade Practice)

This course is intended for those individuals who are interested in obtaining basic skills in kitchen, restaurant and bar operations.

Programme Objectives • Understand and evaluate theoretical knowledge related to kitchen, bars and restaurant operations. • Create and maintain good customer and staff relations adapting methods of communication. • Comply with legal requirements on safety, health and hygiene at work by maintain good personal hygiene and health, a safe working environment. • Communicate with customers and colleagues in a professional manner.

Fields of Work • Restaurants and Bars • Food and Beverage Departments • Events and Functions • Cook • Kitchen Assistant • Kitchen Porter • Pizzaiolo • Waiter/Waitress

• 16 years as at 31st August 2017

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Diploma in Food & Beverage Service Operations MQF Level 2

PROGRAMME 4 PART 2

Total Credits

Programme Duration

120 ECVET

4 SEMESTERS (Including 1 year International Placement)

This programme of studies provides necessary training, knowledge and competencies at supervisory levels in a Food and Beverage division within the hospitality industry.

Programme Objectives • Carry responsibility for an operational section within a hotel being within the food and beverage department. •C arry out contemporary systems and theories related to the administrative and operational areas in food and beverage. • Comply and exhibit sound ethical behaviour on the workplace, excellent leadership and interpersonal skills. • Deal with a number of key operational issues that might occur within a hotel or a catering organisation. • Deliver economic, efficient, effective and environmentally friendly operational performance.

30 INSTITUTE OF TOURISM STUDIES

Entry Criteria • Successful completion of Certificate in Food Preparation & Service (MQF Level 3)

Fields of Work • Restaurants and Bars • Events and Function Organisation and Coordination • Hotel Food and Beverage Department

Higher National Diploma in Food & Beverage Management MQF Level 2

Total Credits

Programme Duration

60 ECTS*

2 SEMESTERS

PROGRAMME 4 PART 3

This programme of studies provides necessary training, knowledge and competencies at Junior Management levels in a Food and Beverage division within the Hospitality Industry.

Programme Objectives • Be responsible (at junior management level) for an operational department or section within a hotels, catering establishments, or hospitality oriented organisation. • Carry responsibility for an operational section within a hotel being within the food and beverage department, catering operations and hospitality oriented companies. • Carry out contemporary systems and theories related to the administrative and operational areas in food and beverage. • Comply and exhibit sound ethical behaviour on the workplace, excellent leadership and interpersonal skills. • Assist in the generation of business/ departmental ideas based on specific economic and market situations, trends, and contemporary in hospitality practices.

Entry Criteria • Successful completion of Diploma in Food & Beverage Service Operations (MQF Level 4)

Fields of Work • Restaurants and Bars • Events and Function Organisation and Coordination • Hotel Food and Beverage Department • Banqueting Sales Manager • Purchasing Manager • Food and Beverage Manager

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32 INSTITUTE OF TOURISM STUDIES

Certificate in Food Preparation & Service MQF Level 2

PROGRAMME 5 PART 1

Total Credits

Programme Duration

60 ECVET

2 SEMESTERS + LITP (Local Industrial Trade Practice)

This course is intended for those individuals who are interested in obtaining basic skills in kitchen, restaurant and bar operations.

Fields of Work • Restaurants and Bars • Food and Beverage Departments • Events and Functions • Hotel/Restaurant Kitchens • Commercial Kitchens • Bakeries & Confectionaries

• 16 years as at 31st August 2017.

INSTITUTE OF TOURISM STUDIES 33

Diploma in Food Preparation & Production Operations MQF Level 2

PROGRAMME 5 PART 2

Total Credits

Programme Duration

120 ECVET

4 SEMESTERS (including 1 year International Placement)

In this course students exposed to both theoretical and practical aspects of the culinary industry. The course emphasises on the classical cookery school, coupled with supervisory skills.

Programme Objectives • Maintain health and safety practices in a kitchen environment and be able to follow and carry out the necessary Hygiene & Safety procedures. • Prepare and produce dishes at the right temperature, using well-balanced ingredients and served to the exact consistency. • Prepare a selection of cold and hot food, sauces, desserts and baked products including bread. • Implement recipe costing and Standard Operational Procedures. • Practice and offer a variety of complex and creative hot and cold dishes, desserts, centrepieces and baked products to include bread. • Reach a holistic understanding and be able to produce various national and ethnic cuisines.

34 INSTITUTE OF TOURISM STUDIES

Entry Criteria • Successful completion of Certificate in Food Preparation & Service (MQF Level 3)

Fields of Work • Hotel/Restaurant Kitchens • Commercial Kitchens • Bakeries & Confectionaries • Junior Kitchen Management

Higher National Diploma in Food Preparation & Production Management MQF Level 2

Total Credits

Programme Duration

60 ECTS*

2 SEMESTERS

PROGRAMME 5 PART 3

At Higher National Diploma Level in Food Preparation & Production, students will further enhance their area of specialisation and build further on their supervisory/ leadership skills. The course emphasises on specialised concepts, creativity and innovation within the culinary sector.

Programme Objectives • Maintain health and safety practices in a kitchen environment and be able to follow and carry out the necessary Hygiene & Safety procedures. • Prepare and produce dishes at the right temperature, using well-balanced ingredients and served to the exact consistency. • Implement recipe costing and Standard Operating Procedures. • Practice and offer a variety of complex and creative hot and cold dishes, desserts, ice carvings, centerpieces and baked products to include bread.

• Accomplish and adheres to a sound understanding of the concept of Health & Safety legislations and implementation actions. • Develop innovative and creative menus, recipe costing and design and implement standard operating procedures. • Practice modern leadership approaches in a kitchen environment and implement cost effective production processes.

Entry Criteria • Successful completion of Diploma in Food Preparation & Production Operations (MQF Level 4)

Fields of Work • Hotel/Restaurant Kitchens • Commercial Kitchens • Bakeries & Confectionaries • Middle Kitchen Management

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36 INSTITUTE OF TOURISM STUDIES

Certificate in Events & Leisure MQF Level 2

PROGRAMME 6 PART 1

Total Credits

Programme Duration

60 ECVET

2 SEMESTERS + LITP (Local Industrial Trade Practice)

This course is intended for those individuals who are interested in obtaining basic skills in events planning and organisation.

Programme Objectives • Understand the necessary operational tasks. • Create and maintain good customer and staff relations adapting methods of communication. • Comply with legal requirements on safety, health and hygiene at work by maintain good personal hygiene and health, a safe working environment. • Communicate with customers and colleagues in a professional manner.

Entry Criteria • Successful completion of the ITS Foundation Programme in Tourism & Hospitality OR • Minimum of 5 O Level subjects of which; 2 O Level subjects shall include Hospitality, Mathematics, Maltese, English and/or Home economics at grade 5 or better and any other 3 O Level subjects at grade 6 or better OR • Successful completion of the ALP+ programme, of which Hospitality should preferably be one of the vocational subjects chosen. (Non-Maltese applicants have the option to replace Maltese O Level with any other O level)

Fields of Work • Outside catering establishments • Events and Function organisation and Coordination • Hotel Conference and Banqueting department

• 16 years as at 31st August 2017

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Diploma in Events & Leisure Operations MQF Level 2

PROGRAMME 6 PART 2

Total Credits

Programme Duration

120 ECVET

4 SEMESTERS (Including 1 year International Placement)

This programme of studies provides necessary training, knowledge and competencies at supervisory levels in Events and Food & Beverage Division within the hospitality industry.

Programme Objectives • Carry responsibly for an operational section within a hotel in relation to events and other types of functions. • Carry out contemporary systems and theories related to the administrative and operational areas within this sector. • Comply and exhibit sound ethical behaviour on the workplace, excellent leadership and interpersonal skills. • Deal with a number of key operational issues that might occur within a hotel or a catering organisation. • Deliver economic, efficient, effective and environmentally friendly operational performance.

38 INSTITUTE OF TOURISM STUDIES

Entry Criteria • Successful completion of Certificate in Events & Leisure (MQF Level 3)

Fields of Work • Outside Catering Establishments • Events and Function Organisation and Coordination • Hotel Conference and Banqueting Department

Higher National Diploma in Events & Leisure Management MQF Level 2

Total Credits

Programme Duration

60 ECTS*

2 SEMESTERS

PROGRAMME 6 PART 3

This programme of studies provides necessary training, knowledge and competencies at junior management levels in the events division within the hospitality industry.

Programme Objectives • Independently implements the necessary operational and managerial tasks related to hospitality events. • Manage effectively team members within a hospitality event related department. • Solve problems which might arise during the planning, organisation and implementation of various hospitality events. • Propose creative and innovative initiatives and solutions for customised hospitality events. • Deal effectively, efficiently and in an ethical manner within a demanding work environment.

Entry Criteria • Successful completion of Diploma in Events & Leisure Operations (MQF Level 4)

Fields of Work • Sales and Marketing • Destination Management Companies • Fair and Conventions • Hospitality Entertainment Manager • Conference & Banqueting Manager

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40 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Tour Guiding MQF Level 2

Total Credits

Programme Duration

120 ECTS

4 SEMESTERS

PROGRAMME 7

This programme of studies is intended for those who aim to become a licensed tourist guide for Malta. During the first year of the study programme, students will obtain general knowledge and good practices to work in the highly interesting Travel sector of the Hospitality Industry. During the second year of the study programme, students acquire further knowledge, skills and competencies to become a licensed tourist guide.

Programme Objectives • Understand the role of the tourist guide and manage the complex concepts of well organised tours. • Be creative in the design and management of historical and thematic tours. • Evaluate and anticipate customer expectations during the implementation process of tour guiding. • Understand and explain the detailed historical and cultural content of various itineraries and sites. • Manage small tour groups and ensure safety and customer satisfaction at all times.

Entry Criteria • Matriculation (MQF Level 4) with a minimum of 1 A level and 3 Intermediates OR 2 A levels and 2 Intermediates (with a minimum of 44 points as per Matrix provided on page 52) Plus Secondary Education Certificate passes at grade 5 or better in Maltese, English and Mathematics OR • Successful completion of ITS Diploma (MQF Level 4), in Diploma in Travel & Tourism Operations, Diploma in Rooms Division Operations, Diploma in Events & Leisure Operations, Diploma in Food & Beverage Service Operations and Diploma in Food Preparation & Production Operations OR • Apply as a mature Student.

Fields of Work • Freelance Tourist Guide • Guiding in Museums and Historical Sites • Offering Services in Tourist Information Centres • Tourist Information Centre Manager

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42 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Food Preparation & Culinary Arts for Cruise liners

PROGRAMME 8

in collaboration with RINA Mediterranean Institute MQF Level 2

Total Credits 4

90 ECTS*

Programme Duration 2 SEMESTERS

(including work placement on Cruise Liners)

This course aims at providing students the necessary skills to work in the kitchen on Cruise liners. This course is intended for those individuals who are interested in working onboard a cruise vessel in the galley department, more specifically in a position of 3rd ship cook with a specific focus on international culinary style

Programme Objectives • Exhibit a sound knowledge of the ship as a workplace and of the crew life onboard; • Acquire key competencies necessary for working onboard a cruise vessel in the position of ship cook; • Demonstrate knowledge of Hygiene, Health and Sanitation for the Cruise Industry. • Comply with Cruise vessel standards for food preparation and production • Comply with Basic Safety requirements according to the resolution A.891 (21) of the International Maritime Organization (IMO) and the STCW95.

Fields of Work • Food Preparation aboard Cruise Liners

* an obligatory additional 7 ECTS are required for students to graduate with a Higher National Diploma. These 7 ECTS are not required for students progressing to the 2nd year of the BA (Hons) in International Hospitality Management or BA (Hons) in Culinary Arts. The Institute of Tourism Studies reserves the right to cancel the course if the minimum number of required applicants is not gathered.

INSTITUTE OF TOURISM STUDIES 43

Higher National Diploma in Guest Service Operations for Cruise liners

PROGRAMME 8

in collaboration with RINA Mediterranean Institute MQF Level 2

Total Credits 4

90 ECTS*

Programme Duration 2 SEMESTERS

(including work placement on Cruise Liners)

This course is intended for those individuals who are interested in working on board a cruise vessel in the Hospitality field, more specifically in a position of Guest service, Receptionist, Excursion Office, Cruise Staff.

Programme Objectives This course is intended for those individuals who are interested in working on board a cruise vessel in the Hospitality field, more specifically in a position of Guest service, Receptionist, Excursion Office, Cruise Staff.

Entry Criteria • Matriculation (MQF Level 4) with a minimum of 1 A level and 3 Intermediates OR 2 A levels and 2 Intermediates (with a minimum of 44 points as per Matrix provided on page 52) AND passes at grade 5 or better in SEC examinations in English, Mathematics and Maltese OR • An ITS Diploma in Events and Leisure, Rooms Division, Travel and Tourism, Food Preparation and Production and Food and Beverage Service MQF Level 4 (or equivalent) OR • Apply as a mature Student.

Fields of Work • Excursion Host/ess, • Guest Service Operator • Cruise Staff/Entertainer

* an obligatory additional 7 ECTS are required for students to graduate with a Higher National Diploma. These 7 ECTS are not required for students progressing to the 2nd year of the BA (Hons) in International Hospitality Management The Institute of Tourism Studies reserves the right to cancel the course if the minimum number of required applicants is not gathered.

44 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Hotel Management Operations for Cruise liners

PROGRAMME 8

in collaboration with RINA Mediterranean Institute MQF Level 2

Total Credits 4

90 ECTS*

Programme Duration 2 SEMESTERS

(including work placement on Cruise Liners)

The aim of the course is to prepare students for employment in the international cruise ship industry. The necessary practical and theoretical skills are developed in the programme to ensure that students are able to operate quickly and competently within a cruise ship hospitality environment

Programme Objectives • Exhibit a sound knowledge of the ship as a workplace and of the crew life on board; • Acquire key competencies necessary for working on board a cruise vessel in the position of Awareness of the requirements of the ILO Maritime Labour Convention 2006; • Demonstrate knowledge of Marketing and Sales for the Cruise Industry with specific focus on Hospitality Management • Comply with Basic Safety requirements according to the resolution A.891 (21) of the International Maritime Organization (IMO) and the STCW95.

Entry Criteria • Matriculation (MQF Level 4) with a minimum of 1 A level and 3 Intermediates OR 2 A levels and 2 Intermediates (with a minimum of 44 points as per Matrix provided on page 52) AND passes at grade 5 or better in SEC examinations in English, Mathematics and Maltese OR • An ITS Diploma in Events and Leisure, Rooms Division, Travel and Tourism, Food Preparation and Production and Food and Beverage Service MQF Level 4 (or equivalent) OR • Apply as a mature Student.

Fields of Work • Hospitality operations manager • Supporting positions in Marketing, Human Resources, Accounting, Sales • Hospitality Establishment Manager • Hospitality Revenue Manager • Destination Manager • Human Resources Manager • Front Office Manager • Reservations Manager • Administration Manager • Customer Relations Manager

* an obligatory additional 7 ECTS are required for students to graduate with a Higher National Diploma. These 7 ECTS are not required for students progressing to the 2nd year of the BA (Hons) in International Hospitality Management The Institute of Tourism Studies reserves the right to cancel the course if the minimum number of required applicants is not gathered.

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46 INSTITUTE OF TOURISM STUDIES

Bachelor in Culinary Arts (Hons)

PROGRAMME 9

B.CA (Hons) in collaboration with the Institut of Paul Bacus (France) MQF Level 2

Total Credits

Programme Duration

240 ECTS / ECVET

32 MONTHS

(including Internships)

The Bachelor in Culinary Arts (Hons) will be the first level 6 programme in this area of study offered in Malta. This programme will assist in the development of the professional culinary industry and chefs in the international culinary community. Students would thus achieve a certification which would establish them at a higher level of knowledge and expertise

Programme Objectives • Conduct advanced studies and further the 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 speciality areas of food production and modern food production trends.

Entry Criteria • Matriculation (MQF Level 4) with a minimum of 1 A level and 3 Intermediates OR 2 A levels and 2 Intermediates (with a minimum of 44 points as per Matrix provided on page 52) AND passes at grade 5 or better in SEC examinations in English Mathematics and Maltese and 4 years of documented experience in the Culinary industry; OR • An ITS Diploma in Food Preparation and Production MQF Level 4(or equivalent); OR • An ITS Higher National Diploma in Food Preparation and Production or Higher National Diploma in Food Preparation & Culinary Arts for Cruise Liners MQF Level 5 (or equivalent) – Students who are in possession of the Higher National Diploma in Food

Preparation and Production (MQF Level 5) and Higher National Diploma in Food Preparation & Culinary Arts for Cruise Liners are eligible to enter in the 4th semester of the degree programme. OR • Apply as a mature Student.

Fields of Work • Hotel/Restaurant Kitchens • Commercial Kitchens • Bakeries & Confectionaries • Senior Kitchen Management

INSTITUTE OF TOURISM STUDIES 47

Bachelor in International Hospitality Management (Hons) B. IHM (Hons)

PROGRAMME 9

in collaboration with the University of Applied Science of Haage Helia (Finland) MQF Level 2

Total Credits

Programme Duration

240 ECTS / ECVET

32 MONTHS

(including Internships)

The Bachelor in International Hospitality Management (Hons) will be the first degree programme with a vocational aspect and hands on experience to be delivered in Malta.

Programme Objectives • Manage Hospitality operations with international dimensions • Comply with social, scientific, cultural and ethical values of the stages of gathering, interpreting and implementing data in the field; • Apply and use information and communication as required in this area of study • Innovate operations to attract new business

48 INSTITUTE OF TOURISM STUDIES

OR • An ITS Diploma in Events and Leisure, Rooms Division, Travel and Tourism, Food Preparation and Production and Food and Beverage Service MQF Level 4 (or equivalent); OR • An ITS Higher National Diploma in Hospitality Management, Rooms Division Events and Leisure, Travel and Tourism, Food preparation and Culinary Arts for Cruise liners, Hotel Management Operations for Cruise liners, Guest service Operations for Cruise liners, Food Preparation and Production and Food and Beverage Service MQF Level 5 (or equivalent) - Students who are in posession of the aforementioned Higher National Diploma (MQF Level 5) can enter the degree programme in the 4th Semester (2nd Year); OR • Apply as a mature Student.

Fields of Work • Food and Beverage • Rooms Division • Supporting positions in Marketing, Human Resources, Accounting, Sales • Hospitality Establishment Manager • Hospitality Revenue Manager • Destination Manager • Human Resources Manager • Front Office Manager • Reservations Manager • Administration Manager • Customer Relations Manager • Assistant General Manager • General Manager

Bachelor in Gastronomy (Hons)

PROGRAMME 9

B. Gastr (Hons) in collaboration with The University of Malta MQF Level 2

Total Credits

Programme Duration

242 ECTS / ECVET

32 MONTHS

(including Internships)

The Bachelor in Gastronomy (Hons) will be the first level 6 programme in this area of study offered in Malta.

Programme Objectives • Conduct advanced studies and further the education in the field of Gastronomy • 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

OR • An ITS Diploma in Events and Leisure, Rooms Division, Travel and Tourism, Food Preparation and Production and Food and Beverage Service MQF Level 4 (or equivalent); OR • An ITS Higher National Diploma in Hospitality Management, Rooms Division Events and Leisure, Travel and Tourism, Tour Guiding, Food Preparation and Production and Food and Beverage Service MQF Level 5 (or equivalent) - Students who are in possession of the aforementioned Higher National Diploma have to enter from the first semester (1st year) of the degree programme; OR • Apply as a mature Student.

Fields of Work • Food Science • Cultural food studies • Culture, Food, and Human development • Food manufacturing • Health and nutrition • Food writing / blogging

INSTITUTE OF TOURISM STUDIES 49

Progress Chart MQF Level

Credits & Duration

60 ECTS 1 Year

Bachelor in Culinary Arts (Hons)

6 (5 for HND)

90 ECTS (60 ECTS for HND in Tour Guiding) 1 Year

Bachelor in Culinary Arts (Hons)

5 (6 for Degrees)

60 ECTS (90 ECTS for Degrees) 1 Year

Bachelor in Culinary Arts (Hons)

HND in Food preparation & Culinary Arts for Cruise liners

HND in Food Preparation & Production Management

60 ECVET 1 Year

HND in Guest service Operations for Cruise liners

HND in Hotel Management Operations for Cruise liners

International

Diploma in Food Preparation & Production Operations

Certificate in Food Preparation Service

Prospective students who meet the requirements can enter this programme here

HND in Food Preparation & Culinary Arts for Cruise Liners students are able to enter in either Bachelor in Culinary Arts (Hons) or Bachelor in Interna

50 INSTITUTE OF TOURISM STUDIES

Bachelor in International Hospitality Management (Hons)

Bachelor in Gastronomy (Hons)

Bachelor in International Hospitality Management (Hons)

Bachelor in Gastronomy (Hons)

HND in Tour Guiding

Bachelor in Gastronomy (Hons)

HND in Tour Guiding

HND in Food & Beverage Management

HND in Rooms Division Management

HND in Travel & Tourism Management

HND in Events & Leisure Management

Diploma in Food & Beverage Service Operations

Diploma in Rooms Division Operations

Diploma in Travel & Tourism Operations

Diploma in Events & Leisure Operations

Certificate in Food Preparation Service

Certificate in Rooms Division

Certificate in Travel & Tourism

Certificate in Events & Leisure

Bachelor in International Hospitality Management (Hons)

Internship

Foundation in Hospitality

ational Hospitality Management (Hons)

INSTITUTE OF TOURISM STUDIES 51

Grade Points Equivalences Advanced Level

Intermediate Level

Grade A 30 grade points Grade B 24 grade points Grade C 18 grade points Grade D 12 grade points Grade E 6 grade points

Grade A 10 grade points Grade B 8 grade points Grade C 6 grade points Grade D 4 grade points Grade E 2 grade points

Notes

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Notes

INSTITUTE OF TOURISM STUDIES 53

Notes

54 INSTITUTE OF TOURISM STUDIES

Institute of Tourism Studies T: Reception: (+356) 23793 100 | T: Registrar: (+356) 23793 231 / 233 | E: registrar@its.edu.mt www.its.edu.mt | www.facebook.com/instituteoftourismstudies The Institute reserves the right to change the study content of all academic programme indicated in this prospectus.