Level 3 – Certificate in Food Preparation and Services

By February 28, 2020 April 20th, 2021 Hospitality, Long Courses

Programme Duration

  • 2 Semesters across 1 year
  • Total ECVET Credits 60
  • Includes Paid Internships

Job Roles may include

  • Kitchen Porter/ Helper
  • Commis de Rang/ Waiter
  • Commis Chef de Partie/ Kitchen Chef
  • Commis de Bar/ Bar tenderer

Entry Requirements

  • Have O Level standard of Education i.e Post-Secondary Level
  • Possess good English Language skills in both communication and writing
  • If the students English and Academic is lower, then we run risk that VISA will not be allowed.
  • On the other hand, students with low level of English writing and communication, will be bound to attend for an English course against additional payment.
  • Apply as a mature student, at least 23 years of age by the beginning of the course applying for, and subject to proficiency and/or aptitude tests as per direction of TCTC.

Programme Learning Outcomes

  • Understand and evaluate theoretical knowledge related to kitchen, bars and restaurant
  • Create and maintain good customer and staff relations employing effective methods of communication.
  • Comply with legal requirements on safety, health and hygiene
  • Acquire the necessary skills in food preparation particularly in an industrial kitchen environment.
  • Acquire the necessary skills in food and Beverage Service and be able to professionally operate in a commercial food service outlet environment.

Duration and Delivery

The Certificate is designed to be delivered over one academic year (12 calendar months) including 14-week Paid Internship. Course intakes takes place in January 2021.

Course Fee

Including One academic year (12 calendar months) + 14-week Paid Internship

Non-EU Students

6000

1 Academic Year

Application Fee

200

Non-Refundable

Course Intakes

Course Commencing Location
18th January 2021 Naxxar
12th March 2021 Naxxar
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Course Outline

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