Prospectrus2017_2018_web

institute of tourism studies
PROSPECTUS


for Full-Time Programmes
2017/2018



Contents









Introduction by the Chairman 4 Certificate in Food Preparation & Service 33
Welcome by the Chief Executive Officer 5 Diploma in Food Preparation & Production Operations 34
Our Mission 6 Higher National Diploma in Food Preparation &
Our Vision Production Management 35
The ITS Campus 8
Recognition for Prior Learning 11 Certificate in Events & Leisure 37
Tourism & Hospitality 12 Diploma in Events & Leisure Operations 38
An International Dimension 13 Higher National Diploma in Events & Leisure Management 39
Work Based Learning 14
Admission to ITS 15 Higher National Diploma in Tour Guiding 41


Programmes of Study 17 Higher National Diploma in Food preparation & Culinary
Foundation in Hospitality & Tourism 19 Arts for Cruise liners 43
Higher National Diploma in Guest service Operations for
Certificate in Travel & Tourism 21 Cruise liners 44
Diploma in Travel & Tourism Operations 22 Higher National Diploma in Hotel Management
Higher National Diploma in Travel & Tourism Management 23 Operations for Cruise liners 45


Certificate in Rooms Division 25 Bachelor in Culinary Arts (Hons) 47
Diploma in Rooms Division Operations 26 Bachelor in International Hospitality Management (Hons) 48
Higher National Diploma in Rooms Division Management 27 Bachelor in Gastronomy (Hons) 49


Certificate in Food Preparation & Service 29 Progress Chart 50
Diploma in Food & Beverage Service Operations 30
Higher National Diploma in Food & Beverage Management 31





INSTITUTE OF TOURISM STUDIES 3

Introduction by the Chairman

Dr Paulino Schembri



Dear Students, At ITS, we pride ourselves to be the industry through the scientific committee,
primary source of this development to ensure that our programmes of study
Welcome to the Institute of Tourism in offering programmes to meet the satisfy the standards required to achieve
Studies. The ITS, as it is known, is an industry’s demands. Our dedicated staff excellence.
educational institution which assists are trained to assist you in finding the
you to further your education in areas programmes that best fit your desires On behalf of the Board of Governors, I
which are dynamic and synonymous to at different entry points thus making wish that whatever you decide to study
a career in hospitality and other related ITS accessible to all. The programmes will satisfy your dreams and if you decide
subjects which make ITS the leader are designed on a modular structure to study at ITS we promise to make your
in promoting careers in hospitality which means that after successfully stay at the Institute a memorable and
and tourism sectors. It is a pleasure to completing one year, you as an ITS successful one. ITS is your gateway to a
present to you this year’s prospectus student will receive your achieved award. successful career in hospitality, tourism
which will guide you to make choices This means that it is up to you to decide and related subjects.
that have been proven to be a success when to stop studying, however the
with our present students and also higher the level you achieve, the better
new programmes that have been opportunities to quality employment you
developed to enhance your educational will have.
development up to degree levels. The
Board of Governors, of which I am the This year we will launch three degree
chairman, has worked over the past programmes namely in Gastronomy,
year, with a strategy of innovation, International Hospitality Management
fortifying current programmes to make and Culinary Arts. This is a historical
your stay at ITS an exciting one. moment for ITS as we will witness
the results of years of academic
We have put together courses at different development to deliver degree
levels which will give you the opportunity programmes related directly to the
to study towards a career in the tourism hospitality and tourism industry. All this
and hospitality sector. This sector is one will give you students the possibility
which has seen growth upon growth to advance to the levels of excellence
and has also seen higher levels of required by our tourism industry. The ITS
competence in the delivery of service. is in constant contact with the tourism


4 INSTITUTE OF TOURISM STUDIES

Welcome by the Chief Executive Officer

Mr Pierre Fenech



Dear Students, We are also signing strategic agreements From a career prospects point of view,
with top reputable Universities and we form part of a dynamic industry that
A lot of work has been done over the Institutions that are realising the big is nowadays one of the main pillars of
past year on our mission to transform the potential of our Institute and are willing our economy. The Industry outlook is
Institute of tourism Studies from a leading to come on board this journey. The first great, and as a country we are breaking
Tourism and Hospitality Institute in Malta, sign of these agreements can be seen in record after record for the past years now.
into a Mediterranean Hub of excellence this prospectus with the launch of the first Should you decide to pursue a career
in the provision of studies in the sector. three BA (Hons) degrees in conjunction in Tourism and come to the Institute of
We are looking beyond our shores and with such institutions. This will give Tourism Studies, as the CEO of the
prepared to welcome a bigger number of our students not only the possibility to Institute, I welcome you, and I am sure
international students to study with us. graduate from our reputable institute, but that you are making the right choice, in
also in the process being able to study for considering ITS.
The planning process to do the move a period of time within these institutions
to the proposed new Campus at Smart abroad and obtain a wider experience. In Since the day it has been founded
City is well under way and construction return we will also be welcoming students twenty-five years ago the Institute
is due to begin this year with the aim to from these institutions to come over and managed to produce some of the top
officially open and move in 2019. There study here with us. More agreements talented people, who contributed a
is a lot to be done, but as one team, we and alliances will be concluded in the lot to the development of the Tourism
are working together to offer our future months to come, so definitely an exciting Industry over the years both locally
students a state of the art Campus, time ahead which will result in more value and internationally. This shows that the
boasting top international standards. added for our students. Institute transmits the knowledge, skills
and competencies necessary to reach
To reach these standards we are not only From a Curriculum point of view the success in your future work life, and
investing into the physical aspect of our changes already done resulted into a through which you can continue in the
institute but also investing heavily into our more student friendly curriculum and footsteps of you predecessors.
human resources, both academic and matches more with what the Tourism
non-academic, to make sure we have Industry is demanding from us and from Whilst wishing you the very best of
the right structures to be able to triple the our graduates. The feedback from both luck in your studies, I look forward to
number of students once the move to the sides has been encouraging. personally meet you on the campus of
new campus is done. this prestigious institute.



INSTITUTE OF TOURISM STUDIES 5

Our Mission





Quality learning to


achieve excellence



in tourism.










































6 INSTITUTE OF TOURISM STUDIES

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.



INSTITUTE OF TOURISM STUDIES 7

The ITS Campus





The Present human resources in order to remain
competitive in an ever-evolving global
The ITS currently holds three locations:
St George’s Campus, Martin Luther King touristic market. The Pembroke Suite
Campus and the Gozo Campus. The Institute of Tourism Studies in This is the main ITS restaurant open to
Qala Gozo is firmly committed to the general public. It is a training outlet for
provide excellent educational structures
St George’s Campus students reading for various qualifications
Overlooking St George’s Bay, the guaranteeing best standards of service in hospitality. The restaurant is primarily
Institute of Tourism Studies forms part within the hospitality and the other renowned for its excellent food and
of a “golden mile” surrounded by top five sections of the tourism industry. quality of service, whilst still maintaining
star international hotels. The area is a good value for money. The Pembroke
prime tourist site, and makes an ideal The Future Suite is open weekdays for lunch and
place for students to study tourism and The future for the Institute of Tourism dinner. Besides the normal fixed menus,
hospitality. The building is within walking Studies is bright, holding a state of this outlet also offers themed dinners
distance of the main hotels and main the art campus located at Smart City, usually prepared by final year students
entertainment area in Malta. Kalkara. While the present facilities may specialising in culinary arts.
take up about 800 students, the number
Martin Luther King Campus would rise to about 2,500 as a result of
The ITS Martin Luther King (MLK) the move. Located next to the campus
Campus is the former naval officers’ would be a newly built hotel, which The Vaults
canteen. It now houses the ITS Centre would also serve as a training ground for The Vaults is another training outlet
for E-Learning Technologies and a State ITS students. The new campus will also which offers good value for money. This
of the Art Media Lab as well as various have dormitories incorporated which will state of the art restaurant is currently
fully equipped learning centres. open Monday to Friday for lunch, located
host boarding students.
in the cellars of the Institute building
Gozo Campus Kitchens and Restaurants and has been refurbished to a rustic
The tourism industry is the main décor. The restaurant has an open
contributor towards the Gozitan economy. On ITS campuses, one can find three kitchen concept with all dishes being
Being the economic pillar of our island, main restaurants and production freshly cooked to order and meticulously
this industry can be more exploited to kitchens, utilised for practical sessions prepared by advanced level kitchen
corroborate towards Gozo`s potential as and simulations. Each restaurant has its students assisted by their lecturers.
a high quality distinct destination. It is own unique characteristics and offers
therefore crucial for an island like Gozo to distinct meal experiences which vary
be equipped with trained and professional from one another.


8 INSTITUTE OF TOURISM STUDIES

necessary tools for our students to learn the respective collections to help library
and practice their culinary skills. users find what they are looking for

Il-Menħir Restaurant (Gozo) The Library & Resource Room more easily. Most of this collection can
be taken out on loan for a maximum
Named after a prehistoric find in period of three (3) weeks. A range of
the village of Qala, Il-Menħir is the The Library of the Institute of Tourism periodicals related to catering, hospitality
restaurant on our campus in Gozo, Studies contains print and electronic and tourism studies are also available for
itself located in Qala. Managed by our information in the fields related to library users.
professors and students in Gozo, it catering, hospitality, tourism studies and In recent years, the Library has
is open twice weekly (Thursday and Maltese culture (Melitensia collection). expanded its electronic resources and
Friday) for lunch where patrons are In particular, it specialises in food maintains a catalogue of its collection,
served delicious 3-course menus of technology and techniques, tourist as well as access to electronic journals.
sophisticated modern dishes coupled guiding, food and beverage service, and The Library is always striving to improve
with the right bottle of wine from our offers patrons books, journals, reference electronic accessibility to introduce a
selective wine list. material, CD-ROM databases and all fully-fledged knowledge management
Further information may be obtained at local newspapers. and information environment.
www.its.edu.mt. There is also a Resource room attached
The Library’s mission is to support the
The Palms Lunchroom ITS teaching and research programmes to the library with more computers
available for student access.
This outlet is the training ground for by providing adequate scholarly The services offered by Library staff
the Institute’s foundation and certificate information resources, emerging include the management of the print
level students. All the food is prepared technologies and user support services. and electronic collection, answering
and served by students and to students As a customer-oriented and service- reference questions, direction to specific
and staff members. The outlet, besides driven organisation, the Library is research sources, instructions on the use
offering good value for money, is a busy actively committed to teach users how of electronic resources (Emerald Insight),
hub and considered to be the heart of to identify, locate, evaluate, use and and guidance on copyright issues.
the catering operation at the Institute. synthesise information as the pivotal
element of a knowledge-based society
The Kitchens which is an asset for the prosperity of
In addition to all of the above outlets, the Malta’s intellectual and economic growth. Centre for e-Learning Technologies
Institute also features three individual The various collections are arranged Computer based approaches to teaching
kitchens and a demonstration kitchen. on shelves in numerical sequences by and learning have become a major
These are also used for training their Dewey classification number. The feature of curriculum development.
purposes and are equipped with the labelled bookcases and shelves indicate


INSTITUTE OF TOURISM STUDIES 9

The Institute of Tourism Studies’ been participating in. • promote the development of new
Centre for e-Learning Technologies The Centre for Cultural and Heritage techniques and research in the Food &
(CELT), operates with the established Studies aims to provide: Beverage preparation and production;
goal of increasing the awareness and • a platform for further studies in the • facilitate internal communication and
application of digital technologies as cultural and heritage academic fields in cooperation between departments and
educational tools, essential to effective relation to the hospitality industry; organisations interested in planning
learning in a knowledge society. • new modules that support the concept Eno Gastronomical activities;
The aims and objectives of CELT are to: of cultural tourism; • promote and encourage the use of
• create and maintain a centre of • courses that would be offered to local produce; and
excellence for e-learning and computer students and other interested parties; • provide students and academic staff
based learning with special emphasis • seminars for the general public; and more information, knowledge and
on their use in the tourism industry; • courses that can be given through awareness of the Eno-Gastronomic
• develop coursework and software systems distance learning. related areas, especially through EU
to support teaching and learning; funded projects.
• carry out research into e-learning and
computer based learning techniques Partners and Alliances
• teach and promote the use of e-learning The Chocolate Academy
The following are a list of partners,
and computer based learning; and The Institute of Tourism Studies also has
whom ITS proudly has a successful
• promote the creation of a knowledge its own Chocolate Academy, an initiative
professional relationship with:
society. that promotes the art of chocolate locally.
CELT sets out to improve dissemination The aims of the Academy are to:
and networking with others in the field • improve the standards of our patissiers;
Wine and Spirits Education Trust
towards its own improvement, for the • generate a passion for chocolate and
sharing of work carried out, to obtain chocolatiers;
feedback and stimulate debate. CELT • introduce the skills into the local market; University of Malta
particularly welcomes international • organise visits from top chocolatiers.
collaboration and the challenges this
brings to its work. CELT’s research and Haage-Helia University of Applied Sciences
development interests are varied and
include: distance-learning, interface Centre for Eno-Gastronomical studies
Institute Paul Bocuse
design, cultural adaptation and multimedia. The Centre for Eno-Gastronomical
Studies was launched in May 2011 and
its main objectives are to:
RINA Mediterranean Institute
• promote Eno-Gastronomy to
Centre for Cultural & Heritage Studies professionals and individuals who have
The Centre for Cultural and Heritage a passion for food and drink; DAN Europe
Studies (CCHS) ties well with the • provide a general understanding of the
various international projects that the history and culture of food and drink
Institute and its academic staff have from ancient times to the present; Online Live Casino Academy (OLCA)

10 INSTITUTE OF TOURISM STUDIES

Recognition for Prior Learning





Recognition of prior learning (RPL) is Seeking Guidance Prior to RPL
the process through which students Guidance may be provided by the
can gain exemption to, or a credit within Institute’s Recognition for Prior Learning
a nationally recognised qualification appointed coordinator through email
course/s based on learning outcomes address [email protected] or through the
or competencies gained through formal, Institute of Tourism Studies website
non-formal and informal learning. (www.its.edu.mt)
RPL is a form of assessment which is Applying for RPL
the process of recognising a person’s Candidates who are interested in
skills, knowledge and competences applying for RPL must either collect
which a candidate has acquired through the application form from the registrar’s
previous training, education, work and/or office at The Institute of Tourism Studies
general life experience. The benefits of or download an application form from the
RPL may be the reduced time a student Institute’s website.
needs to spend attending classes,
undertaking assessments or relearning Applications for RPL may be accepted
what they already know. 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 supports the wide range of services country) and Italian (Malta’s ‘unofficial
from the Maltese available to visitors, who will discover a third language’ because of our close
economic framework. location which offers immersion in a rich historical, geographical and cultural ties
history, colourful local fabric and linguistic with the island of Sicily and the Italian
Even just a cursory glance into the annals accessibility, as well as exposure to an mainland) are amongst the languages
of Mediterranean history reveals Malta international clientele. The Islands of being practised and studied at the ITS.
as a noteworthy destination; an island Malta, for example, provide an exciting
which, amongst other things, boasted destination for tourism related to marine, Due to the number of tourists from
a strategic location and an indomitable archaeological, folkloric, as well as various parts of the world that visit our
spirit. The seat of such arduous struggles sporting and leisure elements, to name islands, many of whom also visit our
as the Great Siege of 1565, the Islands of but a few. Tourism is inseparable from the on-campus restaurants, ITS students
Malta emerged as a force to be reckoned Maltese economic framework; indeed, experience the true international
with, a small but steadfast beacon of it is the principal contributor to the local dimension of our tourism industry.
resistance against would-be invaders. economy.
Moreover, students gain first-hand
Indeed, contemporary Malta is, today, The tourism industry in Malta has gone experience of the tourism and hospitality
intriguing to visitors because of its from strength to strength, constantly industry through the practical dimension
fascinating fusion of the international striving to innovate and reinforce its of their studies, which forms an essential
and the traditional, amidst a southern product by finding various niches part of every single academic programme
Mediterranean atmosphere and climate, through which it can present the Maltese at the Institute of Tourism Studies.
comfortably exhibiting a stunning array experience to visitors. Education and
of influences from the different cultures tourism have recently fortified the links All of this will be experienced against an
that have come to bear on this group of which they have always shared. Students ornate backdrop of history and culture
islands. can now take advantage of this grounding which is at once unique as it is southern
in cutting-edge tourism knowledge and Mediterranean.
Tourism and hospitality can be viewed technologies together with practical
as almost part and parcel of the culture exposure to the industry which the
of the Islands of Malta; an inherent Institute of Tourism Studies offers.
element of Maltese identity, one might
say. Students of tourism in Malta can The versatility of Malta as a destination
benefit from this heady mixture of innate will allow students myriad opportunities to
hospitality and the well-developed practice various languages.
infrastructure Tourism & Hospitality which English, (Malta’s second language and
one of the two official languages of the

12 INSTITUTE OF TOURISM STUDIES

An International Dimension





Malta has always been on the receiving the combined friendliness of local Vocational Educational Course are also
end of a diversity of cultures. One students with whom they share cultural offered the chance of training abroad in
needs to only sample Maltese cuisine experiences and the opportunity to another EU country. This mobility is also
to experience this. Delightful in its rustic practise other languages. funded by the EU Commission under
earthiness, the Maltese kitchen is an the Erasmus+ Programme. The Institute
arena where delicacies of North African The members of staff are, of course, of Tourism Studies, welcomes students
origin jostle for space with Sicilian- also only too happy to have their classes from around Europe through the same
influenced sweets. It is a place where replete with students who can relate Erasmus+ Programme.
fish and meat dishes with central French to each other whilst celebrating their
and Provençal undertones can be differences. It should also be mentioned Foreign students from various Higher
savoured and where the importance of that the Institute of Tourism Studies Educational Institutions can come
mainland Italian cookery is paid homage welcomes not only students whose to ITS and study for one semester
to. One can also discern the British sojourn covers the entire programme or one academic year. Students are
‘stamp’, with a fondness displayed by of studies, but also, for instance, also welcome to come and cover a
the locals for black tea with sugar and students who join as part of Erasmus traineeship at the institution under the
canned milk (or “builder’s brew” as it Programmes. In this regard, the same programme.
is affectionately referred to all over the European Union offers a programme of
British Isles), and the ubiquitous Sunday funding under the name of Erasmus+.
roast found at the centre of the table in
many Maltese homes. Students following a higher educational
programme at ITS, are offered the
Small wonder, then, that the island has opportunity of going abroad to study
adapted itself so readily to not only at an Institution within the European
visitors but also permanent residents of Union or the possibility of training in a
various cultures. The Institute of Tourism foreign enterprise within the EU, under
Studies is certainly a reflection of this the Erasmus+ Mobility Programme
tendency. Over the years, our student whereby each selected participant will
body has grown not only in size but be given a financial grant to cover their
also in cultural breadth, as we have period abroad. This opportunity shall be
embraced students from parts of the further strengthened by the embedded
world as diverse as France, Tunisia, study mobility experience, which the
Jordan, Turkey, Turkmenistan, Nigeria, new ITS degree programmes shall
Poland and others. Our international incorporate with our partner institutions.
students have could benefit from Furthermore, students following a

INSTITUTE OF TOURISM STUDIES 13

Work Based Learning





Local and Industrial Trade International Internships Trade Industrial Placements:
Practice (LITP) Practice (IITP) conditions, costs &
remuneration
The Local Industrial Trade Practice A twelve month international internship
(LITP) is a fourteen-week practical is compulsory for the Institute’s Diploma Conditions of employment and
experience in the local tourism and programmes only. Furthermore, an remuneration payable to students during
hospitality industry, which ITS students international internship opportunity the LITP will be compliant with Maltese
undertake on the Maltese Islands. All shall also be incorporated in the degree employment regulations.
full-time ITS students are required to programmes too. Students may propose establishments
undertake their LITP during the summer where to conduct their fourteen-
months, within departments that are Through these internships/placements week placement, as long as such
related to the students’ course of studies students are given the opportunity establishments abide by Maltese
and approved by the Institute. to apply what they have learnt in the employment laws. Final approval of such
The satisfactory completion of the LITP classroom to an on-the job experience, arrangements is at the discretion of the
is a requirement for all programmes of while at the same time being CEO and the Student cases board .
study. encouraged to networking with industry Students who are to conduct the
The LITP is a negotiated partnership leaders. These contacts could potentially international internship, as approved
and students can reap many benefits lead to job offers once students by the CEO, and who are accepted
from such experience including: successfully complete their studies at by properties approved by ITS, must
• academic credit; the Institute of Tourism Studies. make their own travel and insurance
• basic salary; arrangements.
• practice in disciplinary skills; The CEO’s and the student cases board
• exposure to professional practices; decision on the international internship
• self-development; of students is final.
• 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.


14 INSTITUTE OF TOURISM STUDIES

Admission to ITS





Interested new applicants may National Students: Applicants must ensure that
register for full time courses between Applications must be accompanied by application forms are completed
Monday 24th July and Friday 4th the relevant documentation, as follows: in full, otherwise they will not be
August 2017. • photocopies of all certificates required accepted. Prospective students are
(or a photocopy of the result slips); kindly requested to wear smart attire
Current ITS students, who intend to • photocopy of Identity Card; when handing in their applications.
pursue their studies further, may apply • medical questionnaire; and This is due to the fact that a photo will
between Monday 7th August and Friday • references (if available). be taken on the day. Applicants who
11th August opt to send their application via email
International Students: ([email protected]) must ensure that
Application forms may be obtained from: Applications must be accompanied by a digital passport photo is included
• Registrar’s office at The Institute of the relevant documentation, as follows: with the respective attachments.
Tourism Studies, St George’s Bay, St
Julian’s* EU Students: Additional information regarding the
• ITS Gozo Campus, Qala, Gozo* • photocopy of passport Institute of Tourism Studies may be
• Online at www.its.edu.mt • photocopy of all certificates obtained from the website www.its.edu.mt.
*Summer Office hours: 8am – 1pm • photocopy of equivalence letter from
(Extended office hours at ITS Campus, MQRIC prior to enrolment (MQRIC Information Sessions
St Julian’s, Malta: 8am-3pm, on Friday email address: [email protected]) Information sessions regarding the
4th July & Friday 11th August 2016). • medical questionnaire; and various programmes of study will be held
• consent form. as follows:
For assistance during registration • Foundation in Hospitality & Tourism 25th
period with the application process and Non EU Students: July 2017 at 9:30am
information about the courses, contact • photocopy of passport • Travel & Tourism Programme (Certificate,
our Career Guidance Officer on 2379 • photocopy of all certificates Diploma and Higher National Diploma)
3141 or [email protected] • photocopy of equivalence letter from 26th July 2017 at 9:30am
MQRIC prior to enrolment – (MQRIC • Rooms Division Programme (Certificate,
For student support services throughout email address: [email protected]) Diploma and Higher National Diploma)
the year, who will be able to direct you • medical questionnaire; and 26th July 2017 at 11:30am
to services including but not limited • consent form; • Events and Leisure Programme
to Counselling and Career Guidance, • application fee; (Certificate, Diploma and Higher
please contact Student Support on 2379 • tuition fee; National Diploma) 27th July 2017 at
3210 or [email protected] • applicants may be requested to sit for 9:30am
an interview.

INSTITUTE OF TOURISM STUDIES 15

• Food Preparation & Production applicants will be asked to undertake an The first stipend will be paid in the
Programme (Certificate, Diploma and aptitude test and a personal interview. beginning of December 2017. Thereafter
Higher National Diploma) 27th July stipends will be paid every four weeks in
2017 at 11:30am Students presenting professional arrears.
• Higher National Diploma in Tour (through ITS RPL Programme) or
Guiding 28th July 2017 at 9:30am post-secondary diplomas or certificates Students receiving a stipend are also
• Higher National Diploma in Food related in whole or in part to the area of entitled to receive half the annual
Preparation and Culinary Arts for study may, if approved by the Institute, Government bonus and have to pay their
Cruise Liners, Higher National Diploma be exempted from taking particular National Insurance contributions.
in Guest Service Operations for Cruise modules from the relevant programme
Liners, Higher National Diploma in of studies, provided full documentation Eligible students will also be paid a grant
Hotel Management Operations for is presented at the time of assessment. of €233 per scholastic year paid in the
Cruise Liners. 31st July 2017 at 9:30am The Institute reserves the right not to beginning of December 2017
• ITS Degree Programmes 1st August accept such credentials.
2017 at 9:30am Students repeating a particular
Students who come into contact with module(s) will be eligible for stipend on a
Conduct food will be required to successfully pro-rata basis.
complete a Food Handlers course
All registered full-time and part-time
in accordance with current Health
students shall be subject to the Rules
& Hygiene Regulations prior to the
and Regulations of the Institute of
commencement of the course.
Tourism Studies. www.its.edu.mt
General Provisions Students shall undertake a medical
examination to certify their suitability
Students must follow the timetables set to join a programme of studies at the
out by the Institute of Tourism Studies Institute of Tourism Studies.
and may be required to attend morning, The Institute reserves the right to
afternoon and/or evening sessions. They determine the number of new entrants
may also be required to attend sessions in relation to the availability of resources
after normal hours, on public holidays and the standard of applicants.
and at weekends (Saturday or Sunday).
Remuneration
The language of tuition at the Institute of
Fulltime students who meet the criteria
Tourism Studies is English.
and who are not in full-time employment
Applicants over 23 years of age may be
during the scholastic period will be
considered for full-time programmes as
eligible for a stipend. Full information on
mature applicants. Such applications will
remuneration packages may be found on
be considered on an individual basis and
the ITS website (www.its.edu.mt)
16 INSTITUTE OF TOURISM STUDIES

PROGRAMMES OF STUDY




INSTITUTE OF TOURISM STUDIES 17

18 INSTITUTE OF TOURISM STUDIES

Foundation in Hospitality & Tourism PROGRAMME 1





MQF Level Total Credits Programme Duration
2 3 4 5 6 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 Entry Criteria
• Provide a basic understanding of • Finished compulsory education
tourism and hospitality sectors OR
• Apply various skills in practical modules • Successful completion of the ALP
of study Programme
• Acquire key competences necessary
for tourism and hospitality




















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

INSTITUTE OF TOURISM STUDIES 19

20 INSTITUTE OF TOURISM STUDIES

Certificate in Travel & Tourism PROGRAMME 2
PART 1




MQF Level Total Credits Programme Duration
2 3 4 5 6 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 Entry Criteria Fields of Work
• Understand the Principles & Practices • Successful completion of the ITS • Incoming operations
of the tourism & hospitality industry. Foundation Programme in Hospitality • Tour operations and Tour
• Deal with the tourists and colleagues in & Tourism Representative
a professional manner. OR • Tourist Information Agent
• Manage the needs and requirements of • Minimum of 5 O Level subjects of • Tourist Information Clerk
different types of tourists. which; 2 O Level subjects shall include • Ticket Selling Agent
• Advise tourists on activities and Hospitality, Mathematics, Maltese, • Tour Operator Airport Handling
Maltese traditions. English and/or Home economics at • Tour Operator Representative
• Understand the marketing concept of grade 5 or better and any other 3 O • Tour Operator
Malta as a tourist destination. Level subjects at grade 6 or better • Hotel Representative
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)

• 16 years as at 31st August 2017





INSTITUTE OF TOURISM STUDIES 21

Diploma in Travel & Tourism Operations PROGRAMME 2
PART 2




MQF Level Total Credits Programme Duration
2 3 4 5 6 120 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 Entry Criteria Fields of Work
• Understand travel agency operations. • Successful completion of Certificate in • Travel Agency and Cruise Liner
• Deal with the tourists and colleagues in Travel & Tourism (MQF Level 3) Operations Destination Management
a professional manner. Companies
• Manage the needs and requirements • Tour Operations and Tour
of different types of tourists. Representative
• Deal with the needs and requirements • Tourist Information Agent
of incoming tourists. • Tourism Promotion Agent
• Travel Consultant
• Tour Operator
• Travel Agent



















22 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Travel & PROGRAMME 2
PART 3
Tourism Management


MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECTS* 2 SEMESTERS


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








Programme Objectives Entry Criteria Fields of Work
• Exhibit sound ethical behaviour in the • Successful completion of Diploma in • Travel Consultancy
work place, excellent leadership and Travel & Tourism Operations (MQF • Destination Management Companies
interpersonal skills Level 4) • Tour operations
• Evaluate and anticipate customer • Airline operations
expectations. • Tour Manager
• Apply knowledge relating to running a • Tour Operator Manager
small business. • Tourism Product Manager
• Demonstrate knowledge of marketing • Travel Agency Manager
Malta as a tourist destination. • Incoming Operator
• Travel Agent














* 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

INSTITUTE OF TOURISM STUDIES 23

24 INSTITUTE OF TOURISM STUDIES

Certificate in Rooms Division PROGRAMME 3
PART 1




MQF Level Total Credits Programme Duration
2 3 4 5 6 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 Entry Criteria Fields of Work
• Advise guests on in house facilities and • Successful completion of the ITS • Front Office – Telephone Operator,
external activities. Foundation in Tourism & Hospitality Receptionist
• Deal with the guests and colleagues in OR • Concierge/ Porter
a professional manner. • Minimum of 5 O Level subjects of • Room attendant
• Manage the needs and requirements of which; 2 O Level subjects shall include • Doorman/Doorwomen
different types of customers. Hospitality, Mathematics, Maltese, • Linen Attendant
• Sell in house facilities. English and/or Home economics at • Houseman
• Carry out housekeeping best practices. grade 5 or better and any other 3 O • Public Area Cleaner
• Comply with legal requirements on Level subjects at grade 6 or better • Luggage Porter
safety, health and hygiene. 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)

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







INSTITUTE OF TOURISM STUDIES 25

Diploma in Rooms Division Operations PROGRAMME 3
PART 2




MQF Level Total Credits Programme Duration
2 3 4 5 6 120 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 Entry Criteria Fields of Work
• Represent the hotel and make a good • Successful completion of Certificate in • Front Office / Guest Service Agent
first impression Rooms Division (MQF Level 3) • Reservations
• Apply knowledge and skills to effectively • Concierge
communicate with guests and • Housekeeping Supervisor
colleagues in a professional manner • Doorman/Doorwoman
• Create various sales opportunities to • Night Auditor
enable the maximisation of room sales • Front Office Shift Leader
and occupancies
• Carry out operations processes in both
Front office and Housekeeping
• Comply with legal requirements

















26 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Rooms PROGRAMME 3
PART 3
Division Management


MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECTS* 2 SEMESTERS


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








Programme Objectives Entry Criteria Fields of Work
• Exhibit sound ethical behaviour in the • Successful completion of Diploma • Front Office & Guest Relations
work place, excellent leadership and in Rooms Division Operations (MQF • Reservations / Revenue Management
interpersonal skills. Level 4) • Concierge
• Apply knowledge and skills to effectively • Housekeeping Supervision
communicate with guests and • Executive Housekeeper
colleagues in a professional manner. • Hospitality Customer Experience
• Be responsible for handling verbal and Manager
written complaints. • Hospitality Establishment Manager
• Be responsible for key • Rooms Division Manager
operational processes in both front • Hospitality Guest Relations Manager
office and housekeeping. • Duty Manager
• Apply revenue management theories to • Front Office Manager
achieve maximum revenues in line with
a budget.













INSTITUTE OF TOURISM STUDIES 27

28 INSTITUTE OF TOURISM STUDIES

Certificate in Food Preparation & Service PROGRAMME 4
PART 1




MQF Level Total Credits Programme Duration
2 3 4 5 6 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 Entry Criteria Fields of Work
• Understand and evaluate theoretical • Successful completion of the ITS • Restaurants and Bars
knowledge related to kitchen, bars and Foundation Programme in Hospitality • Food and Beverage Departments
restaurant operations. & Tourism • Events and Functions
• Create and maintain good customer OR • Cook
and staff relations adapting methods of • Minimum of 5 O Level subjects of • Kitchen Assistant
communication. which; 2 O Level subjects shall include • Kitchen Porter
• Comply with legal requirements on Hospitality, Mathematics, Maltese, • Pizzaiolo
safety, health and hygiene at work by English and/or Home economics at • Waiter/Waitress
maintain good personal hygiene and grade 5 or better and any other 3 O
health, a safe working environment. Level subjects at grade 6 or better
• Communicate with customers and OR
colleagues in a professional manner. • 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)


• 16 years as at 31st August 2017





INSTITUTE OF TOURISM STUDIES 29

Diploma in Food & Beverage Service PROGRAMME 4
PART 2
Operations


MQF Level Total Credits Programme Duration
2 3 4 5 6 120 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 Entry Criteria Fields of Work
• Carry responsibility for an operational • Successful completion of Certificate • Restaurants and Bars
section within a hotel being within the in Food Preparation & Service (MQF • Events and Function Organisation and
food and beverage department. Level 3) Coordination
• Carry out contemporary systems and • Hotel Food and Beverage Department
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

Higher National Diploma in Food & PROGRAMME 4
PART 3
Beverage Management


MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECTS* 2 SEMESTERS


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 Entry Criteria Fields of Work
• Be responsible (at junior management • Successful completion of Diploma in • Restaurants and Bars
level) for an operational department Food & Beverage Service Operations • Events and Function Organisation and
or section within a hotels, catering (MQF Level 4) Coordination
establishments, or hospitality oriented • Hotel Food and Beverage Department
organisation. • Banqueting Sales Manager
• Carry responsibility for an operational • Purchasing Manager
section within a hotel being within • Food and Beverage Manager
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, * an obligatory additional 7 ECTS are required for students to graduate with a Higher
trends, and contemporary in hospitality National Diploma. These 7 ECTS are not required for students progressing to the
practices. 2nd year of the BA (Hons) in International Hospitality Management

INSTITUTE OF TOURISM STUDIES 31

32 INSTITUTE OF TOURISM STUDIES

Certificate in Food Preparation & Service PROGRAMME 5
PART 1




MQF Level Total Credits Programme Duration
2 3 4 5 6 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 Entry Criteria Fields of Work
• Understand and evaluate theoretical • Successful completion of the ITS • Restaurants and Bars
knowledge related to kitchen, bars and Foundation Programme in Hospitality • Food and Beverage Departments
restaurant operations. & Tourism • Events and Functions
• Create and maintain good customer OR • Hotel/Restaurant Kitchens
and staff relations adapting methods of • Minimum of 5 O Level subjects of • Commercial Kitchens
communication. which; 2 O Level subjects shall include • Bakeries & Confectionaries
• Comply with legal requirements on Hospitality, Mathematics, Maltese,
safety, health and hygiene at work by English and/or Home economics at
maintain good personal hygiene and grade 5 or better and any other 3 O
health, a safe working environment. Level subjects at grade 6 or better
• Communicate with customers and OR
colleagues in a professional manner. • 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)


• 16 years as at 31st August 2017.





INSTITUTE OF TOURISM STUDIES 33

Diploma in Food Preparation & PROGRAMME 5
PART 2
Production Operations


MQF Level Total Credits Programme Duration
2 3 4 5 6 120 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 Entry Criteria Fields of Work
• Maintain health and safety practices • Successful completion of Certificate • Hotel/Restaurant Kitchens
in a kitchen environment and be able in Food Preparation & Service (MQF • Commercial Kitchens
to follow and carry out the necessary Level 3) • Bakeries & Confectionaries
Hygiene & Safety procedures. • Junior Kitchen Management
• 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

Higher National Diploma in Food PROGRAMME 5
PART 3
Preparation & Production Management


MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECTS* 2 SEMESTERS


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 Entry Criteria
• Maintain health and safety practices • Accomplish and adheres to a sound • Successful completion of Diploma
in a kitchen environment and be able understanding of the concept of in Food Preparation & Production
to follow and carry out the necessary Health & Safety legislations and Operations (MQF Level 4)
Hygiene & Safety procedures. implementation actions.
• Prepare and produce dishes at the • Develop innovative and creative menus,
right temperature, using well-balanced recipe costing and design and implement
ingredients and served to the exact standard operating procedures.
consistency. • Practice modern leadership Fields of Work
• Implement recipe costing and Standard approaches in a kitchen environment • Hotel/Restaurant Kitchens
Operating Procedures. and implement cost effective • Commercial Kitchens
• Practice and offer a variety of complex production processes. • Bakeries & Confectionaries
and creative hot and cold dishes, • Middle Kitchen Management
desserts, ice carvings, centerpieces
and baked products to include bread.







* 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.

INSTITUTE OF TOURISM STUDIES 35

36 INSTITUTE OF TOURISM STUDIES

Certificate in Events & Leisure PROGRAMME 6
PART 1




MQF Level Total Credits Programme Duration
2 3 4 5 6 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 Entry Criteria Fields of Work
• Understand the necessary operational • Successful completion of the ITS • Outside catering establishments
tasks. Foundation Programme in Tourism & • Events and Function organisation and
• Create and maintain good customer Hospitality Coordination
and staff relations adapting methods of OR • Hotel Conference and Banqueting
communication. • Minimum of 5 O Level subjects of department
• Comply with legal requirements on which; 2 O Level subjects shall include
safety, health and hygiene at work by Hospitality, Mathematics, Maltese,
maintain good personal hygiene and English and/or Home economics at
health, a safe working environment. grade 5 or better and any other 3 O
• Communicate with customers and Level subjects at grade 6 or better
colleagues in a professional manner. 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)


• 16 years as at 31st August 2017





INSTITUTE OF TOURISM STUDIES 37

Diploma in Events & Leisure Operations PROGRAMME 6
PART 2




MQF Level Total Credits Programme Duration
2 3 4 5 6 120 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 Entry Criteria Fields of Work
• Carry responsibly for an operational • Successful completion of Certificate in • Outside Catering Establishments
section within a hotel in relation to Events & Leisure (MQF Level 3) • Events and Function Organisation and
events and other types of functions. Coordination
• Carry out contemporary systems and • Hotel Conference and Banqueting
theories related to the administrative Department
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

Higher National Diploma in Events & PROGRAMME 6
PART 3
Leisure Management


MQF Level Total Credits Programme Duration
2 3 4 5 6 60 ECTS* 2 SEMESTERS


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








Programme Objectives Entry Criteria Fields of Work
• Independently implements the • Successful completion of Diploma in • Sales and Marketing
necessary operational and managerial Events & Leisure Operations (MQF • Destination Management Companies
tasks related to hospitality events. Level 4) • Fair and Conventions
• Manage effectively team members • Hospitality Entertainment Manager
within a hospitality event related • Conference & Banqueting Manager
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.





* 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

INSTITUTE OF TOURISM STUDIES 39

40 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Tour Guiding PROGRAMME 7





MQF Level Total Credits Programme Duration
2 3 4 5 6 120 ECTS 4 SEMESTERS


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 Entry Criteria Fields of Work
• Understand the role of the tourist guide • Matriculation (MQF Level 4) with • Freelance Tourist Guide
and manage the complex concepts of a minimum of 1 A level and 3 • Guiding in Museums and Historical
well organised tours. Intermediates OR 2 A levels and 2 Sites
• Be creative in the design and Intermediates (with a minimum of • Offering Services in Tourist Information
management of historical and thematic 44 points as per Matrix provided on Centres
tours. page 52) Plus Secondary Education • Tourist Information Centre Manager
• Evaluate and anticipate customer Certificate passes at grade 5 or better
expectations during the implementation in Maltese, English and Mathematics
process of tour guiding. OR
• Understand and explain the detailed • Successful completion of ITS Diploma
historical and cultural content of (MQF Level 4), in Diploma in Travel &
various itineraries and sites. Tourism Operations, Diploma in Rooms
• Manage small tour groups and ensure Division Operations, Diploma in Events
safety and customer satisfaction at all & Leisure Operations, Diploma in
times. Food & Beverage Service Operations
and Diploma in Food Preparation &
Production Operations
OR
• Apply as a mature Student.





INSTITUTE OF TOURISM STUDIES 41

42 INSTITUTE OF TOURISM STUDIES

Higher National Diploma in Food PROGRAMME 8

Preparation & Culinary Arts for Cruise liners


in collaboration with RINA Mediterranean Institute

MQF Level Total Credits Programme Duration
2 3 4 5 6 90 ECTS* 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 Entry Criteria Fields of Work
• Exhibit a sound knowledge of the ship • Matriculation (MQF Level 4) with • Food Preparation aboard Cruise Liners
as a workplace and of the crew life a minimum of 1 A level and 3
onboard; Intermediates OR 2 A levels and 2
• Acquire key competencies necessary Intermediates (with a minimum of
for working onboard a cruise vessel in 44 points as per Matrix provided on
the position of ship cook; page 52) AND passes at grade 5 or
• Demonstrate knowledge of Hygiene, better in SEC examinations in English
Health and Sanitation for the Cruise Mathematics and Maltese and 4 years
Industry. of documented experience in the
• Comply with Cruise vessel standards Culinary industry;
for food preparation and production OR
• Comply with Basic Safety requirements • An ITS Diploma in Food Preparation and
according to the resolution A.891 Production MQF Level 4(or equivalent);
(21) of the International Maritime OR
Organization (IMO) and the STCW95. • Apply as a mature Student.

* 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 PROGRAMME 8

Service Operations for Cruise liners


in collaboration with RINA Mediterranean Institute

MQF Level Total Credits Programme Duration
2 3 4 5 6 90 ECTS* 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 Entry Criteria Fields of Work
This course is intended for those • Matriculation (MQF Level 4) with • Excursion Host/ess,
individuals who are interested in a minimum of 1 A level and 3 • Guest Service Operator
working on board a cruise vessel in the Intermediates OR 2 A levels and 2 • Cruise Staff/Entertainer
Hospitality field, more specifically in a Intermediates (with a minimum of
position of Guest service, Receptionist, 44 points as per Matrix provided on
Excursion Office, Cruise Staff. 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.
* 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 PROGRAMME 8

Management Operations for Cruise liners


in collaboration with RINA Mediterranean Institute

MQF Level Total Credits Programme Duration
2 3 4 5 6 90 ECTS* 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 Entry Criteria Fields of Work
• Exhibit a sound knowledge of the ship • Matriculation (MQF Level 4) with • Hospitality operations manager
as a workplace and of the crew life on a minimum of 1 A level and 3 • Supporting positions in Marketing,
board; Intermediates OR 2 A levels and 2 Human Resources, Accounting, Sales
• Acquire key competencies necessary Intermediates (with a minimum of • Hospitality Establishment Manager
for working on board a cruise vessel 44 points as per Matrix provided on • Hospitality Revenue Manager
in the position of Awareness of the page 52) AND passes at grade 5 or • Destination Manager
requirements of the ILO Maritime better in SEC examinations in English, • Human Resources Manager
Labour Convention 2006; Mathematics and Maltese • Front Office Manager
• Demonstrate knowledge of Marketing OR • Reservations Manager
and Sales for the Cruise Industry • An ITS Diploma in Events and Leisure, • Administration Manager
with specific focus on Hospitality Rooms Division, Travel and Tourism, • Customer Relations Manager
Management Food Preparation and Production and
• Comply with Basic Safety requirements Food and Beverage Service MQF Level
according to the resolution A.891 4 (or equivalent)
(21) of the International Maritime OR
Organization (IMO) and the STCW95. • Apply as a mature Student.
* 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.

INSTITUTE OF TOURISM STUDIES 45

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 Total Credits Programme Duration
2 3 4 5 6 240 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 Entry Criteria Preparation and Production (MQF Level
• Conduct advanced studies and further • Matriculation (MQF Level 4) with 5) and Higher National Diploma in Food
the education in the field of Culinary a minimum of 1 A level and 3 Preparation & Culinary Arts for Cruise
Arts. Intermediates OR 2 A levels and 2 Liners are eligible to enter in the 4th
• Comply with social, scientific, cultural Intermediates (with a minimum of semester of the degree programme.
and ethical values at the stages of 44 points as per Matrix provided on OR
gathering, interpreting, implementing, page 52) AND passes at grade 5 or • Apply as a mature Student.
and declaring data in the field. better in SEC examinations in English
• Apply and use information and Mathematics and Maltese and 4 years
communication as required in this area of documented experience in the
of study. Culinary industry;
• Develop and appraise enhanced OR
levels of craftsmanship in culinary arts • An ITS Diploma in Food Preparation
and specific speciality areas of food and Production MQF Level 4(or Fields of Work
production and modern food production equivalent); • Hotel/Restaurant Kitchens
trends. OR • Commercial Kitchens
• An ITS Higher National Diploma in • Bakeries & Confectionaries
Food Preparation and Production • Senior Kitchen Management
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

INSTITUTE OF TOURISM STUDIES 47

Bachelor in International Hospitality PROGRAMME 9

Management (Hons) B. IHM (Hons)


in collaboration with the University of Applied Science of Haaga-Helia (Finland)
MQF Level Total Credits Programme Duration
2 3 4 5 6 240 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 OR Fields of Work
• Manage Hospitality operations with • An ITS Diploma in Events and Leisure, • Food and Beverage
international dimensions Rooms Division, Travel and Tourism, • Rooms Division
• Comply with social, scientific, Food Preparation and Production and • Supporting positions in Marketing,
cultural and ethical values of the Food and Beverage Service MQF Level Human Resources, Accounting, Sales
stages of gathering, interpreting and 4 (or equivalent); • Hospitality Establishment Manager
implementing data in the field; OR • Hospitality Revenue Manager
• Apply and use information and • An ITS Higher National Diploma in • Destination Manager
communication as required in this area Hospitality Management, Rooms • Human Resources Manager
of study Division Events and Leisure, Travel • Front Office Manager
• Innovate operations to attract new business and Tourism, Food preparation and • Reservations Manager
Culinary Arts for Cruise liners, Hotel • Administration Manager
Management Operations for Cruise • Customer Relations Manager
liners, Guest service Operations for • Assistant General Manager
Cruise liners, Food Preparation and • General Manager
Entry Criteria Production and Food and Beverage
• Matriculation (MQF Level 4) with Service MQF Level 5 (or equivalent)
a minimum of 1 A level and 3 - Students who are in posession of
Intermediates OR 2 A levels and 2 the aforementioned Higher National
Intermediates (with a minimum of Diploma (MQF Level 5) can enter the
44 points as per Matrix provided on degree programme in the 4th Semester
page 52) AND passes at grade 5 or (2nd Year);
better in SEC examinations in English, OR
Mathematics and Maltese; • Apply as a mature Student.

48 INSTITUTE OF TOURISM STUDIES

Bachelor in Gastronomy (Hons) PROGRAMME 9

B. Gastr (Hons)


in collaboration with The University of Malta
MQF Level Total Credits Programme Duration
2 3 4 5 6 242 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 OR Fields of Work
• Conduct advanced studies and • An ITS Diploma in Events and Leisure, • Food Science
further the education in the field of Rooms Division, Travel and Tourism, • Cultural food studies
Gastronomy Food Preparation and Production and • Culture, Food, and Human
• Comply with social, scientific, cultural Food and Beverage Service MQF Level development
and ethical values at the stages of 4 (or equivalent); • Food manufacturing
gathering, interpreting, implementing, OR • Health and nutrition
and declaring data in the field. • An ITS Higher National Diploma in • Food writing / blogging
• Apply and use information and Hospitality Management, Rooms
communication as required in this area Division Events and Leisure, Travel
of study 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
Entry Criteria Higher National Diploma have to enter
• Matriculation (MQF Level 4) with from the first semester (1st year) of the
a minimum of 1 A level and 3 degree programme;
Intermediates OR 2 A levels and 2 OR
Intermediates (with a minimum of • Apply as a mature Student.
44 points as per Matrix provided on
page 52) AND passes at grade 5 or
better in SEC examinations in English,
Mathematics and Maltese;

INSTITUTE OF TOURISM STUDIES 49

Progress Chart


Credits &
MQF Level
Duration

60 ECTS Bachelor in
6 Bachelor in Culinary Arts (Hons) Bachelor in International Hospitality Management (Hons)
1 Year Gastronomy (Hons)


90 ECTS (60
6 ECTS for HND in Bachelor in HND in Tour
(5 for HND) Tour Guiding) Bachelor in Culinary Arts (Hons) Bachelor in International Hospitality Management (Hons) Gastronomy (Hons) Guiding
1 Year



60 ECTS HND in Food HND in Food HND in Hotel HND in Food HND in Rooms HND in Travel HND in Events Bachelor in
5 (90 ECTS for Bachelor in preparation & Preparation HND in Guest Management & Beverage Division & Tourism & Leisure International Bachelor in HND in Tour
(6 for Degrees) Degrees) Culinary Arts Culinary Arts for & Production service Operations Operations for Management Management Management Management Hospitality Gastronomy (Hons) Guiding
1 Year (Hons) Management for Cruise liners Management
Cruise liners Cruise liners
(Hons)

60 ECVET International Internship
1 Year


Diploma in Food
60 ECVET Preparation Diploma in Food & Diploma in Rooms Diploma in Diploma in
4 Beverage Service Division Travel & Tourism Events & Leisure
1 Year & Production Operations Operations Operations Operations
Operations


60 ECVET Certificate in Certificate in
3 Certificate in Certificate in Travel Certificate in
1 Year Food Preparation Food Preparation Rooms Division & Tourism Events & Leisure
Service Service


60 ECVET
2 Foundation in Hospitality
1 Year

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 International Hospitality Management (Hons)

50 INSTITUTE OF TOURISM STUDIES