ITSVLE: All courses

UG6032 (J.Cassar) - 2025/26 - Food Science & Technology (UG)

UG6023 (J. Cassar) - 2025/26 - Individual Hot Kitchen Practical & Theory (UG)

UG6133 (D. Peplow) - 2025/26 - Logistics of Food Service (UG)

UG6022 (J. Cassar) - 2025/26 - Kitchen & Larder, Production & Theory (UG)

UG6026 (J. Cassar) - 2025/26 - Dairy Processing and Products (UG)

UG6040 (J. Micallef) - 2025/26 - Purchasing and the Supply Chain (UG)

FCTE2038 (P. De Carlo, D. Demicoli, Y. Gauci, D. Peplow ) - 2025/26 - Introduction to Service (FCT)

UGD5284 (J. Casingena) - 2025/26 - Health and Safety (UGD)

UGD5228 (J. Aquilina) - 2025/26 - Individual Pastry Practical & Theory (UGD)

UG6035 (B. Micallef) - 2025/26 - High Volume Production Systems and Technology (UG)

UGD6025 (J. Atkins) - 2025/26 - Kitchen Management & Production Systems (UGD)

UGD5236 (V.Zarb) - 2025/26 - Kitchen & Pastry Production and Theory: Fine Dining (UGD)

UG6036 (V.Zarb) - 2025/26 - Culture and Cuisine Americas (UG)

UGD5216 (V. Zarb) - 2025/26 - Cuisine and Culture Mediterranean (UGD)

UG6016 (K. Ellul ) - 2025/26 - Cuisine and Culture - Asian (UG)

Wines (A. Rizzo) - 2025/2026 - Wines of the Maltese Islands - Theory and Practical

UG6136 (A. Rizzo) - 2025/26 - Food Trends (UG)

UG6137 (A. Rizzo) - 2025/26 - Food and Beverage Pairing (UG)

UG6114 (A. Rizzo) - 2025/26 - Food & Beverage Management (UG)

CER3040 (E. Briffa) - 2025/26 - Basic Theory of Food Preparation (CER) P/T