ITSVLE: All courses

CER3043 (S. Tabone) - 2025/26 - Food Commodities (CER)

CER3042 (E. Briffa) - 2025/26- Pastry & Baking Practical Individual (CER) (PT)

CER3044 (E. Briffa) - 2025/26 - Introduction to Pastry (CER) (PT)

CER3042 - CER3044 (S. Tabone) - 2025/26 - Pastry and Baking Practical & Theory

CER3042 - CER3044 (A. Farrugia) - 2025/26 - Pastry and Baking Practical & Theory

CER3031 (J. Mizzi) - 2025/26 - Introduction to the Theory of Beverage (CER)

FCTE2016 (J. Mizzi) - 2025/26 - Introduction to Bartending (FCT)

DIP4061 (M. G. Vella Baldacchino) - 2025/26 - Human Resources Management in the Catering Industry

FCTE2029 (D. Demicoli) - 2025/26 - Introduction to Wines (FCT)

CER3031 (J. Micallef) - 2025/26 - Introduction to Theory of Beverage (CER)

DIP4047 (B. Micallef) - 2025/26 - Sem 2 - Kitchen and Larder Individual (DIP)

PREP4047 (A. Picco) - 2025/26 - Kitchen and Larder Individual (Prep)

CER3043 (A. Picco) - 2025/26 - Food Commodities (CER)

CER3031 (P. De Carlo ) - 2025/26 - Introduction to the Theory of Beverage (CER)

CER3042 (S. Tabone) - 2025/26 - Individual Pastry and Baking (CER)

CER3042 - CER3044 (S. Anastasi) - 2025/26 - Pastry and Baking Practical & Theory

CER3031 (C. Scicluna) - 2025/26 - Introduction to Beverage Theory (CER)

DIP4100 (C. Scicluna) - 2025/26 - Introduction to Cheese: Production, Consumption, and Promotion (DIP)

CER3031 (H. Micallef) - 2025/26 - Introduction to the Theory of Beverage (CER)

UGD5239 (Y. Gauci) - 2025/26 - Culinary Nutrition (UGD)