ITSVLE: All courses

CER3040 (E. Briffa) - 2026/27 - Basic Theory of Food Preparation (CER)

UGD5228 (J. Aquilina) - 2026/27 - Individual Pastry Practical & Theory (UGD)

DIP4047 (A.Vella) - 2026/27 - Kitchen and Larder Individual (DIP)

CER3030 (C. Geronimi) - 2026/27 - Introduction to the Theory of Service (CER)

CER3040 (R.Ghiller Attard) - 2026/27 - Basic Theory of Food Preparation (CER)

CER3039 (R.Ghiller Attard) - 2026/27 - Kitchen & Larder Individual (CER)

SICP5230B (R.Briffa, et al.) - 2026/27 - Food and Beverage Service Practical: Operations (SICP)

SICP5230A (R.Briffa,et al.) - 2026/27 - Food and Beverage Service Practical: Fundamentals (SICP)

SICP5231 (R.Briffa) - 2026/27 - Food and Beverage Management (SICP)

UG6036 (V.Zarb) - 2026/27 - Culture and Cuisine – Americas (UG)

UG6024 (I.Zammit) - 2026/27 - Food Safety Management (UG)

UG6016 (K.Ellul) - 2026/27 - Cuisine and Culture - Asian (UG)

UG6026 (J.Cassar) - 2026/27 - Dairy Processing and Products (UG)

UG6023 (J.Cassar) - 2026/27 - Individual Hot Kitchen Practical & Theory (UG)

UG6022 (J.Cassar) - 2026/27 - Kitchen & Larder, Production & Theory (Part 2) (UG)

UG6025 (J.Atkins) - 2026/27 - Kitchen Management & Production Systems (UG)

UG6137 (A.Rizzo) - 2026/27 - Food and Beverage Pairing (UG)

UG6136 (A.Rizzo) - 2026/27 - Food Trends (UG)

UG6114 (A.Rizzo) - 2026/27 - Food & Beverage Management (UG)

UG6133 (D.Peplow) - 2026/27 - Logistics of Food Service (UG)