ITSVLE: All courses

CER3031 (P. De Carlo) - 2023/24 - Introduction to the Theory of Beverage (CER)

CER3042 (A.Vella) - 2023/24 - Pastry & Baking Practical Individual (CER)

CER3044 (B. Micallef) - 2023/24 - Sem 2 - Introduction to Pastry (CER)

CER3042 (B. Micallef) - 2023/24 - Sem 2 - Pastry & Baking Practical Individual (CER)

DIP4046 (B. Micallef) - 2023/24 - Sem 2 - Kitchen & Larder Practical (DIP)

CER3031 (C.Scicluna) - 2023/24 - Introduction to Beverage Theory (CER)

UGD5236 (S. D'Anastasi) - 2023/24 - Kitchen & Pastry Production and Theory (UGD)

CER3040 (S. Borg) - 2023/24 - Basic Theory of Food Preparation (CER)

CER3045 (S. Borg) - 2023/24 - Kitchen and Pastry Practical (CER)

CER3044 (R. Ghiller) - 2023/24 - Introduction to Pastry (CER)

DIP4074 (J. Micallef) - 2023/24 - Food and Beverage Service Practical (DIP)

DIP4057 (G. Axiak) - 2023/24 - Nutrition and Special Dietary Requirements (DIP)

CER3036 (R. Ghiller) - 2023/24 - Introduction to the Theory of Food Preparation (CER)

CER3042 (R. Ghiller) - 2023/24 - Pastry & Baking Practical Individual (CER)

DIP4059 (R. Pons) - 2023/24 - Mixology (DIP)

FCTE2016 (P. De Carlo) - 2023/24 - Introduction to Bartending (FCT)

DIP4048 (K. Ellul) - 2023/24 - The Theory of Kitchen & Larder (DIP)

UGD5236 (K. Ellul) - 2023/24 - Kitchen & Pastry Production and Theory: Fine Dining (UGD)

CER3040 (J. Cassar) - 2023/24 - Basic Theory of Food Preparation (CER)

DIP4049 (S. D'Anastasi) - 2023/24 - Pastry & Baking Theory (DIP)