STUDY-UNITS

Learning outcomes

Competences

• Apply national, EU and international regulations on agri-food products.
• Identify the legal entities concerned, with respect to obligations and responsibilities.
• Apply all legislation dealing with obligations towards consumers, including correct advertising of food and wine products.
• Ensure compliance with hygiene and HACCP requirements.
• Adopt measures to ensure traceability and transparency.
• Apply all food safety legislation.
• Adopt supervisory and quality control mechanisms, in compliance with relevant rules and standards.
• Apply regulations on food labelling and quality certifications.

Knowledge

• Agri-food regulatory framework
• National and European legislation
• Relationship with civil and commercial law
• Different forms of agricultural enterprises
• Consortia for the protection of agri-food products
• Responsibilities of the food producer and of the distributor
• Obligations towards consumers
• Food advertising and marketing regulations
• Hygiene requirements and the HACCP system
• Traceability
• Legislation on food safety
• Security, supervision, control and audits
• The Rapid Alert System for Food and Feed (RASFF)
• Legislation on food quality
• Labels, patents, trademarks and other distinctive signs
• Environmental safeguards
• Organic farming
• GMOs
• The international market and the Codex Alimentarius

Skills

• Interpret and apply national, EU and international agri-food regulations correctly.
• Apply food production, handling and marketing regulations.
• Apply food safety, traceability, hygiene and HACCP legislation.
• Adopt supervisory and quality control mechanisms, in compliance with relevant rules and standards.
• Apply regulations on food labelling and quality certifications.

Judgement

• Evaluate risk factors and critical issues related to food safety, and take remedial action to address emergencies.
• Assess compliance with legal and corporate requirements in the agri-food sector.
• Suppress behaviour or procedures that do not conform with the law.

Communication

• Interpret legal text and communicate effectively on the regulatory framework of the agri-food industry, with both consumers and professionals in the sector.

Learning outcomes

Competences

• Apply knowledge of food chemistry principles.
• Apply knowledge of biochemistry to satisfy the requirements of food industry professions.
• Apply knowledge of the substances present in fresh or processed foods and of the chemical reactions in the digestive process.
• Use the right chemical terminology.

Knowledge

• Principles of chemistry and biochemistry
• Organic and inorganic chemistry
• Amino acids
• Proteins
• Enzymes
• Lipids
• Carbohydrates
• Metabolism
• Bioenergy
• ATP synthesis

Skills

• Apply knowledge of the substances present in fresh or processed foods and of the chemical reactions in the digestive process.

Judgement

• Apply knowledge of the molecular mechanisms that lie at the basis of food, metabolic processes and life.
• Apply chemistry and biochemistry notions to foods.

Communication

• Describe basic chemical processes correctly in food industry contexts and literature.
• Use the right chemical terminology.

Learning outcomes

Competences

• Be well versed with the various phases of the work cycle in the kitchen, including preparation, production, processing and distribution of food.
• Identify and make correct use of the various sectors of the kitchen department.
• Apply the correct provisions for entry and storage of food.
• Apply the cutting techniques most suitable for each food.
• Apply the common culinary techniques and cooking systems.
• Apply the current national and international regulations of food safety in the kitchen.

Knowledge

• The path from storage to preparation and cooking of food
• The correct use of kitchen space
• Kitchen equipment
• Technical standards
• Food cuts
• Cooking techniques for different types of food
• Sanitary and food safety rules in the kitchen

Skills

• Apply proper methods of preparation, production, processing and distribution, for the kind of food used.
• Handle food storage correctly.
• Apply food cutting techniques.
• Apply the common culinary techniques and cooking systems.

Judgement

• Assess the functioning of the different kitchen departments.
• Apply knowledge to improve the kitchen operations.

Communication

• Communicate clearly with colleagues in the kitchen department, using the correct terminology.

Learning outcomes

Competences

• Distinguish between the culinary techniques, cooking styles, traditional dishes and practices of different nations and regions of the world.
• Identify the most popular recipes of international cuisine.
• Be familiar with the food culture and eating habits of different world regions.
• Identify typical food and wine products of different nations, and their global significance.

Knowledge

• European cuisines
• African and Arabic cuisines
• Oriental cuisines
• American and Caribbean cuisines

Skills

• Identify the different cuisines and gastronomic contexts that distinguish the continents.
• Identify the typical food and wine products of the more gastronomically relevant nations.
• Illustrate the techniques used for cooking the more traditional dishes.

Judgement

• Apply knowledge of the historical, economic, cultural, sociological and environmental factors that have influenced the gastronomic development of each continent.
• Analyse the gastronomic contribution of the various regions of the world and highlight the similarities and differences between their cuisines.

Communication

• Comment on the food and wine contexts found around the world.
• Describe and illustrate the gastronomic characteristics and peculiarities of a specific continent or nation.

Learning outcomes

Competences

• Apply the correct food and personal hygiene practices.
• Ensure adequate hygiene throughout the food preparation, production and serving process.
• Identify the main food-transmitted pathogenic microorganisms and parasites.
• Be aware of how microorganisms develop.
• Adopt strategies to lower the risk of contamination, for each food class.
• Apply knowledge of food microbiology.
• Address issues of traceability of food products of animal and plant origin.

Knowledge

• Hygiene practices
• Hygienic food preparation
• Food poisoning and contamination
• Microbiology of plant foods
• Microbiology of meat and fish
• Microbiology of milk and dairy products
• Microbiology of eggs

Skills

• Reduce hygiene-related risks in food processing.
• Adopt strategies for each food class (meat, fish, dairy, eggs, vegetables), to ensure proper food handling hygiene.

Judgement

• Assess conditions of hygiene in the preparation, handling and serving of food.
• Optimise the levels of hygiene in food production processes.

Communication

• Communicate clearly with colleagues and specialists in the food industries on hygiene issues, using the correct terminology.
• Communicate effectively with the public on the operating procedures, to ensure proper hygiene throughout the production cycle.

Learning outcomes

Competences

• Apply food quality, safety, transparency and traceability legislation.
• Identify the general elements of the various food quality certifications.
• Identify traditional protected local food and wine products.
• Identify certified traditional cheeses, cured meats and other food products.
• Identify the characteristics of main quality-labelled wines.
• Be familiar with the production and processing techniques of typical cheeses and cured meats.
• Identify important food brands.

Knowledge

• Food quality labelling legislation
• European and national food quality certification
• Protected Designation of Origin (PDO)
• Protected Geographical Indication (PGI)
• Traditional Specialities Guaranteed (TSG)
• Local quality labels for traditional food products
• Production specifications for certified foods
• Certified traditional cheeses and cured meats
• Certified quality wines
• Oils and bread
• Light and whole foods
• Novel food
• Functional foods
• Genetically Modified Organisms (GMOs)
• Trademarks and patents

Skills

• Apply food quality, safety, transparency and traceability rules.
• Identify the characteristics of food quality certifications.
• Identify and describe certified food and wine products.
• Apply knowledge on the production and processing techniques of typical cheeses and cured meats.

Judgement

• Evaluate the authenticity and quality of food and wine products.
• Evaluate strategies to safeguard EU and national quality labels and agri-food products.
• Apply and enhance the value of local quality food labels.

Communication

• Promote local quality foods and inform customers of their distinctive features and preparation techniques.
• Raise appreciation of products with a certified label.
• Raise consumers’ awareness on the authenticity of agri-food products.
• Communicate the benefits and disadvantages of using novel, whole-grain, light and functional foods, as well as GMOs.

Learning outcomes

Competences

• Apply sustainability principles in running the food business.
• Reduce the negative environmental impact of one’s products or activities.
• Reduce the use of harmful chemicals, detergents or other substances.
• Apply the principles of traceability across the supply chain.
• Enhance the value of local and organic food products.
• Be well versed with eco-friendly services and practices in the catering sector.
• Be familiar with energy and water saving measures, as well as waste reduction and recycling practices in the kitchen.
• Adopt best practice examples, and strive to attain environmental standards and qualify for the award of eco-labels.

Knowledge

• Principles of sustainability
• Sustainability issues in food production
• Ecological impact of the food industry and eating habits
• Use of chemical products and additives
• Traceability across the supply chain
• Organic farming
• Local, zero-mileage products
• Environmentally friendly practices in the catering business
• Waste reduction and recycling of the organic waste
• Saving energy and water
• Fair trade food and drinks
• Ecological labels and environmental certification
• Corporate social responsibility (CSR)

Skills

• Apply sustainable management skills in running the food business.
• Apply the desired environmental standards to achieve eco-label awards.
• Apply traceability rules across the supply chain.
• Enhance the value of local and organic foods.
• Reduce waste in the cooking process, while saving energy and water.

Judgement

• Evaluate the sustainability of food production processes.
• Assess and enhance the value of local and organic foods.
• Evaluate strategies to reduce waste and save energy.

Communication

• Promote more sustainable food products, such as local and organic ones.
• Raise customers’ appreciation for foods, preparations and dishes produced in a more environmentally friendly way.

Learning outcomes

Competences

• Adapt knowledge learnt to an industrial setting.
• Apply cooperation and management skills.
• Develop teamworking abilities.
• Use problem solving techniques in a workplace environment.
• Identify creative solutions to problems encountered in the industry.
• Communicate effectively with colleagues.

Knowledge

• Experience of an industrial setting
• Practical skills needed at the workplace
• Working in a team
• Performance of a range of duties associated with the sector

Skills

• Adapt the required skills for different sections of the industry.
• Apply professional practices and work ethics.

Judgement

• Develop innovative ideas in relation to the performance of professional tasks.
• Analyse problems at the workplace and devise appropriate solutions.

Communication

• Communicate effectively with colleagues and develop teamwork.
• Undertake professional interviews.

Learner

• Apply theory and knowledge to the work environment.
• Further develop independent learning and professional skills.
• Enhance one’s curriculum vitae and range of work experience.

Digital

• Apply digital competence to make use of professional software.

YEAR 2

Learning outcomes

Competences

• Apply the principles of human nutrition, from both biomedical and food processing perspectives.
• Apply the principles of the food composition tables.
• Identify the standard portions of foods.
• Identify the calorific power of nutrients.
• Identify the nutrient composition of meals and the usual diet.
• Be well versed with the levels of Recommended Energy and Nutrient Intakes (RENI) for humans.
• Create simple daily menus based on healthy diets for different population groups.
• Apply the principles of the Mediterranean diet.
• Take the dietary precautions that some medical conditions necessitate.

Knowledge

• Classification of food groups and food composition tables
• Standard portions of foods and weight variation with cooking
• Classification, functions and calorific power of nutrients
• Calculation of the nutrient composition of meals and the usual diet
• Calculation of energy and nutrient levels according to the Recommended Energy and Nutrient Intakes (RENI)
• Nutritional value of foods in relation to the environmental variables and genotype
• The energy balance
• Digestibility of foods
• Dietetics – healthy diets for defined population groups
• The Mediterranean diet
• Appropriate diets for specific health conditions
• Foods that affect the central nervous system

Skills

• Draw up suitable nutritional profiles for different physiological conditions.
• Design menus that respect the requirements of special diets and specific customers, such as children and the elderly.
• Apply the principles of the Mediterranean diet.
• Apply diets prescribed by a doctor.
• Take the dietary precautions that some medical conditions necessitate.

Judgement

• Assess the eating habits at individual and population level.
• Evaluate the therapeutic potential and the risk-benefit ratio associated with the use of food supplements.
• Evaluate the quality of food products of both plant and animal origin, taking into account environmental variables and genotype.
• Optimise food processing methods to improve hygienic conditions and the nutritional quality of foods.

Communication

• Promote good eating habits and communicate with consumers and the public on the dynamics of food consumption and healthy diets.
• Engage with dieticians and practitioners in the multidisciplinary treatment of eating disorders. 
• Collaborate with bodies responsible for enforcing the sanitary aspect of food service.

Learning outcomes

Competences

• Identify the food product groups of animal and plant origin, and their composition. 
• Apply the tools and procedures used to assess the nutritional quality, hygienic conditions, and safety of food products of animal and plant origin.
• Apply the rules on food production, traceability, labelling and certification, even for GMOs.
• Identify the environmental and nutritional factors that determine the productive responses of agricultural crops.
• Be familiar with cattle, goat, sheep, poultry, pig and fish breeding techniques.
• Be familiar with the dairy and cured meat industries.
• Make informed choices on food production, procurement, handling and storage.
• Identify the organoleptic characteristics of cereals, vegetables, meats, fish, milk and dairy products, eggs, edible oils and fats, alcoholic and non-alcoholic beverages, sugars, and food extracts.
• Identify the environmental impact of plant and animal production.

Knowledge

• Classification of food products
• Main field crops
• Cereals
• Fruits and vegetables
• Herbs and spices
• Cattle farms and breeds
• Goat and sheep farms
• Milk, cheeses and the dairy industry
• Pig farms and breeds
• Meat and cured meats
• Eggs and poultry farms
• Fish
• Oils, fats and derivatives
• The animal feed
• The animal and the consumer’s health
• GMOs, genetic and environmental factors

Skills

• Apply the tools and procedures used to assess the nutritional quality of food products of animal and plant origin.
• Identify the different farming systems and characteristics of the main crops.
• Apply environmental sustainability and animal welfare criteria in farms and breeding systems used.
• Make informed choices on food production, procurement, handling and storage.
• Identify the organoleptic characteristics of foods of plant and animal origin.

Judgement

• Evaluate the quality and safety of products of plant and animal origin.
• Identify food risk situations and emergencies arising out of plant and animal products which have not been properly treated.
• Analyse issues related to crop cultivation or animal breeding systems that could potentially present problems when processing the food for human consumption.
• Analyse production strategies to address environmental sustainability and animal welfare, apart from the nutritional value of the food.

Communication

• Communicate effectively, using the right technical terms, with farmers, animal breeders and other professionals in the food production industries.
• Discuss important food-related issues, such as traceability and GMOs, with consumers.

Learning outcomes

Competences

• Be familiar with the physiology of taste and the senses.
• Organise and conduct tasting sessions and consumer tests.
• Apply methodologies to carry out an organoleptic or sensory analysis.
• Apply the necessary tools to identify a food product and define its quality.
• Apply sensory methodologies to solve problems related to the preservability of food, the optimisation of meals, and the enhancement of typical products.
• Draw up food test reports.
• Take the necessary precautions to avoid errors that affect sensorial assessments.
• Present food and wine in the correct way for better appreciation.

Knowledge

• Sensory analysis and recognition – taste, smell, aroma and other
• The four basic tastes
• Perception threshold of the four basic tastes
• Practical descriptive food tests
• Training of the panel for descriptive tests
• Analysis and reliability of the test results
• Errors in sensory analysis
• Gastronomic aesthetics

Skills

• Organise and conduct tasting sessions and consumer tests.
• Perform an organoleptic or sensory analysis.
• Identify the characteristics that make a food product unique.
• Apply sensory methodologies to solve problems related to the preservability of food, the optimisation of meals, and the enhancement of typical products.

Judgement

• Select the most appropriate sensory methodology for a food test, according to the objectives.
• Test and evaluate the quality of food products.
• Monitor the potential errors that may affect sensorial assessments.
• Evaluate the data available in order to elaborate statistically a food test report.

Communication

• Promote food and wine products through the evaluation of their sensory characteristics.
• Promote foods by aesthetically enhancing the products or dishes.  
• Enhance and describe to consumers the link between the natural and the cultural component of food.

Learning outcomes

Competences

• Apply food safety and traceability rules.
• Take precautions against health risks, such as the incidence of mycotoxins and food contamination by fungi, bacteria, viruses, insects or parasites.
• Determine and maintain the quality of agri-food products.
• Adopt good hygiene practices in food production, storage and conservation, handling, processing and serving.
• Develop an HACCP plan.
• Adopt quality management and control systems.
• Be familiar with the mechanisms underlying allergies and food intolerances.

Knowledge

• Food legislation
• Food toxins and poisoning
• Deterioration of food
• Food storage
• Hygiene in food production and handling
• HACCP
• Cleaning and disinfecting food environments
• Quality management and control systems
• Allergens, allergies and food intolerances
• Genetic applications in the food industry

Skills

• Apply food safety, hygiene and traceability rules.
• Take precautions against health risks and food contamination.
• Adopt food quality control systems.

Judgement

• Assess and monitor food quality and safety.
• Evaluate strategies to control health risks and the danger of food contamination.

Communication

• Communicate effectively with the public on issues of food quality and safety.
• Promote local quality foods and inform customers on how to ensure their authenticity.

Learning outcomes

Competences

• Select the most suitable food production methods for modern day needs.
• Optimise production and processing technologies in order to improve the nutritional quality of food, and to uphold safety requirements.
• Be well versed with the principles and practices of food preservation systems, in order to maintain the chemical, physical, nutritional and sensory quality of food.
• Implement procedures to minimise health risks that may be caused by chemical contaminants in food.
• Identify the main pathogens and food-altering microorganisms, and the conditions under which they may develop.
• Be familiar with the basics of mass and energy balance for a given food process (heating, freezing, evaporation, etc.).
• Apply common laboratory techniques to analyse the chemical properties of foods, and to identify the presence of microorganisms.
• Identify the characteristics and properties of food packaging materials.

Knowledge

• Physical quantities and units of measure
• Physical occurrences in food production processes
• Fluid and heat flows in the processing of food
• Nutrition principles
• Main food analytical techniques 
• Neutraceutical properties of food fat
• Vitamins and minerals
• Water
• Milk and derivatives
• Alcoholic and non-alcoholic beverages
• Sweeteners
• Food supplements (for metabolic diseases, weight issues, etc.)
• Food storage and processing operations
• Packaging
• Auxiliary services and process control
• Sustainability of resources.

Skills

• Set up food preservation systems.
• Reduce health risks in the food production process.
• Use laboratory instruments and equipment to conduct food analysis tests.
• Identify suitable packaging systems.

Judgement

• Evaluate the food production process in terms of quality and safety.
• Analyse the danger of food contamination or other health risks in the food handling process.
• Address technical and economic issues of food preservation systems.

Communication

• Communicate accurately with colleagues and and specialists in the food industries on hygiene issues, using the correct terminology.
• Communicate effectively with the public on issues of food preservation and production.

Learning outcomes

Competences

• Apply techniques for making different types of bread.
• Apply techniques of pastry making.
• Apply knowledge on the basic ingredients and doughs used in pastry and baking.
• Operate an artisinal bakery making traditional Maltese bread.
• Produce typical sweets and confectionery products.
• Make pastizzi and other traditional pastries.
• Make bread and pastry for customers with allergies and intolerances.
• Codify recipes for bakery products.
• Apply food conservation practices and be well versed with the production chain in industrial bakeries.
• Apply the current regulations for bakeries, patisseries and confectioneries.

Knowledge

• Historical development of bread and pastry making
• Baking and confectionery
• The baker
• The pastry chef
• Traditional and industrial bakeries
• The oven and baking equipment
• Breadmaking
• Basic ingredients and doughs
• Characteristics of the traditional Maltese bread
• Patisseries and confectioneries
• Pastry
• Pastizzi
• Allergies and intolerances
• Food conservation processes of ingredients and products
• Recipes of traditional bakery products
• Safety and hygiene in a bakery

Skills

• Practise breadmaking.
• Practise pastry techniques.
• Make doughs.
• Create and codify pastry and baking recipes.
• Apply food conservation and safety practices.

Judgement

• Analyse breads and sweets.
• Innovate through food design techniques.
• Create and codify simple pastry and baking recipes.
• Analyse trends and business plans in the bakery and confectionery sector.

Communication

• Communicate ways to enhance the artisanal traditions practised in local bakeries, pastizzerias and confectioneries.
• Promote traditional sweets, breads and food products, enhancing the territorial identity.

Learning outcomes

Competences

• Adapt knowledge learnt to an industrial setting.
• Apply cooperation and management skills.
• Develop teamworking abilities.
• Use problem solving techniques in a workplace environment.
• Identify creative solutions to problems encountered in the industry.
• Communicate effectively with colleagues.

Knowledge

• Experience of an industrial setting
• Practical skills needed at the workplace
• Working in a team
• Performance of a range of duties associated with the sector

Skills

• Adapt the required skills for different sections of the industry.
• Apply professional practices and work ethics.

Judgement

• Develop innovative ideas in relation to the performance of professional tasks.
• Analyse problems at the workplace and devise appropriate solutions.

Communication

• Communicate effectively with colleagues and develop teamwork.
• Undertake professional interviews.

Learner

• Apply theory and knowledge to the work environment.
• Further develop independent learning and professional skills.
• Enhance one’s curriculum vitae and range of work experience.

Digital

• Apply digital competence to make use of professional software.