The Mediterranean Gastronomy Educational Partnership (MGEP) is a collaborative initiative between the Institute of Tourism Studies, CAST Alimenti , and Institut Lyfe, formally known as Institut Paul Bocuse.

The partnership offers the Advanced Programme in Mediterranean Gastronomy (APMG), which is structured into two semesters over one academic year. The first semester is dedicated to practical and theoretical learning in Mediterranean culinary arts, whilst the second focuses on applying these skills in real-world settings to enhance professional development.

This exclusive programme, limited to the first 10 applicants, prepares expert chefs, well-versed in Mediterranean flavours and techniques, for advanced careers in the culinary industry. It is designed to equip culinary professionals and students with a deep understanding of the rich and diverse culinary traditions of the Mediterranean region. By exploring the gastronomic heritage of various Mediterranean countries, participants will refine advanced techniques in food preparation, enhance their creative abilities, and gain expertise in designing and executing Mediterranean-inspired menus.

Description

This elite programme, a collaborative initiative between the Institute of Tourism Studies, CAST Alimenti, and Institut Lyfe, spans seven months and is divided into two focused semesters. The first semester blends practical skills with theoretical knowledge, providing students with a comprehensive understanding and hands-on experience in Mediterranean culinary arts. Through practical training, theoretical modules, and experiential learning, students will master the skills needed to create authentic Mediterranean dishes with a contemporary twist, using regional ingredients and sustainable cooking practices. Additionally, they will gain valuable insights into the cultural, historical, and geographical influences that shape Mediterranean cuisine.

In the second semester, the focus shifts to work-based learning in Malta, where students apply their skills in real-world settings, significantly enhancing their professional development and readiness. Designed to cultivate culinary experts, this programme delves deep into the rich flavours and intricate techniques characteristic of Mediterranean cuisine, preparing students for advanced careers in the culinary world.

Upon successful completion of this programme, students may continue their studies into the second year of the Bachelor in Culinary Arts (Hons) at the Institute of Tourism Studies in collaboration with Institut Lyfe.

Learning Outcomes

• Demonstrate proficiency in advanced culinary techniques specific to Mediterranean cuisine, mastering the preparation of traditional dishes, effective handling of regional ingredients, and execution of artisan cooking methods.
• Analyse the cultural, historical, and geographic influences that shape Mediterranean gastronomy, focusing on the detailed study of the culinary traditions and practices across various Mediterranean regions.
• Evaluate and synthesise information on the nutritional aspects of Mediterranean foods, creating balanced, nutritious, and flavourful dishes that highlight the benefits of the Mediterranean diet.
• Create and innovate within the realm of Mediterranean cooking, experimenting with traditional recipes and ingredients to craft contemporary dishes that reflect personal culinary style whilst preserving Mediterranean authenticity.
• Apply professional skills in a real-world culinary setting, enhancing career readiness and employability through the development of kitchen management, teamwork, and customer service skills, thus preparing for advanced roles within the culinary industry.
• Apply sustainable practices and incorporate locally sourced ingredients into culinary creations, demonstrating an understanding of their impact on both the environment and regional cuisine.

Entry Requirements

Qualifications and Experience

• Successful completion of a Diploma in Food Preparation and Production at MQF/EQF Level 4 with a minimum of 120 ECTS, or a comparable qualification, along with at least 1 year of professional experience in an industrial kitchen setting (placements included).

OR

• A minimum of 2 years of experience in a professional role, such as Sous Chef, Executive Head Chef, or Chef Patron.

Language Requirement

• English language proficiency at a B2 level or equivalent is required for all applicants

Mode of Assessment

• Continuous Assessments
• Class Tests
• Theoretical and Practical Examinations

Intended Audience

• Chefs and culinary workers aiming to specialise in Mediterranean cuisine.
• Culinary students seeking advanced education in Mediterranean cooking.

Delivery Schedule

• 5th May – 30th May at the Institute of Tourism Studies, Malta
• 2nd June – 4th July at Institut Lyfe, France
• 7th July – 8th August at CAST Alimenti, Italy
• 11th August – 14th November – Work-based learning placement

Language of Instruction

• English Modules

Modules Covered