The Institute of Tourism Studies and APS Consult are holding the fifth course in the series on cookery and processing, taking in three particular vegetables which are grown locally and which will be processed as participants will be taught how to make their own bigilla and pickled onions.

The course will be held in two sessions, each time from 9am to 1pm and the dates are Saturday, 28 April and Saturday, 5 May. The venue is as usual the Institute of Tourism Studies at St George's Bay, St Julian's.

As in previous courses two qualified lecturers will be in charge of a group of not more than 15 participants each. Only the first 30 applicants will be accepted. The courses will consist of a theoretical and practical hands-on part. Participants will be provided with all that is necessary and will also be given a leaflet containing the theoretical part.

The aim of the courses, besides that of encouraging the use of local agricultural produce, is also to teach what the production of such food items requires in the light of prevailing health regulations, especially if these are intended for sale. In fact the participants will take home in correctly labelled jars the product they themselvesj would have cooked and processed.

Applications on the appropriate form are to be submitted by Friday, 27 April and should either be sent by post or taken personally accompanied by the fee of Lm15 to The Institute of Tourism Studies in St Julian's, to APS Consult at APS House, 20 St Anne's Square, Floriana or to any APS Bank branch.

Forms may be withdrawn from the Institute of Tourism Studies or any APS Bank branch. They can also be printed through the website of APS Bank (www.apsbank.com.mt) or that of the Institute for Tourism Studies (www.its.gov.mt)