The Institute of Tourism Studies and APS Consult Ltd would like to thank all those who showed interest in their recently launched Cookery and Food Processing Courses (theoretical and practical) using local agricultural products, the first of which will start on Saturday.

To answer the various enquiries received, the organisers would like to inform all those interested that among other courses envisaged for this year the following are planned:

February – Another course on the processing/preservation of citrus fruit.

March – Pickled vegetables, artichokes and pickled eggs.

May – Candied vegetables, bigilla and onions in vinegar.

June – Fruit jam and preserved fruit.

July – Capers in brine and salted tomatoes.

August – Tomato paste, carob syrup and fig jam.

September – Dried figs and michaelmass daisy (settembrina) jam.

November – Different methods of preserving olives.

The duration and fee for each course will change depending on each particular course.

Meanwhile, the organisers inform interested professional/amateur cooks that as the number of applications for the course on the preservation of citrus fruit is about to exceed the target of 30 applications the time limit is being removed and another course is being planned. Those interested should therefore apply even after 23 January, 2007.

Further information may be obtained from The Institute for Tourism Studies on telephone: 2138 8021; email: joseph.bonello@ gov.mt; or from APS Consult Ltd on telephone: 2560 3310; email: [email protected].