ITS exhibit chocolate Easter eggs

At the Institute of Tourism Studies, the projects of Higher National Diploma students taste considerably more delicious than those of other students.

First year students reading for degrees in Culinary Arts got together in groups of two or three to create Easter egg sculptures from chocolate. The class was guided in the creation of their sculptures by Andrew Farrugia. The aim of the assignment was to create an edible sculpture and – with since Easter quickly approaching – the theme was chosen accordingly.

The chocolate egg sculptures are exhibited in the main restaurant on St Julian’s ITS Campus, where the students also get a chance to practice in a work environment. The students exhibited an impressive degree of decorative techniques, with each chocolate egg being different to the next. Some parts of the sculptures were moulded, while others were carved by hand carved – with a degree of intricacy in each one.

The BA (Hons) in Culinary Arts was introduced in 2017, its students progressing from an ITS foundation-level course, and some of those students have recently returned from a year-long work placement abroad.

Once the Easter holidays are over, the students will return to school to begin working on butter sculptures – also known as ‘fat carvings’ – and continue increasing their culinary capabilities.