COOKS (APPRENTICES) SCHEME - SCHEME NO. 14 [ S.L.343.12 1
SUBSIDIARY LEGISLATION 343.12
COOKS (APPRENTICES) SCHEME 
- SCHEME NO. 14
1st January, 1970
LEGAL NOTICE 120 of 1969, as amended by Legal Notices 47 and 77 of
1970, 124 of 1976, 61 and 86 of 1977, 51 of 1978 and 80 of 1979.
Citation and 
application.
Cap. 343.
1. The title of this Scheme is the Cooks (Apprentices)
Scheme - Scheme No. 14 - and shall apply to the occupation of
cooks in hotels, clubs, restaurants, hospitals and any other catering
establishment, which occupation is being hereby designated as a
calling within the meaning and for the purposes of the Employment
and Training Services Act.
Interpretation.
Amended by:
L.N. 124 of 1976;
L.N. 61 of 1977.
Cap. 252.
2. In this scheme, unless the context otherwise requires -
"customary holidays" means the days (other than Sundays)
declared for the time being to be public holidays by or under the
National Day and other Public Holidays Act;
"College" means the Malta College of Arts, Science and
Technology;
"Director" means the Director of Labour;
"hours of work" means the time in any day during which
apprentices are at the disposal of the employer exclusive of the
intervals allowed for meals and rest, but inclusive of any period of
instruction at the College or of absence from the place of business
of the employer with the employer’s consent.
Entry 
qualifications.
Substituted by:
L.N. 61 of 1977;
L.N. 51 of 1978.
3. No person may be employed as an apprentice under this
scheme unless it is shown to the satisfaction of the Director that
such person has either completed the fourth year of a Secondary
School or the full Trade School course.
Undertaking by 
employer.
4. An employer engaging apprentices under this scheme shall
undertake to instruct them and to grant them facilities to be
instructed in the calling of cook, in accordance with the provisions
of this scheme.
Period and details 
of apprenticeship.
5. (1) The period of apprenticeship shall be of three and one
half years.
(2) The period of apprenticeship shall be divided into seven
periods of six months each, during the course of which apprentices
shall receive the theoretical and practical training contemplated in
the First, Second and Third Schedules:
Provided that apprentices shall also receive theoretical and
practical training in the principles and processes contemplated in
the Fourth Schedule during the first six periods of six months at the
College and the business premises of the employer respectively.
(3) During the last period of six months of apprenticeship
apprentices shall specialise in one of the following particular
branches of special study:
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(i) Main Kitchen Production;
(ii) Pastry and Confectionery; or
(iii) Larder and Cold Buffet Work.
(4) The special branch of study shall be selected for every
apprentice by the Head of the Catering Department of the College
bearing in mmd both the requirements of the employer and the
wishes and aptitudes of the apprentice, at the end of the fifth period
of six months.
Attendance at 
classes.
6. Every apprentice shall be bound to attend all classes
provided in accordance with the provisions of this scheme. Should
he fail to do so any day without just cause, the employer shall be
entitled to make a deduction from the wage of the apprentice
equivalent to one twelfth of the weekly rate in respect of each half
day or part thereof of default.
Hours of work and 
overtime.
Substituted by:
L.N. 47 of 1970.
7. (1) The hours of work of apprentices employed under this
scheme shall not exceed nine hours in any one day:
Provided that employers may employ apprentices on
overtime work with the approval of the Director, who may impose
such conditions as he may deem fit, at the following rates of
remuneration:
( a ) for time worked in excess of nine hours daily: time and
a half;
( b ) for all time worked in excess of forty-five hours in any
week, exclusive of any time paid at overtime rates:
time and a half;
( c ) for all time worked on Sundays and on customary
holidays: double time.
(2) Apprentices under 16 years of age may not be employed
between 11 p.m. of any one day and 6 a.m. of the next following
day.
Wages.
Substituted by:
L.N. 124 of 1976;
L.N. 61 of 1977;
L.N. 80 of 1979.
8. The wages to be paid to apprentices in the callings to
which this scheme applies shall be as follows:
Weekly rest.
Substituted by:
L.N. 80 of 1979.
9. Apprentices shall be granted one whole day of rest in every
calendar week.
Vacation leave.
Substituted by:
L.N. 77 of 1970;
L.N. 86 of 1977.
10. Apprentices shall be entitled, in every calendar year, to -
( a ) all customary holidays with full pay, and
( b ) after three months in employment, vacation leave of
such number of working days with full pay as is
equivalent to the number of working days as that
particular apprentice should normally attend to work
during a period of four weeks:
Period Wages per week
1st six months Lm 10.55,0
2nd and 3rd six months Lm 13.22,0
4th and 5th six months Lm 15.90,0
6th and 7th six months Lm 18.57,0.
COOKS (APPRENTICES) SCHEME - SCHEME NO. 14 [ S.L.343.12 3
Provided that -
( a ) all apprentices who have been in employment for less
than one year shall be entitled to such part of the said
vacation leave as is in proportion to the number of
months in employment, and
( b ) vacation leave may not normally be availed of on any
day when the apprentice is required to attend school
for theoretical instruction.
Sick leave.
Cap. 318.
11. (1) After completing the first six months of
apprenticeship, apprentices shall be entitled to twelve days sick
leave on full pay in every calendar year less any sickness benefit to
which they may be entitled under the Social Security Act:
Previded that a medical certificate certifying incapacity for
work covering the period of absence is produced to the employer,
who may require his medical practitioner to examine the
apprentice.
(2) Apprentices shall not be entitled to the payment of any
wages for the first three days of each period of sick leave:
Provided that the number of unpaid days of sick leave shall
not be deducted from the entitlement of paid sick leave.
Bereavement 
leave.
12. Apprentices shall be allowed two days paid leave on the
occasion of the death of any of the following: the wife, husband,
mother, father (or the person who at the time was in fact acting as
the mother or father as the case may be), son, daughter, brother or
sister of the apprentice.
Injury leave.
Added by:
L.N. 80 of 1979.
Cap. 318.
13. An apprentice shall be entitled to one year injury leave on
full pay, less the full amount of any injury benefit to which an
apprentice may be entitled in terms of the Social Security Act, if he
is injured during the actual discharge of his duty and such injury is
not due to contributory negligence on his part or to contravention
by him of safety rules laid down by the management.
FIRST SCHEDULE
(Articles 4, 5)
FIRST AND THIRD PERIODS OF SIX MONTHS
(College Training)
1. Apprentices shall attend courses of studies at the College
as follows:
(1) During the first period of six months covering the first
two terms of the College year, during which they shall
study the following processes:
1. Introduction to Catering trade.
2. Basic stocks and sauces.
3. Basic soups.
4. Preparation and cooking of vegetables and
potatoes.
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5. Egg, fish and farinaceous dishes.
6. Meat - Dry methods.
7. Meat - Wet methods. 
8. Preparation of meat.
9. Preparation of fish.
10. Preparation of game and poultry.
11. Hors d’oeuvres  and salads.
12. Pastries and their uses.
13. Milk puddings, stewed fruits and steamed
puddings.
14. Yeast mixtures, pan cakes and fritters.
15. Cold sweets, cakes and biscuits.
(2) During the third period of six months covering the first
two terms of the College year, during which they shall
study the following processes:
l. Classical sauces, classical and unclassical soups,
consommes.
2. Egg dishes, omelettes, pillaff, risotto and
farinaceous dishes.
3. Reportoire extension of vegetable and potato
dishes.
4. Reportoire extension of fish dishes (including
classical dishes).
5. Classical dishes using poultry and fur and
feathered game.
6. Classical dishes using pork, beef and veal.
7. Advanced methods of preparing meat, game and
poultry.
8. Advanced methods of preparing fish and
shellfish.
9. Salads, salad dessing, cold sauces and
derivatives of mayonnaise.
10. Single and collective  hors  d’oeuvres   and
canapes russe.
11. Pates (1) advanced uses of feuille and choux.
12. Pates (2) advanced uses of savarin and sucre.
13. Entremets chaud  (hot sweets).
14. Entremets froid  (cold sweets).
2. ( a ) During College term holidays and on one day in every
calendar week during the periods specified in
paragraph 1 hereof, apprentices shall attend at the
place of business of their employer to apply their
knowledge under thte guidance of the Chef of the
establishment.
( b ) The Chef will comply with such directions as may be
given to him from time to time by the College
authorities.
COOKS (APPRENTICES) SCHEME - SCHEME NO. 14 [ S.L.343.12 5
( c ) During such periods of employment, apprentices shall
be subject to the hours of work usually applicable to
the employees in the establishment in question.
SECOND SCHEDULE
(Articles 4, 5)
SECOND, FOURTH AND SlXTH PERIODS OF SIX MONTHS
(Practical Training in Industry)
1. During the second period of six months, anprentices shall
attend at the place of business of their employer and shall be given
practical training in the processes specified in paragraph 1(1) of the
First Schedule.
2. During the fourth period of six months, apprentices shall
attend at the place of business of their employer and shall be given
practical training in the processes specified in paragraph 1(2) of the
First Schedule.
3. During the sixth period of six months, apprentices shall
attend at the place of business of their employer and shall be given
full time employment with responsibility as Senior Commis in the
branch in which the apprentice will specialise during the seventh
period of six months.
THIRD SCHEDULE
(Articles 4, 5)
FIFTH AND SEVENTH PERIODS OF SIX MONTHS
(Practical Training in Industry)
1. During the fifth period of six months, apprentices shall
attend at the place of business of their employer and shall be given
practical training in the following:
1. Classical dishes.
2. Menus (compilation, preparation, cooking and
serving).
3. Quality and presentation.
2. During the seventh peried of six months, apprentices shall
attend at the place of business of their employer and shall specialise
in one of the following branches: 
( a ) main kitchen production;
( b ) pastry and confectionery; and
( c ) larder and cold buffet work.
3. On one day in every calendar week during the fifth and
seventh periods of six months during College terms, apprentices
shall attend at the College for further theoretical training in the
processes specified in paragraphs 1 and 2.
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FOURTH SCHEDULE
(Articles 4, 5)
GENERAL PRINCIPLES AND PROCESSES
1. Correct use of knives and other small utensils. Care,
maintenance and proper use of knives, sharpeners, openers, and
other kitchen implements.
2. Underlying principles of cookery namely:
( a ) the description, classification and development of the
fundamental processes of cookery as distinct
operations;
( b ) Preservation of food values.
3. All kitchen equipment and apparatus:
( a ) Principles and methods of working;
( b ) Maintenance and cleaning;
( c ) Scullery work;
( d ) Clothing.
4. Kitchen organization:
( a ) Routine and plan of work;
( b ) Rosters;
( c ) Hygiene;
( d ) Still-room work;
( e ) Avoidance of waste.
5. Compilation of menus:
( a ) Quantities for covers ordered;
( b ) Cost;
( c ) Balance  inter alia , colour, variety, flavours, garnish
and seasons.
6. Culinary adjuncts - origin, derivation and use.
7. Principles of good service: 
( a ) Relationship between kitchen and room staff;
( b ) Check system for ordering;
( c ) Methods of service.
8. General:
( a ) Culinary, vocabulary;
( b ) Quantities, methods, times, yields, temperatures,
garnishes in relation to all recipes and processes.
