University of Malta
 

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COURSE TITLE Certificate in Food Culture
 
COURSE CODE UCFDCPTE

POSTNOMINAL

LEVEL OF QUALIFICATION

NATIONAL QUALIFICATIONS
FRAMEWORK LEVEL

DURATION

MODE OF ATTENDANCE

TOTAL ECTS CREDITS

Cert. FC(Melit.)

Short Cycle Qualification

Level 5

1 Year

Part-time Evening

30

COURSE OVERVIEW
The Certificate in Food Culture is meant to provide basic knowledge about the culture of food from a wide interdisciplinary perspective. The programme of studies extends over a period of one year consisting of two semesters of part-time studies. The course offers compulsory study-units which are assessed at the end of each semester. It may be extended by another year of two semesters on a part-time basis leading to a Diploma in Food Culture, and yet again extended to a further year of two semesters leading to a Higher Diploma in Food Culture. Lectures are held in the evening, normally spread over two days a week.
 
LEARNING OUTCOMES Students successfully completing the Certificate should be able to appreciate the cultural role played by food and drink in Mediterranean cuisine.

In order to achieve these objectives, the programme shall include:
Fundamental knowledge of the historical; anthropological; the various cultural meanings - the preparation and association of food with ritual, events, and celebration of festivals; nutrition and sustainability of quality food; sensory and nutritional knowledge of food, and practical application with tasting sessions and workshops; the promotion and communication of food products and healthy diets.
 
CAREER OPPORTUNITIES AND ACCESS TO FURTHER STUDY Though not a course leading directly to the pursuit of a professional qualification in food handling and preparation, the areas covered are meant to arouse awareness of the role played by food. It will thus generate awareness of food consumption and handling from a comparative perspective and equip students with a sound knowledge and skills to work in areas related to food preparation and consumption.
 
COURSE INTENDED FOR Any student who wishes to obtain a solid background in the role played by food in Mediterranean societies past and present.
 
ADMISSION AND
PROGRESSION REQUIREMENTS
Applicants must satisfy the General Entry Requirements for admission, namely, the Matriculation Certificate and Secondary Education Certificate passes at Grade 5 or better in Maltese, English Language and Mathematics.

Applicants admitted under sub-paragraph (a)(iii) of paragraph (2) of regulation 2 of the Admission Regulations (available here for ease of reference) must be in possession of those qualifications and/or experience that would satisfy the Board that they have reached the academic standard required to follow the Course with profit. The eligibility of such applicants shall be decided by the Board, following an interview conducted by an interviewing board appointed for the purpose.

The interviewing board appointed by the Board shall be composed of at least three persons.

The admission requirements are applicable for courses commencing in February 2014.

For more detailed information pertaining to admission and progression requirements please refer to the bye-laws for the course available here.
 
 


 

 

 
Last Updated: 10 June 2015
 
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
Unless for exceptional approved reasons, no changes to the programme of study for a particular academic year will be made once the students' registration period for that academic year begins.

For applicable fees please check the link on the Finance Office webpage.
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