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COURSE TITLE Master Chef Diploma
 
COURSE CODE UDMACPTE

POSTNOMINAL

LEVEL OF QUALIFICATION

NATIONAL QUALIFICATIONS
FRAMEWORK LEVEL

DURATION

MODE OF ATTENDANCE

TOTAL ECTS CREDITS

M.Chef Dip.(Melit.)

Short Cycle Qualification

Level 5

4 Semesters

Part-time Evening

60

COURSE OVERVIEW
This course will build on the acquired culinary skills in areas that will complement comprehensive food service, yet it will not delve into any practical sessions since the participants are expected to have gained enough practical experience in the field. The culinary industry has in the past few years become conscious of the consumers' need of a healthy related diet when ordering the meals in our eateries. The core subjects of the course deal with areas of study that would address current issues that are of concern to our consumer’s health; sustainable food supplies; management of resources; the food law and social trends on diets. It is intended that the level of these study areas will go beyond the levels achieved by the participants as part of their vocational training.

The local culinary community has based its knowledge acquisition on skill based training and courses which have been noted in the improved standards within the industry. It is now important to upgrade this knowledge to the highest level recognized of Master Chef. The intention is to introduce new areas of study that are relevant to culinarians who aspire to become peers within the international culinary community where Certified Master Chefs are the industry's innovators and ambassadors.

As Master Chefs are considered the pinnacle of this vocation, it is important for the participants to achieve a certification which establishes them at a higher level of knowledge and expertise.
 
LEARNING OUTCOMES The Master Chef Certification programme offers core modules of specially designed topics to all participants based on the required knowledge of the international culinary current issues which do not include cooking.

Students successfully completing the Diploma should be able to:
• Initiate research and development of culinary Innovations;
• Develop innovative skills;
• Deliver training to an educated audience through diverse media;
• Develop and organize seminars and lectures related to food;
• Develop programmes that are related to the industry;
• Contribute to the development of the culinary community;
• Acquire new skills and knowledge;
• Mentor chefs in their professional development.
 
CAREER OPPORTUNITIES AND ACCESS TO FURTHER STUDY Graduates will be ideally placed for the post of higher management in the culinary hierarchical brigades to develop and manage activities of gastronomical nature and will convey a higher level of food knowledge to the immediate and not so immediate audience.
 
COURSE INTENDED FOR The diploma course is of interest to staff and graduates of the Institute of Tourism Studies, and professional chefs in the hospitality industry. The course necessitates prior knowledge of food. The programme will be targeting culinarians who have had prior practical experience in the culinary related activities and who wish to become mentors and food ambassadors for the next generation of culinary prospects.
 
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 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 admission requirements are applicable for courses commencing in February 2017.

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


 

 

 
Last Updated: 28 January 2017
 
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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