Undergraduate Diploma in Food Preparation and Production Management

Program Overview

The Undergraduate Diploma in Food Preparation and Production Management is a one-year program that equips students with the skills and knowledge to effectively manage a food production facility. The program emphasizes hands-on learning and practical experience, and includes opportunities for internships and industry placements. Graduates are well-prepared for a variety of careers in food production management, including Head Chef, Sous Chef, Pastry Chef, Food and Beverage Manager, Restaurant Manager, and Catering Manager.

Program Outline

Degree Overview:

The Undergraduate Diploma in Food Preparation and Production Management

is a one-year program designed to equip students with the necessary skills and knowledge to effectively manage a food production facility.

Objectives:

• Equip students with the skills and knowledge to effectively manage a food production facility.
• Prepare students for various food production settings, including restaurants, catering companies, and food manufacturing plants.

Program Description:

• Covers a range of topics essential for successful food production management.
• Emphasizes hands-on learning and practical experience.
• Includes opportunities for internships and industry placements.

Outline:

Course Content:

• Food safety and hygiene
• Kitchen operations and management
• Food production techniques
• Menu planning and development
• Cost control and budgeting
• Leadership and communication skills

Structure:

• Two semesters (1 year)
• On-campus delivery

Individual Modules:

• UGD5224 Pastry Production and Theory: Covers the principles and techniques of pastry production, including dough making, baking, and decorating.
• UGD5225 Kitchen & Larder Production and Theory 1: Focuses on the basic principles of food preparation and production, including knife skills, cooking methods, and recipe development.
• UGD5226 Individual Larder Practical and Theory: Provides students with the opportunity to apply the principles of food preparation and production in a practical setting.
• UGD5202 Academic Writing Skills: Develops students' academic writing and research skills.
• UGD5286 Principles of Communication: Covers the principles of effective communication in the workplace.
• UGD5229 Personal Kitchen Management: Focuses on the skills and knowledge needed to manage a kitchen effectively.
• UGD5214 Principles of Gastronomy: Explores the history and culture of food.
• UGD5216 Cuisine and Culture Mediterranean: Focuses on the cuisine and culture of the Mediterranean region.
• UGD5236 Kitchen & Pastry Production and Theory - Fine Dining: Provides students with the skills and knowledge needed to work in a fine dining establishment.
• UGD5228 Individual Pastry Practical & Theory: Offers students the opportunity to practice and develop their pastry skills in a practical setting.
• UGD5239 Culinary Nutrition: Explores the relationship between food and nutrition.

Assessment:

Assessment methods:

• Written assignments
• Practical assessments
• Presentations
• Examinations

Assessment criteria:

• Knowledge and understanding of the subject matter
• Practical skills
• Communication skills
• Critical thinking skills

Teaching:

Teaching methods:

• Lectures
• Tutorials
• Practical classes
• Industry visits
• Guest speakers

Faculty:

• Experienced and qualified faculty with industry experience.

Unique approaches:

• Emphasis on hands-on learning and practical experience.
• Industry partnerships and placements.
• Focus on developing students' leadership and communication skills.

Careers:

Possible career paths:

• Head Chef
• Sous Chef
• Pastry Chef
• Food and Beverage Manager
• Restaurant Manager
• Catering Manager

Career opportunities:

• Restaurants
• Hotels
• Catering companies
• Food manufacturing plants
• Food retail

Career outcomes:

• Graduates are well-prepared for a variety of careers in food production management.
• They can pursue further studies in related fields.

Other:

• The course starts in October 2023.
• The program is offered on campus and online.
• Fees are €0 per semester for EU/EEA Nationals with a Valid Maltese ID Passport or Maltese ID Card or Maltese Residence Permit.
• Fees are €4616.67 per semester for Non-EU Nationals residing in Malta.
• Fees are n/a for Non-EU Nationals following Full-Time Courses Online only.

Additional Information:

• The program is accredited by the Malta Further and Higher Education Authority (MFHEA).
• The program is also recognized by the European Commission.
• It is always recommended to visit the official website of the Institute of Tourism Studies for the most up-to-date information.
• This response is for informational purposes only and should not be considered as professional advice.

Fees (€) per semester EU/EEA Nationals with a Valid Maltese ID Passport or Maltese ID Card or Maltese Residence Permit following Courses on Campus and Online €0 per semester EU/EEA Nationals with a valid EU Passport and/or EU Id card opting to follow courses online only, where applicablen.a. per semester Non-EU Nationals residing in Malta following Full-Time Courses€4616.67 per semester Non-EU Nationals following Full-Time Courses Online only, where applicablen.a. per semester