MT
under the auspices of the Institute for Tourism, Travel and Culture
Table of Provisions (9)
Statutory Text (9 Articles)
L.N. 327 of 2013
EDUCATION ACT
(CAP. 327)
Bye-Laws of 2013 in terms of the
General Regulations for University Undergraduate Awards, 2004
for the Higher Diploma in Food Culture – H.Dip. -
under the auspices of the Institute for Tourism, Travel and Culture
IN EXERCISE of the powers conferred upon him by articles 74(5) and 75(6)
of the Education Act (Cap. 327), the Chancellor of the University of Malta has
promulgated the following bye-laws made by the Board of the Institute for Tourism,
Travel and Culture in virtue of the powers conferred upon it by article 6(b)(v) of the
Statute for the Institute, which bye-laws have been approved by the Senate of the
University of Malta
Citation and Interpretation
(1) These bye-laws may be cited as the Bye-Laws of 2013 in terms of
the General Regulations for University Undergraduate Awards, 2004 for the Higher
Diploma in Food Culture – H.Dip. - under the auspices of the Institute for Tourism,
Travel and Culture.
(2) In these bye-laws, unless the context otherwise requires -
“the Board” means the Board of the Institute for Tourism, Travel and
Culture;
“the Certificate” means the Certificate in Food Culture;
“the Course” means the programme of study leading to the Higher Diploma
in Food Culture – H.Dip.;
“the Diploma” means the Diploma in Food Culture; and
“the Higher Diploma” means the Higher Diploma in Food Culture – H.Dip.
Applicability
These bye-laws shall be applicable for courses commencing in October
2013 or later.
Requirements for Admission
(1) To be registered as regular students in the Course, applicants
must satisfy the general requirements for admission as specified in the Admission
Regulations.
(2) 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 eligibility of
such applicants shall be decided by the Board, following an interview conducted by
an interviewing board appointed for the purpose.
(3) The interviewing board appointed by the Board shall be composed
of at least three persons.
Course Duration
The Course shall extend over a period of six semesters of part-time
study.
Course Programme
(1) The Course shall consist of a number of taught study-units to which
90 ECTS credits shall be assigned.
(2) Students who successfully complete a prescribed set of study-units
totaling 30 ECTS credits and opt not to proceed with the Course, or having proceeded
do not successfully complete the Course, shall be entitled to the Certificate.
(3) Students who successfully complete a prescribed set of study-units
totaling 60 ECTS credits and opt not to proceed with the Course, or having proceeded
do not successfully complete the Course, shall be entitled to the Diploma.
The programme of study shall be published after approval by Senate,
normally not less than eight months prior to the commencement of the Course.
Classification of the Awards
(1) The overall evaluation of each student’s performance in the Course
for the purpose of the classification of the Diploma and the Higher Diploma shall be
based on the results obtained, all credits being weighted equally.
(2) The names of students who qualify for the award of the Diploma
and Higher Diploma shall be published in a list in alphabetical order classified as
follows
Pass with Distinction
Pass with Merit
Pass
Repeal
The Bye-Laws of 2010 in terms of the General Regulations for University
Undergraduate Awards, 2004 for the Diploma in Gastronomy under the auspices of
the Institute for Tourism, Travel and Culture, published as Legal Notice 385 of 2010,
shall be deemed to cease to be in force as from 1 st October 2013, provided that students
registered for this course before 1 st October 2013 shall continue to be governed by the
bye-laws that were in force at the time of their joining the course.
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