MALAYSIA CENTRE FOR CULINARY AND GASTRONOMY RESEARCH AND DEVELOPMENT (MaCCGRaD)
After 36 years of building the culinary and gastronomy empire, the year end of 2011 marked the challenging academic excellence when the Centre of Excellence for Culinary and Gastronomy undertakings is formed. This center is entrusted with the research, development and innovation of food products and the training of learners for the food and beverage division.
The key personnel in the Centre comprised of academia from the Centre of Culinary Arts and Gastronomy from UiTM Shah Alam, UiTM Penang Campus and UiTM Trengganu Campus. Among others, the Creative Scholar and Fellow Academia are selected among the well-known and experienced Chefs from the industry and the scholars from other Institutions of Higher Learning in Malaysia.
The purpose of Malaysia Centre for Culinary and Gastronomy Research and Development Centre (MaCCGRaD) is to promote research, training and development, product innovation, consultation and commercialization of foodservice, culinary and gastronomy products for the Faculty of Hotel and Tourism Management
This CENTRE will provide great opportunity for learning, training, research and consultation for the university and the community at large. The department of Culinary Arts & Gastronomy and Department of Foodservice Management in a joint effort are collaborating with the experts from the industry to enhance the delivery of knowledge and information to the individuals and community. Thus, this helps to promote positive relationship and corporation between the faculty, industry, and the community.
MaCCGRaD will strive to become a centre for reference and research expertise in the field of culinary, gastronomy and foodservice and being recognized nationally and internationally. This Center of Excellence is here to assist in producing graduates of Bachelor Degree and Master in the area of Culinary, Gastronomy and Foodservice that have the capability to lead a research in the field of social sciences in culture, food and product innovations.
OBJECTIVE OF MaCCGRaD
Malaysia Centre for Culinary and Gastronomy Research and Development (MaCCGRaD) is formed with the aim of carrying out the art and science of cooking and good eating through research excellence, innovation, training and consultancy and worldwide accreditation contributing to the hospitality industry and national development.
To emphasize on the excellent achievement for the development of knowledge, community, and nation through research, training, development and product innovation, consultation and promote good linkages with the industry specifically in the area foodservice, culinary and gastronomy.
To become a center of excellence in the field of culinary, gastronomy and foodservice; and the core business of the center will focus on intellectual and leading expertise in the area of researching, training, development and consultation in the field respective field.
To elevate and enhance the knowledge and expertise in the field of culinary, gastronomy and foodservice through research, training & development, consultation, and professionally engaging in corporate social responsibility in a professional and ethical mannerism.
STRUCTURE OF MaCCGRaD
Area I - Research, Training and Consultation
- Research in Social Sciences on Food and Culture (Master/PhD)
- Food And Beverage Training
- Professional Programs (Master Chef Accreditation)
- Training And Development
(short courses/ modules on pastry and bakery, western and eastern cuisine)
Area II –Product Research, Development and Innovation
- Product Research
- Food & Bakery Product Development
- Product Commercialization