Total number of hours: 400
Term: from October 2019 to February 2020
Application: from 1st September 2018 to 15 July 2019
Selection days: from 22nd to 26th July 2019
On completion of the course, students will have acquired the necessary solid background to enter the hospitality industry as key managerial figures. They will also be competent in job operations concerning the main sections of the field, i.e. kitchen, restaurant and bar services as well as in organization processes and quality control procedures (administrative, legal, sanitary, nutritional and environmental ones) crucial in the customer service industry.
Beside competences in marketing strategies they will also acquire the ability to communicate using foreign languages, essential in a career in the hospitality industry.
Module: Food Production – Theory and Practice
Pastry and Bakery operations
Module: Food and Beverage Knowledge
Food and Nutrition
Module: Food and Beverage Management
Food and Beverage Supervising
Food and Beverage Analysis and Control
Restaurant Sales and Marketing
Module: Hospitality Communication and Culture I
German Language I
French Language I
Philosophy and Ethics in Catering Services
Internship: 2-4 months – optional
For those who require it, an Intensive English Language Course will be held prior the beginning of the term (semester).
Diploma di maturità or equivalent, age of majority, selection exam passed.
Leadership and entrepreneurial roles in tourist and hotel firms as well as leading roles concerning management consultancy and research on major hospitality issues, on nutritional and food production themes as well as cultural and historical research related to the hospitality industry.
A-Degree Certification in International Hospitality and Tourism Management.
A-Diploma Certification in Food and Beverage Management.
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