GASTRONOMY Course

Course information:

Qualification awarded: Higher Technician for Tourism curricula Gastronomy Management

Length: 2 years – 1800 hours

Credits: 120 ECTS

Qualification Type/Level: short cycle, European Qualification Framework level V

Disciplinary Area:  ISCED 5B Level

Requirements for access: Upper secondary school diploma

Access mode: Close enrollment (admission test)

Requirements and regulation to obtain the diploma: minimum attendance >=  80% of the total amount of scheduled hours and pass the final examination

Course profile:

2 years course articulated in 4 semesters.

1800 hours of which:

436 hours lecture,

465 hours of laboratory

900 hours of internship (in Italy or abroad).

The course develops competency units that lead to learning units.

The teaching methodology is “the Cluster”, a network of companies, involved in the education process. The format includes class delivered by "knowledge worker", learning on the job, action learning, coaching, mentoring, outdoor training, peer education.

There is a Repository platform for eLearning and eWorking (Learning Management System) with Open Source license (GPL), where each student can create his profile, record his learning path and get access to a learning community. 

Learning outcomes:

• Market analysis and reporting
• Food & Beverage Management
• Company management
• Franchising Management
• Financial Management
• Logistics and supplying
• Costume Relations Management
• Marketing (web marketing, ed event management) and communication management
• Customer satisfaction management and fidelity strategy
• Revenue management
• Food Cost Management
• Deep Knowledge of “Dieta Mediterranea”
• Quality management
• Foundations of nutrition science
• Food & Grocery E-commerce Content Management
• Knowledge policy and legislation in tourism industry
• Development of digital platform
• According to personal aptitude gain experience with internship as Maître, del Gastronome, del Food & Beverage Assistant, del Food & Beverage – Marketing & ICT Specialist, Revenue Management Assistant, dell’Event Planner Assistant, sommelier
• Front and back office management
• Problem finding, setting e solving 

Course structure diagram w/credits (60 ECTS per year)

Mode of study: Full time; Face-to-face lectures and e-learning; laboratory, learning on the job.

Assessment methods, examination regulations, and grading:

For every Learning Units there is at least 1 assessment, which can be a test or a project work.  The grading system is in 10 points.
The assessment of the student’s performance during the internship will be made by a company tutor.
To assess the academics performance of students is used the GES (GOALS EVALUATION SYSTEM) which allow measuring the level-up of each student, according to his previous knowledge. 

GES is made by 4 rankings:

• Ranking REG: % attendance. mi 80%;
• Ranking PID: conduct. Min 80%;
• Ranking EX: exams. Min 60%;
• Ranking PRO: internship assessments. Min 60%.

Students that accomplish all the parameters of GeS can get access to the final examination.:

• Techncal exam: [min. 24 score; max 40 score]
• Written exam (30 questions) [min. 18 score; max 30 score]
• Oral exam (written research text is presented and discussed. [min. 18 score; max 30 score]

The final exam is passed when student obtain at least the min score for each examination.

Mobility: all students are encouraged to take part in mobility abroad fpor studying
Internship: Each student will experience an internship period, 450 h/year (tot. 900 h) in Italy or abroad, at one of the companies that are part of our Cluster, in tourism industry, like hotels, tour operators, OTA, Restaurants, events management company, catering company, communication agency for tourism, DMC, Transport company.
Course Coordinator: Stefania De Sio (s.desio@itsbact.it)

Graduate Career Profile:

• F&B Manager/Manager Junior/Assistant
• Restaurant Manager
• Maître di sala
• Executive Chef, Executive sous-chef
• Chef de cuisine, Sous Chef, Chef de Partie
• Chef de Rang
• Chef Ambassador della Dieta Mediterranea
• Sommelier, Barman
• Catering Manager
• Consulente nutrizionale e agro-alimentare
• Food Safety Quality Engineer
• Food Supplier Quality Engineer
• Supply Chain and Procurement Manager/Assistant
• Revenue Management Assistant
• Hotel Management Assistant
• Food Blogger
• Food Copywriter
• F&B Content Specialist
• F&B Marketing Specialist
• F&B Web Marketing Specialist
• F&B Social Media Manager Specialist
• F&B ICT Specialist
• Event Manager/Assistant (Banquetting, Wedding)
• PCO Professional Congress Organizer
• Meeting Planner
• Congress & Meeting Manager
• Tour Operator Assistant
• Travel Organizer
• Travel Designer