The faculty consists of a rich faculty made up of professionals, chefs and masters among the best in the sector. The teaching method is based on the acquisition of theoretical knowledge combined with continuous practice as an accelerator of skills through lectures, laboratory exercises, service simulation, educational outings and special projects.
FOUNDATION COURSE
Foundation Year
3-YEAR COURSE
International Relation for Food, Wine and Hospitality
BACHELOR OF ARTS
Culinary Arts and Hospitality Management
ADVANCE PROGRAM (4-6 MONTHS)
Culinary Arts
Pastry Chef
Italian Hospitality & Service Management
PROFESSIONAL PROGRAM (4-6 MONTHS)
Artisan Gelato
Modern Bakery
Artisan Fresh Pasta







