First cycle degree in

Science and culture of gastronomy and catering (2019/2020)

Class: L-26 - Food Sciences

Class L-26 - Food Sciences
Duration 3 years
Branch Legnaro
Language Italian
Tuition fees and scholarships
President of the Course of Study FRANCO TAGLIAPIETRA
Access Restricted (73)
Reference structures Department of agronomy, food, natural resources, animals and the environment, Scuola di agraria e medicina veterinaria

Brief overview of the course

Characteristics and objectives
The course provides the knowledge and training skills required to obtain a thorough understanding of the activities and issues related to the gastronomy and catering sector. In particular, students will learn how to fulfil a managerial communication position in a restaurant, catering company or with a manufacturer of local products, and will be able combine technical and organisational expertise with an understanding of economic and historical-cultural contexts.

Occupational opportunities
The graduate's professional sphere will mainly be the catering and gastronomy sectors, companies and organisations dealing with product promotion, and companies operating in sectors related to the publicising and marketing of products and gastronomic events.

From Bachelor's degree to Master's degree
The course provides the foundations for a Master's degree in Food Science and Technology, providing the specific conditions of admission are met.