October 5-23, 2025 (online classes)
October 27-28-29, 2025 in Milan
The Master's program provides the skills and tools needed to be able to grow and develop their business and is aimed at entrepreneurs in the brewing industry, managers and professionals working in companies in the sector, and in general enthusiasts interested in acquiring management skills in the brewing industry.
The goal is to transform craft brewers into beer entrepreneurs and professionals with a strategic vision that can communicate and market the product with effective and innovative proposals.
The job outlets are many: breweries, pubs, bars, restaurants, supermarkets, grocery stores, beer production and distribution, such as distributors and wholesalers.
The master's program provides the skills and tools to be able to grow and develop your own business or effectively manage a venue , and is aimed at :
Textbooks will be provided to participate in the course.
You must possess passion for the world of master brewers and have an aptitude for entrepreneurial thinking ,passion and drive.
The types of beer and varieties of styles.
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Project Work
PROPEDEUTICAL: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
AULA PHASE: 24 hours online + 24 full immersion in Milan(1 day in brewery);
PROJECT WORK.
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.
Teo Musso was born March 5, 1964, in Piedmont, Italy. Founder and master brewer of the agricultural brewery and
Baladin artisan, born in 1996. A man with a complex personality and great communication skills, he is
considered one of the most significant representatives of a new way of understanding beer in Italy;
obviously craft beer and preferably to be paired with food.
BALADIN is the'label under which he takes his beer around the world, but it is also the name of a more
broad, consisting of activities and events involving taste. Its connection with the territory and its
country is very strong and he tries to convey that to all his beers, using raw materials grown in Piozzo
o in Italy because he is convinced that "Beer is Earth."
Since 2019, he has served as president of the Italian Beer Consortium, which was established to support and develop the
Italian agricultural supply chain for craft beer production. Craft beer producers participate,
farmers, commodity processors and Coldiretti.
originally from Callao in Peru , settled in Bassano del Grappa for 24 years.Graduated from the academy of professions D.I.E.F.F.E in the year 2017 as a beersommelier , I start the
my path in the managerial management of a Pub\ brewery in small Aosta, working with the most
important breweries on the Italian and non-Italian scene such as Canediguerra, Brewfist ,Birra Elvo, Birra120, De Glazen
Toren, to name a few.
After various experiences around northern Italy , I consecrate my path becoming Maitre di Sala in Alta
Badia managing the beer\food\ part of the Hotel Lech da Sompunt .
I made craft beer , first my passion and then my job, with an increasing desire to
getting to know the same styles , but with different footprints, unknown styles , old and new, listening and learning
by those who , with the brewing world, were born into it and are making its history.
beer enthusiast for several years is co-author of the Atlas of the
Italian Breweries and the recent guidebook "Beer Tourism, a Guide for Travelers in Ferment."
tasting lecturer for ITS Agribusiness for Piedmont and in a variety of other courses,
contributor to "Birra Nostra Magazine" and "Fermento Birra Magazine," editor of the
International "IGA Beer Challenge" competition and judge in brassic competitions
International.
Among the founders and brewmaster of the craft brewery Beer 100Venti. Biersomellier Doemens Akademie, General Certificate in Brewing and Diploma in Brewing student at Insititute of Brewing and Distilling in London..
Expert in tourism marketing for hotels, Cino Wang Platania deals with social media marketing and blog tour management for various hotels and restaurants, also carrying out hotel consulting. Professional teacher of marketing and social media management for tourism.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.
