The Master of Science in Chief Chef Consultant is aimed at professionals in the restaurant industry who wish to evolve into consulting, experienced chefs, entrepreneurs, managers

Textbooks will be provided to each student.

50 ore minimo di studio autonomo in autoapprendimento per il materiale didattico fornito e per le dispense fornite durante le lezioni, inclusa la possibilità di rivedere le lezioni registrate su piattaforma e le eventuali esercitazioni previste.

PROPEDEUTICS: studio su testi specifici e contenuti di settore su piattaforma e-learning ; Corso online di 20 ore finalizzato al rilascio del Certificato HACCP di 3° livello; Corso di lingua inglese su piattaforma della durata di 6 mesi – formula “All You Can Learn” 24/7. Se si è già in possesso di almeno un livello B2 di lingua inglese autocertificato, è possibile scegliere un’altra delle seguenti lingue: francese, spagnolo, portoghese e italiano.
CLASSROOM PHASE.: 54 hours online + 16 hours in full immersion at one of our locations
PROJECT WORK.: Restaurant consulting plan, project presentation and strategy discussion with targeted feedback
CAREER GUIDANCE: Reworking and dissemination of the curriculum and/or video Curriculum in the region of residence or preference

Role and responsibilities of the chief consultant and chief brand in the restaurant industry:

• Introduction to roles : exploring the strategic importance of these roles in the restaurant industry

• Essential skill set: core competencies, from market analysis to brand management

Advanced Cooking Techniques:

• New culinary techniques: sous-vide, smoking, molecular gastronomy

• Special menus: development of menus for specific needs such as vegetarian, vegan, gluten-free and food intolerance diets

Food Cost and Resource Management

• Food cost calculation and optimization: methods to determine the cost of dishes and maintain profit margins by reducing waste

• Supplier management: supplier selection, purchasing negotiations and selection of high-quality raw materials

• Inventory control and storage: inventory management techniques and methods for optimizing ingredient storage, limiting losses.

Menu Design

• Analysis and balancing: techniques for creating a balanced menu that optimizes costs and respects seasonality

• Food pairing and food and wine pairing: principles of food and wine pairing and food pairing to enhance the customer experience

• Sustainable menu: how to design a menu that respects environmental sustainability and promotes the use of local ingredients.

Customer Psychology and Food Design

• Customer psychology: study of customer expectations and preferences(how they influence menu choices)

• Visual appeal and food design: aesthetic presentation of dishes to attract and satisfy customers

• Menu design: menu engineering techniques to guide the choice of dishes

Leadership and Management of the Kitchen Brigade

• Organization of the brigade: roles, responsibilities and management of staff in the kitchen

• Team building and leadership: techniques for developing a collaborative and challenging work environment

• Gestione dei conflitti e della comunicazione: risoluzione dei conflitti, gestione dello stress e comunicazione efficace tra i membri del team

Construction of brand identity and positioning:

• Defining brand identity: creating a unique and authentic vision to differentiate yourself

• Creating a distinctive mission and vision : aligning corporate values and restaurant value proposition

• Brand Audit and Positioning: Assess current brand perception and define ideal positioning relative to competitors.

Costumer Journey and Customer Experience:

• Mapping the Costumer Journey

• Analysis of key touchpoints from first contact to retention

• Customer experience optimization techniques: how to make every step of the way memorable, from site to room.

• Environment design and atmosphere: creating an environment that reflects brand values through the decor, music, and service offered.

Brand Storytelling and Customer Relationship

• Storytelling techniques for the restaurant industry: creating an authentic and engaging story to excite customers

• Customer interaction and Loyalty promotion: strategies to establish a lasting relationship and turn customers into brand ambassadors

• Culinary Branding Experiences: creating special experiences (tastings, special events) to strengthen the brand and build community

Consulting strategies for innovation and efficiency

• Financial analysis and business model: assessing profitability, optimizing costs and resources.

• Strategies for optimizing restaurant operations: time management, service quality and automation

• Emerging trends and innovation: analysis of key trands : sustainable cooking, personalization, digitization, and how to integrate them

• Sustainability as a distinguishing feature: strategies to promote sustainable practices and attract knowledgeable audiences.

Cenni di Legislazione

• Legislazione Ristorativa e Sicurezza Alimentare: Regolamenti come CE 852/2004, HACCP, norme sanitarie e obblighi formativi per il personale.
• Licenze, Autorizzazioni e Diritto del Lavoro: Licenza di somministrazione, autorizzazioni sanitarie, SIAE, diritti d’autore e normative sul lavoro.
• Normativa Fiscale e Contabile: Gestione fiscale, contabile e responsabilità civile e penale nella ristorazione.
• Normativa Ambientale e Gestione Rifiuti: Norme su imballaggi, smaltimento rifiuti alimentari e gestione dei rifiuti.
• Procedure di Sicurezza e Gestione Emergenze: Pulizia, sanificazione e gestione di situazioni di rischio, come contaminazioni e incidenti.

Seminari:

• Filiera agroalimentare e selezione delle materie prime
• Sostenibilità ambientale e food cost responsabile
• I principali trend agroalimentari

The consultant chef is a key figure in the culinary industry, capable of transforming the kitchen and restaurant by combining culinary excellence and effective economic management. With his experience and innovation, he is instrumental in achieving excellence and optimizing resources in a gastronomic business.

The Master of Science in Chief Chef Consultant offers multiple career opportunities. The consultant chef can work in starred restaurants, restaurant chains, luxury hotels, exclusive events, and culinary start-ups. The profession is expanding and suitable for both those with kitchen experience and those seeking new challenges. The consultant can work in a variety of settings, such as gourmet catering, consulting for new openings, events and catering, or as a freelancer.

Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of project work

Il nostro Istituto mette a disposizione strumenti, canali e un network professionale:

• Amplificazione social: i contenuti migliori verranno condivisi sui canali ufficiali della scuola, aumentando l’esposizione verso recruiter e aziende partner;
• Guida pratica alla creazione: un manuale scritto per imparare a raccontare la propria esperienza e i propri progetti con il massimo impatto;
• CV Positioning & Talent Distribution: supporto dedicato per ottimizzare struttura, competenze e stile del CV. Aggiornamento finale al termine del percorso formativo e diffusione, insieme a una lettera di presentazione a cura di Italian Food Academy®, alle aziende del settore su tutto il territorio nazionale, favorendo concrete opportunità di inserimento professionale.