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Online from November 18 - December 6, 2024
Milan, December 12 -13, 2024
Food and wine tourism in Italy is now an integral part of Italian tourism, becoming an expert connoisseur of the area knows how to guide tourists and enthusiasts to discover Italy's food and wine excellence through a true narrative of the historical, geographical and folkloric traditions behind a dish.
Farmhouses and typical restaurants become places to discover the flavors of the land and breathe in the fullness of its everyday life; "tasting the land" through experimentation and the combination of foods and flavors beyond the customary becomes the method of getting to know.
Knowing how to research typical products, a love of travel and a cultural interest in different Italian traditions give the tour manager the necessary and essential tools to design one-of-a-kind experiences.
You can find employment with wineries, tourism companies, hotels, event organization agencies or offer yourself as a freelancer
The objective of the course is to provide future organizers of food and wine tours with the necessary tools to organize tours and guided visits through the excellence of the territory, putting into practice good communication and knowing how to take advantage of all the possibilities that a good marketing strategy can give.
Textbooks will be provided to participate in the course.
A college degree or experience in the field is recommended.
Creating a food and wine trail
Marketing in the world of wine tourism
Communication and Social Media of food and wine events
Practical exercise: designing and presenting a food and wine trail
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Workplace safety
Hints of health legislation
Haccp regulations
Overview of product labeling regulations
food
Overview of food packaging regulations
Overview of waste disposal regulations
food
Outlines of administrative law
Private Certificate of Course Attendance
Certificate of Project Work
Certificate of Internship
PROPEDEUTICS: Text study; Online English language course;
AULA PHASE: 24 hours online + 16 hours in-person in Milan + 12 hours live streaming of the Hints of Legislation and Economic Aspects Module
PROJECT WORK.
STAGE (optional): 150-hour nationwide hands-on experience with top industry players (*phase reserved for those under 40)
CAREER GUIDANCE: Curriculum redesign and dissemination in the region of residence or preference
HOW TO APPLY
Fill out the information request form and we will contact you within a few days. School and work CVs, as well as the motivational letter produced, will be considered in the selection of candidates; a portfolio of previous work can support the application. The selection board, considering these elements, will notify the outcome of the selection and
admission to the Course/Master; only then will it be possible to submit the registration form.
AGEVULATIONS
Possibility of financing the registration fee;
Career-focused meeting during the classroom phase;
Video CV ;
Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.
A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasons, The New Bon Ton at the Table, The book of offal and many others. She is the author of a food criticism column in Corriere della Sera and writes in Finedininglovers, La Grande Cucina and The Life Journal. She also collaborates with RSI on the program Cuochi d'artificio. She is founder and co-director of Blogazine Madame&Monsieur.
Born in the foothills of Campania Felix and raised in the heart of the Food Valley, Nello Gatti has always had an intrinsic connection with food and wine. A sommelier with an international profile, he has earned the alias "The Ambassador" over the years thanks to a path that has seen him grow professionally in different Areas and Countries, establishing numerous collaborations and Partnerships in the Wine, Food and Hospitality sector around the world. Returning from London in 2019, he is engaged in activities to develop and promote the wine sector always accompanied by his goblet, camera and pen.
I was born and raised in Apulia, Italy, where in 2019 I earned a Bachelor's Degree in Law. I then attended a University Master's Degree specializing in teaching legal-economic subjects. Since 2020 I have been working in a Social Promotion Association specializing in family protection.
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.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
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.
