Course for Specialist in Food and Wine Tourism

Online from November 18 - December 6, 2024

Milan, December 12 -13, 2024

 

WHAT YOU GET WITH THIS COURSE
150-hour internships in the best companies in the industry

LEARN HOW TO GUIDE TOURISTS AND ENTHUSIASTS THROUGH THE AREA'S FOOD AND WINE EXCELLENCE

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.

 

JOB OUTCOMES AND BUSINESS OPPORTUNITIES.

You can find employment with wineries, tourism companies, hotels, event organization agencies or offer yourself as a freelancer

150-hour internships in the best companies in the industry

Private Certificate of Course Attendance, Certificate of Project Work and Certificate of Internship

CV reworking and dissemination

COURSE DETAILS

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

  • Cultural heritage for the area: food and wine
  • Food and wine and territorial mapping.
  • Wine routes and signature wineries
  • Agri-food production and consumption in the tourism sector
  • Sociology of tourism: strategies for integrating the tourism system, culture and
    food and wine
  • The tourism point of view
  • Organizing events and food and wine tours
  • Eventistics: from definitions to risk analysis
  • Importance and characterization of the tourist destination
  • Knowing how to communicate and narrate the territory and its food and wine excellence
  • The Creative Writing

Marketing in the world of wine tourism

  • The principles of marketing, quality and service marketing
  • Branding and re-branding
  • Pricing strategy: from pricing to revenue management
  • From integrated service to experiential marketing (exercise)
  • Segmentation, brand and buyer persona (exercise)
  • The buying process yesterday, today and tomorrow
  • Neuromarketing: from theory to practice
  • Content marketing
  • Digital advertising and building a landing page (tutorial)
  • Focus targeting strategies and techniques
  • Group Role Playing

Communication and Social Media of food and wine events

  •  The communication plan
  • Social Media Marketing: use and management of social media
  • Institutional sites
  •  Customer relationship in digital (positive feedback and complaints)

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.

ROBERTA SCHIRA

A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasonsThe New Bon Ton at the TableThe 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.

Nello Gatti

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.

FEDERICA BELLIFEMINE

She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.

CINO WANG PLATANIA

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.

IVAN MASSI

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.

OUR PARTNERS

Valtur
Eden Viaggi

WHY CHOOSE US?

WITH BONUS CHEF, YOUR TRAINING IS WORTH MORE!

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

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.

en_US

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. 

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