Italian Gastronomy
The Italian Gastronomy Certificate’s primary goal is to deepen the understanding of the art of Italian culinary tradition through historical and cultural contexts.
The Program enables students to acquire not only their culinary skills but vital skills such as menu planning, food preparation, food preservation, and safety instruction. Students learn to identify food trends through critical analysis of socio-economic factors, study the multi-faceted meaning of food in Italian culture, and develop the basics of food-wine pairings.
Depending on the chosen track, the Certificate can be tailored towards a more artistic or practical study.
Facilities provide students with a state-of-the-art kitchen equipped with innovative appliances (magnetic induction cooktops, utensils, and appliances, tablets to follow the chef’s instructions on direct video), a computer lab, and a continuously updated library of books and periodicals.
CORE COURSES
• Food and Culture – 3 credits/45 hours
• Current Trends in Italian Cuisine – 3 credits/45 hours
• Italian Food and Culture: Pairing Food and Wine – 3 credits/45 hours
TRACK COURSES
Students are required to choose two courses from the following:
• Italian Regional Food in a Cultural Perspective – 3 credits/45 hours
• Fundamentals of Food Design, Styling and Photography – 3 credits/90 hours
• Italian Cuisine: History and Practice – 3 credits/45 hours
• Italian Language – 3 credits/45 hours
Course descriptions are available in the Academic Catalog.
FACILITIES
– State-of-the-Art kitchen equipped with innovative appliances
(magnetic induction cooktops, utensils and appliances, tablets to follow the chef’s instructions on direct video)
– Computer lab
– Updated library of books and magazines
