• Laurea Gastronomia, Ospitalità e territori

DEGREE COURSE

Gastronomy, Hospitality and Territories

The Degree in Gastronomy, Hospitality, and Territories focuses on training professionals with multidisciplinary knowledge and skills. The course develops competencies in food culture, gastronomic preparation and production, and the promotion of territories through cuisine.

 

Educational Objectives

These are achieved through acquiring skills in various areas:

  • Fundamentals in statistical, demo-ethno-anthropological sciences, economic and political geography, botany, and ecology, focusing on the agri-food system and its territorial dimension.
  • Advanced studies in food sciences and technologies, food safety and quality, and innovation.
  • Skills in business economics, enterprise management, food law, sociology, psychology, nutrition, agri-food markets, protection of Made in Italy, labeling, traceability, and regulations on GMO products, DOP, IGP, and STG.
  • Training in historical and philosophical disciplines for a critical understanding of food and agri-food products with a forward-looking perspective.
  • Familiarity with tools of humanistic and social research for processing information on gastronomy and territory, utilizing multimedia and narrative techniques.

These objectives are reflected in courses on history, contemporary art history, cinema, photography, television, and industrial design, applied to territory and food.

The program also includes elective courses, language and IT proficiency, and practical-experiential dimensions, such as web-based seminars with industry experts and local Chamber of Commerce representatives. Students will develop projects on food, territories, and enterprises, covering conceptual, design, and creative aspects.

The final assessment will conclude the training path, involving case studies that provide insights into territorial gastronomic cultures and experiences linked to specific agri-food supply chains.

Additionally, the course offers opportunities for direct observation of production processes, socio-economic contexts, productions, and enterprises.

PROFESSIONAL PROFILES AND EMPLOYMENT OPPORTUNITIES

Expert in Gastronomy

ADMISSION REQUIREMENTS

Candidates must have a secondary school diploma or an equivalent qualification.

Cost: 8.000 €

CODE: L-Gastr

ORGANIZATION: Universitas Mercatorum

DURATION: 3 years

CFU: 180

  • FIRST YEAR

    • Statistics for Tourism and Gastronomy
    • Geography and Food Policies
    • Geography of Wine Production
    • Geography and Tourism Policies
    • Ecology and Sustainability
    • Food and Wine Technologies
    • Destination Management
    • Food Chemistry
    • Economic History
    • Applied Statistics
    • Computer Science
    • Tourism Legislation

  • SECOND YEAR

    • Food Microbiology
    • Wine Microbiology
    • History of Food and Wine
    • History of Gastronomy and Tourism
    • Theories and Practices of Storytelling
    • Food and Wine Law
    • Sociology of Tourism
    • Economics and Management for Gastronomy and Hospitality
    • Programming and Control of Tourism Enterprises
    • Marketing for Gastronomy
    • Marketing for the Wine and Enology Sector
    • Brand Management of Tourist Destinations
    • An elective course

  • THIRD YEAR

    • Anthropology of Taste
    • History of Contemporary Art
    • Psychology for Tourism
    • Design and Gastronomy
    • Nutrition and Dietetics
    • Food and Territory Economics
    • Wine and Territory Economics
    • Economics of Territories and Made in Italy
    • Computer Science
    • Other Knowledge Useful for Entering the Job Market
    • Final Examination

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