Study Plan

The MADE course includes 6 months of taught lessons and workshops, and a 400-hour internship.

Territorial planning for reception and the food and wine sector
Through concrete experiences on the ground, students will have the possibility to analyse tourist products having a high identity value, and therefore to understand the concept of territorial dimension and territorial development. Moreover, particular attention will be paid to mass tourism and to the consequent reaction by tourists, who seem to be more and more interested in slow tourism. Through the workshop, students will acquire better knowledge of the “geographical route” product as a way to create a geographical connection of the landscapes with the places and elements of tourist attraction. Lastly, the course will also touch upon the management of tourist destinations and the actions of territorial branding.
Reception Management
The subject will provide elements of introduction to tourism, analyses of the concepts of hospitality and experience, architecture of hospitality, Human Resources in hospitality, Human Resources management, staff selection, employment contracts and relationships, training and development.
Accounting for food service
The subject will provide a theoretical framework for the analysis and evaluation of the financial dimension of any organization operating in foodservice; the basic elements for the management of the equilibrium of a company as ground for a correct management of production resources and for the drafting of financial statements; the tools for the description and analysis of the management, processes and relations with stakeholders and of business performance.
Food Technologies
The course provides basic knowledge on food production, processing and preservation systems, and aims at developing the ability of students to express a critical judgment on food quality.
The training activity will be completed by case studies, also concerning some local products, so as to add the food and wine perspective to the purely technological one.
To this end, a “molecular” approach to cooking will be used, therefore the ingredients and the finished products will be considered as a complex mix of chemical substances, organized in structured biological compartments.
Business models for the food and wine sector
The aim of the course is to provide information to students on some of the most common business models. The course will provide tools to identify and examine the successful and unsuccessful business models adopted by food and wine companies; students will learn about the elements being necessary for the planning of a business idea in the food and wine sector, and about the basic elements for the management of the food and wine business experience.
Analysis of the food and wine sector
The course aims at providing students with the necessary tools for the financial analysis and evaluation of manufacturing sectors, and in particular of the food and wine sector. Moreover, it aims at describing the theoretical elements of the relationship between businesses and the industry, and of the principle of competitive advantage. By presenting the principles for the valuation of the tangible, intangible and financial resources being necessary to a food and wine business, and the governance problems, it will enable students to analyse the competitive context of the industry.
Catering marketing
The course aims at introducing the concepts and problems being specific first of all to service marketing in general, and then to the catering service. The levers of the marketing mix will be dealt with at both a theoretical and practical level, through the analysis of business cases and the organization of working in groups. An insight will also be provided on the methods to be used to assess the quality of the service, and therefore to gain useful information on client satisfaction, as well as to identify any intervention to be carried out on the critical points detected.
Organization and catering services
The course aims at providing basic knowledge and tools for the analysis of business organization, starting from the main characteristics of the organization of service companies (elements of the service delivery system; difference between front-office and back-office) and their role for the efficiency and effectiveness of business management; insights will be provided on the analysis of the organizational models of catering and hotel companies, of the roles and responsibilities of the catering services, of the organizational tools for a better quality of the service and of the conditions for an effective coordination.
Food law
The course aims at providing students with basic knowledge of the domestic and European food law, and in particular of their sources and of the issues related to the circulation, safety, origin, labelling and brands of food products.
Food quality and safety (+HACCP)
The course aims at training students on the main issues related to food quality and safety. It will deal with the concepts of global food quality, with all its components, and food risks. The concept of food contamination will be introduced, together with the different types of contamination and their classification. The risk analysis and its main actors will also be described. HACCP (Hazard Analysis and Critical Control Points) will then be described, from the reasons for its creation to its current applications. The method for the creation of HACCP and its management will also be illustrated. The course will introduce the concept of “self-monitoring” in food companies and the use of the HACCP system as main tool in this sense. The concept of Food Business Operator (OSA) will be introduced, together with that of good hygiene and manufacturing practices. The course will moreover deal with food-borne diseases and their prevention. Lastly, the public bodies operating in the food safety system for consumer protection will be introduced.
Sensory analysis
The course aims at providing basic knowledge on the existing food tasting and evaluation techniques. It will adopt a practical approach, and define the basics of sensory evaluation as well as its methodologies for both expert panels and consumers. For each food class, different products will be tested and evaluated. The main purpose of the course will be to explain how it is possible to separate the perception of each single aroma and flavour, and in particular of:
Glucides – the taste threshold values of sucrose and of a natural sweetener (Stevia) will be measured, both in aqueous solution and with flavours covering the “sweet” taste, like coffee and tea. Tests will also be conducted on complex products like: Jams and Marmalades.
Lipids – the main characteristics and defects of olive oil will be evaluated. Comparison between different types of cocoa and hazelnut chocolates and creams.
Proteins – evaluations will be conducted on the main characteristics of some foam-based products: bread, sweets, crackers, biscuits, jellies.
Water – the main characteristics of some fruit juices will be evaluated.
Nutritional assessment of food
The course is aimed at providing students with knowledge of the digestive and metabolic processes leading to the use of different nutrients. Moreover, students will learn more about the chemical composition and nutritional value of the food products being part of a diet. Information will therefore be provided on the guidelines for a healthy nutrition and on human food requirements. Students will gain experience in the formulation of balanced diets and menus meeting the nutritional requirements.