Scienze e Cultura della Gastronomia
Italy, Padua
Study location | Italy, Legnaro (Padua) |
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Type | Bachelor's degree, full-time |
Nominal duration | 3 years (180 ECTS) |
Study language | Italian |
Awards | (Bachelor's degree in Science and Culture of Gastronomy) |
Course code | AV2538/001PD/2020 |
Tuition fee | €2,739 per year For further information please visit: www.unipd.it/en/tuition-fees |
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Application fee | €30 one-time This fee is non-refundable. |
Deposit | €205 one-time In order to accept your place at the University of Padua, the payment of the admission fee is required. This fee is non-refundable. |
Entry qualification | Secondary Studies diploma (or equivalent) TOLC-AV to be sat between 1st January 2024 and 2nd February 2025 and results uploaded in the dedicated task by 4th February 2025.. Please check the TOLC webpage Please verify country-based specific entry titlerequirements at the following link. The entry qualification documents are accepted in the following languages: English / Italian. You can often get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents with you when you finally go to the university. If you are admitted to the degree course, you will have to submit other documents including original and translated/legalised copies of your previous qualifications, etc. No legalised documents are required at application stage. |
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Other requirements | Specific requirements for Non-EU applicants:
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More information |
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Overview
The programme aims to train a technician with an holistic view of the food and wine sector issues through an interdisciplinary approach characterized by an high cultural level. The graduate can work in the most diverse companies operating in the agri-food supply chain.
The programme is organized in two partially distinct curricula that allow the graduate to: 1) operate in the design, management, organization, planning of processes and systems in a gastronomic company (technical and management curriculum).
2) operate in the field of valorization and communication of the agri-food product in a coherent, effective and creative way both within the companies of the sector and at the mass media level (technical and communication curriculum).
Programme structure
Study tracks:
- Tecnico e gestionale
- Tecnico e della comunicazione
Career opportunities
The graduate will cover the following roles in the work context:
- technical role in the selection of food products;
- technical-organizational role in restaurants and accommodation companies (Food & Beverage manager, assistant director, structure manager, project manager);
- communicative role in companies operating in the food-gastronomy-restaurant sectors, including companies and consortia acting for the tourism, the food and wine promotion, agritourism and accommodation businesses;
- dissemination role in the mass media (publishing, food and wine journalism, blogger);
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