Gastronomic Sciences

The Gastronomic Sciences course is highly professional programme which aims to balance the study of theoretical subjects and practical exercises, with a vertical and horizontal approach: vertical in providing specialisations in specific sectors, horizontal in maintaining a multidisciplinary perspective that prepares future professionals with open-mindedness and adaptability.

In today’s tourism industry, it is essential to have new professional figures who can meet the changing needs of consumers. Tourists not only want to visit a place, but look for everything related to the territory, starting from food and its impact on society. Hence there is a need for professionals, such as food and wine specialists who have various skills and a good knowledge of the entire food production chain, from livestock and agricultural origins, to the industrial changes it goes through. The food and wine specialist is therefore able to associate and coordinate the knowledge of the productive, regulatory, hygienic, food safety, nutrition and economic aspects of the world of gastronomy, to humanities, artistic and aesthetic, also through the right communication skills.

Courses in Gastronomy offered by VHEI

in collaboration with Federazione Italiana Cuochi

1 year – Diploma (MQF Level 5) in Gastronomy – 60  ECTS

3 years – BA Gastronomy  – 180 ECTS

4 years – BA (Hons) Gastronomy (with specialisation) – 240 ECTS

The SYLLABUS is the complete set of exams that you need to sit in order to graduate.

Study-unit, duration and ECTS (European Credit Transfer System)