Bachelor's degreeScienze per la valorizzazione del patrimonio gastronomico L-GASTR
| Lugar de estudios | Italia, Bari |
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| Tipo | Bachelor's Degree, tiempo completo |
| Duración nominal | 3 años (180 ECTS) |
| Idioma de estudio | italiano |
| Títulos | Bachelor's degree |
| Código de curso | 7006/PDS0-2023/2023 |
| Colegiatura | For information please refer to the Regolamento tasse e contributi |
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| Calificación de ingreso | High school diploma issued after at least 12 years of documented studies. If the country where the qualification has been obtained requires a test for the academic suitability, you must also present the successful examination (E.g. YKS in Turkey, Selectividad in Spain, Prova de Aferiçao o Prova Geral de Acesso ao Ensino Superior in Portugal, etc.). If the qualification was obtained at the end of a school period of less than 12 years, we invite you to consult Ministerial Provisions for the access of international students with the relevant Attachment 1. Open access course. Los documentos de calificación de ingreso se aceptan en los siguientes idiomas: inglés / italiano Frecuentemente puedes obtener un histórico adecuado en tu escuela. Si esto no fuera posible, necesitarás una traducción oficial junto con copias certificadas del documento original. |
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| Requisitos de idioma | italiano Non-eu students residing abroad who would like to enroll in a study course completely taught in Italian, have to prove their knowledge of the language through an Italian language test. The following categories are excluded from this obligation: |
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| Otros requisitos | Admission to the Course of Study requires possession of a second cycle secondary school diploma or another qualification obtained abroad and recognized as equivalent and possession of basic knowledge of chemistry, biology, and geography. The expected level of preparation corresponds to the ministerial programs of secondary school. The possession of the above knowledge will be verified by the Degree Course by subjecting the enrolled students to a multiple choice test, relating to the above subjects and will also be aimed at verifying the knowledge of the Italian language and the possession of logical skills. |
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Resumen
The Bachelor degree aims to train graduates to become managers in gastronomy.
Graduates in “Sciences for the Valorisation of the Gastronomic Heritage” are able to operate in a working environment regarding:
• the management of food preparation processes, creating sustainable and innovative recipes with enhanced functional and nutritional properties, selecting the ingredients according to sensory perception, while looking at international and multi-cultural gastronomy;
• promotion, enhancement, protection and divulgation of the gastronomic heritage, typical and traditional products and foods, and their territory;
• supervision, planning, organization and design of dishes and menus suitable for people with specific physiological conditions or pathologies;
• identification of resilient supply chains and companies;
• reduction of food waste as an ethical, social, environmental and economic necessity;
• consultancy, education and training connected with the restaurant sector and gastronomic science, culture and policies, according to geographic, agroforest, environmental, socio-cultural and consumption characteristics.
Estructura del curso
https://www.uniba.it/it/corsi/scienze-patrimonio-gastronomico/studiare/piano-di-studi
Oportunidades profesionales
The professional activity of the Bachelor graduate in Sciences for the Valorization of the Gastronomic Heritage is carried out preferentially in:
- private companies in the world of gastronomy (restaurants, shops, wine shops, collective catering etc.);
- Agritourism that operate in protected areas, parks and included in food and wine tourism circuits;
- Agri-food companies that want to undertake paths of valorization of their products (including e-commerce);
- Public and private agencies and institutions responsible for the promotion of territories and
valorization of food and wine heritage;
- Local authorities and associations responsible for defining policies for sustainable food;
- Journalism and social media;
- Communication and advertising.