Advanced Training Course in Beverage and food Management

Learning Outcomes

Knowledge

• Mediterranean and international culinary traditions.
• Kitchen organization, workflows, and economic management.
• Menu planning, recipe development, and food costing.
• Purchasing strategies, supplier relations, and food safety standards.
• Digital tools and artificial intelligence applications for integrated kitchen management.

Skills

• Create and implement complete gastronomic concepts, including Mediterranean menus.
• Manage teams and operations in kitchens of different sizes.
• Apply profitability strategies and budgeting tools.
• Negotiate with suppliers and manage procurement processes.
• Design workflows and supervise complex kitchen operations.

Competences

• Operate independently as an Executive Chef in diverse contexts (resorts, central kitchens, dark kitchens, catering).
• Lead multicultural teams applying leadership models.
• Integrate innovation, sustainability, and tradition in professional cuisine.
• Promote cultural heritage by rediscovering regional Italian gastronomy.

Course Structure

• Total Credits: 30 ECTS
• Duration: 18 months (4 semesters, including internship)
• Language of Instruction: English
• Mode: Online lectures + guided study + supervised internship

Breakdown of ECTS

• Didactic Modules (9) → 11.25 ECTS (288 hours)
  • Each module = 1.25 ECTS (32 hours: 10h online + 22h guided homework)
• Internship → 15 ECTS (375 hours)
  • Practical training in partner hotels and kitchens, supervised by tutors with evaluation report
• Final Project / Thesis → 4 ECTS (100 hours)
  • Applied or research project (culinary concept, menu design, or innovation), defended before a committee

Total Workload: ~763 hours (equivalent to 30 ECTS)

Educational Plan – Modules

• Become a complete Executive Chef with an Italian flair.
• Manage kitchens of different sizes, types, and business models.
• Profitability and leadership: resorts, industrial kitchens, central kitchens, and dark kitchens.
• Design Mediterranean gastronomic offerings, develop menus, plan production flows, and apply food costing strategies.
• Manage purchasing processes, supplier relations, and kitchen budgets.
• Design workflows and supervise large kitchens from a managerial perspective.
• Rediscover the traditional flavors of Italy’s 20 regions and promote the Mediterranean Diet.
• Manage global kitchens and catering groups, leading multiple teams and operational units.
• Master integrated and digital kitchen management tools, including AI applications.

Admission Requirements

• High School Diploma (any field).
• English language proficiency (B1 or higher).
• Motivation letter and admission interview.
• Previous kitchen experience is preferred but not mandatory.

Teaching Methodology

• Weekly online lessons with chefs and industry professionals.
• Guided homework and recipe development.
• Case studies and applied culinary projects.
• Guaranteed internship in partner hotels and restaurants.
• Final project evaluated by an academic/professional committee.

Assessment & Certification

• Continuous assessment (assignments, projects, presentations).
• Internship evaluation (tutor report).
• Final project presentation and defense.

Certification

• Professional Certificate in Executive Chef
• Issued by Agorà Italian Academy
• Includes 30 ECTS credits and a Transcript of Records (modules, workload, grades).