PROGRAMME OVERVIEW
The programme is designed to develop technical, managerial and operational competences for Food & Wine businesses and operations in national and international environments. It combines theoretical knowledge, case studies, practical activities and Work-Based Learning, with particular attention to operations, menu development, wine pairing, cost control, purchasing, leadership, customer experience, sustainability and innovation.
15 March 2027 – 15 September 2028
18 months
Matteo Costa
€ 1.390,00
ECTS: 30
LEARNING OBJECTIVES
The programme develops competences in:
- Food & Wine operations;
- menu development;
- wine pairing;
- purchasing and supply chain;
- budgeting and cost control;
- leadership and team management;
- customer experience;
- digital marketing;
- sustainability;
- innovation.
CERTIFICATION
Upon successful completion and final assessment, Agorà Italian Academy issues the Certificate in Food & Wine Operations Management, corresponding to a 30 ECTS programme.
KEY INFORMATION
- Duration: 18 months
- ECTS: 30
- Language: English
- Delivery: Online + Individual Study + Practical Activities + Work-Based Learning
- Academic Modules: 11.25 ECTS / approximately 288 hours
- Work-Based Learning: 15 ECTS / approximately 375 hours
- Project Work / Thesis: 4 ECTS / approximately 100 hours
- Programme Director: Matteo Costa
- Tuition Fee: € 1.390,00
2027–2028 PROGRAMME CALENDAR
- Programme Start: 15 March 2027
- Academic & WBL Phase: March – September 2027
- Work-Based Learning: April – September 2027
- Academic Programme Resumption: December 2027
- Advanced Academic & Project Work: December 2027 – September 2028
- Final Assessment & Project Discussion: September 2028
- Official Programme Completion & Certification: 15 September 2028
EDUCATIONAL PLAN
FOOD AND WINE OPERATIONS MANAGEMENT
Program Modules
The complete programme curriculum is available in the downloadable Programme Syllabus.
- Food & Wine Operations: Principles and Industry Overview
- Food & Wine Business Management
- Profitability, Budgeting and Supplier Management
- Menu Development, Mediterranean Cuisine and Wine Pairing
- Cost Control, Procurement and Kitchen/Cellar Budgeting
- Leadership & Team Management in Food & Wine
- Italian Regional Gastronomic Heritage and Traditions
- Global Food & Wine Trends and International Standards
- Digital Tools, AI & Innovation in Food & Wine Operations
