Advanced Training Course in Beverage and Food Management

Learning Outcomes

Knowledge

• Deep understanding of food & wine sectors, including production, operations, and service standards.
• Mediterranean culinary tradition and wine culture.
• Purchasing, supply chain, and budget control in the food & wine context.
• Menu creation, costing, and gastronomic innovation.
• Digital tools and sustainability practices relevant to food & wine operations.

Skills

• Plan and manage entire food & wine operations: kitchen, service, wine selection, and menu design.
• Develop strategies to optimize cost, procurement, and profitability.
• Lead and coordinate teams in food & wine service settings.
• Apply digital marketing, wine pairing techniques, and operational best practices.
• Manage service quality and guest experience in wine & food establishments.

Competences

• Operate independently in multiple food & wine contexts (restaurants, wine bars, event catering, production).
• Blend tradition and innovation to build unique food & wine offerings.
• Promote sustainability, ethical sourcing, and environmental responsibility in operations.
• Adapt to changing market trends, international tastes, and regulatory frameworks.

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 (approx. 32 hours: combination of online instruction and guided assignments)
• Internship → 15 ECTS (≈ 375 hours)
  • Practical training in partner restaurants, wine businesses or hotels, supervised with evaluation report
• Final Project / Thesis → 4 ECTS (≈ 100 hours)
  • Applied project or research (e.g., wine & food event plan, gastronomic innovation project, operational improvement plan), presented before a committee

Estimated Total Workload: ~763 hours (corresponding to 30 ECTS)

Educational Plan – Selected Modules

• Specialisation in Food & Wine Operations: fundamentals and sector overview
• Management of Food & Wine Businesses: types, models and operational best practices
• Profitability, Budgeting & Supplier Relations in Food & Wine
• Gastronomy & Wine Menu Design: Traditional Mediterranean Cuisine, pairing, menu innovation
• Cost Control, Procurement Strategy & Kitchen / Vineyard Budgeting
• Leadership & Team Management in Food & Wine Contexts
• Heritage & Regional Traditions: rediscovering wine and food culture of Italian regions
• Global Food & Wine Trends & Operational Standards
• Digital Tools, AI & Innovation in Food & Wine Operations

Admission Requirements

• High School Diploma or equivalent (any field)
• Proficiency in English (minimum B1)
• Motivation letter and interview
• Previous experience in food, wine or hospitality considered a plus

Teaching Methodology

• Live online lectures + expert guest sessions
• Guided assignments and case studies centred around real food & wine businesses
• Group projects, menu & wine pairing labs, service simulations
• Internship with partner businesses in the food & wine sector
• Final Project / Thesis evaluated by academic and industry professionals

Assessment & Certification

• Continuous evaluation (assignments, projects, presentations)
• Performance during internship including tutor’s report
• Final project/Thesis presentation and defence

Certification

• Certificate in Food & Wine Operations Management
• Issued by Agorà Italian Academy
• Includes 30 ECTS credits and Transcript of Records (modules, workload, grades)

EDUCATIONAL PLAN