The 1st level professional master course in Culinary Arts and Sciences aims at providing the necessary tools to interpret the complex world of food production. Innovative techniques of contemporary gastronomy such as fermentation, low-temperature and molecular cooking are dealt with in the course. Recipients are graduates wishing to acquire theoretical and technical practical tools necessary to work in the food production industry.
The aim of the professional master course, Culinary Arts and Sciences, is to form professionals of the food sector to be immediately absorbed in the labour market, thanks to their technical and cultural knowledge. The main professional prospects are: chef, pastry chef, baker, expert of the fermentation process, tasters, ice-cream makers, experts in lines of food production.
The curriculum includes mathematical and chemical sciences, food product market and food safety, oenology, pastry, baking techniques and methods, fresh pasta production techniques and methodologies, dairy products, food production techniques and methodologies, classic Italian, modern and international cuisine, ice cream making, composition of the menu, history of cooking, tasting techniques, food marketing, hints of company law.
The course leads students to become professionals in the enogastronomic sector, such as: chef, pastry chef, baker, expert of the fermentation process, tasters, ice-cream makers, experts in industrial and semi-industrial lines of food production, experts in modern techniques of food production, storage and regeneration.
The minimum access requirement is a bachelors’ degree or equivalent title.
The minimum number of participants is 6 students.
The total cost of registration, attendance, final exam and qualification attainment is € 18,000.00 payable in 6 instalments:
In the event of late payment of the instalments it will be mandatory for all students to pay an additional € 30.00 for late payment fees.
Enrolment for the course is open until 01/10/2019 and the start of teaching activities is scheduled for the second half of October.
Registration for the course takes place through the GOMP student portal. The registration and payment procedure through the PagoPA system is described in detail in the guide published on the institutional website together with this course description. Once the application has been completed online, it will be necessary to print it, sign it, and upload it to the system to complete the application. Subsequently, the signed copy must be sent, with a stamp duty of € 16.00 to the postal address “IUL ONLINE UNIVERSITY, VIA M. BUONARROTI, 10 – 50122 FLORENCE” indicating on the envelope the words: “Registration MA1 – Culinary Arts and Sciences – student’s name and surname”.
For organisational reasons, it is advisable to anticipate the registration form by email (email@example.com).
For more information: IUL Academic office Tel. 055 2380568/055 2380385 – e-mail address: firstname.lastname@example.org
The student is granted the right to withdraw from participation in the professional master course and claim the refund of the sum paid, only prior to the official start of the teaching activities. This withdrawal can be exercised by sending a registered letter with acknowledgment of receipt to IUL academic office (Via M. Buonarroti no. 10 – 50122 Florence). The amount already paid for the first instalment (€ 1,000.00) will be fully refunded within 30 days of receipt of the withdrawal letter. Once the teaching activities of the course have officially started, the enrolled student must pay the entire registration fee.
Therefore, any course waiver request, expressed beyond the above terms will be ineffective and, consequently, the student will be obliged to pay the entire fee regardless of actual attendance of the training course.
The course is delivered in blended mode including in person and online lessons, organised as follows:
As far as in person modules are concerned, each ECTS corresponds to at least 6 hours of frontal teaching. In person lessons will be held at the Cordon Bleu School of Culinary Art – Via Giusti 7 – 50121 Florence.
For online modules, lessons are provided according to the training model of IUL online university: flexible and customisable based on the students’ previous knowledge and experience and characterised by training courses adaptable to the schedule and availability of each student.
Online teaching for each ECTS credit is organised as follows:
1 hour of lecture: audio or video recordings, web-conference lessons, pre-structured courseware or similar variants (it is any material structured for teaching purposes and offered in web environments of various types);
5 hours of interactive teaching (DI): didactic interventions by the teacher or tutor addressed to the class or to a part of it in the form of demonstrations or additional explanations (FAQ, mailing lists, forum), short interventions made by the students in forums, blogs and wikis, e-tivities (individual or collaborative) carried out by the students with relative feed-back;
19 hours of self-study (individual and independent study).
Each module provides for a final face-to-face exam, while at the end of the entire training course, the final discussion of a thesis agreed with one of the teachers of the course modules is foreseen.
Essential requirement to be able to access the thesis dissertation is having passed all progress tests and exams of each module. The discussion of the final thesis will take place at the University of Florence, located in Via Michelangelo Buonarroti 10, 50122 Florence.
At successful completion of the course and thesis dissertation, the course diploma and the corresponding 120 ECTS credits will be issued.
The course has a duration of 3,000 hours and grants 120 ECTS credits organised as follows:
|Food history 1||M-STO/05||3||ONLINE|
|Study of Food Commodities||AGR/15||9||ONLINE|
|Hygiene and safety||MED-49||3||ONLINE|
|Principles of chemistry and food chemistry, applied mathematics and statistics||MAT/02
|Science and technology of fermentations and laboratory||AGR/16||6||ONLINE (50%) e
IN PERSON (50%)
|Lab I: basic preparations||AGR/15||9||IN PERSON|
|Oenology and laboratory||AGR/4
|Lab II: Basic preparations and territorial cuisine||AGR/15||9||IN PERSON|
|Molecular and taste sciences||AGR/04||3||IN PERSON|
|History of Italian cuisine||M-STO/05||3||ONLINE|
|Lab III: Bread pizza and pasta||AGR/15||9||IN PERSON|
|Sensory analysis of food||AGR/04||3||IN PERSON|
|Dairy products||AGR/15||6||IN PERSON|
|Pastry I||AGR/15||6||IN PERSON|
|Scientific and chemical food cooking||AGR/15||3||IN PERSON|
|Food Marketing, Law and economics of the food sector and composition of the menu||SECS-P/06
|Lab IV: International high cousin||AGR/15||9||IN PERSON|
|Pastry 2||AGR/15||6||IN PERSON|