Diploma Supplement Since 2007, CIHEAM Bari has been issuing a Diploma Supplement (DS) to all students who are awarded the Master and Master of Science Diploma. What is a Diploma Supplement? The Diploma Supplement (DS) aims at improving international transparency and facilitating the academic and professional recognition of qualifications. It provides a description of nature, the level, the context, the content, and the status of the studies that were successfully completed by the person concerned. The Diploma Supplement is not a resume, a diploma, a transcript of records, and it is not an automatic system of recognition. It consists of eight sections: 1. Information identifying the holder of the qualification 2. Information identifying the qualification 3. Information on the level of qualification 4. Information on the grading scheme and results gained 5. Information on the function of the qualification 6. Additional Information 7. Certification of the supplement 8. Information on the national system of higher education What are the advantages of the Diploma Supplement? For the student A document that offers a description (and not an assessment) of the originality of a pathway as well as the resulting skills A means to promote national and international mobility An asset for professional integration.

The labor market is increasingly demanding a return to the professions linked to craftsmanship and creativity, and certainly, the pastry chef establishes himself as one of the professions that know how to express these characteristics to the highest level.

The chef is certainly one of the most requested figures on the job market. It is a profession that requires passion, commitment, in-depth knowledge, and manual skills: characteristics and skills that, if cultivated and developed, can lead to great satisfaction in terms of creativity and personal affirmation. A student of CAST Alimenti, at the end of the Higher Education course, is ready to be a "modern chef" and immerse himself in a myriad of varied restaurant industry offerings.

The ‘pasticcere’ or pastry chef in the catering and hotel industries, combines in itself all the knowledge and technical skills of the traditional pastry chef, but at the same time, interprets and creates a pastry art with completely different objectives from the conventional laboratory: they contextualize their work within a team, working closely with the Executive Chef, to ensure superior quality in the catering service and within hospitality.

The course is intended for students who have already obtained at least the Baccalaureate in Holy Scripture or the Licentiate in Theology with biblical specialization, or who have an equivalent biblical maturity. The course, lasting one year or two semesters, comprises 36 ECTS, of which 21 in compulsory disciplines and 15 in optional disciplines. It ends with a written paper of about 30 pages or with a “lectio magistralis” 25 ECTS .

The Siena Art Institute’s Post-Baccalaureate Program is designed for students who have earned their BFA or BA and desire to spend a period of study honing their skills, exploring their artistic interests, and developing their artistic portfolios in preparation for pursuing an MFA. The program welcomes artists from all disciplines (painting, photography, drawing, video, ceramics, silversmithing, creative writing, and more) who are interested in the intersection of art and civic life, and who wish to explore how our artistic projects can lead to a deeper understanding of the cultures in which we find ourselves.