The Master’s degree explores understanding, management, promotion, and protection of high-value food products. The Italian food production system serves as a model to identify the specific elements outlining the unique value of food products, which are inextricably linked to place (terroir) through historical, social, and cultural ties. This background couples with the most recent developments in technology, nutrition, food safety, diet and health, and sensory science, core elements of a growing international demand for terroir-related high-value foods.

Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines. This program is also offered as a pathway to the Bachelor of Arts.

The New Italian Culinary Program is a one-year course, organized in two educational units. It is the perfect course if you are looking for a real full immersion in Italian food and a complete study experience to become a professional chef of Italian Cuisine.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy.

This unique course will offer students the possibility to enter the world of Italian pasta production, learning specific techniques for both dry and fresh pasta as well as how to deal with production for direct sales and catering service. This is the perfect chance for all international students who wish to learn the techniques of pasta making and production both for fresh pasta laboratory and catering to have a real professionalizing experience and make a step forward to entrepreneurship in the industry.

The "Master of Pizza", available exclusively in Florence (Tuscany), is a 70-hour intensive course over two weeks, where participants master dough fermentation, topping selection, and professional baking techniques. Every step is hands-on, ensuring a real-world learning experience.

The "Master of Pasta", held in Florence (Tuscany) and Lecce (Puglia), is a 70-hour training program over two weeks, focusing on fresh pasta-making, from traditional regional recipes to modern techniques. Students work directly with high-quality ingredients, learning to create authentic Italian flavors under the guidance of expert chefs.

Designed for passionate international candidates ready to dive into the culinary world, these programs provide everything you need to launch your career—whether you’re aiming to work in a professional kitchen, a pastry lab, or start your own venture in France or abroad.

Designed for passionate international candidates ready to dive into the culinary world, these programs provide everything you need to launch your career—whether you’re aiming to work in a professional kitchen, a pastry lab, or start your own venture in France or abroad.

Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative, and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs.

If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.

The FSSP is a semester-long, interdisciplinary certificate program open to all students with an interest in food, sustainability and the environment. It is particularly well-suited to those hoping to cultivate a career in the food or environmental industries or seeking to continue their education at the graduate level. There are three tracks: Food Studies, Environmental Studies & Sustainability, and the dual-track. For each track, students take an Italian class, the 1-credit core course, and then choose three or four other FSSP courses. Each thematic course includes a series of co- and extra-curricular activities that are an integral part of the curriculum; they include guest lectures, site visits, field trips, culinary activities, research projects, and other hands-on experiences. These activities allow students to directly observe the concepts studied in the classroom and analyze issues surrounding food, sustainability, and the environment in an Italian and global context from varied perspectives.

Core Course: FSST 100: Experiencing Sustainable Italian Foodways (1 credit) Choose any three or more from the following elective courses: ANTH/FSST/SOC 375: The Anthropology of Food and Eating: Understanding Self and Others (3 credits) COMM/BUS/FSST 355: Digital Marketing: Wine and Wineries of Central Italy (3 credits) ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations (3 credits) FSST/GSCI 250: The Science of Italian Food (3 credits) FSST/HIST/SOC 350: The History and Culture of Food in Italy (3 credits)

The Master aims to provide technical-scientific skills related to the organoleptic qualities of products, skills that focus on the techniques and technologies of transformation of wine and food products. To complete the course, theoretical and practical in-depth studies are foreseen with internships, on the aspects of catering and hospitality. Finally, a dedicated and specific space is provided for the acquisition of textual skills and abilities, aimed at ensuring full familiarity in interpreting and producing texts of different styles and aimed at different audiences.