Degree for eno-gastronomic professionals

Bachelor of Arts (Honors) in Gastronomy
It is a diploma in Gastronomy that can be assigned to students who complete the first year of the course (60 ECTS)

BA (Hons) Degree in Gastronomy
A Bachelor of Arts, degree for students who complete the third year (180 ECTS)

In today’s tourism industry, it is essential to have new professionals who can meet the changing needs of consumers. Tourists not only want to visit a place, but look for everything related to the territory, starting with food and its impact on society. So the need for professionals, such as food and wine specialists who have various skills and a good knowledge of the entire food production chain, from livestock and agricultural origins, up to the industrial changes it undergoes. The food and wine specialist is therefore able to associate and coordinate the knowledge of the productive, regulatory, hygiene, food safety, nutrition and economic aspects of the world of gastronomy, its humanistic, artistic and aesthetic, even through the right communication skills.
Graduates in gastronomic sciences can work in the food chain, catering, distribution and retail sale, preparation of typical foods and gastronomic products, protection and enhancement of local products, tourism and territorial promotion agencies, public and private sector institutions. But the possibilities are many, considering that tourism plays such an important role both in Malta and in Italy (countries where VHEI hosts a campus), where food products are requested by visitors. In fact, tourists show a lot of interest in the quality of local products and the cuisine of these Mediterranean countries. Therefore, the food and wine component does not only constantly reflect the growing tourist segment, but also constitutes a fundamental aspect of what attracts visitors from the two respective countries and contributes significantly to generating stable employment.
In line with the VHEI educational philosophy, this curriculum is designed to be practice-based and highly professional, with theoretical and practical activities, internships, workshops, master classes and cultural events. For this reason, VHEI has designed its program together with the Italian Chefs Federation, with which it will work closely to deliver many of the study units. VHEI will also collaborate with other partners working in the industry, both in Malta and in Italy, to ensure that students are exposed to all the different facets of the world of gastronomy.

The degree in gastronomy aims to train professionals with a complete scientific preparation to work in the food sector.
It provides students with knowledge of food and wine tourism, the marketing of quality products, as well as the promotion and protection of food linked to specific territories. It covers a wide range of topics, from chemistry to microbiology, to the history and culture of food.
A strong focus of the course is placed on the professional skills required by the sector: the art of food and wine tasting, the knowledge of traditional specialties, protected names and geographical indications, excellent raw materials and quality assured brands.
The course also addresses the agri-food business and marketing applied to the food and wine industry. This program of studies is therefore aimed at those who would like:
– Develop commercial catering activities, inform consumers that food must be evaluated on the basis of its value
and not the price, highlighting all the advantages concerning the health, environment, culture and economy of the region;
– Professions related to the catering sector (including services to food producers, tourism companies, public and private bodies, associations for the protection of typical products, etc.);
– Coordinate public and private partnerships in the creation of system projects for the development and promotion of territories;
– Collaborate with professional associations and category (chef, sommelier, maitre d’s, etc.), mass media, consumers associations, public institutions (local, regional and national authorities), chambers of commerce, cultural and environmental NGOs, nature parks and other organizations to promote food and wine tourism resources;
– Provide consulting services to companies in the sector, such as restaurants, restaurateurs, farms and canteens (for schools, hospitals, prisons or private companies).

General objectives of the course
Upon completion of the course, graduates will have:
– knowledge and skills, including operational and practical, on the quantitative characteristics of production, related health and hygiene aspects; on technology and quality control and hygiene of fresh and processed food; on the management of the agri-food production, conservation and processing sector; and on the marketing of plant and animal products;
– the ability to provide technical assistance in the agri-food sector;
– knowledge of professional and ethical responsibilities;
– knowledge of business contexts and related economic aspects, management and organizational aspects of the sector;
– knowledge of food products from the point of view of typical consumption contexts in different geographical areas;
– knowledge of techniques and language of tasting and gastronomic criticism;
– knowledge of the history of gastronomy;
– knowledge of food through literature and art;
– knowledge of methods and techniques for the promotion of food and wine products;
– adequate communication and marketing skills.

Learning outcomes for communication skills for the entire course
To perform its functions, the graduate in gastronomy must have:
– Skills and knowledge to promote food and wine tourism;
– Skills and knowledge to implement a territorial marketing action;
– Knowledge and competence to manage communication, as well as the mastery of the techniques necessary to communicate through social media;
– English knowledge;
– Transversal skills and knowledge in the field of gastronomy, agronomy, anthropology and territory;
– Knowledge to create relationships between culture and food (history of art, philosophy, tourism, psychology, food and food and wine journalism and photography).

To perform its functions, the graduate in gastronomy must have:
– Skills and knowledge in production techniques;
– The skills and knowledge necessary for the correct processing of raw materials and food preparation;
– The skills and knowledge necessary for the correct practices of personnel, place and food hygiene, including in terms of current regulations (in particular regarding HACCP);
– Basic knowledge of health and dietary aspects of food;
– Skills and knowledge to perform a proper sensory analysis;
– In-depth knowledge of typical local products, protected names and geographical indications – not only EU but also regional quality brands;
– Knowledge of the history of gastronomy;
– English knowledge;
– Skill and knowledge to make the correct combinations in the kitchen;
– Transversal skills and knowledge in the field of gastronomy, agronomy, anthropology and territory;
– Skills and knowledge of food and wine.

To access VHEI courses you must have one of the following qualifications:

  • Five-year high school diploma;
  • Four-year diploma with additional year;
  • Four-year high school diploma issued by secondary schools, where the supplementary year is no longer active;
  • Qualification obtained abroad after at least 12 years of schooling.

To register, you must contact 

TOOL FREE 800587750