The study plan in Gastronomic Sciences is highly professional and aims to balance the study of theoretical subjects and practical exercises, with a vertical and horizontal approach: vertical in providing specializations in specific sectors, horizontal in maintaining a multidisciplinary vision that forms future professionals with open-mindedness and adaptability.

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.

Courses in Gastronomy offered by VHEI

in collaboration with Federazione Italiana Cuochi

Duration Award ECTS
1 year Diploma (MQF Level 5) in Gastronomy 60
3 years BA Gastronomy 180
4 years BA (Hons) Gastronomy (with specialisation) 240


The study plan is the complete set of exams that you need to sit in order to graduate.

Study-unit, duration and ECTS (European Credit Transfer System)

YEAR 1 Semester 1
1° YEAR: Diploma (MQF Level 5) in Gastronomy
Ref. Study-unit ECTS
BG.001 History of gastronomy 8
BG.002 Food chemistry and biochemistry 8
BG.003 Law and administrative techniques of food and wine facilities 8
BG.004 Food and media 6
Semester 2
Ref. Study-unit ECTS
BG.005 Science of human nutrition 8
BG.006 Italian gastronomy (Campus Italy)
BG.007 Maltese gastronomy (Campus Malta)
BG.008 International gastronomy 8
BG.W1 Workshops and seminars 6
YEAR 2 Semester 1
Ref. Study-unit ECTS
BG.009 Statistics 6
BG.010 Computing 6
BG.011 Certification and quality 6
BG.012 Raw ingredients for catering 6
BG.013 English language 6
Semester 2
Ref. Study-unit ECTS
BG.014 Hygiene and microbiology 8
BG.015 Plant and animal production 8
BG.016 Plant and animal production 8
BG.W2 Workshops and seminars 6
YEAR 3 Semester 1
Ref. Study-unit ECTS
BG.017 Food and wine marketing 8
BG.018 Sicurezza alimentare e controllo qualità 8
BG.019 Dietetics 8
BG.020 Commercial and agri-food law 6
Semester 2
Ref. Study-unit ECTS
BG.021 Sensory analysis 8
BG.022 Gastronomic aesthetics 8
BG.023 Sustainable gastronomy 8
BG.W3 Workshops and seminars 6
YEAR 4 Semester 1
Specialisation in Culinary Arts
Ref. Study-unit ECTS
BG.024 Kitchen operations and culinary techniques 6
BG.025 Artisan and industrial pastry and baking 6
BG.026 Innovative cuisine 6
Elective unit 1 6
Internship 1 6
Semester 2
Ref. Study-unit ECTS
Elective unit 2 6
Internship 2 6
BG.W4 Workshops and seminars 6
Final project or dissertation 12