Bachelor with Honours in Culinary Arts & Hospitality Management

Castalimenti Bachelor with Honours in Culinary Arts & Hospitality Management
The educational program for future chefs and managers in Food and Hospitality, innovators, and ambassadors of Made in Italy excellence worldwide.

START: October 2025
DURATION: 3 years
LANGUAGE OF INSTRUCTION: English
TEACHING METHOD: Theoretical-Practical
LOCATION: Brescia (CAST Campus)

The Bachelor in Culinary Arts & Hospitality Management is a premier university-level program focusing on Italian haute cuisine, hospitality, and key supply chains.

This internationally recognized Bachelor’s program, taught in English by renowned professional instructors, combines theory with practical learning in classrooms and laboratories. Over the course of three years, students acquire both theoretical knowledge and practical skills related to food production, processing, and preservation, as well as hospitality services. Additionally, the program develops managerial competencies in business management, process optimization, and human resources.

During their studies, students have the opportunity to collaborate on projects with prestigious companies in the sector, located in Italy’s top cities for culinary and hospitality excellence, such as Milan, Rome, and Bologna.

CAREER OPPORTUNITIES

  • Chef, Pastry Chef, F&B Manager, or Hotel Manager in the gourmet dining and hospitality industry.
  • Consultants in food product supply chain production and transformation processes.
  • Communication managers in companies within the Wine, Food & Hospitality sector.
EDUCATIONAL PROGRAM

1st YEAR

  • Tradition and Innovation
    Nutrition and culinary sciences, food safety
    History and evolution of Italian cuisine and hospitality
    Culinary equipment technology, artificial intelligence, robotics, food technology, and chemistry
    Biodiversity in the Italian food supply chain
    Italian excellence in food production
  • Italian Hospitality & Wine
    Overview of Italian hospitality culture and high-quality table service
    Protocols, event management, etiquette, and service techniques
    Sector-specific public speaking and the culture of hospitality, including bar service
    Wine knowledge and management, food pairing, and AIS certification
  • Italian Cuisine
    Fundamentals of Italian culinary arts: traditional and modern techniques, preparation of diverse dishes, kitchen and equipment management, use of typical ingredients
    Classification of food commodities: vegetables, grains, meats, and fish
    Techniques for preparation and preservation
    Sustainable practices in modern kitchens
    Simulation of culinary experiences
    Analysis of dining trends and new formats

2nd YEAR

  • Sustainable Gastronomy and Food Supply Chains
    Biodiversity and sustainability in Italian food excellence production
    Product knowledge, tasting, and comparisons
    Culinary applications and comparative activities
    Knowledge of seafood excellence
    Sustainable farming practices and supply chains
    Product freshness
    Understanding Italian cured meats and sausages
    Italian artisanal meat processing traditions and selection
    New technologies for producing high-quality products
    Comparative analysis of products, including PGI items
    Visits to quality production labs and companies
  • Italian Baking Arts
    Flours and dough preparation techniques
    Focus on leavened baked goods such as bread, focaccia, pizza, and other leavened specialties
    Techniques of leavening and ingredient quality
    Fresh and stuffed pasta
    Innovative equipment and production methods
  • Foundations of Italian Pastry
    A comprehensive module on the basics of Italian pastry, regional Italian desserts, and fried specialties
    Specializations in pastry
    Balancing and producing gelato, restaurant pastry, and chocolate-making
  • Elective Modules
    1. In-depth exploration of food supply chains
    2. Technological advancements and new horizons in culinary arts

3rd YEAR

  • Managerial Management of Culinary Arts and Hospitality
    Labor and commercial law in the hotel and culinary industry
    Career consulting and projects in partnership with industry leaders
  • Project Work/Final Exam

 

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