The Culinary Arts, Tradition & Wellbeing concentration is delivered at the School of Culinary Arts of Unicollege by licensed chef-instructors. It is open to culinary students and to those in nutrition, food studies, hospitality, wellbeing, and cultural studies who want to complement their academic path with applied culinary experience.
The concentration follows a structured progression — Culinary Milestones I, II, III — that integrates ingredient sourcing, preparation, menu development, critical tasting, and beverage pairing within Italian regional traditions. Students can pair the milestones with applied disciplinary study (marketing, sociology, geopolitics, hospitality) to earn credit-bearing courses at three different tiers.
How the concentration is structured
Three tiers, each with a distinct academic shape:
- 2-Credit Courses — introductory, capstone-based: 1 credit of culinary milestones + 1 credit of an applied capstone project supervised by a Unicollege instructor. Course code level 150–250.
- 4-Credit Courses — full disciplinary integration: 1 credit of culinary milestones + 3 credits of a complete Unicollege course (lectures, assignments, exam) applied to a culinary context. Course code level 200–350.
- Practice-Based Culinary — pure hands-on milestone training, from introductory (3 milestones, 1 US credit) to mastery (18 milestones, 6 US credits). No disciplinary capstone — culinary practice only.
All three tiers carry a Lab Fee reflecting use of facilities, ingredients, and licensed instructor time.
Practice-Based Culinary Courses Hands-on · Milestone-based · Lab Fee from €300
Pure practical training delivered exclusively at the School of Culinary Arts of Unicollege, taught by licensed chef-instructors. Each course consists of Culinary Milestones (1 milestone = 5 academic hours = 1 stand-alone session) covering antipasti, primi, secondi, and desserts within Italian regional traditions.
Students book sessions independently through an automated system (Monday–Saturday) and all completed milestones are recorded in an official Unicollege register. Lab fees scale with the number of milestones (intensive use of facilities and materials).
| Course | Milestones | ECTS | US cr | Lab Fee |
|---|---|---|---|---|
| Introduction to Italian Culinary Practice | 3 (15h) | 2 | 1 | €300 |
| Foundations of Italian Cooking and Culinary Techniques | 6 (30h) | 4 | 2 | €600 |
| Intermediate Italian Cuisine: Techniques, Ingredients, and Traditions | 9 (45h) | 6 | 3 | €900 |
| Advanced Italian Culinary Practice | 12 (60h) | 8 | 4 | €1.200 |
| Comprehensive Italian Cuisine: Regional Mastery and Culinary Interpretation | 15 (75h) | 10 | 5 | €1.500 |
| Mastery of Italian Culinary Arts: Techniques, Innovation, and Critical Practice | 18 (90h) | 12 | 6 | €1.800 |
1 Milestone = 5 academic hours · scheduled Mon–Sat through automated booking · taught by licensed chef-instructors at the School of Culinary Arts of Unicollege.
2-Credit Courses Introductory · 4 ECTS · Lab Fee €300
Each 2-credit course is structured as an introductory academic experience: 1 credit of Culinary Milestones I, II, III (sourcing, preparation, menu development, critical tasting) + 1 credit of a Capstone Project in a selected disciplinary area, supervised by a Unicollege instructor. Recommended for students new to culinary contexts who want a foundational, exploratory experience.
| Course | ECTS | US cr | Lab Fee |
|---|---|---|---|
| Introduction to Food, Crime, and Culinary Economies | 4 | 2 | €300 |
| Introduction to Geopolitics of Food and Conflict | 4 | 2 | €300 |
| Introduction to Applied Food Marketing | 4 | 2 | €300 |
| Introduction to Food Corporate Communication | 4 | 2 | €300 |
| Introduction to Digital Food Marketing | 4 | 2 | €300 |
| Introduction to Disruptive Food Marketing | 4 | 2 | €300 |
| Introduction to Neuromarketing in Food | 4 | 2 | €300 |
| Introduction to Food Trends and Consumer Culture | 4 | 2 | €300 |
| Introduction to Food Customer Experience | 4 | 2 | €300 |
| Introduction to Culinary Event Planning | 4 | 2 | €300 |
| Introduction to Food Tourism Geography | 4 | 2 | €300 |
| Introduction to Arts, Culture, and Food | 4 | 2 | €300 |
| Introduction to Hospitality and Culinary Systems | 4 | 2 | €300 |
| Introduction to Smart Food Tourism | 4 | 2 | €300 |
4-Credit Courses Full integration · 8 ECTS · Lab Fee €300
Each 4-credit course integrates 1 credit of Culinary Milestones I, II, III with 3 credits of a complete Unicollege course in a selected disciplinary area: students attend all scheduled lectures, complete assignments, take the final exam, and develop a capstone project consistently applied to a culinary context. Recommended for students who want to combine practical culinary training with full disciplinary depth.
| Course | ECTS | US cr | Lab Fee |
|---|---|---|---|
| Food, Organized Crime, and Transnational Systems | 8 | 4 | €300 |
| Geopolitics of Food: Scarcity, Conflict, and Power | 8 | 4 | €300 |
| Applied Food Marketing | 8 | 4 | €300 |
| Corporate Communication for Food Brands | 8 | 4 | €300 |
| Digital Marketing for Food Industries | 8 | 4 | €300 |
| Creative Advertising and Food Communication | 8 | 4 | €300 |
| Disruptive Marketing in Food and Hospitality | 8 | 4 | €300 |
| Neuromarketing and Consumer Behavior in Food | 8 | 4 | €300 |
| Sociology of Food and Emerging Consumption Trends | 8 | 4 | €300 |
| Customer Experience in Food and Hospitality | 8 | 4 | €300 |
| Event Planning and Management for Food Experiences | 8 | 4 | €300 |
| Geography of Food Tourism and Destinations | 8 | 4 | €300 |
| Arts, Culture, and Gastronomy Management | 8 | 4 | €300 |
| Hospitality and Tourism Management | 8 | 4 | €300 |
| Smart Tourism and Interactive Food Experiences | 8 | 4 | €300 |
Course selection: Use the Course Selection portal to add Culinary Arts courses to your semester load. Lab fees are added automatically to your provisional cost summary.