500 study hours and follow-up classes from the World’s greatest Chefs.
25 formative credits may be gained and recognised in one of our degree courses.
A guaranteed internship at one of Heinz Beck’s starred restaurants.
You are offered the opportunity to design and personalise your programme supervised by Heinz Beck.
In view of the current restrictive provisions concerning the “Coronavirus health Emergency, all individuals operating as professional Chefs in hotels and restaurants, both as employees and as self-employed workers in possession of a valid VAT number, irrespective whether in possession of the ATECO code 5.2.2.1.0, are entitled to a tax credit of up to 40 per cent on the cost for purchase of durable capital goods, incurred between January 1st, 2021 and June 30th2021, as well as for participation in professional training courses, intrinsically instrumental for the performance of the activities. For further information, please contact the toll-free number 800 721212 or call +39/3756285909, or send an email to orientamento@campusprincipedinapoli.it
Course Coordinator
The distance course in Successful catering business, experiences and competencies aims to provide fundamental instruments to those who work in the field, to improve internal processes and enhance operational efficiency in order to obtain a prestigious recognition in the world of catering, supervised by the starred chef Heinz Beck.
The first distance vocational training course to become professionals in food and catering services through an ever-stronger connection between knowledge and processing of raw materials, creative skills and competencies of economic, organisational and managerial nature.
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| Modules | Contents |
|---|---|
| From the creation to the composition: food presentation | Developing a dish |
| Food design | |
| Food Photography | |
| Food Storytelling | |
| Cultural culinary history and nutrition: knowledge and food identification | Modular Diet |
| Nutrition and food allergies | |
| Meat: white, red and poultry | |
| Vegetables, legumes and cereals | |
| Soup plates, bouillon and sauces | |
| Fish, crustacean and shellfish | |
| Seasonal recipes | |
| Herbs and spices | |
| Cooking technique | |
| Unconventional cuisine | |
| Worldwide cuisines | |
| Modern pastry menus | Pastry: creams |
| Whipped toppings | |
| Chocolate | |
| Plate dessert | |
| Restaurant Management | Waiters and their evolution over time |
| Study of commodities: coffee and tea sets | |
| Mise en place at Restaurant | |
| The Customer | |
| Table manners: from informal dinners to formal events | |
| Catering costs | |
| Food Cost | |
| Team Building e Leadership | |
| Catering marketing plan | Menu Engineering |
| Menu Pricing | |
| Storage space management | |
| Catering marketing | |
| Circular food economy |
Educational offer
Successful Catering Business, Experiences and Competencies
Gastronomy, Hospitality and Territories
Economics
Principe di Napoli
