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Master in the Slow Art of Italian Cuisine

the University of Gastronomic SciencesPollenzo - ITALY

Field(s) of study: Food Culture, Tourism Management, Wine and Gastronomy Management
Cost of pre-eligibility application: 
  • Via Mastersbooking: 0 €
  • Via the regular school procedure: 0 €
Course cost: 12 500 €
Possible funding options: 
  • Bank loan

Next admission round: 

Next recruitment session:

Available slots: 

Available spots: 20
Places available per academic year: 20

Program Language

  • English

Course length: 

  • 1 year (12 months)

Start of the program: 


Level of entry: 

A Level

The Pollenzo Cookery School, developed by the University of Gastronomic Sciences in collaboration with Slow Food, organizes this one-year Master programs in the Slow Art of Italian Cuisine.
The course offers an original and innovative teaching model which focuses on cuisine seen as passion, sharing and pleasure. Its aim is to help all those keen to enter the culinary profession to learn about cooking both from a scientific and humanistic perspective (increasingly necessary these days) as well as get to know various restaurant activities first hand.

Basic Subjects

  • Introduction to Slow Food
  • Chemistry
  • Microbiology
  • History of Food
  • Food Technology
  • Foraging
  • Food Law
  • Business Management
  • Nutrition
  • Sensory Analysis
  • Restaurant Systems
  • Sociology
  • Anthropology
  • Communication and Restaurant Guides
  • Food and Wine
  • Practice in the Kitchen - Basic Techniques
  • Guided Sharing of Training Experiences

Product Areas

Fats: Chemistry, Crop Production, Technologies, Sensory Analysis, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Eggs & Dairy: Chemistry, Animal Production, Microbiology, Technologies, Sensory Analysis, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Fish & Seafood: Chemistry, Animal Production, Microbiology, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Meat: Chemistry, Animal Production, Microbiology, History, Technologies, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Vegetables: Chemistry, Crop Production, Microbiology, Technologies, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Grains: Chemistry, Crop Production, Microbiology, History, Technologies, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Spices, Chocolate, Coffee: Chemistry, Botany, Technologies, Practical Work (UNISG Chef), Practical Work (Visiting Chefs)

Course format: 

Both humanities and sciences will be taught within the Master in the Slow Art of Italian Cuisine and traditional lectures will alternate with lessons in which theory and practice will interact. The syllabus also includes three study trips.

The course will include about 500 hours of lectures and lessons, at least half of which will be in the workshop/kitchen.

Admission criteria: 

  • Motivations and abilities
  • Curriculum vitae: course of study and relevant work experience
  • Completeness of requested documentation

Course cost description: 

  • All lessons, lectures and practical exercises and demonstrations
  • Course material (mostly in digital format)
  • Travel, food and accommodation during study trips
  • UNISG cook's uniform
  • Use of equipment and a utensil kit
  • Access to the university's wifi network
  • Participation in all events promoted by the University of Gastronomic Sciences and Slow Food
  • Third-party liability insurance coverage
  • health coverage for non European students
  • Certificates issued by the Registrar's Office
  • Lunch on lesson days

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