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.
What is gastronomy? Despite its short history, gastronomy is a concept that has often been debated, discussed, and disregarded. At UNISG, gastronomy is an approach to studying food through diversity. It is about understanding that knowledge exists in the mind and in the body, and that our identity, emotions, and senses are also tools for learning about food. Gastronomy acknowledges that food is simultaneously symbolic and physical, political and poetic, environmental and political.
The Master in Food Culture and Communications: Marketing and Sustainability of High-Quality Products launches a challenge to the market by educating and proposing the entirely new figure of an F&B manager and buyer with training in the field, thanks to a curriculum packed with visits to food-producing businesses and tastings led by the biggest names in Italian and international food criticism.