Program Overview

Management of Gastronomic Sciences for Wellbeing

Overview

The Management of Gastronomic Sciences for Wellbeing is a degree program that integrates two disciplinary areas: socio-economic and management, and the application of gastronomic sciences in collective catering and wine and hospitality management.

Quality Assurance (QA)

The Quality Assurance (QA) system of Sapienza University is described in detail on the Quality Team's web pages. The QA system includes the organizational model, actors (Quality Team, Monitoring Committees, Joint Teacher-Student Commissions, Quality Commissions of the Degree Courses), working groups, main activities, and documentation for managing processes and quality assurance activities in teaching, research, and the third mission.

Organization and Responsibilities of the AQ of the Degree Course

The Commission for Quality Assurance of the Degree Course in Management of Gastronomic Sciences for Wellbeing is composed of the Course President, additional teachers, a representative of the technical-administrative staff, and one or more student representatives. The course, through the AQ management group, will monitor the corrective actions indicated in the Review Report, evaluate the results of their adoption, and verify the adequacy and effectiveness of course management.

Consultation with Representative Organizations

Consultations with interested parties for the establishment of the new master's degree course began informally in the spring/summer of 2020. The parties consulted included companies, organizations, and public entities of local, regional, and national dimensions. The consultations aimed to gather opinions on the course's training offer, professional profiles, and job prospects.

• The parties consulted included:
  • Niko Romito Formazione (school of high-level training in gastronomy)
  • Intrecci (school of high-level training in hospitality management)
  • Gio Service srl (collective catering company)
  • Cantine Cotarella
  • Vivenda-Cascina (collective catering company)
  • Associazione Enologi Enotecnici Italiani
  • AMIRA (Associazione Maître Italiani Ristoranti e Alberghi)
  • Health City Institute

The consultations resulted in the sharing of the project's underlying motivations, including the need to expand the training offer in a strategic sector for the agro-food industry and the opportunity to provide a response to the needs and opportunities of the professional and business market.

Subsequent Consultations

Additional consultations were held with representative organizations, including AssoIttica, Multiservizi dei Castelli di Marino, and UILA (Unione Italiana dei Lavori Agroalimentari). These consultations aimed to establish protocols of understanding for new internship and stage opportunities for students and to discuss the course's professional profiles and job prospects.

• The consultations included:
  • AssoIttica: Discussion of professional profiles, job prospects, and the possibility of establishing protocols of understanding for new internship and stage opportunities.
  • Multiservizi dei Castelli di Marino: Examination of professional profiles, job prospects, and the opportunity to establish protocols of understanding for new internship and stage opportunities.
  • UILA: Discussion of professional profiles, job prospects, and the possibility of establishing protocols of understanding for new internship and stage opportunities, with a focus on the agro-food sector and the need for young people with transversal skills.