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International Relations for Food, Wine and Hospitality

The degree program in collaboration with CIELS Campus

International Relations for Food, Wine and Hospitality

The degree program in collaboration with CIELS Campus

Calendario

QUANDO

5 October 2026

Lingua

DURATION

3 years

Sede

METHOD

Theoretical and practical

Lingua

COURSE LANGUAGE

Italian

Modalità

LOCATION

Brescia, Italy

The degree program in collaboration with CIELS Campus to launch your career in the world of Fine Dining and International Hospitality.

Through the Three-Year Bachelor’s Program in International Relations for Food, Wine and Hospitality, you’ll be prepared for a career in Italy or abroad in the high-end culinary and hospitality sectors. The world’s most prestigious establishments—such as luxury hotel chains and Michelin-starred restaurants—are increasingly seeking professionals with solid training in both culinary arts and foreign languages, to manage interactions with internal staff, partners, and international guests.

Thanks to classroom and lab lessons, workshops, educational field trips, and on-the-job training, you’ll gain professional knowledge and skills related to food service, pastry arts, and wine and beverage expertise (sommellerie), as well as communication and sales techniques in Italian, English, and another language of your choice.

The Three-Year Program in International Relations for Food, Wine and Hospitality is designed to meet the growing demand for professionals who can deliver authentic Italian culinary experiences, helping to ensure the success of restaurants, hotels, and other hospitality businesses. Upon completion, students receive a First-Level Academic Diploma, equivalent to a Bachelor’s Degree.

Study plans, including lab-based activities, may be subject to annual updates based on the academic autonomy provided for under Ministerial Decree 270/2004 and subsequent regulations. The study plan presented applies to students enrolling in the 2025–2026 academic year of the Three-Year Program in Language Mediation.

REQUEST COURSE INFORMATION

CAREER OPPORTUNITIES

CHEF
Take charge of the kitchen and lead your team in a gourmet restaurant, luxury hotel or resort, catering or banqueting setting—or as a consultant or private chef for your international clients. Combine technique, sales skills, and management ability. Learn how to manage the food cost of your dishes and create exclusive menus to ensure the success of any culinary project, in Italy or abroad.

PASTRY CHEF
Specialize in the art of pastry and become a key figure in the industry. Through in-depth study of leavening techniques, chocolate work, modern pastry, and decoration, you’ll be prepared to work in high-end pastry boutiques, gourmet restaurants, luxury hotels, or artisanal labs—or to open and manage your own business, in Italy or internationally.

 

SOMMELIER
Turn your passion for wine into a successful career. Deepen your knowledge of grape varieties, pairings, tasting techniques, and professional wine service, becoming a key player for Michelin-starred restaurants, hotels, and wineries. With an international outlook and strong marketing and sales skills, you’ll be able to promote the excellence of Made in Italy around the world.

EXTERNAL RELATIONS MANAGER FOR FOOD & HOSPITALITY COMPANIES
Be the face and voice of companies in the food & hospitality sector, building strategic relationships with partners, clients, and institutions. Gain expertise in communication, PR, brand positioning, and strategic marketing to work with restaurants, hotels, international food and wine businesses.

INTERNATIONAL BUSINESS DEVELOPER FOR RESTAURANTS, HOTELS, AND WINERIES
Expand the boundaries of the food & hospitality industry with a career focused on internationalization. Become an expert in business strategy development and export management, supporting restaurants, hotel chains, and wineries in reaching new markets.

CULINARY CONSULTANT
Become a trusted advisor for your clients in the fields of Cuisine, Pastry, or Wine & Beverage Service. Support them in the selection and enhancement of raw ingredients, in promoting their brand on national and international markets, and in achieving their strategic business goals.

STUDY PLAN

Course ECTS
Nutrition Science and Food Hygiene 6
English Language, Culture and Translation 1 15
Second Foreign Language, Culture and Translation 1 15
Intercultural Communication and Society 6
Hospitality management 6
FOOD SERVICE AND ITALIAN CUISINE WORKSHOP:
  • Technology, Management and Preparation of Work Environments
  • Instrumentation
  • Practical Fund Preparation Exercises and Activities
  • Practice and Practical Activities of Preparing First Dishes
  • Food preparation, preservation and processing techniques
 6
FOOD & BEVERAGE MANAGEMENT LABORATORY:
  • Institutional room skills and protocols
  • Production techniques of beverage blending
  • Sommelier management techniques
 6

TOTAL CFU: 60

LANGUAGE AND CULTURAL MEDIATION MODULES

FIRST YEAR ENGLISH LANGUAGE, CULTURE AND TRANSLATION

Course Module
Language 1
History, Culture and Current Affairs of English-Speaking Countries 1
Writing Skills, Essay and Communication
Contrastive Analysis and Introduction to Translation

FIRST YEAR  SECOND FOREIGN LANGUAGE, CULTURE AND TRANSLATION

Course Module
Language 1
History, Culture and Current Affairs of the Second Language Countries 1
Post-editing, Revision and Textual Analysis1
Contrastive Analysis and Introduction to Translation
1 For Arabic, Chinese, and Russian, the Post-editing, Revision and Textual Analysis lab is not included. Additional hours will be allocated to the Language 1 course.
Course ECTS
Sociology of Food and Biodiversity 6
Italian Linguistics 6
English Language, Culture and Translation 2 15
Second Foreign Language, Culture and Translation 2 15
Culinary Technology and Food Science 6
MEAT PROCESSING AND SUPPLY CHAIN LAB:
  • Practical exercises in meat preparation
  • Monitoring, selection, and evaluation of quality criteria
 6
FISH PROCESSING AND SUPPLY CHAIN LAB:
  • Practical exercises in fish species preparation
  • Monitoring, selection, and evaluation of quality criteria
 6

TOTAL CFU: 60

LANGUAGE AND CULTURAL MEDIATION MODULES

SECOND YEAR ENGLISH LANGUAGE, CULTURE AND TRANSLATION 2

Course Module
Language 2
History, Culture and Current Affairs of English-Speaking Countries 2
Translation Practice – Passive Translation 2

SECOND YEAR  SECOND FOREIGN LANGUAGE, CULTURE AND TRANSLATION 2

Course Module
Language 2
History, Culture and Current Affairs of Second Language Countries 2
Translation Practice – Passive Translation 2
Course ECTS
PASTRY LAB:
  • Workplace setup and management techniques
  • Pastry tools and equipment
  • Practical pastry training for breakfast items
  • Practical training in tea pastries and pralines
  • General pastry-making practice
  • Practical training in gelato and sorbet making
  • Monitoring, selection, and evaluation of quality criteria

WHITE ART LAB:

  • Practical training in dough-making and leavening
  • Practical training in leavened and specialty bakery products for food service
  • Monitoring, selection, and evaluation of quality criteria
 6
Restaurant Marketing and Management 9
English Language Mediation 15
Second Foreign Language Mediation 15
Internship 6
Digital and IT Skills 3
Final Dissertation 6

TOTAL CFU: 60

LANGUAGE AND CULTURAL MEDIATION MODULES

THIRD YEAR  ENGLISH LANGUAGE MEDIATION

Course Module
Language 3
Active Translation Practice 3
Passive Translation Practice 3
Dialogue Interpreting

THIRD YEAR  SECOND FOREIGN LANGUAGE MEDIATION

Course Module
Language 3
Active Translation Practice 3
Passive Translation Practice 3
Dialogue Interpreting
1 For Arabic, Chinese, and Russian, the Post-editing, Revision, and Textual Analysis lab is not included. Additional hours will be allocated to the Language 1 course.
1ST YEAR
Course ECTS
Nutrition Science and Food Hygiene 6
English Language, Culture and Translation 1 15
Second Foreign Language, Culture and Translation 1 15
Intercultural Communication and Society 6
Hospitality management 6
FOOD SERVICE AND ITALIAN CUISINE WORKSHOP:
  • Technology, Management and Preparation of Work Environments
  • Instrumentation
  • Practical Fund Preparation Exercises and Activities
  • Practice and Practical Activities of Preparing First Dishes
  • Food preparation, preservation and processing techniques
 6
FOOD & BEVERAGE MANAGEMENT LABORATORY:
  • Institutional room skills and protocols
  • Production techniques of beverage blending
  • Sommelier management techniques
 6

TOTAL CFU: 60

LANGUAGE AND CULTURAL MEDIATION MODULES

FIRST YEAR ENGLISH LANGUAGE, CULTURE AND TRANSLATION

Course Module
Language 1
History, Culture and Current Affairs of English-Speaking Countries 1
Writing Skills, Essay and Communication
Contrastive Analysis and Introduction to Translation

FIRST YEAR  SECOND FOREIGN LANGUAGE, CULTURE AND TRANSLATION

Course Module
Language 1
History, Culture and Current Affairs of the Second Language Countries 1
Post-editing, Revision and Textual Analysis1
Contrastive Analysis and Introduction to Translation
1 For Arabic, Chinese, and Russian, the Post-editing, Revision and Textual Analysis lab is not included. Additional hours will be allocated to the Language 1 course.
2ND YEAR
Course ECTS
Sociology of Food and Biodiversity 6
Italian Linguistics 6
English Language, Culture and Translation 2 15
Second Foreign Language, Culture and Translation 2 15
Culinary Technology and Food Science 6
MEAT PROCESSING AND SUPPLY CHAIN LAB:
  • Practical exercises in meat preparation
  • Monitoring, selection, and evaluation of quality criteria
 6
FISH PROCESSING AND SUPPLY CHAIN LAB:
  • Practical exercises in fish species preparation
  • Monitoring, selection, and evaluation of quality criteria
 6

TOTAL CFU: 60

LANGUAGE AND CULTURAL MEDIATION MODULES

SECOND YEAR ENGLISH LANGUAGE, CULTURE AND TRANSLATION 2

Course Module
Language 2
History, Culture and Current Affairs of English-Speaking Countries 2
Translation Practice – Passive Translation 2

SECOND YEAR  SECOND FOREIGN LANGUAGE, CULTURE AND TRANSLATION 2

Course Module
Language 2
History, Culture and Current Affairs of Second Language Countries 2
Translation Practice – Passive Translation 2
3RD YEAR
Course ECTS
PASTRY LAB:
  • Workplace setup and management techniques
  • Pastry tools and equipment
  • Practical pastry training for breakfast items
  • Practical training in tea pastries and pralines
  • General pastry-making practice
  • Practical training in gelato and sorbet making
  • Monitoring, selection, and evaluation of quality criteria

WHITE ART LAB:

  • Practical training in dough-making and leavening
  • Practical training in leavened and specialty bakery products for food service
  • Monitoring, selection, and evaluation of quality criteria
 6
Restaurant Marketing and Management 9
English Language Mediation 15
Second Foreign Language Mediation 15
Internship 6
Digital and IT Skills 3
Final Dissertation 6

TOTAL CFU: 60

LANGUAGE AND CULTURAL MEDIATION MODULES

THIRD YEAR  ENGLISH LANGUAGE MEDIATION

Course Module
Language 3
Active Translation Practice 3
Passive Translation Practice 3
Dialogue Interpreting

THIRD YEAR  SECOND FOREIGN LANGUAGE MEDIATION

Course Module
Language 3
Active Translation Practice 3
Passive Translation Practice 3
Dialogue Interpreting
1 For Arabic, Chinese, and Russian, the Post-editing, Revision, and Textual Analysis lab is not included. Additional hours will be allocated to the Language 1 course.
  • High school diploma or equivalent.
  • You must successfully pass the admission test in one of the available sessions.

For more details, please visit the Admissions and Fees section.

Did you earn your diploma abroad?
Visit the International Students page to find out which documents are required.

Investing in Your Future: The Value of an Excellent Education

Choosing a university isn’t just about selecting a degree program—it’s about investing in your future. The quality of education, the excellence of the faculty, and the opportunities that follow are key to building a rewarding and lasting career.

Our enrollment fees reflect our commitment to providing a world-class academic environment: internationally renowned faculty, cutting-edge facilities, innovative programs, and a professional network that opens doors worldwide.

Tuition fees are calculated based on the ISEE index, an indicator of your household’s financial situation.

Bracket ISEE Annual Student Contribution Laboratory Activity Fee Total Annual Amount
BRACKET 1 from €0 to €25,000 €3,600 €2,650 €6,250
BRACKET 2 from €25,001 to €35,000 €3,950 €3,250 €7,200
BRACKET 3 from €35,001 to €50,000 €4,250 €3,650 €7,900
BRACKET 4 from €50,001 to €65,000 €4,550 €3,650 €8,200
BRACKET 5 from €65,001 to €80,000 €5,100 €3,650 €8,750
BRACKET 6 from €80,001 to €100,000 €5,900 €3,650 €10,350
Non-EU Students - €6,700 €3,650 €10,350
Administrative Fee
(€516)		 First Instalment Second Instalment Third Instalment
Due upon enrolment Due by 17/10 Due by 09/01 Due by 10/04

THE REGISTRATION FEE INCLUDES:

  • Participation in all in-person practical activities, theoretical classes, demonstrations, hands-on workshops, and access to digital course materials and recipe books.

  • Personal professional toolkit (small utensils).

  • 2 professional jackets, 1 pair of trousers, and 2 aprons.

  • Lunch and coffee breaks during the course period.

  • Access to the CAST student portal, which includes a digital learning kit and downloadable notes from each lesson to support your academic and professional development

  • Access to AI Made in CAST, an artificial intelligence tool featuring exclusive CAST knowledge content, available throughout the duration of the program.

  • Membership in the CAST community, with a discount on all Masterclass at the end of the course.

Discover Scholarships and Financial Aid

FACULTY

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