THE NEW FORMAT FOR PROFESSIONAL TRAINING
To achieve the mission and vision, the committee carries out multiple surveys each year in the professional private sector, interacting directly with the major exponents of the Italian Cuisine and with associations present in the landscape of “The Beautiful Country’’ (Italy – the Bel Paese as described by Dante).
From this in-depth interdisciplinary study, constantly updated, were extrapolated pillars of the art of Italian cooking and around them was built a vocational training system with precise standards and quality implementation.
The system is composed of multiple factors that, in addition to issues strictly related to the teaching of Italian cuisine, indicate structures of organization and verification dictating specific behavioural patterns for a smooth running of the relational, relationship school-student and student-Working World.
THE NEW MEDIA CHANGES THE WAY TO TEACH
The media have undergone a radical change, which occurred in the course of a few years. The high levels of technology available to the public and the web have transformed the way people search for information. And if you had to change the approach to education you would also change the mental with which the public is willing to compare. The world of education could not remain excluded from this innovative process. Because of this the new formats have been all equipped with innovative audio-visual material that helps the student to orientate during the lesson step by step.
Having the same information through different carriers increases the “Sense of Reality” and the student is able to speed up the thinking process. This result in reduced learning time and in a significant improvement in the quality of products already created during the academic lecture.
Considering that 98% of jobs in the culinary industry, worldwide, are offered by private entrepreneurs, it is easy to understand how they ground their choice of personnel mainly on the real capacity of the worker. That’s why the Format created by the Institute has the dual objective of the creation of practical student and his compliance with quality standards of Italian cuisine.
Knowledge, Skill and Competence are essential elements in order to obtain a qualification in Professional Operator in Italian Cooking. In order to this every student must demonstrate their professional skills both, within a structure in real production, and in front of a jury of experts assesses the Final Exam.