MELFI - ITALYPROGRAMMA ERASMUS +

KA2 Cooperazione per l’innovazione e loscambio di buone pratiche by Raffaele AGRIESTI

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PROFESSIONAL PROFILEIn the Oenogastronomy Department the students will be able: •to intervene in the enhancement, production, processing, storage and presentation of oenogastronomic products; •to operate in the production system by promoting the local, national and international traditions and by focusing on the new oenogastronomic trends.

Specific "Oenogastronomy" and " Restaurant and sale" skills

1. to control and to use food and beverages by considering their organoleptic, chemical-phisical, nutritional and culinary qualities.

2. to prepare menus consistent with the context and the customers' general and specific dietary needs.

3. to adapt and organize production and sales according to the markets demand, by promoting the local products.

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PROFESSIONAL PROFILE

In the "Restaurant and sale service" Department the students will be able:

. to perform management activities not only in the administration field but also in the production, organization, distribution and sale of oenogastronomic products and services;

. to interpret the development of the food and wine sectors and to adapt their production and sales in relation to the markets and customers' demand, by promoting the local products.

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PLANNING

… for … for

Module planning…..Module planning…..

heterogeneous pupils

heterogeneous pupils

• "MULTI-TASK" PLANNING

• "OPEN" PLANNING

Programmazione

KNOWLEDGE

RESPONSIBILITY AUTONOMY

ABILITIES

SKYLLS

key skills key skills

…using more languages in respect of the increasingly heterogeneous learning styles

LIM e N.T. Libri misti

Didattica

…using maps to make the net learning process easier

Didattica

The reception where students practice and  simulate under the guidance of their expert  tourist hospitality teachersThe reception desk is a multimedia workstation equipped just like a typical hotel lobby.

RESTAURANT HALL LABORATORY

It is a spacious and well lighted room, equipped with all the furnishings typical of a restaurant sush as panadore, service units, gueridon and service trolleysThe students' training culminates in the preparation and care of the service according to various needs: banquet, buffet, aperitif, etc..

KITCHEN LABORATORY

It is the main laboratory for the preparation of food.It is equipped with all the basic equipment such as those for the cooling process (thermal chillers) or those for food processing (mincers, slicers, cutters, scales, mix-planetary) or, above all, those to cook (fryers, ovens and an efficient kitchen block with many hobs).We must not forget all the tools available to our students as ladles, cutlery and cookware.

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PASTRY LABORATORYIt is adjacent to the kitchen, equipped with ovens, hobs, pasteurizer / batch freezer for ice cream.This area is equipped with the most important tools of pastry as the molds of any shape, the circles for cakes, rings and various vents for pie. .