Restaurant Manager Professional Course of IGA School in Rome.
Restaurant Manager Professional Course

RESTAURANT MANAGER

PROFESSIONAL COURSE

  • Made in Iyaly
  • Made in Iyaly

Duration: 400 hours

Lessons are staged at the following three times

9 am/12 noon
12 noon/3 pm
3 pm/6 pm

ASK FOR DETAILS
CALL 06 42016628

30 HOURS OF IN-SCHOOL THEORY

40 HOURS OF TEACHING WORKSHOP
in MICHELIN GUIDE Star Restaurants

330 HOURS OF HANDS-ON TRAINING
in MICHELIN GUIDE Star Restaurants

HACCP COURSE

WORK SAFETY COURSE

POST-TRAINING JOB-SEARCH SERVICE

Classroom lessons (30 hours) twice a week
aand in Laboratory (40 hours) in MICHELIN GUIDE Star Restaurants
9 am -12 noon
12 noon - 3 pm
3 pm – 6 pm

The course will focus on all aspects and categories of management: a professional figure will be formed responsible for the planning and general organization of the catering department in hotels and non-hotel catering environments of small, medium and large size, as well as providing the right entrepreneurial skills to start and successfully manage own catering business (restaurants, wine/bar, wine shops, pubs, bars, pizzerias etc.). What is more, pupils will also learn all the technical skills related to the supervision of supply, quality control, organization and management of wine cellars, relations with suppliers and clients, definition of company gastronomic and wine lines. Through specific didactic themes, in-depth knowledge will be acquired of wines, label legislation, processing plants and everything needed to become a professional.

RECIPIENTS

Entrepreneurs and professionals in private and collective catering, producers, creative persons and managers in the food & beverage industry; graduates in design, management and cooking courses.

PROFESSIONAL OUTLETS

The professional figure of reference is among the managerial profiles currently most sought after by the national and international catering market, being the key figure in the management and supervision of the operational areas of the kitchen and dining room.

FOOD MERCEOLOGY – 30H

Safety in the workplace | HACCP system | Food safety and technologies | Inspection checks | Nutritive principles and metabolic pathways | Nutrition and diet therapy | Food hygiene and food contamination | Food allergies and intolerances | Conservation and additives | Cooking modifications of NHPs | Food safety/MOCA | National Plan for the official control of mycotoxins in food (2016/2018) National Biodiversity Records (Ministry of Agricultural Policies) | Community Alert System – Rapid alert (RASFF) | Integrated National Plan (PNI 2015/2018) | All controls from the Fields to the Table | Food Quality (DOP, IGP and STG Products) | Production Standards and Control Systems | Traditional Food Products (PAT) | Territory and Products |New Food Products (Organic, Light, Fortified, Enriched, Supplemented, Functional Foods, Innovative or Novel Foods New Range Foods)

AGRONOMY AND OENOLOGY - 20H

Wine | Water | Distillates | Spirits | Liqueurs | Wine business 1°level Agro-food products | Tree, herbaceous and horticultural crops cultivation | Crop protection| Environmental impact of animal husbandry | Animal production processes | Environmental and genetic factors influencing the production and composition of meat, milk, eggs | Anthropology of grapevine and wine| Viticulture, aspects of wine-making technology, fermentation chemistry | Food tests and quality control | Food and wine microbiology

MANAGEMENT - 20H

  • Public Speaking
    Expressiveness of the body and individual expressiveness| Main techniques of strategy and construction of the message

  • Strategic and operation marketing
    Neuro-marketing | Emotional aspect in the choice and evaluation | The 2 decision paths | Applications for persuasion | Analysis of packaging and labelling and evaluation of graphic choices| The role of communication | Wine business 2nd level | Food-Marketing

  • Reception and communication techniques
    Persuasive and advertising communication | Public and social communication and journalism| Social Media Marketing | Study and application of reception techniques |Customer psychology

  • Restaurant Management
    Organization of food & beverage departments | Management of bookings, suppliers and clients | Personnel management - Pyramid of skills | Warehouse management - Rotary stock | Study of the price-quality ratio in setting up a menu | Organisation of an event | Implementation policies and implementation practices | Role of the person in charge of communication, planner of cultural and promotional events, Social media planner

330 HOURS OF HANDS-ON TRAINING

330 hours of hands-on training in Italian restaurants recognised by the Michelin Guide

The hands-on training is the most important part of the professional course of Italian Restaurant Manager: it is performed inside the kitchens of the best Italian restaurants, carefully selected by the school management.

An aptitude interview makes it possible to understand the student's needs and motivations, useful for his or her correct placement in the different partner structures.

Training attendance is flexible to meets the student's commitments, bearing in mind that weekly attendance (morning or afternoon) cannot be less than three working days and in any case cannot last more than 3 months.

The Restaurant Manager becomes the tutor of the IGA student, accompanying him/her along an evolutionary teaching path that goes from basic preparation to express service.

HACCP rules and regulations

“Personal hygiene and quality control”

Since 1994, the European economic community has issued a number of fundamental decrees regulating “Personal hygiene and quality control” in the food industry and which involve all operators in this industry.

This occurs through adequate training and by means of a food self-checking system “HACCP” (hazard analysis and critical control points).

IGA offers students the chance to obtain the Haccp certificate at no extra cost.

At the end of the course, the Academy helps its students to find a job in their specific training sector, thanks to the JOB PLACEMENT office, both in Rome and abroad. This includes drawing up a CV and sending weekly newsletters with the best job offers.

JOB PLACEMENT

FIND A JOB

Job Placement both in Rome and abroad

At the end of the course, the Academy helps its students to find a job in their specific training sector, thanks to the JOB PLACEMENT office, both in Rome and abroad. This includes drawing up a CV and sending weekly newsletters with the best job offers.

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