THEthe Campus "Prince of Naples", the High Cuisine School directed by Heinz Beck, it is officially open.
The inauguration ceremony was attended, among others: Luca Mascolo, mayor of Agerola; Danilo Iervolino, president of the Pegaso Telematic University; Heinz Beck, scientific director of the Campus; Giovanni Cannata, rector of the Mercatorum University; Alessandro Bianchi, rector of the Pegaso Telematic University; Vincenzo De Luca, president of the Campania Region, in addition to the 32 students who passed the preselections.
The educational offer proposed by the Campus, the result of collaboration with the Pegaso Telematic University and the Mercatorum University, is structured in 3 Degree courses (GASTRONOMY, HOSPITALITY AND L-GASTR TERRITORIES, L15 TOURIST SCIENCES and LM56 ECONOMIC SCIENCES, 1 First Level Master in High Hospitality, 3 Professionalizing Courses in HIGH ITALIAN CUISINE; HIGH PASTRY AND SOMMELIER, 4 Amateur Courses: DOP and IGT IN THE KITCHEN; COOKING FOR WELL-BEING; FROM FLOUR TO PIZZA and ESSENCES IN THE KITCHEN.
The courses provided are in a blended formula (online part and part in presence) to guarantee participants an adequate theoretical knowledge combined with a practical experience of excellence. Internships are planned in the realities of excellence in Italian catering and the most exclusive high-rise hotels. The network of alliances includes agreements with top-level partners, including: Gambero Rosso, the Italian Chambers of Commerce abroad, the network of restaurants that have received the “Ospitalità Italiana” trademark, the Ministry's Telematic Merchandise Exchange for Agricultural Policies, Unioncamere.
Following this, the "Prince of Naples Campus" hosted a journey of taste: 20 chefs, 5 pizza chefs, 4 patissier chefs, 10 wineries, 3 distilleries and several dairy and cured meat producers. The organization of the festival, dedicated to quality companies and restaurants, has collaborated Sergio Sbarra, gourmet expert. The same route of taste was opened to the entire Agerolese community from 7pm onwards and until 11pm.
Campus "Prince of Naples" marries the renewed requirements of environmental protection, in fact all the dishes will be served in disposable biodegradable dishes; and is sensitive to the needs of users with food intolerances, for this reason a collaboration with Schar was activated that presented the new dough for gluten-free pizza. While the inaugural cake was made by pastry chef Ciro Maiorano.
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