1. The Italian Food System & Protected Designations (DOP/IGP)

• Study Italy’s traditional food classification and quality standards
• Understand the importance of regional specialties and certifications

2. Farm to Table: Supply Chain, Traceability & Sustainability

• Explore the journey of ingredients from production to consumer
• Learn about sustainable practices and transparency in food supply chains

3. Culinary Lab: Technique, Tradition & Modern Interpretation

• Develop cooking and preparation skills with professional guidance
• Experiment with modern adaptations while respecting traditional methods

4. Innovative Food Business Models & Food Startups

• Analyze business strategies for launching culinary ventures
• Learn branding, export strategy, and global market positioning

5. Scaling Italian Cuisine Internationally

• Study franchising, fast-casual, and premium business models
• Apply strategic thinking to scale culinary concepts for international audiences

6. FoodTech & Innovation in Hospitality

• Explore technological innovations shaping the food and hospitality sectors
• Understand how innovation drives efficiency, sustainability, and customer experience

7. Final Group Project: Scalable Italian Food Concept

• Collaborate on designing a culinary concept for international markets
• Present the concept to instructors and peers, applying both creative and strategic learning