Università degli Studi di Parma

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First cycle degree

GASTRONOMIC SCIENCE

COD. 3055

A.Y. 2019/2020

CLASS:

L/GASTR - Scienze, culture e politiche della gastronomia

Years of study: 3

Credits (CFU): 180

Mode of study: full-time

COURSE STRUCTURE DIAGRAM WITH CREDITS

Year of study: 1

Curriculum "Generale"

Single Annual Cycle

Chemistry
9 CFU - BASIC COMPULSORY SUBJECTS
Food History and Culture
8 CFU - BASIC COMPULSORY SUBJECTS
Food History and Culture
8 CFU - BASIC COMPULSORY SUBJECTS

First semester

English Certification Level B1
3 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION
English Certification Level B1
3 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION
Food Marketing
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Image of Food in Contemporary Culture
6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS
Mathematics and Physics Applied to Gastronomy
8 CFU - BASIC COMPULSORY SUBJECTS
Safety in The Workplace
1 CFU - Other

Second semester

Biology
12 CFU
Biology
12 CFU
Food Communication
8 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Food Communication
8 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Year of study: 2

Curriculum "Generale"

First semester

Agronomy
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Agronomy
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Ecology, Biodiversity and Biochemistry
11 CFU
Ecology, Biodiversity and Biochemistry
11 CFU
Food Products af Animal Origin
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Food Products af Animal Origin
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Principles of General Microbiology for Food Sector
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Principles of General Microbiology for Food Sector
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Second semester

Agri-Food economics
9 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS
Food and Beverages 1
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Horticultural products
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Molecular Composition of Fodd
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Year of study: 3

Curriculum "Generale"

Single Annual Cycle

Gastronomo completion activities: BIBLIOSCIENZA COURSE
1 CFU - OPTIONAL SUBJECTS
Gastronomo completion activities: COMPANY VISIT 1
1 CFU - OPTIONAL SUBJECTS
Gastronomo completion activities: COMPANY VISIT 2
1 CFU - OPTIONAL SUBJECTS
Gastronomo completion activities: COMPANY VISIT 3
1 CFU - OPTIONAL SUBJECTS
Gastronomo Completion activities: FOOD MUSEUM
1 CFU - OPTIONAL SUBJECTS
Gastronomo completion activities: ORIENTATION AND PLACEMENT SKILLS
1 CFU - OPTIONAL SUBJECTS

First semester

Complementary activity for outcoming Erasmus Students 5
4 CFU - OPTIONAL SUBJECTS
Complementary activity for outcoming Erasmus Students 6
4 CFU - OPTIONAL SUBJECTS
Complemetary activity for outcoming students 7
4 CFU - OPTIONAL SUBJECTS
Food and Beverages 2
12 CFU
Food Hygiene and Inspection of Foods
9 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Food microbiology
9 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
GASTRONOMO COMPLETION ACTIVITIES 1
1 CFU - OPTIONAL SUBJECTS
GASTRONOMO COMPLETION ACTIVITIES 2
1 CFU - OPTIONAL SUBJECTS
GASTRONOMO COMPLETION ACTIVITIES 3
2 CFU - OPTIONAL SUBJECTS
World food products and cuisine
4 CFU - OPTIONAL SUBJECTS

Second semester

CULINARY AND OENOLOGICAL JOURNALISM
4 CFU - OPTIONAL SUBJECTS
Fair and Promotion of enogastronomici events
4 CFU - OPTIONAL SUBJECTS
FINAL EXAM
5 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION
Gastronomy: environment products
4 CFU - OPTIONAL SUBJECTS
Human nutrition and dietetics
9 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
INTERNSHIP AT EXTERNAL STRUCTURE
7 CFU - Other
INTERNSHIP AT THE STRUCTURE OF THE UNIVERSITY
7 CFU - Other
INTERNSHIP IN INTERNATIONAL MOBILITY
7 CFU - Other
Internship Trainig activities and activities equivalents
7 CFU - Other
Sensomica
3 CFU - OPTIONAL SUBJECTS

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