Specialized gastronomy press
LEARNING OUTCOMES OF THE COURSE UNIT
A manager of the enogastronomic sector must be able to know and learn the aspects underlying press articles and guides, and when necessary to write them; to know their rules and distortions makes it easy to operate while keeping autonomy in judgement, obtaining advantages and avoid risks. A manager must be able to write in a way such as to be easily understood to reach the reader, encouraging him to continue reading, or get deeper into the subject.
COURSE CONTENTS SUMMARY
Professional deontology of information operators. Difference between freedom of press and freedom of information. Knowledge of the writing technique with reference to the different target: consumers, operators, technicians.
Knowledge of the techniques to structure an article and a whole newspaper, with reference to publication periodicity and target. Meaning of technical terms. How are guides made. TV and online journalism. Press agencies and press releases.
journalistic and editorial material provided by the teacher
ASSESSMENT METHODS AND CRITERIA
Oral exam after the preparation of one or more articles written by respecting the writing and structure rules of press organs of student's choice. Critical comment of an article chosen from a daily newspaper.
Lectures with visual presentations. Writing exercises. Critical comment of articles