accademia@itlha.com
+39 376 048 9698
+39 376 048 9698
Sicily, Italy
Vat number: 02810940813
“Cooking and dining in luxury hotel hospitality: refined cuisine and the art of service”
IscrivitiOur training project aims at training students to develop a strong foundation of knowledge and skills for the industry of the world of luxury hospitality before putting their learning into practice in the real world on a 6-month internship. Our goal is to unearth and foster young talents and help them start forging their careers through studying a range of specialist subjects. In 4 months, between classes and lab works. It's up to you to choose the “refine cooking” or “the stylish art of restaurant serving”.
The course will admit new graduates, who have earned a secondary-school diploma and have a satisfactory knowledge of the English language. The selection will be made on the basis of qualifications, customized aptitude tests and individual interviews both online and in person.
The objective of the course of study is to produce excellent graduates who will be competent in a broad range of knowledge, understanding and experience and skills appropriate to the course they have chosen through a specifically tailored educational project that will bring out the best of their principles, their own aptitudes and abilities.
Cooking and serving are a matter of aesthetics, style, balance. Students will learn how to match food flawlessly and serve it impeccably.
Fine Dining & Luxury Service.
It draws from an idea, then the work lies in identifying a series of steps to achieve it. The intent is to present an overview, a sequence of elements.
Standards Operating Procedures & Digital Communication.
Students will learn how to move around the world adjusting themselves to different times, styles and languages. Produce, release and transmit your energy in an optimal way.
Design Your Worklife & People Management.
You would need to be good with your hands when hosting, cooking and serving. But not only. The stars of the welcoming, kitchen and service are the body, in its entirety, and the mind.
Art & Wellbeing.
Cooking and serving are a matter of aesthetics, style, balance and composition as well as establishing a strong relationship between form and substance. Students will learn how to match food flawlessly and serve it impeccably. Not everyone can aspire to become great “chefs de cuisine” or “maître d'hôtel” but great “executive chefs” e “head waiters” can hide in everyone. The excellent cuisine and haute cuisine are not a match for those who show fear: you must have a vivid imagination, be bold, try seemingly "useless or impossible" combinations blind to most and learn how not to set limits because you are what you are. Discover and defend the new.
Welcoming and hosting means generally reaching out which in turn is connecting with people. The world of hospitality is a stage and requires the ability to make what guests want to happen. You will learn to develop ways and words that will forge long-standing relationships, create beauty, impart knowledge and how to become interactive. We will help you develop your passion as best as you can and sharpen your operational skills at work by adopting a method that can lead yourself and others to a fascinating, engaging and full of surprises context, and, as a result, offering a first-class service.
Welcoming and catering involve a work of research and creation. It draws from an idea, then the work lies in identifying a series of steps to achieve it. The intent is to present an overview, a sequence of elements that make up the map to follow and yield the promised result. Students will acquire the outstanding ability that will enable them to move in their work through the following of direct and definite paths and times in the midst of a technical and digital revolution that has profoundly changed the nature and structures of organizations, by connecting far-away people and previously unattainable resources. Particularly intensive English teaching is also provided.
Learning never leaves things as they are, learning always implies change. Our students will learn how to move around the world adjusting themselves to different times, styles and languages. The contemporary world is marked out by a strong tendency to speed and change. Discipline educates us how to recognize in advance from time to time what is the advantage of changing perspective and how to produce, release and transmit our energy in the most effective way.
You would need to be good with your hands when hosting, cooking and serving. But not only. The stars of the welcoming, kitchen and service are the body, in its entirety, and the mind. Body and mind stir up emotions and you must learn to master them to establish a full and fruitful contact with the surrounding environment. In this context we will discover new bridges to cross: the emotions of hospitality.