accademia@itlha.com
+39 376 048 9698
+39 376 048 9698
Sicily, Italy
Vat number: 02810940813
Perfection does not exist, but we work on the idea of perfection to create the emotions of hospitality in every guest.
Learn moreOur 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 the “refine cooking”, “the stylish art of restaurant serving”, “the art of welcoming” or “looking after guests”.
The approach focuses on experiential learning, creating a place to share, transfer and experience refined cuisine, the art of service, the art of welcoming and looking after guests in luxury hospitality transiting through four disciplinary areas, within which the main skills and competences have been identified that, whoever wants to work in the world of hospitality, must be able to exercise perfectly. If well trained, these skills can also prove useful in every other aspect of current life. The study plan relies on the coordinated integration of solid theoretical references and hands-on experience in leading companies, academic professors and professionals in the sector. The route will continue inside a prestigious luxury five-star hotel through an internship.
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.
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.
Front Office & Housekeeping.
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.
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.
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.
Our consultants and trainers are dedicated professionals with many years of experience in the 5-star hospitality sector. We can also boast leading, renowned experts in the arts and humanities whose goals are training mental skills, which are needed in today's competitive global labour market, and improve them. We are sure that ILHA students will gear up to enhance their skills as global graduates by doing nothing more than simply following our courses. That's our recipe and promise.
Fausto CiarciaDirector of Human Resources Hilton - Northern & Central Italy
Rome Cavalieri, Waldorf Astoria Hotel
Carmelo TrentacostiExecutive Chef
Mec Restaurant - Palermo
Alex MarkovicFounder and Managing Director
Mind Round - Hospitality Experts
Umberto GiraudoFood & Beverage Manager, Romeo Hotel Collection
Alain Ducasse Restaurant, Roma
Enrica TomeiDE & I and Employer Branding Manager
MED Region, Accor
Vito GiglioGeneral Manager
Luxury Hotels & Resort
Carmelo FloridiaExecutive Chef
Luxury Hotels & Resorts
Daniele Turco Executive Chef
Luxury Hotels & Resorts
Margherita ZambucoExecutive Housekeeper
Hotel Eden - Dorchester Collection - Roma
Roberta SergioLuxury Hospitality Expert
italiaMe - Costa Smeralda Real Estate
Diego RendaHead of Training
LQA - Leading Quality Assurance
Paola VastaSales & Marketing Consultancy in Hospitality
VP Luxury Key
Michela CalifanoCluster Human Resources Executive
Hilton Hotels - Roma
Kledis BrahimiCeo & Founder
Young Hospitality Talents and DolceVita Hospitality®
Juri RomanoBar Manager
Four Seasons Hotel, San Domenico Palace,Taormina
Santi RoggioHead Concierge
Grand Hotel Timeo, A Belmond Hotel
Luciano PorcuSpa Director
Rocco Forte Hotels
Ciro RaineriSenior Butler
Roberta Maria CariolaFront Office Manager
San Domenico Palace, Taormina, a Four Seasons Hotel
Giacomo BonagiusoTeacher of Philosophy, Ethics and Anthropology
Maria Pia BaroneProfessional Counsellor
Marie CacciabaudoEvent Services Executive
Rocco Forte Hotel, Villa Igiea Palermo
Germana AbbagnatoExpert in tourism
development
Alice Giannitrapani Research Fellow Semiotics
University of Palermo
Sergio PaternostroFull Professor of Business Economics
Lumsa University of Palermo
Salvatore BlancoChief Engineer
Hotels & Resorts
Tony RedaDirector of Rooms
Rocco Forte, Villa Igiea Palermo
Giuseppe TarantinoPastry Chef
Verdura Resort, Rocco Forte Hotel
Francesca CostanzaResearch Fellow Business Management and Administration
Lumsa University of Palermo
Antonio PulvirentiAssociate Professor of Criminal Procedural Law
Lumsa University of Palermo
Pietro VirgadamoFull Professor of Private Law
Lumsa University of Palermo
Emilio De RisiAuthor of "21 Grams of Tourism" and
Scrollidea Project Manager
Rosario LismaActor
Theater - Cinema
Mauro Visconti Teacher of Theory,Rhythm and Musical Perception
Music Conservatory A. Scarlatti of Palermo
Ninni ClementiEnglish Teacher
Good Afterschool
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.