accademia@itlha.com
+39 376 048 9698
+39 376 048 9698
Sicily, Italy
Vat number: 02810940813
Il nostro progetto formativo mira a preparare gli studenti a sviluppare le competenze essenziali per operare con successo nel settore, attraverso un percorso interdisciplinare. I corsi prevedono un periodo di tre mesi di studio in aula e laboratorio, seguito da sei mesi di stage retribuito presso un hotel partner dell'Accademia.
L'approccio di Italian Luxury Hospitality Academy si basa sull'apprendimento esperienziale, creando uno spazio dove si promuove il trasferimento, la condivisione e l'esplorazione dei quattro ambiti disciplinari chiave del mondo dell'ospitalità. In questo contesto dinamico, emergono le competenze e le attitudini essenziali per eccellere nel settore, offrendo agli studenti l'opportunità di perfezionare le proprie abilità tramite esperienze dirette in azienda e l'interazione sia con professionisti del settore che con docenti accademici.
Italian Luxury Hospitality Academy si avvale di autorevoli formatori con pluriennale esperienza nell'ospitalità a cinque stelle e di esperti rinomati anche nelle discipline artistiche e umanistiche. Il loro obiettivo è quello di allenare le capacità mentali necessarie per affrontare e, possibilmente, migliorare il mondo di oggi.
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.