MINI-Master in Food Design
SUMMER 2018: May 14 - Aug 3/
FALL 2018: Sept 24 - Dec 21
SPRING 2019: Feb 4 - May 3
With the Food Design Mini-Master program, BAU International Academy of Rome aims to train professionals in the food industry, able to design new products, spaces and processes to prepare, consume, enjoy and communicate food and related values.
The program is coordinated by the Food Designer FRANCESCO SUBIOLI
Food Design combines two internationally acknowledged areas of the Italian excellence: Design and Food.Italian Pasta, Pizza and Ice Cream feed the Planet with an excellent mix of nutrition and taste. Also, Italian Creativity, Culture and Entrepreneurship are very important points of reference for the Catering sector, Food Formats and Food Retailers.
Our Mini-Master program is divided into three 4-week modules, for a total duration of 12 weeks, with a dynamic mix of classes, labs and visits to food companies, concept stores, restaurants as well as gastronomic fairs and events.
MODULE 1: ITALIAN FOOD CULTURE & EXPERIENCE
SUMMER 2018: 14 MAY - 1 JUN / FALL 2018: SEPT 24-OCT 12/SPRING 2019: 4 FEB - 22 FEB
In this phase you will understand the cores of Italian food culture: agro-food districts and territorial networks; aestethics and symbols of the Italian vs Mediterranean diet; focus on raw materials; culinary traditions, styles and trends; the Italian food experience in the catering and distribution sectors.
MODULE 2: DESIGN THINKING FOR THE FOOD INDUSTRY INNOVATION
SUMMER 2018: JUN 4-JUN 22/FALL 2018: OCT 15-NOV 2/SPRING 2019: 25 FEB - 15 MAR
Participants will conduct 4 weeks of executive labs in food design applied to: raw materials; food equipment; food places; customer service. Each week will end with a project work.
MODULE 3: STRATEGIC MANAGEMENT & INTERNATIONALIZATION
SUMMER 2018: JUN 25 - JULY 13/ FALL 2018: NOV 5 - NOV 23/SPRING 2019: MAR 18 - APR 5
Upon successful completion of this course, you will be able to understand drivers of innovation and internationalization; apply strategic management theories and techniques to solve real life problems; assess market opportunities for companies seeking international expansion; implement strategic plans of internationalization.
MODULE 4: FOOD BRANDING
SUMMER 2018: JUL 16 - AUG 3/ FALL 2018: NOV 26 - DEC 14/SPRING 2019: APR 8 - APR 26
Coached and supported by strategists and experts of food brand design, event, food journalism, viral marketing, neuromarketing and visual storytelling, you will learn how to brand your business with an inimitable mark of distinction.
12 WEEK MINI-MASTER: 3500 €
9 WEEK SPECIALIZATION: 3000 €
6 WEEK SPECIALIZATION: 2000 €
3 WEEK SPECIALIZATION: 1100 €
Application Fee: 12 week program: 300 €, 3/6/9 week program: 150 €
Certificate of Attendance
At the end of each program enrolled students, who have attended at least 80% of the classes and successfully complete all required exams and projects, will receive a Certificate of attendance. An examination board composed of academicians and entrepreneurs will assess the final project presentation and award the student’s final certificate of attendance.
Deadline: Applicants, especially non european, are strongly suggested to complete the enrollment process at least 6 weeks before the beginning of the selected course.
Following documents are required:
1) Enrollment form (available online within the applicant’s personal area)
2) Passport or ID for EU students
3) Motivation letter
5) A copy of the applicant’s diploma
Selection is based on the assessment of your CV, motivation letter and portfolio. Enrollments are limited. Once admitted, candidates will receive an admission letter.
Every year BAU International Academy of Rome encourage students to apply for the partial grants available through BAU Foundation and promotes a number of total grants. For further information please visit the website and download the scholarship application form.
My idea of Fashion? Beauty is sustainable.
— ILARIA VENTURINI FENDI
Resilience is a strong trait of the "persona" of Rome. The eternity of Rome relies on the continuous re-use and re-adaptation of the past to accommodate ephemeral needs. It has always been challenging for Rome to deal with the immense and sometimes intrusive patrimony inherited from the Roman age, to the point to get stuck in a conservative position of immobilism.
But on the other hand, Rome is the Eternal City and has the attributes of being permanent and durable over the centuries. These traits come from the ability of the Romans to re-use, reconvert and accommodate the old materials, artifacts and buildings of the ancient city, built in-fact to stay forever, for the new needs required by the times. Function changes but the essence of Rome has been preserved by recycling and re-using rare materials and scarce resources.
From the Cosmati craftsmen - renowned during the 12th and 13th century for their ability to combine glass mosaic with the re-used precious marble of Roman columns, statues and buildings of the pagan age - up to Ilaria Venturini Fendi you can see a fil rouge holding together past, present and future of the Roman craftsmanship and converging into features of durability, uniqueness, innovation, creativity and continuous research, that are all attributes marking what is considered luxury and what is meant to be sustainable.