Course in Hospitality and Catering OperatorReference qualification SRQ Emilia-Romagna: Hospitality and Catering OperatorEQF Level: 3Duration: 600 hours (including 240 hours of internship at companies in the sector)Certificate issued: Professional Qualification CertificateLocation: Emilia-Romagna

Turning a passion into a profession is a project that requires careful planning of one's skills and competencies. The training course provides essential knowledge to learn basic mixing techniques and to assess one's abilities and skills. It is also based on a constant dialogue between theory and practice, to learn by directly making cocktails in the classroom.

 Target audience:The course is aimed at employees of companies affiliated with the EBURT Bilateral Entity. Description:In the hospitality and restaurant sector, having a presence on Instagram has become an essential tool to promote your business, strengthen brand identity, and attract new customers. The ability to create engaging content, curate the profile's aesthetics, and interact effectively with the audience is now a strategic skill.This training course is designed to develop practical and up-to-date skills in managing Instagram, focusing on growth strategies, visual storytelling, techniques to increase engagement, and conscious use of the platform's tools. The goal is to provide operators with the tools to enhance their business and communicate effectively with the digital audience. Program:The role of Instagram in marketing for restaurants, bars, and hotelsBuilding a coherent and appealing profile: aesthetics, bio, and highlightsContent strategy: what to publish, when, and with what goalTechniques to increase real followers and engagementReels, Stories, and posts: differences, uses, and best practicesThe use of hashtags, geotags, and effective calls to actionManaging interactions and customer care via social mediaData analysis and tools to monitor performancePractical examples, case studies, and operational simulations

 Target Audience:The course is aimed at employed workers in companies from the tourism and catering sectors affiliated with EBURT Description:Pastry is a distinctive element in the gastronomic offerings of restaurants, hotels, and accommodation facilities. This course provides practical and creative skills to integrate pastry into the restaurant service, enhancing the customer experience and responding to new taste trends. Learning objectives:Acquire basic and advanced pastry techniques applicable in the restaurant context.Design restaurant desserts, breakfasts, and buffets consistent with the establishment's identity.Improve work organization and the preservation of sweet products.Experiment with modern recipes and reinterpretations of tradition. Content:Basic techniques and new trends in pastryPlate and counter desserts: aesthetics and functionalityBreakfast sweets, small pastries, and single-portion dessertsIngredients, preservation, and regenerationWork organization and food costUser experience and customer presentation Teaching methodology:The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional pastry chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.