Università Roma Tre

The course aims to provide students with an overview of the technological and management principles involved in making a food preparation to be used for catering. A path that starts from the supply of foodstuffs and auxiliary materials and reaches the distribution of meals, passing through the preparation and transformation techniques, with particular emphasis on cooking methods. During the course will also be extensively treated many commercial principles, as well as the fundamental elements for a modern sustainable management of a food production activity (in environmental, social and economic terms).