Multidisciplinary Master in Gastronomic Arts and Management

The Multidisciplinary Master in Gastronomic Arts and Management at Congusto Instituteis the school's most comprehensive program: an interdisciplinary curriculum that integrates Culinary Arts, Pastry, and Bakingthrough three complete training paths, enriched by transversal skills in gastronomic culture, organization, and management.

This is not generalist training, but a program designed to progressively acquire professional skills in three different areas of the gastronomic arts, understand their connections, and develop a broader vision of the contemporary restaurant world.

The Master is aimed at those who want to invest in an exceptionally complete preparation and build a versatile professional profile, capable of navigating between cooking, pastry, leavened products, and baking with method, awareness, and organizational skills.

One Master, three professional paths

The heart of the Master consists of full attendance in the three professional paths of Congusto Institute.

Advanced Culinary Training

The path dedicated to professional cooking develops technique, method, and the ability to organize work within a brigade.

From the knowledge of raw materials to preparation and cooking techniques, students progressively tackle the main areas of contemporary cuisine, learning to build the product, organize production, and understand the operational dynamics of the restaurant industry.

The training integrates intensive technique and practice with gastronomic culture, organization, food cost, and the development of a professional mindset.

Advanced Pastry Training

The second path takes students inside the professional pastry laboratory.

Doughs, creams, pastries, chocolate, leavened products, modern cakes, mignardise, and restaurant desserts are addressed while developing precision, knowledge of processes, and the ability to organize production.

The training allows for an understanding of pastry not only as a technical execution, but as a discipline in which raw material, method, creativity, and rigor must coexist.

Professional Training in Baking

The third path is dedicated to baking and "white arts" (boulangerie), leading to the preparation required for the Technical Manager of Bakery Production Activities, according to applicable regional regulations.

Students delve into flours, direct and indirect doughs, fermentations, natural leavening, shaping and baking techniques, laboratory organization, and professional production.

The path also includes a module dedicated to pizza, broadening the preparation towards a field that is increasingly transversal between baking, bakery, and restaurants.

700 hours to build a transversal preparation

The Master includes a total of 700 hours of classroom and laboratory training:

– 300 hours of Advanced Culinary Training
– 300 hours of Advanced Pastry Training
– 100 hours of professional training in Baking

The structure allows for moving from one discipline to another while maintaining a coherent educational progression.

The goal is not simply to accumulate different techniques, but to learn to read the gastronomic product as a whole: from cooking to dessert, from bread to leavening, from production to work organization.

It is this cross-pollination between disciplines that represents one of the distinctive elements of the Multidisciplinary Master.

Faculty and Congusto Method

One of the distinctive elements of the Multidisciplinary Master is the presence of a stable Faculty specialized for each area, supported by visiting chefs and professionals invited to intervene on specific techniques and modules.

The goal is to ensure didactic continuity throughout the entire program: students do not just meet different professionals, but are accompanied by reference instructors who follow the development of skills, work methods, and progressive professional autonomy.

Culinary Arts

The Culinary area is developed under the educational direction of Roberto Carcangiu, president of APCI – Professional Association of Italian Chefs, with a Faculty that integrates gastronomic culture, technique, and professional method.

A central figure in the program is Alberto Citterio, Executive Resident Chef and instructor of culinary method, a professional highly appreciated for his technical approach to the subject and author of publications dedicated to culinary technique.

His stable presence allows for accompanying students not only in learning preparations, but above all in understanding the processes: raw materials, processing and cooking techniques, production organization, service management, and the ability to approach kitchen work with method and awareness.

The resident Faculty is also supported by visiting chefs and contemporary restaurant professionals, which allow students to engage with different experiences and interpretations of cuisine.

Pastry Arts

The Pastry area is coordinated by Marco Pedron, APEI master pastry chef and former Head Pastry Chef at Cracco in Galleria, who guides its didactic and professional approach.

Working alongside him steadily is Daniele Passaretti, Executive Resident Pastry Chef at Congusto Institute, a daily reference point for students during laboratory activities.

The continuity of his presence allows for working progressively on technique, precision, production organization, and autonomy, transforming individual preparations into a true professional laboratory method.

In this area as well, the resident Faculty is enriched by pastry chefs, maître chocolatiers, and visiting professionals who intervene on specific techniques and specializations.

Baking

The Baking area is coordinated by Matteo Cunsolo, president of the Bakers' Association of Milan and Provinces of Confcommercio Milano and member of the Richemont Club Italy, one of the leading professionals in Italian baking.

Cunsolo also intervenes in the program as a visiting chef, bringing professional experience, craft culture, and a contemporary vision of artisanal baking to the laboratory.

Lorenzo Fonte Maratea, method instructor, instead accompanies students in the development of a structured approach to work: process organization, management of different production phases, precision, autonomy, and the ability to apply learned techniques in different professional contexts.

A stable Faculty, enriched by visiting chefs

The didactic structure of the Master is therefore born from the encounter between continuity and contamination.

Roberto Carcangiu, Alberto Citterio, Marco Pedron, Daniele Passaretti, Matteo Cunsolo, and Lorenzo Fonte Maratea constitute the main references of the different training areas; they are joined by visiting chefs and professionals from restaurants, pastry shops, hotels, bakeries, and other sectors of the industry.

This model allows students to have reference instructors throughout the program, while simultaneously maintaining constant comparison with different languages, techniques, and professional experiences.

Technique, method, and professional mindset

Technical preparation represents the foundation of the Master, but work in gastronomic professions requires broader skills.

During the program, students also work on:

– production organization
– management of time and priorities
– food cost and conscious use of raw materials
– teamwork and communication
– error management and adaptability
– sustainability and waste reduction
– gastronomic culture
– knowledge of different restaurant models
– professional autonomy and responsibility
– quality and results orientation

The goal is to develop not only know-how, but the ability to understand processes, organize work, and consciously integrate into a professional structure.

A multidisciplinary profile for contemporary dining

Culinary, pastry, and baking are disciplines with different identities, but in contemporary dining, they dialogue continuously.

A restaurant works on bread just as much as it does on dishes and desserts. A hotel can integrate cuisine, breakfast, bakery, banqueting, and pastry. New gastronomic formats increasingly contaminate cooking, leavened products, and baked goods.

The Master is born precisely from this evolution.

The multidisciplinary training allows for understanding different languages and processes and represents a particularly interesting preparation for those who want to build a versatile profile over time, assume broader responsibilities, or develop their own entrepreneurial project in the food sector.

Didactic Method

The training alternates applied theory and practical activities, with a setting oriented towards the real dynamics of professional work.

The method includes:

– practical activity in professional laboratories
– individual and group exercises
– production and service simulations
– lessons with resident Faculty and visiting chefs
– specialized modules
– masterclasses and meetings with professionals
– external visits and training activities, when provided
– participation in school activities and events
– progressive skills assessments
– tutoring during the program

Classes are limited in number, with a maximum of 12 students, to ensure a direct relationship with instructors and effective participation in laboratory activities.

Internship and Career Service

At the end of the classroom training, the program continues with a 16-week curricular internship.

The internship represents the transition from training to the professional context and allows for confronting the rhythms, organization, and standards of a real structure.

Through the Career Service, Congusto Institute accompanies students in identifying opportunities consistent with the program and the profile developed, at selected companies in the sector.

Experiences can take place, depending on the training project, at:

– restaurants
– hotels and hospitality structures
– pastry shops and professional laboratories
– bakeries and bakeries
– catering and banqueting
– other production and restaurant companies

Attestations and professional qualification

The Master brings together three distinct training paths and the related attestations provided.

Upon completion of the Culinaryand Pastrypaths, students earn the attestations of competence provided by the respective programs, according to applicable procedures.

The Bakingpath instead prepares for the exam required to obtain the attestation for the Technical Manager of Bakery Production Activities, pursuant to Lombardy Regional Law 10/2013 and applicable regional provisions.

Professional qualification in Baking

To access the exam related to the Baking path, it is necessary to have attended at least 90% of the hours provided by the moduleand to possess the required qualifications.

For admission to the exam, presentation of the original educational qualification obtained in Italy is mandatory.

In the case of an educational qualification obtained abroad, it is necessary to present the qualification accompanied by the Declaration of Value, according to applicable provisions.

The required documentation must be delivered to the Didactic Secretariat within the terms communicated by Congusto Institute. In the absence of the required documentation, it will not be possible to be admitted to the final exam.

For foreign candidates, the requirements for access to regulated paths also apply, including those related to knowledge of the Italian language and, where applicable, the regularity of stay.

What the tuition fee includes

The Master's tuition fee includes the entire training program in the three areas of Culinary, Pastry, and Baking.

Also included are:

– Congusto Institute professional uniforms
– teaching materials provided by the programs
– use of laboratories and professional equipment
– training activities included in the three paths
– masterclasses and integrative activities provided by the program
– access to the gastronomic library
– support from the didactic team during the program
– professional orientation and Career Service

Studying Gastronomic Arts in Milan

Milan represents a privileged observation point on the transformation of Italian dining: haute cuisine, hospitality, contemporary pastry, bakery, pizza, catering, and new gastronomic formats coexist within the same ecosystem.

Attending the Multidisciplinary Master in Gastronomic Arts and Management in Milantherefore means training in a context where different food professions can be observed and experienced from different perspectives.

Why choose the Multidisciplinary Master

Choosing the Master means dedicating a unique path to building broad professional preparation:

three complete paths, 700 hours of training, three areas of specialization, and a single vision of the gastronomic arts.

It is a choice designed for those who do not want to limit themselves to knowing only one discipline, but want to understand the restaurant system in its complexity and build solid foundations for a professional, managerial, or entrepreneurial career in the food world.