The Professional Hotel and Tourism Institute for Food and Wine and Hospitality Services (I.P.Alb.- Tur.), Provides a five-year curriculum, divided as follows:
• a first two-year period that allows the learner to become familiar with all professional profiles offered by this school institution;
• a second two-year and a fifth year ending with the State Exam and the issue of the Diploma of Professional maturity related to the following joints: Service worker for food and wine:
Kitchen sector Employee for food and wine services: Option “artisan confectionery products and industrial companies “(introduced in school year 2015-16) Salesperson for food and wine services: Hall and Sales Sector Service worker for Hotel Hospitality.
Our students are divided according their abilities and interests as follows: Cooking; Catering; Technician technologist in the production of meat, meat products and fish and Technician technologist in the production of bread; Trade Representatives, Dairy products, Bartenders, Waiters, Seller-consultant and others.
We have 842 students and the 30% of them are Roma students.
We have 102 teachers whose competences and skills offer a solid training; classrooms, laboratories, workshops, library, offering a rich learning environment. The main priorities of our development plan are the use of ICT in teaching, short and long term prevention of school leaving, partnerships with European organisations in the domaine of education, equal oportunities for all students, good insertion on the labor market, improvement of learning results, socio-cultural inclusion of Roma students. Our aim is to support young people in becoming happy, confident and active citizens, ready to play a leading role in whatever walk of life they choose. We do this by ensuring our students achieve the best possible job or academic outcomes, while at the same time encouraging them to play a full and active part in the wider life of the school.
We focus on innovation, creativity and teamwork. The students held part of their school and production practice lessons in big restaurants and foodservice establishments, hotels and leading tourism travel agencies and large commercial companies, offices of trademarks where acquire competencies in entrepreneurship and tourism, and this creates an opportunity to increase their initiative. Every day in our school kitchens students held classes by acquiring specific skills in culinary through the implementation of the technological process of preparing food using recipes from the field of child nutrition and dietetics, traditional Italian and European cuisine. Along with these specific skills our students acquire knowledge in the field of language teaching profession, ICT technology and others.
The I.P.Alb.- Tur., in relation to the indications contained in paragraph 7 of the Law 107/2015, the improvement plan, the analysis of the cultural and socio-economic context users, the specificity of the study guidelines, the comparison with teachers, families and students identified the following educational objectives: Laboratory Enhancement (Scope 7):
Strengthening of laboratory methodologies and laboratory activities. Development digital skills of students; Language Enhancement (Scope 2): Development and enhancement of English language skills; Strengthening Scientific (Scope 3): Enhancement of mathematical-logical and scientific skills; Socio-Economic and Legality Enhancement (Scope 5):
Development of skills in active citizenship and democracy. ln consideration of specificity of the Institute, school-work alternation, is one of the most important objectives and which thanks to previous experience I.P.Alb.- Tur. intends to further implement and enrich.