Advanced training · Hospitality and service
An intensive residential programme combining classes, service, languages, ingredient knowledge and real work within the Valley of the Temples.
Every subject should become a verified skill, and every skill a professional responsibility.
Programme and approach
Each day combines lessons, practical exercises, sensory analysis, service and direct exchange with professionals. Residential life develops punctuality, discipline, care for shared spaces and the ability to work with others.
Villa Ofelia hosts residential life and part of the teaching programme. Casa Diodoros will be a working classroom for mise en place, guest care, service, tasting and product storytelling in a place that welcomes real guests and professionals.
Placements will take place both with businesses operating inside the Valley of the Temples Park and with companies recognised for excellence in each subject area. Every supply chain becomes a learning environment, from vineyards and dairies to olive oil, heritage grains, hotel operations and restaurant service.
Students who complete and pass the full programme take part in final employer interviews and enter the Academy’s network of professional introductions and frequent referrals. Certifications, real practice and direct business relationships make each profile immediately marketable and strongly facilitate access to employment. The Academy cannot promise an automatic job, but it builds a concrete, documented and highly favourable bridge to employers seeking these skills.
Inside the experience
Every activity places students in real situations, with observable goals and a professional result to demonstrate.
Dining-room preparation, mise en place, welcome, menu presentation, service and closing procedures take place in one of the Academy’s working classrooms, alongside guests and professionals.
What you take awayIndependent service skills and the ability to manage the guest experience.Conversation, simulations and service moments develop the English required to welcome guests, explain a dish or product, respond to requests and accompany visitors.
What you take awayMore confident, precise and natural professional communication.Olive oil, wine, cheese, grains, bread, fish and meat are explored through origin, transformation, storage, sensory analysis, pairing and correct service.
What you take awayThe ability to recognise quality and communicate it knowledgeably.Preparatory visits and placements take students into Park businesses and outstanding producers and hospitality companies to observe processes, roles, standards and work organisation.
What you take awayDocumented experience in productive and hospitality settings.The programme concludes with theory assessments, practical tests and interviews. Each student presents what they have learned and how they can apply it to professional situations.
What you take awayA clear, verified profile that can be introduced more effectively to employers.How the experience works
Four integrated areas guide each student towards final assessment, without reducing the programme to a rigid allocation of hours.
Restaurant service, hotel operations, reception, wine service and internal practice.
Guest communication, technical vocabulary, conversation and operational scenarios.
Sensory analysis, origin, quality, storage, service and storytelling.
Experience with Park businesses and outstanding producers and hospitality companies.
Certified skills
Passing each professional module leads to the certification or formal statement provided by the corresponding specialist category. Achievement will be clear subject by subject, rather than reduced to one generic attendance certificate.
| Subject | Certification or qualification | Reference category |
|---|---|---|
| Professional English | Language certification for the level achieved | Foreign languages and professional communication |
| Wine and sommellerie | Wine and service pathway certification | Oenology, sommellerie and wine service |
| Cheese | Cheese-tasting qualification and certificate | Dairy production and sensory analysis |
| Olive oil | Specialist olive-oil tasting qualification | Olive oil and sensory analysis |
| Bread, grains, fish, meat and other ingredients | Module-specific certification or formal statement | Food supply chains and product techniques |
| Restaurant service, reception and hotel operations | Statement of theoretical and practical skills | Hospitality, guest care and service |
Certificates are subject to the required attendance and successful completion of the relevant assessments. Requirements, procedures and authorised awarding bodies will be stated in the final information for each intake.
Calendar
Eight full weeks from Monday to Saturday, followed by closing days for assessment, practical tests, employer interviews and the presentation of certificates.
| Intake | Teaching period | Assessment and closing |
|---|---|---|
| 1st intake | 26 October–19 December 2026 | 21–23 December |
| 2nd intake | 1 February–27 March 2027 | 29–31 March |
| 3rd intake | 3 May–26 June 2027 | 28–30 June |
| 4th intake | 30 August–23 October 2027 | 25–29 October |
Before you apply
The next step
Your application begins with an information interview about your goals, availability and readiness for residential campus life.
