Course in

Food Photography

Milan, 3– 15 February 2020 SOLD OUT

Milano, 5 – 10 ottobre 2020

Become Food Photographer

Vuoi diventare un fotoreporter culinario professionista?
La food photography ha lo scopo di immortalare cibo, pietanze e set culinari, suscitando nel pubblico sensazioni multisensoriali che passano attraverso la vista. Alcune foto trasmettono un senso di freschezza, altre il calore di uno stufato, altre la ricercatezza di piatti gourmet.

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food photography

Milan, 3– 15 February 2020 SOLD OUT

Milano, 5 – 10 ottobre 2020

The master is about:

Approach to photography

Food styling

How to create a set

Analysis of the world of food photography

Visual content strategy

Smartphone photography

The Food on Instagram

Differences between publishing and digital world

Training course

Food photographer – or culinary photographer – takes care of taking photographs and reportage related to the Food sector: dishes, restaurants, events and events of food and wine, press conferences and much more. It is at the same time a figure with solid foundations in the photographic field and in the communication strategies. The course teaches the basic techniques of the shot set, with particular reference to the aspects that characterize the food sector.

Job Opportunities

The food photographer can find employment as official photographer of restaurants and tourist reception facilities, but also at culinary events and festivals. It can collaborate with publishing houses specialized in Food and as social media management, providing shots and photos of dishes and tables laid, as well as the creation of culinary guides.

INFO

PROGRAM

  • Approach to photography (how to balance lines and colors, type of light, hot to create photographic composition)
  • Food styling
  • How to create a set
  • Analysis of the world of food photography
  • Visual content strategy
  • Smartphone photography
  • The Food on Instagram
  • Differences between publishing and digital world
  • Practical part: construction of a set for different types of photographs

MATERIALS PROVIDED AND REQUIREMENTS

Master participants will be provided with textbooks.

È necessario possedere conoscenze base di fotografia e aver frequentato un corso di fotografia.

OBJECTIVES OF THE COURSE

The aim of the course is to provide students with a mastery of the photographic instrument, as well as a wealth of knowledge specific to the food and wine sector, all accompanied by notions of communication strategy in the Food sector.

JOB OPPORTUNITIES AND CERTIFICATES

There are many job opportunities: studios, restaurants, bars, bistrot, magazines dedicated to food and beverages, publishing houses specialized in cooking and publications dedicated to tourism.

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Master and the certificate of internship issued by the host structure.

Phases of the route

  • Preparatory Lessons: Textbooks
  • 20-hour online course to the HACCP Certificate of 3°level
  • Classroom phase: 48 hours
  • Stage: 150 hours of internship in the region of residence, in part-time or full-time mode (requirements: maximum age 45 years)
  • CV and video CV

HOW TO APPLY

  • Fill out the information request form and we will contact you. In the selection of candidates will be considered the school and work CV, and the cover letter. You can support the application with a portfolio of previous jobs. The Selection Board, considering these elements, will communicate the result of the selection and the admission to the Course/Master; only later it will be possible to send the registration form.

Facilities

  • Possibility of financing the registration fee;
  • Career-focused meeting during the classroom phase;
  • Video CV ;
  • Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
  • Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.

Teachers

  • Paolo Castiglioni
    Paolo Castiglioni

    He has worked for many years as a photographer for corporate communication, with a strong experience in photography of still-life and food & beverage. He lives between the country and Milan. Between a photo for an advertising campaign, a recipe book with a great chef and a photo for a chocolate packaging, he developed his personal vision of photography.

  • Chiara Caprettini
    Chiara Caprettini

    Young sommelier and writer from Turin; two years ago she started the foodblog, NORDFOODOVESTEST, where she writes and above all tells of small and large producers and restaurateurs – Italians and non-Italians who transfer all their passion into their work, combined with respect for ancient family traditions. The blog talks about small Spanish wineries producing wine, French bistros, maisons in the Champagne region, organic farms and pasta factories of the past. 

  • Flavia Mollica
    Flavia Mollica

    Born in Milan from parents from different and far countries: a father, Calabrian, who infused her with that healthy passion innate for good and typical food. Her Dutch mother gave her a sense of order and beauty. These types of education combined with passion and years of service on the set, led her to become a well-established food stylist.

  • Ambra Poli
    Ambra Poli

    A creative person who loves to dye by hand, design, build, paint, visit markets and set up, especially the table. She gives vent to her creativity thanks to her work as prop stylist, managing to transform what was previously a leisure in a profession.

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