Learning objectives

The course is included in the learning area on Food, fashion and cultural heritage and allows to consider the activities of cultural heritage management, mainly with reference to the promotion and enhancement in the public and private sectors. The regulatory issues are related to the business management and organization ones and with the features of the cultural heritage field.
At the end of the course, the student will have acquired the skill to formulate innovative management and institutional approaches, useful for greater efficiency in social, economic and sustainability policies of cultural heritage.
The student will be able to address and solve actual issues arising from the professional context in which he/she is going to operate, focusing his/her skills on compliance. The student will be able to verify the practical implications of the legal and regulatory framework, as well as to solve practical cases, in both oral and written form and also through team-work experiences, written-based exercises and the application of the method of Problem Based Solving (PBS), using an appropriate and specific vocabulary, developing proper reasoning and argumentation and reaching independent judgement. The teaching methodology is instrumental to continuous learning and knowledge updating.