The menu is one of the main sales instrument; the design of a persuasive menu represents a fundamental marketing strategy so the client understand what kind of enogastronomic experience he is about to go through. The planning of the menu requires knowledge in marketing, culinary art, nutritional and historical information regarding the local traditions. At the end of the course, the participants will be able to program in a scientific and informative way a menu that will fulfill both, the marketing perspective and the nutritional perspective, as they will acquire specific knowledge regarding the planning of production in the kitchen with the use of vacuum packaging and it many possible uses, and the main types of menu