The formative experience that we present has been built in the belief that impacting with determination on our own training can increase the quality of personal and professional life, thanks to a deeper awareness of ourselves and our own aspirations. The training started in the a.s. 21-22, within the wider offer of the Higher Technical Education and Training (IFTS in italian) for Technician for the promotion of the typical products of the territory and gastronomic tradition, and it is organized by IAL Emilia-Romagna in Castelfranco Emilia (MO). The route of 800 hours is aimed at young people and adults, non- employed or employed, and the detailed Training Unit (UF in Italian) was built for twenty hours in the classroom and on a further block resulting from having chosen to dedicate one hour to each student to provide individual educational advice. The experience is brought back to the attention of the scientific community as the training module appears to be used in a transversal way on each training course with young and adult targets. It is distinguished, in fact, by its orientation character, strongly suited to the awareness of the subject; furthermore, thanks to its brevity, it becomes a suitable module to be inserted flexibly in the mount hours available, also in cases where there is a need to integrate the training pathways with guidance modules, because of the close link between this and training (Messuri, 2009). The structured training educates the trainee to ask questions rather than to seek answers and encourages the acquisition of entrepreneurial skills and self-orientation.