Professional Cooking Course

(Corsi STANDARD)

Professional Cooking Courses

Over the academic year (from February to May and from September to November), Italian Cuisine organizes four sessions of Professional Cooking Courses, designed for aspiring cooks, with daily classes from Monday to Friday.

Instruction

Lessons are held in the kitchen-classroom with a methodology that alternates daily practice, theoretical insight into fundamental aspects of technique and culinary history, educational field trips and visits to local producers and themed workshops (e.g. pastry-making, meat-curing). Aspiring cooks start by studying the basics of traditional Tuscan and Italian cuisine, moving to the most recent trends from around the world, and finally to learning the professional skills to manage a kitchen line. The course includes lessons with guest instructors, each providing their own personal regional, stylistic and culinary contribution.

During each lesson, students are guided through the preparation of a complete 4-course menu (starter, first course, second course and dessert), then served at the table for a convivial lunch together.

At the end of the Course, which lasts two months, students may decide to continue their training with an internship of 4 to 6 months (960 hours total) in a restaurant selected from the best in Italy. The internship location is carefully decided with the student, based on his or her needs. For the duration of the internship, food and accommodation will be provided by the restaurant.

Italian Cuisine is accredited for education by the Region of Tuscany.

Themed Workshops

As part of the Professional Course, a series of wine and food seminars dedicated to specific topics is planned. Students will participate, assisted by industry experts specifically invited to these events. 

Olive Oil Tasting 

Visual examination, olfactory experience, taste.

Wine Tasting

Visual, olfactory, taste analysis. Reading labels. Sensory analysis: the eyes, nose and mouth in Tasting. Types of grapes, typicality of territories and wines. Native varieties vs. international ones. Choosing a wine: criteria for food/wine pairing. Serving methods: presenting the bottle, opening the bottle, serving temperature, ordering of wines at the table, with A.I.S. Sommelier.

Bread-making 

Introduction to the world of bread and varieties of flour used; knowledge of methods used for leavening, from natural leavening to polish, to direct dough. 

Vacuum-sealed Cooking 

Knowledge of vacuum-sealing techniques and of cooking and regeneration systems to maintain the quality and freshness of products.

Butchering and meat-curing

Analysis and knowledge of the art and techniques of working meat, especially pork, and methods of curing and transforming it.

HACCP Course (12-hour training course).

(acronym from the English Hazard Analysis and Critical Control Points). Is the system of risk analysis and control of critical points and based on the monitoring of the processing points of the foods in which there is a risk of contamination. Its purpose is to identify and analyse hazards and develop systems suitable for their control.

Sign up!

Signing up is simple! You can sign up by requesting the appropriate form by email or by going to the School’s receptionist.

Rules 

1. A deposit of 30% of the total amount for participation in the Course is due at the time of registration. The balance of the remaining 70% must be paid by the first day of class.
2. Any cancellation may be communicated between 40 and 25 days before the first day of the course. In this case Italian Cuisine will refund the deposit  of 30%.
3. If the cancellation is communicated within 25 days of the beginning of the course, the 30% deposit will not be refunded.
4. In the event that the cancellation is made while the course is in progress, no refund will be made. Please also note that in this condition no certificate of attendance or diploma will be released.
5. For students who withdraw, Italian Cuisine will give them the opportunity to attend a course within the school, equal to the amount paid, in the following months.
6. For those students who have withdrawn within 25 days from the start of the course or for those who have withdrawn - for reasons of force majeure, well justified - from the course during its course, and in any case by the end of the 4th week of the course.
7. Beyond the above-mentioned deadlines, Italian Cuisine will not refund any amount, nor will it give the opportunity to attend other courses without additional costs.

Minimum Price of Professional Course: € 3.450,00 (VAT included) - 2 full months of professional course. 

For more options of the Professional Course that include interpreter/translator of the lessons, internship, italian language classes, accomodation, we invite you to write an email to info@italiancuisine.it  

Upcoming Professional Courses: 

CP60A: 27 March - 19 May  2023 

CP59B: 28 August – 20 October 2023 

CP59B: 6 November – 22 December 2023 (7 weeks)