Cooking class

Professional Cooking Course

(Corsi STANDARD)

Discover the ingredients to kickstart a professional career in the world of hospitality: enroll in our professional Italian cooking course!

 

Welcome to the journey that will transform your passion for cooking into an exciting and fulfilling career!

At our school, we offer you the opportunity to immerse yourself in the world of Italian cuisine through our professional cooking course.

Discover the Authentic Taste of Italian Cuisine

Our course highlights the roots of Tuscan and Italian cuisine, guiding you through culinary traditions and the latest global trends. From ancient recipes to innovative approaches, you will learn to master fundamental techniques and understand the fascinating history behind each dish.

Comprehensive Training Method

Lessons take place in the stimulating atmosphere of the kitchen classroom, where daily practice blends with interesting theoretical insights. We organize educational trips and visits to local producers, enriching your knowledge base. Thematic workshops, such as pastry and charcuterie, further enhance your training.

Guided Towards Success

During the course, you will be involved in preparing a complete 4-course menu, culminating in a communal lunch with your fellow students. Guest instructors, experts in their fields, will enrich your experience with regional contributions, style, and gastronomic knowledge. At the end of the two-month course, you will have the opportunity to solidify your skills with a 4-6 month internship in one of Italy's top restaurants.

Tailored Internship for You

The internship is not just an opportunity to apply what you have learned but also to shape your experience. We will carefully evaluate the internship location based on your personal needs, ensuring accommodation and meals are provided during this period.

Ready to Embark on Your Culinary Adventure?

Enroll in our course and get ready to become a successful chef. We are here to guide you on your journey to an exciting career in the world of Italian cuisine. Join our family of chefs and start creating unforgettable culinary experiences. Your culinary adventure begins here!

* Italian Cuisine is an accredited training institution qualified by the Tuscany Region for training with the CSQ-IMQ certificate, in accordance with ISO 9001-2015.

It is also possible to attend one week of the course: for this request, please email for more details. 

 

Themed Workshops

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

Olive Oil Tastingvisual 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

 

PROGRAM STRUCTURE

First Module: Basics of Cooking - Techniques and Preparations

  • Course Introduction - Main Hygiene Standards.
  • Introduction to Key Sauces. Introduction to Vegetables.
  • Basic Techniques Applied to Simple Preparations.
  • Food Preservation Techniques.

Second Module: Seafood Cuisine - Fish. Products, Processing, Cooking, Recipes.

  • Menu Design and Development, Plate Assembly.
  • Fish: Cleaning and Cutting.
  • Processing and Cooking.

Third Module: Land Cuisine - Meat. Products, Processing, Cooking, Recipes.

  • Animal Cuts and Parts.
  • Processing and Cooking.

Fourth Module: Italian Regional Cuisine.

  • Tuscan, Lombard, Venetian, Sicilian, and Piedmontese Regional Cuisine: Classic Italian Recipes from North to South.

Fifth Module: Tradition and Innovation - From Classic Italian Cuisine to New Gastronomic Trends.

  • Tradition and Innovation: Fish and Meat in Tuscan Tradition and New Gastronomic Trends.

Sixth Module: Flours and Leavened Products - Pizza & Bread. Tradition, Techniques, and Processing.

  • Wood-fired Neapolitan Pizza Preparation and Baking.
  • Introduction to Bread Making.
  • Regional Variations.

Seventh Module: Pastry - The Sweet World of Desserts.

  • Introduction to Pastry: Techniques, Products, Trends.
  • Regional Variations.

Eighth Module: Menu Composition - Hypotheses, Trials, and In-depth Analysis. Management of Gastronomic Events: Catering, Banquets.

  • Observation and Evaluation of Students in Menu Creation and Development: Organization of the Final Exam.
  • Execution of Dishes upon Students' Requests.
  • Organization of Work in a Professional Kitchen and the Planning of Banquets and Events.

 

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

It is also possible to attend one week of the course: for this request, please email for more details. 

 

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: € 3.650,00 - 2 full months of professional course / € 3.200,00 - the course of 7 weeks

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: 

-CP61A: Monday 1 April - Friday 24 May 2024;

-CP61B: Monday 2 September - Friday 25 October 2024;

-CP62AMonday 4 November - Friday 20 December 2024. ( 7 weeks)


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