Corsi Executive master

International Culinary Arts

Inizio

25/01/2021

International Master Degree in Culinary and Gastronomic Arts

Developed by renowned professional Chefs to respond to industry needs, our intensive program is designed to train students who want to improve their knowledge of Italian culinary and gastronomic traditions. Congusto Program has a strongly practical approach, where theoretical notions are always implemented through everyday practice.

Congusto Program includes 680 teaching hours, divided into a 2-month in-school phase and a 3-month internship. In-school-classes will be held from Monday to Friday from 10:00 am to 2:00 pm.

Highlights

  • Theoretical-practical lessons, as per scheduled program
  • Educational material
  • Food products for lessons and tastings
  • Access to various professional tasting sessions all around Milan, field trips and gastronomy events
  • Usage of equipment and tools during lessons in the designated classrooms
  • A complete chef uniform consisting of a chef jacket with Congusto logo, a pair of chef pants, an apron with Congusto logo and a cotton bandana with our logo
  • Ongoing assistance during the course in the bureaucratic procedures for the issuing of the temporary residence permit
  • School Diploma at the completion of the course

Admission criteria

  • Holders of diplomas from higher education hospitality institutes or equivalent
  • Foreigners with experience from the food and/or hospitality sector
  • Food enthusiasts or people already working in the field with at least one year of documented experience in hospitality industry
  • Eligibility to study in EU
  • 18 years or older
  • Basic knowledge of Italian language (optional)

 

Based upon our Anti Covid Protocol Congusto has introduced the FAD (remote training) mode for the delivery of the theory lessons, which will be shared LIVE in a Virtual Classroom dedicated and reserved only for your class.

Call
Call #1

January 2021

9.500€

Application fee 200 €
(not refundable)

Call #2

September 2021

9.500€

Application fee 200 €
(not refundable)

Call #3

January 2022

9.500€

Application fee 200 €
(not refundable)

Application form for admission

Upload documents

Curriculum Vitae
Health insurance card
ID card
Approfondimenti
  • Obiettivi
  • Piano Studi
  • Destinatari
  • Ammissione
  • Certificazioni
1.

Goals

Upon completion of the Culinary Arts Degree Program, chef graduates will be able to:

Demonstrate expertise in Italian Food ingredients and latest professional equipment

2.

Demonstrate expertise in preparation of breakfast, lunch and dinner items using ingredients that are wholesome, sanitary and nutritious

3.

Prepare a wide variety Italian dishes and assemble lucrative menus

4.

Demonstrate expertise in Italian flavour strategies and healthy cooking methods, both traditional and modern

5.

Demonstrate expertise in Italian baking and pastry principles and production techniques

Study plan

  • HACCP: Health and Safety in catering and hospitality
  • Elements of nutrition science, dietology, commodity
  • The history of Italian gastronomy 
  • The kitchen brigate system (the hierarchy, roles and responsibilities)
  • Equipment requirements for professional kitchens and maintenance
  • Basic techniques of traditional italian cuisine
  • Cutting techniques
  • Menu planning, food costs and pricing
  • The regional cuisine (history, description and realization of traditional dishes)
  • Pasta: dried, fresh and filled
  • Risotto: history; characteristics and culinary uses of Italian rice
  • Italian cheeses and antipasti
  • Meat
  • Fish & seafood
  • Contorni (side dishes): vegetables, greens and salads
  • The Italian bakery
  • Sweet shortcrust pastry
  • Puff pastry, Pastry Cream, Bignè and Meringues
  • Italian desserts
  • Restaurant desserts: decoration techiniques
  • Technology: vacuum – sealed – low temperature cooking
  • Tasting : the Sensorial Analysis
  • On site visits

Admissions criteria

  • Holders of diplomas from higher education hospitality institutes or equivalent
  • Foreigners with experience from the food and/or hospitality sector
  • Food enthusiasts or people already working in the field with at least one year of documented experience in hospitality industry
  • Eligibility to study in EU
  • 18 years or older
  • Basic knowledge of Italian language (optional)

How to Apply

Please fill in the online form on this page

For further information please send an email to info@congusto.com or call +39 02 89785801 (Mon/Fri 9 AM/4 PM)

Certifications

The Diploma is awarded on successful completion of both phases (In-school-training + Internship)

At the end of the in-school training students who attended at least 80% of the classes will be admitted to the final examination. Once the final test has been passed, students will be placed for their internship in one of our prestigious contracted restaurants located in Milano or hinterland

Program Director

Roberto Carcangiu

Director of Study

Chef, President of the Professional Association of Italian Chefs (APCI) and of the International Chocolier Institute, Carcangiu works as a  consultant for many companies and organizations on nutrition and catering management topics. He has a long experience as a trainer, is the author of about ten books and contributor to some of the most important food and wine magazines in Italy.

Creator of many projects related to cuisine and nutrition as an organizational and marketing consultant, Roberto Carcangiu has also been a speaker at many national and international conferences and events. He has great respect for ingredients and their use and is attentive to a tasty and healthy cuisine with respect for the professional and consumers.

Roberto Preziuso

Cook Instructor

Roberto Preziuso is a method teacher at Congusto Gourmet Institute. Born in 1983 in Saronno, Preziuso has always travelled a lot for passion and for work. Straddling Europe, America, Asia and Oceania, curiosity and the desire for confrontation with new cultures often led him outside the Italian borders to work in international contexts.
After the hotel management school in Monza and university studies in Food Science and Technology, he has had various experiences in restaurants in Milan and the province before moving and working for a few years first in London and then in Melbourne, Australia. Among the restaurants in which he played the role of Cook stands out the Nopi Restaurant in London, originated from the brigade of Yotam Ottolenghi, and the Grossi Florentino Upstairs Restaurant, led by Chef Guy Grossi.
Returning to Italy in 2015, he brings with him all the skills acquired in these international and multicultural contexts. Among his many subsequent experiences, he worked as Executive Chef at Palazzo Italia during Expo 2015 and collaborated with various restaurants in Lombardy capital, including Peck and the food hall of ​​La Rinascente. Meanwhile, he has discovered to have a great attitude and fascination towards teaching, a lively boost to improve and grow.

Get in touch!

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