20%
Theory
Techniques, food science, safety, organization, food cost and the foundations needed to understand the profession.
Congusto Institute
Professional culinary training built around practice, method and real industry experience.
Our teaching methodA school for the profession
At Congusto, technical knowledge becomes professional skill through practical training, continuous exercise and direct contact with the food and hospitality industry.
The Congusto Method
Our programmes combine essential theory with intensive practical training. Students work in professional kitchens, follow a structured method and learn from instructors who are active in the industry.
20%
Techniques, food science, safety, organization, food cost and the foundations needed to understand the profession.
70%
Laboratory work, exercises, production, service simulations and continuous application of the skills learned.
10%
Internships, project work, educational visits and direct contact with restaurants, hotels and partner companies.
How you learn
Practical training is part of the course from the first weeks.
Chefs, pastry chefs, bakers and managers who work in the sector.
Every student has the space and time to work directly.
Training takes place in laboratories designed for professional practice.
Students apply their skills in restaurants, hotels and partner companies.
Support continues from training to entry into the job market.
About us
Congusto Institute is a professional training school accredited by Regione Lombardia and certified UNI EN ISO 9001. It is part of the Italian Gourmet network and connects education, food culture, companies and professionals from the hospitality industry.
Years of experience
Professional labs
Students trained
Employment rate
Start here
Learn more about our programmes, campus, faculty and training opportunities in Milan.