Advanced Cooking Training
Professional Chef Course in Milan
The Congusto Institute's Advanced Cooking Course is a professional cooking course in Milan designed for those who want to become chefs and work as chefs in restaurants, hotels, and contemporary catering establishments. The course is led byRoberto Carcangiu, chef, director of studies at Congusto Institute, and president of the Association of Professional Italian Chefs (APCI), supported by resident method teachers who are present daily throughout the training program. It is a structured, practical, and work-oriented program that trains professionals capable of integrating into a real kitchen brigade with method, discipline, and professional awareness.
Who is the course aimed at?
The professional cooking course is aimed at people between the ages of 18 and 45, even those with no previous experience, who wish to pursue a career as a cook or chef. It is suitable for both beginners and those wishing to retrain or consolidate existing skills. Admission is via an orientation interview.
Objective of the path
The course's objective is to train professional chefs capable of working in a kitchen brigade, understanding the operational dynamics of a restaurant, and developing a comprehensive understanding of the chef's profession. The program integrates technique, organization, gastronomic culture, and career guidance.
What the professional cooking course offers
The course provides comprehensive training that includes:
– practical lessons in the laboratory
– I work in a team like in a professional kitchen
– teachers and chefs active in the sector
– limited-access classes
– curricular training internship, when required
– certificate with EQF qualification, according to the path attended
– HACCP and workplace safety certificates
Congusto Institute is accredited by the Lombardy Region and certified ISO 9001.
What you will learn during the course
The Advanced Cooking Training program includes:
– modern cooking techniques
– cooking, equipment and food safety
– kitchen organization and team work
– Italian and international cuisine
– sustainability and contemporary cuisine
– aesthetics of the dish and composition of the menu
– gastronomic culture and management basics
– communication and the role of the chef today
– professional orientation and career development
Learning method
The professional cooking course is based on a practical and progressive approach.
The teaching includes:
– daily laboratory activities
– teamwork in the brigade
– meetings with chefs and industry professionals
– participation in events and collateral activities
– intermediate checks
– final exam with commission
The course is designed to simulate the real context of a professional kitchen as closely as possible.
Internship and job placement
In those programs that include it, the curricular training internship represents an important phase of the educational program. Congusto Institute collaborates with select restaurants and food service businesses, in Italy and abroad, to facilitate entry into the workforce.
Opportunities for out-of-town students
For students not residing in Milan the following are available:
– reports of subsidized accommodation
– Access to a merit-based loan from Intesa Sanpaolo, up to €15,000, unsecured, with deferred repayment
What does the tuition include?
The participation fee includes:
– two Congusto professional uniforms
– teaching materials
– orientation support
– access to the training activities included in the course
Career opportunities
After completing the professional cooking course, it is possible to work as:
– kitchen commis
– assistant cook
– chef de partie
– cook in restaurants and hotels
– personal chef
– chef for events
– chef abroad
– collaborator in food companies and gastronomic projects
Continue training
For those seeking even more extensive training, Congusto Institute also offers advanced courses that integrate cooking, pastry making, and baking, for a comprehensive education in the food world. Discover theMulti-Specialist Master's Degree
