ICP – Italian Culinary Program
Professional training in Italian cuisine
The ICP – Italian Culinary Program is a professional training course designed for international students who want to develop solid practical skills and gain real experience in professional kitchens in Italy.
Italian cuisine, recognized as a UNESCO Intangible Cultural Heritage starting in 2025, is taught as a true working system, based on technique, organization, discipline, and time management.
The program combines full-time classroom training with a professional curricular internship, accompanying students from school to the real-world kitchen environment.
Who it's for
The Italian Culinary Program is aimed at international students who wish to work in the food & hospitality sector and acquire a professional approach to Italian cuisine.
It is suitable for both those with prior experience and those who want to build structured professional foundations.
Admission is subject to an orientation assessment.
Program objective
The objective of the ICP is to train future culinary professionals capable of working within a brigade, understanding the dynamics of a professional kitchen, and applying the methods required by restaurants and hospitality establishments.
The focus is on practical skills, professional methodology, and cultural understanding of Italian cuisine, with a strong emphasis on real-world work.
Program structure
- Classroom training: 12 weeks
- Attendance: Monday to Friday
- Daily hours: 5 hours per day
- Total classroom hours: 300
- Language of instruction: English
- Full-time curricular internship: 12 weeks (optional)
Professional approach to Italian cuisine
The program introduces students to the real working conditions of professional kitchens.
During the classroom phase, students work in a professional context, learning fundamental techniques, kitchen logic, organization, and operational standards.
The focus is on method, discipline, and continuity, not on demonstrative teaching.
Training content
Foundations and safety
- Hygiene and safety training (HACCP and workplace safety)
Professional kitchen organization
- Roles, brigade structure, workflows, and timings
Basic techniques
- Use of knives and equipment
- Stocks, sauces, and mise en place
- Low-temperature cooking
- Professional cooking methods
Italian cuisine
- Regional Italian cuisines
- Pasta and risottos
- Italian cheeses and regional raw materials
Complementary modules
- Meat, fish, and seafood preparations
- Basic baking and desserts for restaurants
- Nutrition and sensory analysis
- History of Italian gastronomy
- Basic notions of kitchen management and wine fundamentals
The program concludes with professional orientation activities and internship preparation.
Internship and professional orientation
The 12-week full-time curricular internship is a central element of the program.
It allows students to:
- experience the daily operations of a kitchen
- develop professional behavior
- gain confidence working in a brigade
It is designed as a curricular experience and as a first step towards employment in the food & hospitality sector.
Certifications
Students who complete classroom training with a minimum attendance of 80% can access the final exam and obtain the Diploma in Italian Culinary Arts.
Payment conditions
- € 3,900 upon enrollment (non-refundable)
- € 6,000 within 30 days of visa approval
- € 6,000 at least 30 days before the start of the course
Note: if there is not enough time between visa issuance and the start of the course, the remaining amount (€ 12,000) must be paid in a single solution upon visa approval.
