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Italian Culinary Program

Italian Culinary Program

Prezzo di listino 9.500 €
Prezzo di listino Prezzo scontato 9.500 €
In offerta Esaurito
Imposte incluse.

The intensive program of our Italian Culinary & Gastronomic Training Course has a strongly practical approach and theoretical notions are always implemented through everyday practice.

TYPE Higher Education
INTAKES
dal 16/09/2024 al 22/11/2024
DURATION 2 month in-School + Internship
ATTENDANCE
Mon-Fri 9.30 AM -1.30 PM*
LANGUAGE EN


*Attendance is expected up to 5 days a week. The duration of the lessons varies from four to six hours depending on the subject covered.

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Developed by renowned professional Chefs to respond to industry needs, our culinary school for international students is designed to deliver a top-level training to young people who want to improve their knowledge ofItalian culinary arts.

Full program includes 680 teaching hours of culinary education, divided into a 2-month in-school phase and a 3-month internship (optional).

Highlights

  • Theoretical and 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, 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)

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
  • Professional ethics
  • 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

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