Professional course in italian cuisine
The Professional Course in Italian Cuisine addresses all those who wish to specialize in innovative Italian cuisine, with a special focus on health-related aspects of food, on food design and on the style of presentation.
Duration: 1200 hours – Price: 9450,00 €
1ST Edition: January – April
2nd Edition: May – July
3rd Edition: September – December
The course has a duration of 7 months (around 1200 hours) divided into two stages:
3 months (12 weeks)full time at IFSE and 4 month (about 16 weeks) optional internship* in restaurants selected by the school.
(*after a final assessment of at least 70/100 – internship available only under 40 years old).
INTRODUCTION TO THE COURSE
The aim of the professional course in Italian cuisine is to provide high-level educational training about Italian cuisine, starting from its cooking fundamentals.
The course offers a well-structured program concerning all the matters and aspects of the Italian cuisine, paying the utmost attention to the practical cooking training, especially in the advanced stage of the course when the students will be able to manage a full menu, the kitchen and its foodstuffs autonomously.
The course aims at training beginners, amateurs, people who want to learn correct cooking techniques, starting from its fundamentals, and acquire consecutively a good knowledge of the Italian cuisine, modern cooking techniques, food design and food styling.
Those who attend the Professional Course in Italian cuisine will develop necessary skills to work in the food-service industry. They will acquire a good knowledge of the Italian cuisine, its cooking techniques and creative style of presentation as well as how to manage a full menu. They will learn how to work properly in a kitchen to organize their job at best.
The program starts from cooking and pastry fundamentals, therefore the course addresses alsopeople without any prior experience, providing that they have completed the compulsory education.
Food categories, Organization, purchase and control of food products, The cold chain, Elements of HACCP, Knife skills, Cooking stocks, Cooking glossary, Innovation in the kitchen, Interpretation of recipes using alternative cooking methods to optimize times in the kitchen, Vacuum cooking and storing methods, Food regeneration, Microwave cooking techniques, Food Design: how to combine creativity and design in the kitchen, Aromatic herbs and spices, Proper use of aromatic herbs and their importance in Italian cuisine, Characteristics and uses of different types of salt, Uses of different types of vinegar.
Cold and hot Italian starters in modern and innovative cuisine, Traditional and regional starters.
How to prepare and set up a buffet with finger food
Italian traditional fresh pasta, Making dried pasta, Creative first courses, Characteristics and uses of Italian rice, Gnocchi and their several interpretations, Soups and creams
How to know the different types of meat and their cuts, Cooking methods of meat-based main courses, Creative maincourses, Salt water and fresh water fish, Traditional and innovative techniques for a perfect cooking of fish, Vegetable-based dishes, Vegetarian dishes, Steam-cooking methods, Artistic works with vegetables, Vegetable oils and animal fats, How to achieve a good knowledge of extra-virgin olive oil and of the other kinds of fats in order to use them at their best in the kitchen
Cheese, Signature menus with guest Chefs, Elements of oenology and food and wine matching, Table service techniques for à la carte menus, Practical cooking training, Participation in internal events and activities at IFSE, Tests of assessment during the course, How to create a recipe.
Traditional breads, Special breads for the food-service industry, How to know the different kinds of flours and use them at their best, Different kinds of yeast and their uses, Pizza and focaccia
Traditional and modern cakes, Desserts served on the plate: the new trends, Sugar works, Chocolate works and decorations, Ice-cream: artisanal and for restaurant use ice-cream, Yeastdoughs, Creative desserts, Small pastries (petit fours), Creating and preparing plated desserts.
Our faculty is made up by Professional Chefs, Food Designers, Nutritionists and experts from companies producing cooking equipment and machinery.
To enroll at courses students must have completed compulsory education.
The applicationform must be sentonly by e-mail, by fax or through the offices of the home country. All courses have a limited number of participants, Masters and Professional courses can accept a maximum of 16 students for each group.
The course fees € 9.450,00 net exempt from VAT art. 10 of DPR 633/72 – Accommodation is not included
1st instalment: € 1.890,00 for the registration to the course
2nd instalment: € 7.560,00 for the balance – to be settled by the beginning of the course.
The course will be carried out with a minimum of 6 participants.
IFSE has an arrangement with some banking institutions that can provide financial support up to the total amount of the course.
Theoretical and Practical lessons at IFSE, School uniform (jacket, apron and cap with school logo), Educational material, IFSE Certificate, Professional Association of Italian Cooks Certificate, Lunch from Monday to Friday – excluding Saturdays, Sundays and public holidays, Transfer for the educational visits, Transfer airport/hotel (only for group of at least 10 persons), English interpreter for foreign students with a minimum of 3 participants, Anything not listed above is not included
(for foreigners or Italian students living out from Turin area).
IFSE has agreements with comfortable hotels in the school surroundings, offering housing for its students, in shared double or triple rooms.
Breakfast is included from Monday to Sunday- Free wi-fi
The internship is optional and available only under 40 years old after a final assessment of at least 70/100. Duringthis training period, full board and accommodation are provided by the hosting structure without any extra charge.
HOW TO ENROLL AND TO PAY
For further information please contact the school using the following phone number or e-mail address:
Telephone: +39 011.9650447
The school will send you, by e-mail, the enrollment form.
The registration will be confirmed upon reception – by fax or by e-mail – of the application form along with a copy of the bank receipt proving that the registration fee has been paid.
All courses have a limited number, they can accept a maximum of 16 participants for each group.