After completing the academic program, students have the possibility of doing an internship.
Completing the training period by gaining experience in the best restaurants, hotels, and pastry labs of Italy is a way to test everything learned at the Academy directly on the field. Internships also allow to experiment the level of preparation and to establish useful contacts for the future.
High-quality internships
High-quality internships
The final step before entering the working world
Among the premises accredited with our Academy
- Osteria Francescana*** – Massimo Bottura (Modena)
- Le Calandre*** – Alajmo (Rubano, PD)
- Piazza Duomo*** – Enrico Crippa (Alba)
- La Ciau del Tornavento* – Maurilio Garola (Treiso CN)
- Dolce Stil Novo di Alfredo Russo* (Reggia di Venaria, Venaria Reale, TO)
- All’Enoteca di Davide Palluda* (Canale, CN)
- Antica Corte Pallavicina* (Polesine Parmense, PR)
- La Credenza* e Casa Format* – Giovanni Grasso (San Maurizio Canavese, TO)
- Relais Locanda Sant’Uffizio** – Enrico Bartolini (Cioccaro Penango AT)
- Agriturismo Pometti (Trequanda, SI)
- Il Cavallo Scosso (Asti)
- Il Boscareto Resort (Serralunga d’Alba, CN)
- Hotel Engel Gourmet & Spa* (Nova Levante, Alto Adige)
- Four Seasons Hotel Firenze (Firenze)
- Bulgari Hotel Milano (Milano)
- Fabrizio Racca (Torino)
- Cioccolateria Pasticceria Zuccarello (Collegno, TO)
… and many others, all over Italy!
Employable skills
What’s needed to work
The main goal of our courses is to give our students all the technical and practical skills needed in the working world, immediately applicable when working: our chef instructors, equipped labs, and the meticulous organization of courses based on experiential learning allow our students to gain mastery of their abilities.
