Course in Culinary Arts in Padua in Italy

Compare Course Studies in Culinary Arts 2017 in Padua in Italy

Culinary Arts

Universities and colleges set their own admission requirements for higher education courses, so they vary broadly. Depending on the course, graduate student may be able to get into higher education with a range of qualifications. If you're applying to do a Foundation Degree course, you may find that work experience is taken into consideration alongside any qualifications you have. Some higher education institutes and colleges offer Foundation Years as preparation for a certain degree courses. They usually don't result in separate criteria as they simply qualify you to enter the degree program itself. Foundation Years aren't within reach for all degree courses, however.

Culinary arts is the study of food preparation and presentation. Students who want to study this area may take classes such as pastry, wine and food pairing, nutrition, restaurant management, alternative ingredients, sanitation, and recipe writing.

Italy, officially the Italian Republic, is a unitary parliamentary republic within the European Union, located in Southern Europe. To the north, it borders France, Switzerland, Austria, and Slovenia along the Alps.

This industrial and economic town of Italy is a well-developed yet naturally beautiful city. Hence, Padua is a good place to live and earn money. Moreover, Padua has some good educational institutions such as University of Padova.

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Italian Culinary Master

DIEFFE Job's Academy
Campus Full time 6 weeks May 2017 Italy Padua

The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. [+]

Course Studies in Culinary Arts in Padua in Italy. COURSE OUTLINE Who can apply: Italian and foreign professionals from food and wine industries, Food and cooking professionals and Passionates the course will start with a minimum of 12 and a maximum of 20 students. Duration: 6 weeks of both theory and practical lessons at Dieffe Academy (103 hours) 60 hours of educational apprenticeship for 5 weeks in selected and prestigious restaurants The course is of 6 weeks and it is divided into three different modules: The first consists in classroom and laboratory-based lessons at the Academy’s headquarter The second offers a set of educational trips and experiences in Italian’s main cities, through the most important traditions (culture, gastronomy and agriculture) The third is practical with an apprenticeship in a prestigious restaurant selected by the Academy The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. During the lessons students are divided into groups and they will manage preparation of ingredients and execution of recipes according to a rotation system. Students are involved in practical activities which take place in laboratories of cooking, pastries, ice cream, and a brewery. TOPICS Cooking ( 45 hours) Pastry making ( 10 hours) Pizza and bakery ( 10 hours) Ice cream ( 5 hours) Oenology ( 10 hours) Brewing ( 8 hours) Food Commodities ( 10 hours) Food Safety and HACCP ( 5 hours) APPRENTICESHIP Students work in a typical restaurant, near the Academy, selected by DIEFFE. Each student will work in a different catering business and will have the opportunity to practice and improve the techniques learnt during both theory lessons and practical workshops.alimentare e gastronomie. “When you start your apprenticeship with any of our restaurant partners, you are expected to abide by the kitchens rules. This means arriving on time, following your schedule, informing the Chef and DIEFFE of any lateness or absence. Training is not classroom style. You will train alongside the chef in charge of each section. You must listen to their instructions and behave accordingly. This type of training is very hands-on. You will be given a programme of what you need to learn and most importantly, you will be the leader of your training.” FIELD TRIPS Students will also enjoy six educational field trips in some of the most cultural and artistic cities in Italy: Padua, Venice, Verona, Florence and Rome. Students will be guided by a teacher on their trips and they will fully experience Italian traditions, throughout some of most significant aspects of the Italian Culinary Tradition. Before each trip teachers will talk about the itinerary and the main attractions in the classroom, focusing on the typical regional cookery of every destination. FEES The course fee of 5,500 Euros includes: Theory and Practical Lessons Course materials, all food and equipment for lessons, workshops and tastings Apprenticeship placement in prestigious Italian restaurants: our partner restaurants have been selected from the best regional restaurants, and have been collaborating with the Academy for a long time. All the chefs are representative of our Italian culinary culture and speak both Italian and English Field trips’ transportation costs Chef uniform: a jacket with the Academy logo and hat Pleasant double room accommodationin Padua near the school, in the Academy’s residence (single room will have an additional cost not included in the course fee) Individual transfers are at the student’s own expense Group transfer costs from “Venice Marco Polo” Airport or “Treviso Antonio Canova” Airport (the cost covers group transfer only) Academy Diploma on completion of the course “The Italian Culinary and Gastronomy Master” Chef Diploma which is a European Qualification Framework (EQF): Qualification recognised worldwide ACCOMMODATION We provide a comfortable accommodation in mini apartments with double bedrooms and shared services in order to allow students to practice their cooking out of the classrooms. The Guest houses are in a 4 stars hotel which has a convention with DIEFFE and are located near the campus. It is possible to get a single room (not included in the Course Fee) with an additional amount of 400 Euros above the course fee. [-]