Italian Chef Academy

Introduction

The Academy

Italian Chef Academy is located in Via della Camilluccia, in one of the most exclusive and panoramic areas in Rome: an elegant and residential district surrounded by green areas, few minutes far from San Peter’s Cathedral and the most important roman monuments.

The Academy is situated in a natural reserve and has a bio-natural kitchen garden and an area dedicated to aromatic herbs. There are wide external places and classrooms dedicated to both theory and practice, at the students’ disposal.

The Academy didactic kitchen has modern work-places, equipped with the most modern equipment and tools, in order to grant space and working independence to each student. Our culinary library, composed by an amazing number of food & wine volumes, enables our students to make researches and study in-depth the topics dealt during the classes.

Mission

Italian Chef Academy mission is to facilitate its students insertion in the world of work, through excellent training paths and apprenticeships in prestigious restaurants. Throughout a rich program of professional training courses, Italian Chef Academy gives its students the possibility to create personal training paths, able to satisfy everyone's goals.

All Italian Chef Academy professional courses and the Masters have been studied to grant a full preliminary professional preparation to rapidly enter in the world of work. Our strengths are:

  • selective entry
  • professional teaching staff, composed by chefs, academicians and highly qualified experts
  • wide and pleasant spaces with all the components and vanguard equipments of the sector
  • a bio-kitchen garden and a reserved area for aromatic herbs
  • labs equipped with vanguard equipments
  • weekly learning tests
  • apprenticeship in prestigious structures all over the nation
  • laboratories and seminars
  • English and Italian language courses (open to everyone)
  • final certification recognized by the Institute for Italian Professional Education, accredited by the Italian Ministry of Education, University and Research)

Language education

Italian Chef Academy offers the possibility to follow internal intensive English and Italian courses, with specific focus on food terminology.

The goal of our language courses is to develop specific language skills, to acquire fluency in speaking and writing and to learn a technical culinary vocabulary.

The lessons are dedicated to grammar, discussions and lectures, in order to encourage a fluent use of the language, in a friendly and stimulating environment.

This school offers programs in:
  • English

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Programs

This school also offers:

Courses

Professional Courses CHEF

Campus Part time 280 - 530 hours October 2017 Italy Rome

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. [+]

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. Timetable of the course: lessons of 5 hours , from 9.30am to 2.30pm, 3 days per week, special education and apprenticeships in qualified structures. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Our professional Training Courses for CHEFS are designed for those who want to build from the foundations a proper professional education and to become professionals of the foos sector. All our international classes are held in English. At the end of course, apprenticeships in qualified structures selected along the whole national territory allow to refine and develop the knowledge acquired during the course and to enter in the professional cooking world. TEACHING PLAN: Basic topics: HACCP CUTTING TECHINIQUES FOOD GROUPS CONSERVATION METHODS MOTHER SAUCES AND DERIVATIVES STOCKS AND GRAVIES COOKING METHODS EMULSIFIED COLD SAUCES CLARIFIED BUTTER THE CONFIT Starters: VEGETABLES, MEAT AND FISH STARTERS FINGER FOOD The Bread-making: TRADITIONAL BREADS FOCACCE YEAST BASE USE First courses: FRESH AND DRIED PASTA FILLED PASTA FEATURES AND USES OF ITALIAN RICE SOUPS AND BROTHS Second courses: WHITE MEAT DEBONING TECHNIQUES RED MEAT WILD MEAT SEA FISH CRUSTACEA SHELLFISH FILLETTING AND FISH TREATMENT LEGUMES VEGETABLES Desserts: SPONGE CAKE CUSTARD CREAM PASTRY CREAM SHORT CRUST PASTRY PASTRY FOR PROFITEROLES MOUSSE PLATES AND SPOON SWEETS Kitchen innovation: VACCUM-SEALED LOW TEMPERATURE COOKING FINAL EXAMINATION The final examination consist in a theoretical and practical test, before the technical commission. A degree, certifying also the apprenticeship, is issued by the Italian Chef Academy and ENUIP, the NAtional Institute of Professional Education. All graduates are subscribed for free to the Italian Chef Association. module 1 - 280 hours Euro 3000.00 module 2 - 400 hours Euro 4000.00 module 3 - 530 hours Euro 5500.00 module 4 (ICP - International Culinary Program) - 670 hours Euro 6500.00 All courses include weekly tests to verify progressive learning [-]

Professional Courses PASTRY

Campus Part time 110 - 520 hours October 2017 Italy Rome

The professional Training Courses for Pastry Chefs have restricted entry: ten partecipants, selected through a preliminary motivational interview. [+]

The professional Training Courses for Pastry Chefs have restricted entry: ten partecipants, selected through a preliminary motivational interview. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Timetable: 12 lessons of 5 hours, from 3pm to 8pm. Our Professional Training Courses for Pastry Chefs are designed for those who want to build from the foundations a proper professional education and to become professionals of the food sector. All our international classes are held in english. Three different training programs allow the students to choose the preferred learning level: Level 1: 60 hours of theoretical and practical classes. A 50 hours apprenticeship is offered to the most meritorious students; Level 2: 80 hours of theoretical and practical classes + 150 hours apprenticeship; level 3: 100 hours of theoretical and practical classes + 300 hours apprenticeship; level 4: 120 hours of theoretical and practical classes + 400 hours apprenticeship. TEACHING PLAN HACCP qualification certificate Visit to the laboratory with explanation of machines and their use Theoretical lesson on pastry ingredients and bases 1) PASTRY BASES Tart and Short pastry: methods and doses Sponge cake, bisquit, whipped creams: methods, variants, applications and balancing Pate a choux: balancing table and preparations Meringue: Italian, French and Swiss type Flaky Pastry: explanation and making 2) STUFFINGS Custard cream English cream, Ganache Coulis Sauces Icings Jams Preserves 3) BREAKFAST SWEETS Yeast base activation Classic and Danish croissants Brioche General overview and preparation of some types of classic breakfast sweets 4) CLASSIC TEA BISCUITS - Technique and preparation of various recipes 5) TRADITIONAL DESSERTS Overview of the main Italian traditional desserts Execution of recipes 6) MINI PATISSERIE AND SWEET FINGER FOOD Overview and preparation of various classic over-the-counter patisserie Illustration and preparation of shorts and shop window finger food 7) CAKES: FROM TRADITION TO EVOLUTION - Overview of various cakes by the master pastry chef Sal De Riso 8) FROZEN DESSERTS – MOUSSE – BAVARIANS Processing and balancing technique of a frozen dessert Frozen dessert base with pate a bombe Frozen dessert base with English cream 9) MODERN CATERING DESSERT COURSE - Execution of various recipes according with the modern methods 10) DECORATION TECHNIQUES - Analysis and execution of various classic and modern decoration techniques 11) FINAL EXAMINATION The Final Examination consist in a theoretical and practical test, before the technical commission. A degree, certifying also the practical experience (if any), is issued by the Italian Chef Academy and ENUIP, the National Institute of Professional Education. All graduates are subscribed for free to the Italian Chef Association. module 1 - 110 hours Euro 2500.00 module 2 - 230 hours Euro 3500.00 module 3 - 400 hours Euro 4500.00 module 4 - 520 hours Euro 5500.00 [-]