Designed for those who want to achieve a high level of specialisation in Italian cuisine. The course allows students to gain highly-qualifying skills that will enable them to invent and propose menus which exalt the value of the products found within the Italian culinary tradition.

The course covers

  • The culinary industry
  • The Chef profession
  • The organisation and management of stock and supplies
  • The organisation of marketing strategies specific to the culinary industry
  • Hygiene practice regulations – HACCP
  • The planning and construction of new menus
  • The creation and development of recipes for complex culinary specialties
  • The making of traditional Italian and regional dishes
  • The preparation of: Hot and cold Appetizers and Starters, First Courses (Pasta, Rice and Soup dishes), Main Courses, different types of dough and egg and/or cheese-based courses and dishes
  • Products within pastry-making, baking, and ice-cream making
  • Working as an employee or running your own business
  • Human resources management and teamwork
  • Organising work in the kitchen
  • Hygiene, cleanliness and safety in the workplace
  • Quality assessment of the services offered to clients
Program taught in:
  • English
  • Italian

See 3 more programs offered by La Scuola di Cucina - Cuisine Academy »

Last updated November 16, 2018
This course is Campus based
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10,000 EUR
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