Course in Culinary Arts in Florence in Italy

See Course Studies in Culinary Arts 2017 in Florence 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.

Students who study culinary arts are introduced to a wide variety of classes related to the food and hospitality industry. Along with learning different techniques on how to prepare food items, students may also take some business courses related to the industry.

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.

Florence is one of the most populous city of Italy. This place is known for its Art institutions. Moreover, institutions like Florence University of Arts are dedicated to providing good quality art based education. These educational institutions focus on over all grooming of the students.

Request Information Course Studies in Culinary Arts in Florence in Italy 2017

Read More

Italian Cooking Course

In Florence Academy
Campus Full time Part time 1 - 20 weeks Open Enrollment Italy Florence + 1 more

The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]

Course Studies in Culinary Arts in Florence in Italy. Italian Cooking - Basic Course The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. Basic course features: Lessons (a week): 5 practical lessons a week (two cooking sessions, every Tuesday and Thursday afternoon) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 1 to 12 weeks Also available in English. Course price (per week): 70 Eur Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cooking - Professional Course The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson. Professional course features: Lessons (per week): 8 hands on cooking lessons a week (two sessions) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 4 to 20 weeks Also available in English Course price: under request Enrolment Fee: No enrolment fee will be charged if... [-]

Chef

La Scuola di Cucina - Cuisine Academy
Campus Full time 2 - 6  April 2018 Italy Florence

Designed for those who want to achieve a high level of specialisation in Italian cuisine. [+]

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 [-]