The course is designed for those who want to become professionals of Italian cuisine in the world.
To become a professional of Italian cuisine means learning how to employ the main cooking techniques and how to recognize the quality of the authentic Italian raw materials and products. But it also means to internalize “the Italian way” as a lifestyle, a culture to be expressed through the dishes.
The students of the Professional Course in Italian Cuisine & Food Culture will be immersed in a full series of both theoretical and practical lessons about Pasta, Pizza, Italian Cuisine and Oenology.
They will learn everything about the most famous Italian culinary traditions while improving their knowledge of food studies, technologies and processing methods.
The Course will take place at DIEFFE Academy in VERONA (Italy).
3 weeks (112 hours) of both theoretical and practical lessons – held in English – at DIEFFE Academy in VERONA.
The course is organized into three different kinds of activities:
Classroom-based lessons about theoretical aspects.
Laboratory-based lessons (64 hours) about cooking techniques, Italian recipes, the making of pasta and pizza.
Educational trips to discover the “Italian way”, visiting some of the most famous cities and some of the most important producers of raw materials and typical Italian products.
Italian Culinary Culture | 16 hours - An investigation of the history of Italian cuisine, to discover the culinary culture and traditions of the various regions that make the country famous throughout the world.
Food Safety and HACCP system | 4 hours - A complete lesson on how to correctly handle, store and prepare food to prevent infections and keep enough nutrients to create a healthy dish. Introduction to microbiology applied to food, hygiene rules - workplace and personal hygiene - according to the HACCP method, correct selection of food contact materials and objects.
Typical Italian products and raw materials | 12 hours - Knowledge, tasting and sensorial analysis of typical Italian products, ingredients, and raw materials.
- Condiments, herbs, and spices
- Olive oil and typical sauces
- Milk and milk derivatives
- Flour types and uses
- Cheese (focus on regional specialties)
- Cured meat made of pork, goose, or cattle
- Eggs varieties
- Fresh, dried and filled pasta
- Rice, gnocchi, polenta
- White and red meats, wild game meat
- Vegetables and mushrooms
- The phenomenon of the “Italian Sounding”: how to avoid it
Food technology | 8 hours - Use of the main types of equipment and machinery for dough processing, leavening, and baking. Study of the production processes, with a particular focus on selection, conservation, packaging, distribution and use of safe, nutritious and healthy foods.
Enology | 8 hours - Viticulture and production areas in Italy. Study of the main Italian wine varieties, wine-making systems and storage techniques. The Italian classification: DOP (DOCG and DOC) and IGP. Wine tasting: terminology, method, sensorial analysis. Food-pairing: matching food and wine.
The Italian Culinary Lab - Learning by doing. The fundamental step to becoming a professional of the Italian cuisine, 64 hours of practice - under the guidance of professional Head Chefs, Pizza Chefs, and Pasta Chefs - dedicated to:
- Artisan Pasta | 8 hours
- Pizza | 16 hours
- Italian Cuisine | 40 hours
During the lessons, students will be divided into groups, managing the preparation of ingredients and the execution of recipes according to a rotation system. The practical activities will take place in dedicated laboratories of cooking, pastry, and bakery, to learn using both traditional and advanced types of equipment.
Students will enjoy educational trips in some of the most important cities in Italy: Padua, Venice, Florence. A teacher will guide them throughout the culture of the Bel Paese (beautiful country), explaining the most significant aspects of the Italian Culinary and Gastronomic Tradition.
Before each trip, the teacher will talk in the classroom about the itinerary and the main attractions, focusing on the typical regional cuisine of every destination.
During the experience, students will visit both local markets and producers of raw materials and artisanal food. They will get in touch with the history of Italy, learning how it influenced the creation of particular dishes and gastronomic specialties.
Who Can Apply
- Professional chefs.
- Professionals from the Food and Beverage industry.
- Hospitality professionals.
- Holders of diplomas from higher education hospitality institutes or centers.
- Postgraduate students who wish to spend a period of time abroad doing a unique experience.
The course admits a minimum of 12 and a maximum of 18 students.
DIEFFE is able to support the requests of those students who would like to spend a period of time working in a typical Italian restaurant, trattoria, pizzeria, artisan laboratory, or catering business.
The internship is included in the subscription costs but optional. It will take place at the end of the Professional Course and it represents the perfect opportunity to practice and improve the techniques learned at the Academy.
DIEFFE’s internship partners include some of the best restaurants in Italy, according to the prestigious Michelin Guide and Gambero Rosso Guide.
The course fee is for 2,950 Euro and includes:
- Theoretical and practical lessons.
- Internship (optional – at the end of the course).
- All course materials, food, and equipment for lessons, workshops, and tastings.
- Transport costs for educational trips.
- Chef uniform: jacket with the DIEFFE Academy logo and chef hat.
- Academic Diploma upon successful completion of the course. The “Italian Cuisine & Food Culture” Diploma is recognized worldwide as it satisfies the European Qualification Framework (EQF).
- Transfer service from “Verona Valerio Catullo” Airport.
The fee does not include anything not specified above.
DIEFFE believes that this experience should be as personal as possible, it is a unique opportunity to learn the authentic Italian culinary art, but also to spend some time in one of the most beautiful geographical areas in Europe.
For this reason, the Academy has decided not to force its students to stay in a property facility but to allow them the freedom to choose their accommodation in person and to manage their stay as they prefer, especially if accompanied by their families or friends during the experience.
The accommodation is therefore not included in the subscription fee, and this allows DIEFFE to reduce the costs offering the best methods of teaching at a competitive price.
However, to facilitate the search, the Academy provides its students with a list of affiliated hotels, guest houses, and apartments, where to stay at special reserved prices.
Depending on your needs, you can directly book your favorite structure, or, if you prefer, the Academy can make the reservation on your behalf.
For those who were not interested in the affiliated accommodations, please feel free to manage your stay as you prefer.