Professional Course in Italian Cuisine & Food Culture

DIEFFE Job's Academy

Program Description

Professional Course in Italian Cuisine & Food Culture

DIEFFE Job's Academy

COURSE OUTLINE

The course is designed for those who want to become professionals of the Italian cuisine in the world.

To become a professional of the 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.

Who can apply:

Professionals chefs.
Professionals from the Food and Beverage industry.
Hospitality professionals.
Holders of diplomas from higher education hospitality institutes.
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.

Duration:

3 weeks of both theoretical and practical lessons at DIEFFE Academy’s headquarter in VERONA (112 hours).

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.

TOPICS

Italian Culinary Culture | 16 hours

Food Safety and HACCP system | 4 hours

Typical Italian products and raw materials | 12 hours

Food technology | 8 hours

Oenology | 8 hours

The Italian Culinary Lab:
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.

*details about each topic are in the brochure.

EDUCATIONAL TRIPS

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.

INTERNSHIP (optional)

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.

FEES

The course fee of 2,950 Euros 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.

ACCOMMODATION

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 favourite 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.

This school offers programs in:
  • English


Last updated February 14, 2018
Duration & Price
This course is Campus based
Start Date
Start date
June 2018
Duration
Duration
3 weeks
Full time
Price
Price
2,950 EUR
Information
Deadline
Locations
Italy - Verona
Start date: June 2018
Application deadline Request Info
End date Request Info
Dates
June 2018
Italy - Verona
Application deadline Request Info
End date Request Info