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:

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

Last updated June 7, 2018
This course is Campus based
Start Date
Apr. 2019
Request Info
10,000 EUR
By locations
By date
Start Date
Apr. 2019
End Date
Application deadline

Apr. 2019

Application deadline
End Date