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TW The Master course in Italian Cuisine and Oenology – Level I and II, lasting 180 days, is divided into two parts: the first, with a duration of 55 days of theoretical-practical lessons at the ICIF headquarters and educational field trips; the second consists in a 120-days professional internship (optional), at restaurants selected by the school.
The Master – Level I and II teaches regional traditional cuisine and its modern-creative evolution, the basic techniques, the appropriate decorations, the art of presentation, and other fundamental notions on agricultural-food products, spices, aromatic herbs, food raw materials, together with a detailed study of wines and oils.
During their stay at the school, all students will be divided into groups that will rotate for the preparation of all of the ingredients necessary for the recipes. They will also be involved in practical tasks carried out in both the kitchen and dining room.
Maximum attendance: 24.
DURATION
The course has a total duration of 6 months:
- 9 weeks of theoretical and practical lessons at the Institute
15 weeks of internship (optional) at an Italian restaurant previously selected by the Institute
DIPLOMA
- Diploma from the Institute at the completion of the course
THOSE WHO CAN ENROLL ARE
- Holders of diplomas from higher education hospitality institutes or centres
- Foreign and Italian professionals from the food and wine sector
Workers from the sector with at least three years of documented experience in hospitality industry worldwide
LESSON TOPICS
- General knowledge and technical vocabulary. Traditional, regional and modern-creative cuisine
- Italian regional cuisine: condiments, herbs and spices, sauces, cold and hot antipasti, cold cuts and salami, fresh, dried and filled pastas, rice, gnocchi, polenta, white and red meats, game, seafood, vegetables, mushrooms, cheeses
- Preparation of the main regional dishes
- Innovative cooking methods (vacuum, low temperature and smoking)
- The drafting of menus for food intolerances
- Molecular Cuisine
The recipes prepared may vary according to season and to product availability. The number of recipes prepared varies according to their level of difficulty and, in the case of hands-on classes, from the level of skill and speed of execution of the participating students.
INTERNSHIP (OPTIONAL)
The professional internship – optional – takes place at the end of the II Level Master Course at restaurants belonging to the Jeunes Restaurateurs d’Europe Association (www.jre.it), with which ICIF has stipulated an agreement. The restaurants for the internship training are selected by ICIF experienced staff. Here the students can put into practice and improve all those skills learnt during the course as well as improving their knowledge in their particular area of interest.
The groups is divided and each student is sent to a different restaurant. Board and accomodation are supplied by the restaurateurs hosting the students, who provide them with the accommodation at their disposal.
FEE
Complete course: 11.500 €
Included in the price of the course:
- Accommodation at the ICIF’s guesthouse for 4 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
- Breakfast from Monday to Friday
- Meals (lunch and dinner) in the school canteen from Monday to Friday
- A complete chef uniform: jacket, trouser, apron and paper hat
- Support for the Student Visa application procedure (if needed)
ADDITIONAL PAYMENT SERVICES
Group bus transfer from Milano Malpensa airport to Costigliole d’Asti
Assistance in purchasing of a new sim card
Assistance for organizing Food and Wine tours and extra educational activities
Assistance for organizing transfer for food sector events and fairs
