Programs and Courses

ICIF educational activities are set out in different types of courses in Italian cooking and wines: Masters, with a length of 180 days (divided into two parts, two months of theoretical-practical lessons on the school premises and a four-month apprenticeship at selected restaurants), Short Courses with a length of 3 months (21 days of theoretical-practical lessons and a 70-day long apprenticeship)), Refresher or Theme Courses with different lengths, Tourist/culinary courses for amateurs, lovers of Italian enogastronomic culture.

The faculty is formed by highly qualified professionals, teachers from hospitality schools, journalists and experts, world renowned chefs and sommeliers. Moreover, for lessons to be held in Italy and abroad, ICIF avails itself of the chefs joining the Jeunes Restaurateurs d’Europe association.

For a better knowledge of the various products lessons are rounded off by guided visits to particularly interesting production areas and important agricultural and food companies.

The courses held by ICIF, addressed to both Italians and foreigners, are divided according to the students’ language and all classes are given in Italian and a mother-tongue translator works side-by-side with the Italian instructor.

• Calendar
• Fees

SuperMaster

The SuperMasters are professional refresher and continuing education courses  - mainly addressed to former students who have previously completed their training program at ICIF or to professionals already experienced in the Italian cuisine, wishing to broaden their knowledge or to refine their techniques.
The Course covers the subjects relative to the innovative trends in the Italian cuisine, with the new cooking, storing and presentation techniques, beside going deeper into more classical, but still current subjects, that need a constant updating such as enology, chocolate and sugar works,  The Course lasts for 4 weeks, for a total amount of 160 hours

program (Pdf)

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FOOD MANAGEMENT COURSE
YOUR TRAINING FUTURE

It is a continuing education course for professionals, mainly addressing holders of diplomas from hospitality schools wishing to methodically complete their training path  in order to have better chances in the world of work, beside targeting all the professionals in the business who intend to broaden their knowledge and perfect their techniques. Beside covering the subjects closely related to the processing of raw materials, the course also deals, through the use of computer aids, with such topics as marketing, kitchen economics, food & beverage, logistics, professional communication, during a 200-hour-long training program.

The faculty is made up by carefully selected professionals, ICIF chef instructors, F&B managers operating in this sector. The Course has as its goal and strategy that of being a point of reference not only for those who wish to become chefs, sommeliers, pastry chefs, but also for those who intend to improve their business and become managers of themselves. A real "unicum" for a complete and organic professional package.

Program

• 97 ore: pratica in cucina
• 64 ore: Food  Management in aula informatica: Food & Beverage, logistica e utilizzo del sistema informatico per il “food cost”
• 12 ore: enologia
• 6 ore: teoria sull’olio extravergine d’oliva
• 12 ore: comunicazione professionale
• 9 ore: cucina salutisitica: dieta e aspetti nutrizionali, conoscenze mediche e chimica degli alimenti

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Master Course

The Master course, lasting 180 days, is set out in two parts: the first, with a 60-day length, of theoretical-practical lessons at ICIF headquarters, completed with educational trips ; lthe second, consisting in a 120-day professional externship at restaurants selected by the school. The Master teaches regional traditional cuisine and its modern-creative evolution, the basic techniques, the proper decorations, the art of presentation and other fundamental notions on agricultural-food products, spices, aromatic herbs, raw materials, to a more in-depth knowledge of wines and oils. Attending an ICIF Master course means for the students to live a 180-day full-immersion in the Italian reality and get to know its costumes and traditions, beside mastering the secrets of its cuisine. During their stay at the School all students, divided into groups  are, in turns, in charge of preparing the ingredients necessary to the recipes and are involved in the practical tasks carried out in both the kitchen and the dining room-.
 Minimum attendance 12 - Maximum 24
Applications for the Master course are accepted from:

• Holders of diplomas from higher education hospitality institutes or centres
• Cooking professionals
• Operators in the sector with at least three years of documented experience in hospitality and tourist businesses in the world

program (Pdf)

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Short Course

The Short Course has a duration of 90 days: 3 weeks of theoretical-practical lessons at the school headquarters completed by educational trips and a 9-week externship at selected restaurants. 
The Short Course is meant for professionals or for students wishing to achieve a faster training in traditional and modern-creative cuisine.
Minimum attendance 12 – maximum 24
Applications for the Short Course are accepted from:

• Holders of diplomas from hospitality high schools
• Cooking professionals
• Operators in the sector with at least one-year documented experience in hospitality and tourist businesses in the world

program (Pdf)

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Apprenticeship

The professional externship takes place at the end of the school phase of the Master and Short Courses, at restaurants joining the Jeunes Restaurateurs d’Europe Association (www.jre.it), with which ICIF has signed an agreement.
The restaurants for the externship training are selected by ICIF experienced staff. Here the students can put into practice and round off in the best way all what they learnt during their first theoretical part, going deeper into the sector of their interest.
Groups are 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 different kinds of lodging, according to the accommodation at their disposal.

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Refresher Courses

ICIF also offers Refresher courses for a constant professional growth.
During only three weeks it is possible to attend a course on the evolution of modern/creative Italian cuisine, set out into two weeks of Theoretical/practical lessons and one week of hands-on cooking, under the supervision of a professional chefs.
Minimum attendance: 12

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Theme courses

Theme courses, lasting 5 days, are fast courses focused on the study of one single product  (ex. oil, food-and-wine matching, pizza, pasta, etc.) or on specific culinary topics (ex. Regional cuisines).
These courses offer a complete preparation, from the basic ingredients to a full menu and the art of serving it at table.
Minimum attendance: 12

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