ICIF - Institute of Cuisine, Culture and Oenology of the Regions of Italy - 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, 55 days of theoretical-practical lessons on the school premises and a four-month apprenticeship - optional, not included in the subcription costs - at selected restaurants), Short Courses with a length of 3 months (21 days of theoretical-practical lessons and a 70-day long apprenticeship - optional, not included in the subcription costs), Refresher or Theme Courses with different lengths, Tourist/culinary courses for amateurs, lovers of Italian enogastronomic culture.
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, Institute of Cuisine, Culture and Oenology of the Regions of Italy, 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 2012
• Fees 2012

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The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at ICIF headquarters, completed with educational trips ; the second, consisting in a 120-day professional externship - optional, not included in the subcription costs - 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 in Italian Cooking and Oenology 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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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 - optional, not included in the subcription costs - 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 in Italian Cooking and Oenology 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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The professional externship - optional, not included in the subcription costs - takes place at the end of the school phase of the Master of the Short Courses, of the A Themed Course and of the Professional Sommelier Course with A.I.S., 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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The Italian Cooking Themed Course, with a duration of 3 weeks for the A Course and of 1 week for the B Course, are brief Courses which focuses on the study of single topics of Italian Regional Cooking  (ex. oil, pasta, pizza, pasta, bread etc.) which are specifically created to provide a comprehensive training, starting from the basic ingredients to a full menu and the art of serving it at table (A Course), or there is the choice of studying a specific topic in greater detail (B1 and B2 Course). These Courses are directed at all former ICIF students who would like to attend more specific Course focuses on singular topics, or for professionals from the food sector searching for a refresher Course on singular topics of Italian Regional Cooking for a constant professional growth.

- A Themed Course in Italian Cuisine

The A Themed Course offers in only three weeks a Course on the evolution of modern/creative Italian cuisine, set out in two weeks of theoretical and/or practical lessons and one week of “hands-on” cooking,
under the supervision of professional chefs and focused on the following topics:

1. ITALIAN EXTRA VIRGIN OLIVE OILS from different Italian Regions
2. AROMATIC and BALSAMIC VINEGARS
3. FRESH and FILLED ITALIAN PASTA from different Italian Regions
4. DRY PASTA with the ITALIAN TRADITIONAL SAUCES from different Italian Regions
5. BREAD, BREAD-STICKS, PIZZA and ITALIAN FOCACCIA
6. The ITALIAN CAKES and PASTRY
7. The ITALIAN STYLE ICE-CREAMS and SORBETS

In this Course 3 educational trips will also be included to Italians wine-and-food Companies located in the most important production areas.

- B Themed Course in Italian Cuisine

The B Themed Course offers in only one week the possibility to choose specific topics (choosing
between the B1 Course and the B2 Course) from the Cuisine of the different Italian Regions,
divided as followed:

- B1 Course in Italian Cuisine

1. ITALIAN EXTRA VIRGIN OLIVE OILS from different Italian Regions
2. FRESH and FILLED ITALIAN PASTA from different Italian Regions
3. DRY PASTA with the ITALIAN TRADITIONAL SAUCES from different Italian Regions

- B2 Course in Italian Cuisine

1. BREAD, BREAD-STICKS, PIZZA and ITALIAN FOCACCIA
2. The ITALIAN CAKES and PASTRY
3. The ITALIAN STYLE ICE-CREAMS and SORBETS

In this Course 1 educational trip will also be included to one Italian wine-and-food Company

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