The I Level Master Course in Italian Cuisine and Oenology is set out in two parts: the first consists of theoretical-practical lessons at ICIF Headquarters, supplemented with educational field trips; the second, consisting in a professional internship (optional, not included in the subcription costs), at a restaurant selected by the school.
The I Level Master Course is designed for professionals or students who want to undergo a more rapid training program on traditional and modern-creative cuisine, with insights into oils, balsamic vinegars, herbs and spices, traditional first courses, cheeses, pastries and wine.

Maximum attendance: 24.
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The II Level 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 the ICIF headquarters, supplemented with educational field trips;  the second consists in a 120-day professional internship (optional, not included in the subcription cost), at restaurants selected by the school.

The II Level Master 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 and will take turns preparing 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.
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This Master course is a collaboration between ICIF and the Department of Management of the University of Turin and stems from the need to train a professional figure which is currently in short supply on the global market. The objective of the Course is to train young people with a specific “background” of technical and managerial abilities necessary to manage the various activities in an hotel kitchen or in a restaurant.

The teaching method will be strongly orientated towards practical management; all theory learnt will immediately be put into practice with the help of practical demonstrations. In addition to covering issues closely related to the processing of food raw materials, the Masters course also deals with such topics as marketing, kitchen economics and the use of computer support systems.
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The Italian cuisine and wine course is held in the headquarters of ICIF – Italian Culinary Institute for Foreigners, in Costigliole d’Asti, in a modern building with laboratories equipped with state-of-the-art equipment and technology.

This course has been created specifically for those professionalswho are looking for fast and complete training on the main topics of Italian cuisine. From starters to desserts using traditional or modern recipes. The topics of the course will focus on the fundamentals of Italian cuisine such as: pasta, risottos, traditional sauces, meat and fish second courses, cheese, bread, pizza, and the use of extra virgin olive oil and vinegar. The course also includes lessons on wine tasting techniques, innovative culinary technology and a visit to a PDO Grana Padano cheese factory.
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