MASTER COURSE IN ITALIAN CUISINE AND OENOLOGY - Level I and II
9 Weeks of theoretical and practical lessons with board and lodging included and the opportunity of a practical training period at the best Italian restaurantsBecome a professional of Italian food and wine!
CONTACT US NOWBecome a professional of Italian food and wine!
CONTACT US NOWMASTER COURSE IN ITALIAN CUISINE AND OENOLOGY – Level I and II
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
Cooking
- 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
Pastry
- Dry pastries and yeasted doughs, basic creams, meringues, chocolate work
- Preparation of cakes, sweets and traditional small pastries
- Restaurant desserts
Bread-making
- Proving and baking techniques
- Bread-sticks, focaccia and pizza
Ice-cream making
- Basic preparations for ice creams and sorbets
- Ice-cream cakes and semifreddos
- Sorbets in modern cuisine
Wine
- Italian territories and viticulture
- Location of main italian grape varieties and vinification techniques
- Italian labels: DOP (DOCG e DOC) e IGP (IGT)
- Tasting techniques: terminology, method, sensorial analysis
- Food and wine pairing: specific terms and method, graphical visualization of practical test
- Wine storage criteria and serving techniques
Restaurant
- The food-service concept in Italy. Trattorias, pizzerias, typical and traditional restaurants
- Serving techniques
- Food tastings: methodology, terminology, sensorial analysis, graphical evaluation sheets
- The quest for typical and traditional flavours
- The art of hospitality and service
- How to manage an Italian restaurant
Food products
- Typical products: characteristics, nutritional values and use in diets
- Sensorial analysis of typical products and aromatic herbs
- Processing techniques
- Visits to cultivation and production areas, small laboratories and large food companies
Food & Beverage Management
- Restaurant management
- Marketing Strategies and promoting your own restaurant
- Introduction to the costs and to the Computer System for the calculation of ‘food cost’
- Planning and control of supply for the catering industry
- Creating and promoting a menu
HALAL Certificatioin - Cooking for Muslims
- Theoretical introduction to compliance with the dictates of the Islamic faith by members of HIA (INTERNATIONAL HALAL AUTHORITY)
- Preparation of Italian dishes cooked according to HALAL dietary laws
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 intership – 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 those skills learnt during the course, as well as improving their knowledge in their particular area of interest.
The group 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 9 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 SERVICES
- Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
- Purchase and activation of new sim card
- Support and organization of Food and Wine tours
- Support and organization of transfer for food sector events and fairs
