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IFSE - SCUOLA DI ALTA CUCINA ITALIANA in Turin - Italy - Cooking School

In Italy


Cooking School
Address:Piazza Vittorio Veneto, 7
Locality: Torino (Turin)

Distance from school to:

(Using public transportation)
Seaside: 75 minutes
Railway Station: 5 minutes
Airport: 45 minutes

Attractions near Torino

The first stop in exploration of this region should be Turin, with its Egyptian Museum, one of the largest in the world; the Shroud of Turin, one of the most precious relics in Christianity; the famous Mole Antonelliana dominating the city skyline and housing the National Cinema Museum; and finally, the Automobile Museum. The Reggia di Venaria Palace is a splendid and extremely charming architectural structure, listed as a UNESCO World Heritage Site, together with the other Residences of the... more

Culinary Institute for Italian and foreing students. Food Style EATING WELL TO LIVE BETTER It is by now recognized that a correct and well-balanced diet and strengthend the defences of our organism against diseases. For this reason, both the National Health Plan and the European Program for the Consumer’s Safeguard give a great importance to the information and education on dietary habits of the population.


Professionisti riconosciuti in ambito Internazionale

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Professional Cooking Master Food Design
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 20 October 2014 Duration: 6 months
Availability and Prices Request
An intermediate level course addressing people having previous experience in a professional kitchen or students graduated from hospitality schools. During this 8-week long program the subjects already covered in the previous course are deepened and new ones are introduced, with a special attention paid to the style of food presentation, beside lessons on topics such as innovative cooking techniques and food design. After the final exam the school offers the opportunity of a 4-month externship at a restaurant in Italy. - See more at: http: //. Ifse. It/en/masters-classes/master-food-design#sthash. 9Fv2v6Qc. Dpuf
Professional Cooking Professional Course in Italian Cuisine
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 22 September 2014 Duration: 6 months
Availability and Prices Request
The Professional Course in Italian Cuisine addresses all those who wish to specialize in innovative Italian cuisine, with a special focus on the health-related aspects of food, on food design and on the style of presentation. - See more at: http: //. Ifse. It/en/masters-classes/corso-professionale-di-cucina-italiana#sthash. 60YIJNXi. Dpuf
Professional Cooking Professional Course in Italian Pastry
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 29 September 2014 Duration: 6 months
Availability and Prices Request
• Tecniche di pasticceria di base • Storia della tradizione della pasticceria Italiana • Marketing per la Pasticceria • Progettazione di un Pastry Lab e le sue attrezzature • Determinazione Food Cost • Concetti di Pastry Design – elementi di approccio • Microbiologia degli alimenti • La catena del freddo • Il cioccolato in pasticceria • La pianta del cacao: aspetti botanici e di geografia economica • La genetica e la selezione delle fave di cacao- Aspetti Nutrizionali • Sculture in Cioccolato • Il Gelato - Storia – Qualità Nutrizionali- Qualità Organolettiche • Torte gelato e le glasse lucide • Il Marzapane e il suo impiego • Lavorazione dello zucchero Tirato – Sculture artistiche • Il Pastigliaggio per le decorazioni – Cake Design • Il Lievito Madre – Classificazione delle Farine- Schede Tecniche • Pani Tradizionali • Pani Speciali • I semi lavorati nella panificazione • Decorazioni con la Pasta • Pane Metodo Diretto e Indiretto • Le Focacce Tradizionali Regionali • La Pizza al Mattone e al Tegamino • Le pizze acrobatiche • Il Panettone • Il Pan Brioche • II Croissant • Le materie Prime in pasticceria • Pasta Sfoglia – Dolce & Salato • Le Torte Tradizionali Regionali Italiane • I Semifreddi al piatto • Piccola Pasticceria Salata / Dolce • I mignon – Piccola Pasticceria Tradizionale- • La Pasticceria da banco • Cioccolatini • Mousse e Bavaresi • Le Torte Moderne • Crostate e torte monorazioni da ristorazione • Le torte “Gluten – Free" • Sicurezza alimentare – HACCP • Visite didattiche presso aziende di settore e laboratori
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