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

In Italy

Region

Piedmont
Piedmont
Cooking School
IFSE - SCUOLA DI ALTA CUCINA ITALIANA
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
IFSE - SCUOLA DI ALTA CUCINA ITALIANA

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.

Staff:

Professionisti riconosciuti in ambito Internazionale

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Courses

Professional Cooking School days of Italian pastry
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 1 February 2016 Duration: 12 weeks
Availability and Prices Request
Master of Italian pastries, which lasts 3 months (90% practice) at headquarters located in castello di Piobesi Torinese + 4 month internship in restuarants, chains, shops of high/top notch. The course fee is € 8950 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday entry requirements, passion for the world of pastry knowledge of Italian or English baccalaureate degree or Professional certificate does not require a specific experience in the graduate professional course of Italian bakery – Pastry Design will be able to enter the world of work of confectionary art. The course aims to train chefs that can meet the needs of operators and owners of companies in the sector. Program: basic pastry techniques History of the tradition of Italian pastry pastry Pastry Design Marketing Lab and its equipment Determination Food Cost concepts of Pastry Design – elements of approach food microbiology the cold chain The chocolate in pastry making confectionery the cocoa plant: botanical aspects and economic geography genetics and selection of cocoa beans-Nutrition Chocolate ice cream sculptures-history – nutritional qualities-Qualities ice cream cakes and shiny glazes Marzipan and sugar Processing used Pulled – artistic sculptures On gum paste decorations – Yeast Cake Design – classification of flour-datasheets Traditional Breads special breads bakery seeds worked in direct and indirect Method Bread dough Decorations Cakes fried Pizza Brick traditional regional and acrobatic pizzas Panettone On Brioche II Croissant Pastry Bakery raw materials – sweet Salty Cakes and Traditional regional Italian semifreddo to plate Small savoury pastry/Dessert the Traditional Confectionery-Pastry mignon – counter Chocolates Mousse and Bavarian Modern Cakes pies and cakes monorazioni from "Gluten-Free" cakes catering food safety – HACCP educational visits at companies and laboratories
Professional Cooking Italian cooking course
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 25 January 2016 Duration: 12 weeks
Availability and Prices Request
Nationally and internationally recognized masters of Italian cuisine, which lasts 3 months (with 90% of practice) in the corporate office located in the castello di Piobesi torinese + 4 month internship in restuarants and schools of high/highest level, throughout the country. The course fee is € 9450 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday the teaching staff consists of professional chefs in the industry, Food Designer, nutritionists, teachers and technicians of the agro food industries producing machinery and equipment to the kitchen being a training path that starts with the basics, is open to all. Addressed to all those who wish to specialize and get a thorough understanding of Italian innovative cuisine program: materials science • organization, purchase and control of foodstuffs • food microbiology • nutritional values and characteristics of food • food intolerances • the cold chain The healthy cuisine • the principles of a gastronomy in respect of health • low calorie Recipes • nutritional rules • the Mediterranean diet and cooking healthy low-sodium and low-fat menu innovation in Composition • kitchen • Interpreting recipes with alternative cooking methods to optimize your time in the kitchen • vacuum packaging: cooking methods and conservation • food regeneration • microwave cooking • Food Design: how to combine creativity, design and fashion in the kitchen herbs and spices • proper use of herbs and their importance in the Italian cuisine • features and usage of the various types of salt • methods of production and use of the various types of vinegar glass food storage how to store the foods preserved in oil and vinegar production of jam and marmalade to keep in glass safely entrees • cold and hot starters modern and innovative cuisine • starters traditional regional cuisine • finger food: how to prepare and set up a buffet with finger food traditional Italian pasta dishes • • processing and realization of dry pasta • features and usage of Italian rice • gnocchi in their various interpretations • soups soups and creams the meats • know the different types of meat and their cuts • methods of cooking and preparing meat dishes sea fish and fresh water • traditional and innovative techniques to obtain a perfect cooking of the fish the vegetable dishes • vegetarian dishes, steaming the vegan • artistic works with vegetables vegetable oils and animal fats and vegetables • Know deeply the properties extra virgin olive oil and other types of fats to make them work better in the kitchen cheese • cheese d. O. P Italy • the curd with cow's milk and goat's cheese cured meats • sausages and sausages not: processing methods and seasoning the traditional cuisine of the regions of Italy • a virtual journey through the main Italian regions might know In addition to the kitchen, their history, art and geography bakery • traditional breads • special breads for restaurants • know and distinguish the flour in order to make the most of their properties • learn about the different types of yeast and use • pizza and Focaccia • panettone pastry • classical and modern cakes • desserts: new trends • sugar Basics, how to process sugar decorations pulled, strained and puffed. Decorations and chocolate manufacturing • ice cream: the ice cream shop and catering • dough • creative cakes • pastries modern tours • visit and lecture on coffee at the Lavazza Training Centre • visit to a laboratory for processing chocolate • visit to a winery • visit to a cheese dairy • visit to a manufacturer of kitchen & catering equipment end of course Exams
Professional Cooking PROFESSIONAL COOKING SCHOOL
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 25 January 2016 Duration: 12 weeks
Availability and Prices Request
Nationally and internationally recognized masters of Italian cuisine, which lasts 3 months (with 90% of practice) in the corporate office located in the castello di Piobesi torinese + 4 month internship in restuarants and schools of high/highest level, throughout the country. The course fee is € 9450 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday the teaching staff consists of professional chefs in the industry, Food Designer, nutritionists, teachers and technicians of the agro food industries producing machinery and equipment to the kitchen being a training path that starts with the basics, is open to all. Addressed to all those who wish to specialize and get a thorough understanding of Italian innovative cuisine program: materials science • organization, purchase and control of foodstuffs • food microbiology • nutritional values and characteristics of food • food intolerances • the cold chain The healthy cuisine • the principles of a gastronomy in respect of health • low calorie Recipes • nutritional rules • the Mediterranean diet and cooking healthy low-sodium and low-fat menu innovation in Composition • kitchen • Interpreting recipes with alternative cooking methods to optimize your time in the kitchen • vacuum packaging: cooking methods and conservation • food regeneration • microwave cooking • Food Design: how to combine creativity, design and fashion in the kitchen herbs and spices • proper use of herbs and their importance in the Italian cuisine • features and usage of the various types of salt • methods of production and use of the various types of vinegar glass food storage how to store the foods preserved in oil and vinegar production of jam and marmalade to keep in glass safely entrees • cold and hot starters modern and innovative cuisine • starters traditional regional cuisine • finger food: how to prepare and set up a buffet with finger food traditional Italian pasta dishes • • processing and realization of dry pasta • features and usage of Italian rice • gnocchi in their various interpretations • soups soups and creams the meats • know the different types of meat and their cuts • methods of cooking and preparing meat dishes sea fish and fresh water • traditional and innovative techniques to obtain a perfect cooking of the fish the vegetable dishes • vegetarian dishes, steaming the vegan • artistic works with vegetables vegetable oils and animal fats and vegetables • Know deeply the properties extra virgin olive oil and other types of fats to make them work better in the kitchen cheese • cheese d. O. P Italy • the curd with cow's milk and goat's cheese cured meats • sausages and sausages not: processing methods and seasoning the traditional cuisine of the regions of Italy • a virtual journey through the main Italian regions might know In addition to the kitchen, their history, art and geography bakery • traditional breads • special breads for restaurants • know and distinguish the flour in order to make the most of their properties • learn about the different types of yeast and use • pizza and Focaccia • panettone pastry • classical and modern cakes • desserts: new trends • sugar Basics, how to process sugar decorations pulled, strained and puffed. Decorations and chocolate manufacturing • ice cream: the ice cream shop and catering • dough • creative cakes • pastries modern tours • visit and lecture on coffee at the Lavazza Training Centre • visit to a laboratory for processing chocolate • visit to a winery • visit to a cheese dairy • visit to a manufacturer of kitchen & catering equipment end of course Exams
Professional Cooking PROFESSIONAL PASTRY
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 1 February 2016 Duration: 12 weeks
Availability and Prices Request
Master of Italian pastries, which lasts 3 months (90% practice) at headquarters located in castello di Piobesi Torinese + 4 month internship in restuarants, chains, shops of high/top notch. The course fee is € 8950 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday entry requirements, passion for the world of pastry knowledge of Italian or English baccalaureate degree or Professional certificate does not require a specific experience in the graduate professional course of Italian bakery – Pastry Design will be able to enter the world of work of confectionary art. The course aims to train chefs that can meet the needs of operators and owners of companies in the sector. Program: basic pastry techniques History of the tradition of Italian pastry pastry Pastry Design Marketing Lab and its equipment Determination Food Cost concepts of Pastry Design – elements of approach food microbiology the cold chain The chocolate in pastry making confectionery the cocoa plant: botanical aspects and economic geography genetics and selection of cocoa beans-Nutrition Chocolate ice cream sculptures-history – nutritional qualities-Qualities ice cream cakes and shiny glazes Marzipan and sugar Processing used Pulled – artistic sculptures On gum paste decorations – Yeast Cake Design – classification of flour-datasheets Traditional Breads special breads bakery seeds worked in direct and indirect Method Bread dough Decorations Cakes fried Pizza Brick traditional regional and acrobatic pizzas Panettone On Brioche II Croissant Pastry Bakery raw materials – sweet Salty Cakes and Traditional regional Italian semifreddo to plate Small savoury pastry/Dessert the Traditional Confectionery-Pastry mignon – counter Chocolates Mousse and Bavarian Modern Cakes pies and cakes monorazioni from "Gluten-Free" cakes catering food safety – HACCP educational visits at companies and laboratories
Professional Cooking Pastry course design
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 1 February 2016 Duration: 12 weeks
Availability and Prices Request
Master of Italian pastries, which lasts 3 months (90% practice) at headquarters located in castello di Piobesi Torinese + 4 month internship in restuarants, chains, shops of high/top notch. The course fee is € 8950 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday entry requirements, passion for the world of pastry knowledge of Italian or English baccalaureate degree or Professional certificate does not require a specific experience in the graduate professional course of Italian bakery – Pastry Design will be able to enter the world of work of confectionary art. The course aims to train chefs that can meet the needs of operators and owners of companies in the sector. Program: basic pastry techniques History of the tradition of Italian pastry pastry Pastry Design Marketing Lab and its equipment Determination Food Cost concepts of Pastry Design – elements of approach food microbiology the cold chain The chocolate in pastry making confectionery the cocoa plant: botanical aspects and economic geography genetics and selection of cocoa beans-Nutrition Chocolate ice cream sculptures-history – nutritional qualities-Qualities ice cream cakes and shiny glazes Marzipan and sugar Processing used Pulled – artistic sculptures On gum paste decorations – Yeast Cake Design – classification of flour-datasheets Traditional Breads special breads bakery seeds worked in direct and indirect Method Bread dough Decorations Cakes fried Pizza Brick traditional regional and acrobatic pizzas Panettone On Brioche II Croissant Pastry Bakery raw materials – sweet Salty Cakes and Traditional regional Italian semifreddo to plate Small savoury pastry/Dessert the Traditional Confectionery-Pastry mignon – counter Chocolates Mousse and Bavarian Modern Cakes pies and cakes monorazioni from "Gluten-Free" cakes catering food safety – HACCP educational visits at companies and laboratories
Professional Cooking Professional pastry class
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 1 February 2016 Duration: 12 weeks
Availability and Prices Request
Master of Italian pastries, which lasts 3 months (90% practice) at headquarters located in castello di Piobesi Torinese + 4 month internship in restuarants, chains, shops of high/top notch. The course fee is € 8950 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday entry requirements, passion for the world of pastry knowledge of Italian or English baccalaureate degree or Professional certificate does not require a specific experience in the graduate professional course of Italian bakery – Pastry Design will be able to enter the world of work of confectionary art. The course aims to train chefs that can meet the needs of operators and owners of companies in the sector. Program: basic pastry techniques History of the tradition of Italian pastry pastry Pastry Design Marketing Lab and its equipment Determination Food Cost concepts of Pastry Design – elements of approach food microbiology the cold chain The chocolate in pastry making confectionery the cocoa plant: botanical aspects and economic geography genetics and selection of cocoa beans-Nutrition Chocolate ice cream sculptures-history – nutritional qualities-Qualities ice cream cakes and shiny glazes Marzipan and sugar Processing used Pulled – artistic sculptures On gum paste decorations – Yeast Cake Design – classification of flour-datasheets Traditional Breads special breads bakery seeds worked in direct and indirect Method Bread dough Decorations Cakes fried Pizza Brick traditional regional and acrobatic pizzas Panettone On Brioche II Croissant Pastry Bakery raw materials – sweet Salty Cakes and Traditional regional Italian semifreddo to plate Small savoury pastry/Dessert the Traditional Confectionery-Pastry mignon – counter Chocolates Mousse and Bavarian Modern Cakes pies and cakes monorazioni from "Gluten-Free" cakes catering food safety – HACCP educational visits at companies and laboratories
Professional Cooking Professional cooking course
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 25 January 2016 Duration: 12 weeks
Availability and Prices Request
Nationally and internationally recognized masters of Italian cuisine, which lasts 3 months (with 90% of practice) in the corporate office located in the castello di Piobesi torinese + 4 month internship in restuarants and schools of high/highest level, throughout the country. The course fee is € 9450 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday the teaching staff consists of professional chefs in the industry, Food Designer, nutritionists, teachers and technicians of the agro food industries producing machinery and equipment to the kitchen being a training path that starts with the basics, is open to all. Addressed to all those who wish to specialize and get a thorough understanding of Italian innovative cuisine program: materials science • organization, purchase and control of foodstuffs • food microbiology • nutritional values and characteristics of food • food intolerances • the cold chain The healthy cuisine • the principles of a gastronomy in respect of health • low calorie Recipes • nutritional rules • the Mediterranean diet and cooking healthy low-sodium and low-fat menu innovation in Composition • kitchen • Interpreting recipes with alternative cooking methods to optimize your time in the kitchen • vacuum packaging: cooking methods and conservation • food regeneration • microwave cooking • Food Design: how to combine creativity, design and fashion in the kitchen herbs and spices • proper use of herbs and their importance in the Italian cuisine • features and usage of the various types of salt • methods of production and use of the various types of vinegar glass food storage how to store the foods preserved in oil and vinegar production of jam and marmalade to keep in glass safely entrees • cold and hot starters modern and innovative cuisine • starters traditional regional cuisine • finger food: how to prepare and set up a buffet with finger food traditional Italian pasta dishes • • processing and realization of dry pasta • features and usage of Italian rice • gnocchi in their various interpretations • soups soups and creams the meats • know the different types of meat and their cuts • methods of cooking and preparing meat dishes sea fish and fresh water • traditional and innovative techniques to obtain a perfect cooking of the fish the vegetable dishes • vegetarian dishes, steaming the vegan • artistic works with vegetables vegetable oils and animal fats and vegetables • Know deeply the properties extra virgin olive oil and other types of fats to make them work better in the kitchen cheese • cheese d. O. P Italy • the curd with cow's milk and goat's cheese cured meats • sausages and sausages not: processing methods and seasoning the traditional cuisine of the regions of Italy • a virtual journey through the main Italian regions might know In addition to the kitchen, their history, art and geography bakery • traditional breads • special breads for restaurants • know and distinguish the flour in order to make the most of their properties • learn about the different types of yeast and use • pizza and Focaccia • panettone pastry • classical and modern cakes • desserts: new trends • sugar Basics, how to process sugar decorations pulled, strained and puffed. Decorations and chocolate manufacturing • ice cream: the ice cream shop and catering • dough • creative cakes • pastries modern tours • visit and lecture on coffee at the Lavazza Training Centre • visit to a laboratory for processing chocolate • visit to a winery • visit to a cheese dairy • visit to a manufacturer of kitchen & catering equipment end of course Exams
Professional Cooking Professional course in Italian cuisine
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 25 January 2016 Duration: 12 weeks
Availability and Prices Request
Nationally and internationally recognized masters of Italian cuisine, which lasts 3 months (with 90% of practice) in the corporate office located in the castello di Piobesi torinese + 4 month internship in restuarants and schools of high/highest level, throughout the country. The course fee is € 9450 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday the teaching staff consists of professional chefs in the industry, Food Designer, nutritionists, teachers and technicians of the agro food industries producing machinery and equipment to the kitchen being a training path that starts with the basics, is open to all. Addressed to all those who wish to specialize and get a thorough understanding of Italian innovative cuisine program: materials science • organization, purchase and control of foodstuffs • food microbiology • nutritional values and characteristics of food • food intolerances • the cold chain The healthy cuisine • the principles of a gastronomy in respect of health • low calorie Recipes • nutritional rules • the Mediterranean diet and cooking healthy low-sodium and low-fat menu innovation in Composition • kitchen • Interpreting recipes with alternative cooking methods to optimize your time in the kitchen • vacuum packaging: cooking methods and conservation • food regeneration • microwave cooking • Food Design: how to combine creativity, design and fashion in the kitchen herbs and spices • proper use of herbs and their importance in the Italian cuisine • features and usage of the various types of salt • methods of production and use of the various types of vinegar glass food storage how to store the foods preserved in oil and vinegar production of jam and marmalade to keep in glass safely entrees • cold and hot starters modern and innovative cuisine • starters traditional regional cuisine • finger food: how to prepare and set up a buffet with finger food traditional Italian pasta dishes • • processing and realization of dry pasta • features and usage of Italian rice • gnocchi in their various interpretations • soups soups and creams the meats • know the different types of meat and their cuts • methods of cooking and preparing meat dishes sea fish and fresh water • traditional and innovative techniques to obtain a perfect cooking of the fish the vegetable dishes • vegetarian dishes, steaming the vegan • artistic works with vegetables vegetable oils and animal fats and vegetables • Know deeply the properties extra virgin olive oil and other types of fats to make them work better in the kitchen cheese • cheese d. O. P Italy • the curd with cow's milk and goat's cheese cured meats • sausages and sausages not: processing methods and seasoning the traditional cuisine of the regions of Italy • a virtual journey through the main Italian regions might know In addition to the kitchen, their history, art and geography bakery • traditional breads • special breads for restaurants • know and distinguish the flour in order to make the most of their properties • learn about the different types of yeast and use • pizza and Focaccia • panettone pastry • classical and modern cakes • desserts: new trends • sugar Basics, how to process sugar decorations pulled, strained and puffed. Decorations and chocolate manufacturing • ice cream: the ice cream shop and catering • dough • creative cakes • pastries modern tours • visit and lecture on coffee at the Lavazza Training Centre • visit to a laboratory for processing chocolate • visit to a winery • visit to a cheese dairy • visit to a manufacturer of kitchen & catering equipment end of course Exams
Professional Cooking Professional course of pastry
Region: Piedmont Locality: Piobesi Torinese (Turin)
from: 1 February 2016 Duration: 12 weeks
Availability and Prices Request
Master of Italian pastries, which lasts 3 months (90% practice) at headquarters located in castello di Piobesi Torinese + 4 month internship in restuarants, chains, shops of high/top notch. The course fee is € 8950 (VAT exempt), a covering substance the training from 3 months + 4 internship, all certificates of attendance with the national and international significance, the school uniform, handouts, recipes, use of all facilities and educational facilities, lunches Monday through Friday entry requirements, passion for the world of pastry knowledge of Italian or English baccalaureate degree or Professional certificate does not require a specific experience in the graduate professional course of Italian bakery – Pastry Design will be able to enter the world of work of confectionary art. The course aims to train chefs that can meet the needs of operators and owners of companies in the sector. Program: basic pastry techniques History of the tradition of Italian pastry pastry Pastry Design Marketing Lab and its equipment Determination Food Cost concepts of Pastry Design – elements of approach food microbiology the cold chain The chocolate in pastry making confectionery the cocoa plant: botanical aspects and economic geography genetics and selection of cocoa beans-Nutrition Chocolate ice cream sculptures-history – nutritional qualities-Qualities ice cream cakes and shiny glazes Marzipan and sugar Processing used Pulled – artistic sculptures On gum paste decorations – Yeast Cake Design – classification of flour-datasheets Traditional Breads special breads bakery seeds worked in direct and indirect Method Bread dough Decorations Cakes fried Pizza Brick traditional regional and acrobatic pizzas Panettone On Brioche II Croissant Pastry Bakery raw materials – sweet Salty Cakes and Traditional regional Italian semifreddo to plate Small savoury pastry/Dessert the Traditional Confectionery-Pastry mignon – counter Chocolates Mousse and Bavarian Modern Cakes pies and cakes monorazioni from "Gluten-Free" cakes catering food safety – HACCP educational visits at companies and laboratories



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