Professional Cooking Chocolaterie Course
Region: Piedmont Locality: Costigliole D'Asti (Asti)
from: 26 August 2024 Duration: 4 weeks
Availability and Prices Request
This course is suitable for those who want to open a chocolate shop and for those who want to become a professional master Chocolatier. The course includes lessons in window display design, the creation of artistic pieces to showcase, as well as new chocolate decorating techniques. The course includes detailed lessons held by Master Chocolatiers, members of the Academy of Master Chocolatiers, and visits to chocolate manufacturers. The course is in Italian language and teachers are supported by an interpreter in English language. Maximum attendance: 16.DURATION The course has a total duration of 4 months: • 4 weeks of theoretical and practical lessons at the Institute • 12 weeks of pratical training (optional) at specialized laboratory selected by the ICIF Institute CERTIFICATE Certificate of participation from the ICIF Institute at the completion of the course THOSE WHO CAN ENROLL ARE • Italian and foreign professionals of food and wine • Italian and foreign food lovers and enthusiasts TRAINING INTERNSHIP (OPTIONAL) The student can choose whether to continue the course program by carrying out a training internship period lasting a total of 3 months (12 weeks) at pastry shops, chocolate shops or companies previously selected by the Institute. In companies where accommodation cannot be offered, it will be at the student's discretion to choose another company or provide accommodation at their own expense with the assistance of the Research Institute. FEE Complete course: 5.400 €. It is possible to enroll for a 1 week period, the fee for each weekly module is of 1.700,00 €. Included in the price of the course: • Accommodation and breakfast service for 4 weeks. • Starting from Wednesday (3rd day of the course) the course will take place, including accommodation, at the chocolate laboratory of one of the Master Chocolatier teachers of the course, in Vicoforte, while for the remaining period the course will take place at the ICIF Institute with accommodation at the ICIF guesthouse in mini-apartments (composed of two bedrooms with one, two or three beds and a bathroom) • Meals from Monday to Friday (the school is closed on Sundays and on national holidays) for 4 weeks • 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

Professional Cooking Course on Italian Bakery
Region: Piedmont Locality: Costigliole D'Asti (Asti)
from: 26 August 2024 Duration: 2 weeks
Availability and Prices Request
ICIF has created the COURSE ON ITALIAN BAKERY in collaboration with the professional who will carry out the course lessons, the chef, baker and pastry chef Davide Damiano, gastronomic consultant in several high-level restaurants, including Michelin Starred Restaurants, of Piedmont region, developer of new products for intolerant people in collaboration with the companies dedicated to this sector, thanks to the tasting of flour mixtures for gluten intolerances with high content of vegetable food fibers, as well as mixtures for other types of intolerances. He has a long national and international professional experience, combined with a solid theoretical preparation given by years of study in the field of food chemistry, which he has practically developed through numerous internships at various laboratories. Thanks to this detailed knowledge on food chemistry he becomes a wizard in the handling of doughs for various shapes of breads and grissini, traditional of different regions of Italy and also flavored with creative aromas for the modern style of Italian Cuisine. He is the top performer in the handling of yeasts and flour mixtures. The topics of the course include varieties of regional bread from North to South Italy, varieties of traditional and aromatized breadsticks, varieties of Italian focaccias and other bakery products and special breads for modern style Italian restaurants, with theoretical notions essential to the acquisition of practicality in the handling of doughs and yeasts. The course is in Italian language and teacher is supported by an interpreter in English language. Maximum attendance: 20.DURATION The course has a total duration of 2 weeks, exactly 10 days of theoretic-practical lessons at the Institute. This course does not include practical training at outside facilities. Certificate of participation from the Institute at the completion of the course THOSE WHO CAN ENROLL ARE • Italian and foreign food and wine professionals • Italian and foreign gourmet amateurs and enthusiasts FEE Complete course: 2.900 € It is possible to purchase just 1 week, depending on the program, at the price of € 1.500 Included in the price of the course: • Accommodation at the ICIF’s guesthouse for 2 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom) • Breakfast from Monday to Friday for the 2 weeks course • Meals (lunch and dinner) in the school canteen from Monday to Friday for the 2 weeks course • A complete chef uniform: jacket, trouser, apron and paper hat • Support for the Student Visa application procedure (if needed) For those interested it is possible to purchase even just the 2 days within the second week on SPECIAL FLAVORED BREADS for RESTAURANT at the price of € 700 (board and lodging included)