Professional Cooking Professional Pastry Course
Region: Liguria Locality: Genoa
from: 17 November 2019 Duration: 4 months
Availability and Prices Request
Pastry Course in Genoa | Professional training to transform your Passion into a Profession! A 360-hour training course accompanied by a Course with HACCP Certificate. This "Special educational program" reveals the professional secrets of the pastry shop and bases its effectiveness on the design in accordance with the European Quality Standard UNI & ISO o. The phases of the Pastry Course in Genoa The path studied in European Standard to improve your knowledge and skills.  PHASE 1: Academic Lectures on Professional Italian Pastry In this first phase you will pass through an intense and practical program, experimenting first hand with the basics of professional pastry practices together with a Chef Pâtissier.  PHASE 2: Course with HACCP Certificate valid throughout Europe Essential prerequisite, required by law, to be able to work in a laboratory. This course will teach you to treat food and work environments to work in complete safety, for you and for others.  PHASE 3: Curricular Internship in a pastry shop in full operation There are dynamics that can be learned only by working for real. You will enter a professional pastry brigade. You can choose from over 850 pastry shops, a number that is constantly increasing.  PHASE 4: Exam and Diploma Italian Chef Academy You will support a written and a practical test, being able to demonstrate the skills acquired during the training course. For those who graduate with top marks there is a special Professional Academic Award. A successful Pastry Course to enter the world of work The training course is extensively tested: every year over 300 students, of any age and previous education, decide to bet on their passion. 85% of them find work within 2 months of graduation and many of them receive their first job offer already during the curricular internship. The AIC graduates work in 28 countries of the world bringing the flag of our culinary tradition high. The participation fee is equal to 1 and a half hours of basic pastry chef salary: € .00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + bandana and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole course ♦ 300 hours internship ♦ Registration and INAIL insurance ♦ Exam session final and the awarding of the Diploma.

Professional Cooking Corso Pizzaiolo Professional
Region: Tuscany Locality: Empoli (Florence)
from: 23 November 2019 Duration: 3 months
Availability and Prices Request
PIZZAIOLO PROFESSIONAL COURSE IN FLORENCE THE EUROPEAN STANDARD FOR TRANSFORMING YOUR PASSION ON THE PROFESSION Reach your personal goals with the special European Standard ISO 0 course to learn this Professional Art and get into the world of work quickly. The participation fee for the Pizzaiolo Professional course is 1 month of "basic" professional salary: € 1,150.00 (VAT included)   It includes everything you need: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ The kit: pole + bandana and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole course ♦ 200 hours internship ♦ Registration and insurance INAIL ♦ Final exam session and the awarding of the Diploma.

Professional Cooking Pasta and Pasta Course
Region: Lombardy Locality: Milan
from: 20 November 2019 Duration: 6 weeks
Availability and Prices Request
Master of Pasta and First Italian Dishes - Professional Training THE CERTIFICATION PATH THAT OPENS THE DOORS TO WORK New levels of perfection and taste await you in this special journey to become MAESTRO, between tradition and innovation Gourmet you will discover the secrets of an all-Italian art. A Qualifying Certificate You will receive the Diploma of the Master of High Culinary Education "Master of Pasta and First Italian Dishes", to attest to your ability not only to create pasta and sauces but also to know how to create special combinations for flavors that are totally full of sight and taste. For all graduates with a professional experience, and basic level of English or Spanish, there is instant access to the selections to work as a "Head of the First Courses" in the most beautiful tourist villages in the world. The Product of this course A highly qualified artisan, Certified as an Expert in the creation and implementation of Italian "pasta dishes" of quality, aesthetics and excellent taste, able to work profitably in any restaurant or pasta shop. An intense and practical program to get to know and experience first hand the fundamentals of the Art of the First Italian Dish. The right amount of Theory, made of professional secrets that aim at excellence, and a great deal of Practice, for a new way of thinking and acting. During the lessons of the course you will face every topic from a professional point of view, learning the key principles that are the basis of the recipes in order to understand their alchemy and create successful Gourmet variants. WHAT YOU WILL LEARN, AND ON WHAT YOU WILL DO, IN THIS MASTER   The Course to become the Master of Pasta and First Italian Dishes in a few words: the history, the theory and first principles of pasta, the secrets of dry pasta, the secrets of fresh pasta, study and engineering of ingredients, classic dough and variations, extrusion, form, conservation. Traditional Italian sauces, original recipes and their secrets, variations, combinations, and dishes. How to create a great quality production for the restaurant or the store. Objective: perfection.

Professional Cooking Corso Pizziaolo Professional
Region: Emilia - Romagna Locality: Bologna
from: 16 November 2019 Duration: 3 months
Availability and Prices Request
PIZZAIOLO COURSE IN BOLOGNA - PROFESSIONAL TRAINING THE EUROPEAN STANDARD FOR TRANSFORMING YOUR PASSION ON THE PROFESSION An intense and practical program to get to know and experience first hand the fundamentals of the professional Italian pizzeria. The right amount of Theory and a great deal of Practice for a new way of thinking and acting. During the lessons of the Corso di Pizzaiolo you will tackle each topic from a professional point of view by learning the key principles that underlie the variations of the preparations. The participation fee for the Pizzaiolo course in Bologna is equal to 1 month of "basic" professional salary: € 1,150.00 (VAT included) It includes everything you need: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ The kit: pole + bandana and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole course ♦ 200 hours internship ♦ Registration and insurance INAIL ♦ Final exam session and the awarding of the Diploma.

Professional Cooking Corso Pizzaiolo Professional
Region: Lazio Locality: Rome
from: 14 November 2019 Duration: 3 months
Availability and Prices Request
PIZZAIOLO COURSE IN ROME - PROFESSIONAL TRAINING THE EUROPEAN STANDARD FOR TRANSFORMING YOUR PASSION ON THE PROFESSION An intense and practical program to get to know and experience first hand the fundamentals of the professional Italian pizzeria. The right amount of Theory and a great deal of Practice for a new way of thinking and acting. During the lessons of the Corso di Pizzaiolo you will tackle each topic from a professional point of view by learning the key principles that underlie the variations of the preparations. The participation fee for the Pizzaiolo course in Rome is 1 month of "basic" professional salary: € 1,150.00 (VAT included)   It includes everything you need: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ The kit: pole + bandana and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole course ♦ 200 hours internship ♦ Registration and insurance INAIL ♦ Final exam session and the awarding of the Diploma.

Professional Cooking Professional Cook Course
Region: Lazio Locality: Rome
from: 15 November 2019 Duration: 4 months
Availability and Prices Request
COOKING COURSE IN ROME - PROFESSIONAL TRAINING THE EUROPEAN PATH TO TRANSFORM YOUR PASSION IN THE PROFESSION An intense and practical program to learn and experience first-hand the fundamentals of professional Italian cuisine, you will learn to create the whole line, from appetizers to desserts. During the cook course lessons you will face every topic from a professional point of view, learning the key principles that are at the base of the recipe variations. The participation fee for the cook course in Rome is 1 month and a half of professional salary: € .00 (VAT included) | THE AMOUNT IS FINANCED It includes everything you need: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ The kit: jacket + hat and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole journey ♦ 300 hours internship ♦ Registration and insurance INAIL ♦ Final exam session and the awarding of the Diploma.

Professional Cooking Professional Cook Course
Region: Tuscany Locality: Empoli (Florence)
from: 17 November 2019 Duration: 4 months
Availability and Prices Request
■ DESIGNED BY LARGE PROFESSIONAL CHEFS ■ STUDIED TO ENTER QUICKLY AT WORK ■ WIDELY TESTED: OVER 900 STUDENTS EVERY YEAR ■ CERTIFICATIONS OF THE COURSE: the only one in Italy designed according to the European Quality Standard UNI & ISO 0 on professional culinary training, constantly subjected to quality checks and satisfaction of the end user. ■ OBJECTIVES OF THE COOKING COURSE: Transforming the passion for cooking into a profession. Providing all the professional bases of work as a cook from baking to dessert, learning to work in teams, safely and with the use of professional machinery. The objective is to learn and gain experience to enter quickly into the world of work. ■ ACCESS REQUIREMENTS: Passion for the kitchen and desire to learn the profession. ■ TITLES AND CERTIFICATES: Professional Cook Diploma Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION: 360 hours, approximately 4 months. ■ FREQUENCY: 1 day a week during academic lessons. ■ INTERNSHIP: 300 hours in one of the 1400 partner restaurants. ■ TRAINING PATH: Phase 1) 13 Training Modules in the Academy, video and multimedia supports. Each module contains advanced theory and advanced practice; Phase 2) Course and HACCP Certificate; Step 3: 300-hour professional internship in a restaurant; Phase 4) Final Exam: theoretical and practical before a commission of experts. ■ ACADEMIC LESSONS PROGRAM: Baking, bread and its derivatives ♦ Italian pasta: egg pasta, tagliatelle, tortellini, ravioli, potato gnocchi ♦ Short pastry and its use in pastry and catering ♦ Cooking rice and risottos ♦ Cooking pasta ♦ Meat sauce and sauces ♦ Flan and pies ♦ Gateaux ♦ Savory pies ♦ Buffet preparation ♦ Cooking grounds ♦ Mother sauce and cream sauce ♦ Creams ♦ Dishes with beef ♦ Dishes with white meat ♦ Dishes with game ♦ Omelettes, crèpes and crepes ♦ Pasta brisé for cakes, pies, tarts and appetizers ♦ Preparation and cooking of fish, crustaceans and molluscs ♦ Tuscan and international cuisine ♦ Secrets to winning the game ♦ Fine pastries and single-portion desserts ♦ How to make a successful menu ♦ Professional management ♦ Organization and hygiene in the kitchen. ■ TEACHERS OF THE COOKING COURSE: Executive Chefs winning specific awards and National prizes. ■ EMPLOYMENT ENTRY: Hundreds of exclusive job offers in Italy and worldwide dedicated to AIC graduates and selection by 7 Tour Operators and Large Hotel Groups. ■ HEADQUARTERS AND TIMETABLE Via Cantino Cantini n ° 46 Empoli - Florence (5 minutes walk from the train station) EMPOLI Sunday Version 1 day Full Time Sun from 9: 30 to 17: 00 for a total of 6 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF COOKING COURSE The course fee is equal to 1 ½ months of basic cook's salary! € 2,299.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + hat and educational manual ♦ HACCP course and certificate ♦ Tutoring during the whole journey ♦ 300 hours internship ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.

Professional Cooking Professional Pastry Chef Course
Region: Tuscany Locality: Empoli (Florence)
from: 16 November 2019 Duration: 4 months
Availability and Prices Request
■ DESIGNED BY PASTRY PROFESSIONALS ■ STUDIED TO ENTER QUICKLY AT WORK ■ WIDELY TESTED: OVER 500 STUDENTS EVERY YEAR ■ CERTIFICATIONS OF THE COURSE: the only one in Italy designed according to the European Quality Standard UNI & ISO 0 on professional culinary training, constantly subjected to quality checks and satisfaction of the end user. ■ OBJECTIVES OF THE COURSE: Transforming the passion for pastry into a profession. Provide all the professional bases of the job as a pastry chef and a creative predisposition on fundamental subjects necessary to produce any type of pastry in a professional way: the goal is to learn and gain experience to quickly enter the world of professional work. ■ ACCESS REQUIREMENTS: Passion for pastry and desire to learn the profession. ■ TITLES AND CERTIFICATES: Professional Pastry Diploma Italian Chef Academy ♦ HACCP certificate for food handling. ■ TRAINING DURATION: 360 hours, approximately 4 months. ■ FREQUENCY: 1 day a week during academic lessons. ■ INTERNSHIP: 300 hours within one of the 750 partner pastry shops. ■ TRAINING PATH: Phase 1) 11 Training Modules in the Academy, video and multimedia supports. Each module contains advanced theory and advanced practice; Phase 2) Course and HACCP Certificate; Step 3: 300-hour professional internship in a pastry shop; Phase 4) Final Exam: theoretical and practical before a commission of experts. ■ ACADEMIC LESSONS PROGRAM: Use of professional pastry tools ♦ Terminology study and the use of pastry machines ♦ Baking, bread and its derivatives ♦ Puff pastry and its use in pastry ♦ Puff pastry buffet preparation ♦ Shortcrust pastry and single portions of tartlets and tartlets ♦ Short pastry and dry pastries, shortcrust pastry from Sac à poche, Catalan cream cake, fruit tarts and various creams ♦ Sugar paste and cake design ♦ Creams and mousses and their application ♦ Other products from Buffet single portions of puff pastry and Savory pies, Crèpes and Crepes ♦ The classic Italian breakfast: Croissants, Breakfast pastries, Braids, Krafen, Bomboloni with Cream and Donuts ♦ La Pasta Choux and Bignè, Biscuit Pasta ♦ Chocolate: tempering, processing, writing with chocolate, chocolates, cover ♦ Professional management Organization and hygiene in the kitchen. ■ PROFESSIONAL PASTRY COURSE TEACHERS: Executive pastry chefs winners of specific awards and national prizes. ■ EMPLOYMENT ENTRY: Hundreds of exclusive job offers in Italy and worldwide dedicated to AIC graduates and selection by 7 Tour Operators and Large Hotel Groups. ■ HEADQUARTERS AND TIMETABLE Via Cantino Cantini n ° 46 Empoli - Florence (5 minutes walk from the train station) EMPOLI Prefestiva Version Saturdays from 9.30 am to 5.20 pm for a total of 6 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF THE PROFESSIONAL PASTRY COURSE The course fee is equal to 1 ½ months of a pastry chef's salary: € 2,399.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + bandana and teaching manual ♦ HACCP course and certificate ♦ Tutoring during the whole course ♦ 300 hours internship ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.

Professional Cooking Cook Professional Course
Region: Liguria Locality: Genoa
from: 16 November 2019 Duration: 4 months
Availability and Prices Request
The Professional Cook Course in Genoa A 360-hour training course accompanied by a Course with HACCP Certificate. This "Special educational program" reveals the secrets of the cook's profession and bases its effectiveness on design under the European Quality Standard UNI & ISO o. The path is divided into 4 main phases, designed to add to your Passion what is lacking to start a career in professional catering. Cook Course: How the Passion becomes a Profession The path studied in European Standard to improve your knowledge and skills.  PHASE 1: Academic Lessons on Professional Italian Cuisine In this first phase you will pass through an intense and practical program, you will learn and experience first hand the basics of professional Italian cuisine, from appetizers to desserts.  PHASE 2: Course with HACCP Certificate valid throughout Europe Essential prerequisite, required by law, to be able to work in a kitchen. This course will teach you to treat food and work environments to work in complete safety, for you and for others.  PHASE 3: Curricular Internship in a restaurant in full operation There are dynamics that can be learned only by working for real. You will enter a brigade of a professional kitchen. You can choose from 2500 facilities in Italy, from the trattoria to the starred restaurant.  PHASE 4: Exam and Diploma Italian Chef Academy You will support a written and a practical test, being able to demonstrate the skills acquired during the training course. For those who graduate with top marks there is a special Professional Academic Award. A successful course to enter the world of work The training course is extensively tested: every year over 500 students, of any age and previous education, decide to bet on their passion. 82% of them find work within 2 months of graduation and many of them receive their first job offer already during the curricular internship. The AIC graduates work in 28 countries of the world bringing the flag of our culinary tradition high.

Professional Cooking Corso Pizzaiolo Professional
Region: Lombardy Locality: Milan
from: 29 October 2019 Duration: 3 months
Availability and Prices Request
PIZZAIOLO COURSE IN MILAN - PROFESSIONAL TRAINING THE EUROPEAN STANDARD FOR TRANSFORMING YOUR PASSION ON THE PROFESSION Reach your personal goals with the special European Standard ISO 0 course to learn this Professional Art and get into the world of work quickly.   An intense and practical program to get to know and experience first hand the fundamentals of the professional Italian pizzeria. The right amount of Theory and a great deal of Practice for a new way of thinking and acting. During the lessons of the Corso di Pizzaiolo you will tackle each topic from a professional point of view by learning the key principles that underlie the variations of the preparations.