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Accademia Italiana Chef in Florence - Italy - Cooking School

In Italy

Region

Tuscany
Tuscany
Cooking School
Accademia Italiana Chef
Address:Via Domenico Bartoloni N°, 92
Locality: Empoli (Florence)

Distance from school to:

(Using public transportation)
Seaside: 80 minutes
Railway Station: 40 minutes
Airport: 25 minutes

Attractions near Empoli

The capital city of the Italian region of Tuscany and of the province of Florence. Florence is famous for its history. A centre of medieval European trade and finance and one of the wealthiest cities of the time, Florence is considered the birthplace of the Renaissance, and has been called the Athens of the Middle Ages. [4] A turbulent political history includes periods of rule by the powerful Medici family, and numerous religious and republican revolutions. From 1865 to 1871 the city was also... more
Accademia Italiana Chef

BORN TO CREATE EFFICIENCY AND PROFESSIONALISM The Italian Chef Academy has become over the years an important reference point as training school for anyone who wants to become a professional in the field of catering and caterning. OBJECTIVE: KNOW-HOW A Professional in fact does not mean only to have a certificate, but knowing how to effectively understand and manage the dynamics of the work in an activity that produces good taste and income. The Academy offers professional courses, theoretical and especially practical, group and individual.

Staff:

Master Chef Simone Falcini, Chef Sandro Bellucci, Maestro Pizzaiolo Daniele Gorini, Presidente Giuseppe Siesto. L'Accademia collabora con molti Chef di alto prestigio per lezioni specifiche e stage mirati.

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Courses

Professional Cooking PIZZAIOLI PROFESSIONAL COURSE
Region: Lazio Locality: Rome
from: 12 September 2019 Duration: 3 months
Availability and Prices Request
■ DESIGNED BY GREAT PIZZAIOLI MASTERS ■ STUDIED TO ENTER QUICKLY AT WORK ■ WIDELY TESTED: OVER 350 STUDENTS EVERY YEAR ■ CERTIFICATIONS OF THE PIZZAIOLO COURSE ROME: the only one in Italy designed in accordance with 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 pizza into a profession. Provide all the professional bases of work as pizza makers and a creative predisposition on the fundamental subjects necessary to produce any type of pizza in a professional way: the objective is to learn and gain experience to quickly enter the world of professional work. ■ ACCESS REQUIREMENTS: Passion for pizza and desire to learn the profession. ■ TITLES AND CERTIFICATES: Professional Pizzaiolo Diploma Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION: 244 hours, approximately 3 months. ■ FREQUENCY: 1 day a week during academic lessons. ■ INTERNSHIP: 200 hours within one of the 550 participating pizzerias. ■ TRAINING PATH: Phase 1) 10 Training Modules in the Academy, video and multimedia supports. Each module contains advanced theory and advanced practice; pre-stage speed test; Phase 2) Course and HACCP Certificate; Step 3: 200-hour professional internship in a pizzeria; Phase 4) Final Exam: theoretical writing + evaluation of the stage before a commission of experts. ■ ACADEMIC LESSONS PROGRAM: Mother yeast and rustic yeasts ♦ Baking ♦ Baked goods ♦ Pizza leavening ♦ Choosing ingredients to make a successful menu ♦ Baked buns, milk rolls and crushed bread ♦ Pressed products, pizza and derivatives ♦ The pizza with the shovel: Tuscan dough ♦ The pizza with the shovel: Neapolitan dough ♦ The pizza with the shovel: true dough ♦ Processing of the Tuscan / Neapolitan / Veracast dough: leavening, spreading, seasoning and cooking ♦ Exercises for the acquisition of manual skills and necessary speed ♦ Study and realization of various models of Pizza Gourmet ♦ Management of the profession ♦ Organization and hygiene in the kitchen. ■ TEACHERS OF THE PIZZAIOLO COURSE ROME: Master Pizzaioli 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. ■ SEAT AND TIMES OF THE PIZZAIOLO COURSE ROME Italian Chef Academy | Rome office Viale Gianluigi Bonelli, 225 | 00127 Rome RM ROME FULL TIME version Thursday from 10.00 to 16.30 - 5 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF THE PIZZAIOLO COURSE The registration fee is equal to only one month of basic salary of a pizza maker. € 1050.00 (VAT included) Includes: 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 ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.
Professional Cooking PROFESSIONAL PASTRY COURSE
Region: Lazio Locality: Rome
from: 15 September 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. ■ TEACHERS OF PASTRY COURSE IN ROME: 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. ■ LOCATION AND TIMETABLE OF THE PASTRY COURSE Italian Chef Academy | Rome office Viale Gianluigi Bonelli, 225 | 00127 Rome RM ROME FULL TIME version SUNDAY from 10.00 to 17.50 - 6 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF THE PROFESSIONAL PASTRY COURSE The registration fee is equal to 1 ½ months of a pastry chef's basic salary. € 2290.00 (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 ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.
Professional Cooking PROFESSIONAL CHEF COURSE
Region: Lazio Locality: Rome
from: 13 September 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 COURSE COOK IN ROME: 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 goal is to learn and gain experience to quickly enter the world of professional 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 IN ROME: 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 OF THE COOKING COURSE IN ROME Italian Chef Academy | Rome office Viale Gianluigi Bonelli, 225 | 00127 Rome RM ROME FULL TIME version On Friday from 09.00 to 16.30 - 6 meetings (quick lunch offered within the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF COURSE COOK IN ROME The registration fee is equal to 1 ½ months of a cook's basic salary. € 2,190.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + hat 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 PROFESSIONAL PASTRY COURSE
Region: Emilia - Romagna Locality: Bologna
from: 22 September 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. ■ LOCATION AND TIMETABLE OF THE PASTRY COURSE Via del Borgo of San Pietro 139 / A - BOLOGNA (5 minutes walk from the train station) BOLOGNA FULL TIME SUNDAY Version Sunday from 09.30 to 17.20 - 6 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF THE PASTRY COURSE IN BOLOGNA The participation fee is equal to 1 ½ months of a pastry chef's basic salary: € 2290.00 (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 BOLOGNA COOK COURSE
Region: Emilia - Romagna Locality: Bologna
from: 21 September 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 IN BOLOGNA: 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 goal is to learn and gain experience to quickly enter the world of professional 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 IN BOLOGNA: 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. ■ SEAT AND HOURS OF THE COOKING COURSE Via del Borgo of San Pietro 139 / A - BOLOGNA (5 minutes walk from the train station) BOLOGNA FULL TIME version SATURDAY from 09.30 to 17.00 - 6 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF COOKING COURSE The registration fee is equal to 1 ½ months of basic cook's salary: € 2190.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + hat 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 PROFESSIONAL CHEF COURSE
Region: Lombardy Locality: Milan
from: 14 September 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. ■ COURSE GOALS FOR COOK: Turn 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 goal is to learn and gain experience to quickly enter the world of professional 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. ■ TRAINING 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 in Via Adelaide Bono Cairoli, 30 - MILAN (Parallel to Viale Monza, 5 minutes from the Metro "Turro") MILAN SERIAL midweek version Mon, Tue and Wed 7.30pm to 10.30pm - 13 meetings. MILAN FULL TIME SATURDAY version Saturday from 9: 30 to 17: 00 - 6 meetings (quick lunch offered by the Academy). MILAN FULL TIME SUNDAY Version Sunday from 9: 30 to 17: 00 - 6 meetings (quick lunch offered by the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF COURSE FOR COOK The registration fee is equal to 1 ½ months of basic cook's salary: € 2190.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + hat 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 PROFESSIONAL PIZZAIOLO COURSE
Region: Lombardy Locality: Milan
from: 17 September 2019 Duration: 3 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. ■ COURSE GOALS FOR COOK: Turn 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 goal is to learn and gain experience to quickly enter the world of professional 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. ■ TRAINING 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 in Via Adelaide Bono Cairoli, 30 - MILAN (Parallel to Viale Monza, 5 minutes from the Metro "Turro") MILAN SERIAL midweek version Mon, Tue and Wed 7.30pm to 10.30pm - 13 meetings. MILAN FULL TIME SATURDAY version Saturday from 9: 30 to 17: 00 - 6 meetings (quick lunch offered by the Academy). MILAN FULL TIME SUNDAY Version Sunday from 9: 30 to 17: 00 - 6 meetings (quick lunch offered by the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF COURSE FOR COOK The registration fee is equal to 1 ½ months of basic cook's salary: € 2190.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + hat 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 PROFESSIONAL CHEF COURSE
Region: Tuscany Locality: Empoli (Florence)
from: 22 September 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. ■ COST OF COOKING COURSE The course fee is equal to 1 ½ months of basic cook's salary! € 2190.00 (VAT included) Includes: Registration fee ♦ Insurance ♦ Use of materials and ingredients in the lessons ♦ the kit: jacket + hat 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 PROFESSIONAL PASTRY COURSE
Region: Tuscany Locality: Empoli (Florence)
from: 21 September 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: € 2290.00 (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 ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.
Professional Cooking PROFESSIONAL PIZZAIOLO COURSE
Region: Tuscany Locality: Empoli (Florence)
from: 15 September 2019 Duration: 3 months
Availability and Prices Request
■ DESIGNED BY GREAT PIZZAIOLI MASTERS ■ STUDIED TO ENTER QUICKLY AT WORK ■ WIDELY TESTED: OVER 350 STUDENTS EVERY YEAR ■ CERTIFICATIONS OF THE PIZZAIOLO EMPOLI 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: Quickly enter the world of work as a Professional Pizza Maker. This implies transforming the passion for white art into a profession, providing all the professional bases of work as pizza makers and giving birth to a creative predisposition on fundamental subjects necessary to produce any type of pizza in a professional way: learning and gaining experience to enter quickly in the world of work. ■ ACCESS REQUIREMENTS: Passion for pizza and desire to learn the profession. ■ TITLES AND CERTIFICATES: Professional Pizzaiolo Diploma Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION: 244 hours, approximately 3 months. ■ FREQUENCY: 1 day a week during academic lessons. ■ INTERNSHIP: 200 hours within one of the 550 participating pizzerias. ■ TRAINING PATH: Phase 1) 10 Training Modules in the Academy, video and multimedia supports. Each module contains advanced theory and advanced practice; pre-stage speed test; Phase 2) Course and HACCP Certificate; Step 3: 200-hour professional internship in a pizzeria; Phase 4) Final Exam: theoretical writing + evaluation of the stage before a commission of experts. ■ ACADEMIC LESSONS PROGRAM: Mother yeast and rustic yeasts ♦ Baking ♦ Baked goods ♦ Pizza leavening ♦ Choosing ingredients to make a successful menu ♦ Baked buns, milk rolls and crushed bread ♦ Pressed products, pizza and derivatives ♦ The pizza with the shovel: Tuscan dough ♦ The pizza with the shovel: Neapolitan dough ♦ The pizza with the shovel: true dough ♦ Processing of the Tuscan / Neapolitan / Veracast dough: leavening, spreading, seasoning and cooking ♦ Exercises for the acquisition of manual skills and necessary speed ♦ Study and realization of various models of Pizza Gourmet ♦ Management of the profession ♦ Organization and hygiene in the kitchen. ■ TEACHERS OF THE PIZZAIOLO COURSE: Master Pizzaioli 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 Sunday Full Time Version from 09.30 to 16.00 for a total of 5 meetings (quick lunch offered within the Academic laboratory). STAGE HOURS: agreed with the host structure. ■ COST OF THE PIZZAIOLO COURSE The participation fee is equal to 1 Month of Pizzaiolo Basic Salary: € 1050.00 Includes: 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 ♦ Enrollment and INAIL insurance ♦ Final exam and the release of the Diploma.
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