Professional Cooking Professional Chef Course
Region: Lombardy Locality: Milan
from: 17 June 2019 Duration: 2 months
Availability and Prices Request
■ CERTIFICATIONS OF THE CHEF COURSE: designed in accordance with the European Quality Standard UNI & ISO 0,subjected to quality checks and satisfaction of the end user. ■ AIMS OF THE CHEF COURSE: Professional updating to make a real step forward in your career. It provides and puts into practice all the advanced stages of the Chef's work, both as a kitchen expert and as a leader and manager of the activity. ■ ACCESS REQUIREMENTS: Only for those already working in the sector, no newcomers are allowed. ■ TITLES AND CERTIFICATES: Diploma of Professional Chef Italian Chef Academy. ■ DURATION: approximately 2 months. ■ FREQUENCY: 1 day a week. ■ DIDACTIC METHODOLOGY: 14 Training Modules in the Academy, video and multimedia supports. Each module contains advanced theory and advanced practice. Final exam: theoretical and practical before a commission of experts. Exclusive Teaching Manual with technical and informative in-depth information. ■ KITCHEN TRAINING PROGRAM: Evolution of food preparation and maintenance techniques ♦ Low Temperature Cooking ♦ Vascooting and Oil Cooking ♦ Other advanced cooking methods ♦ Chef and Baking ♦ How to increase Creativity ♦ Surprising with Traditional Cuisine Revisited ♦ Improvement Techniques of taste ♦ The Chef's Food Food ♦ Use of elements of Asian cuisine ♦ Study and reproduction of Starry Dishes ♦ Realize stratified dishes ♦ Dishes for intolerances and vegetarians ♦ Advanced Pastry Techniques ♦ Increase Aesthetics and Multisensoriality: high level catering and matching. ■ MANAGERIAL EDUCATIONAL PROGRAM: Professionalism in Catering ♦ Personality and Longevity of Profession ♦ Reception and Loyalty ♦ Control and Personnel Management ♦ Team Building ♦ Territorial and International Restaurant Marketing ♦ Creation and Maintenance of Quality ♦ Creation and Maintenance of Efficiency ♦ Research and Selection intelligent ingredients ♦ Smart food cost and menu strategy. ■ LESSONS FOR THE CHEF COURSE: the award-winning Masterchef Simone Falcini and the Chef Massimiliano Gorri. ■ LOCATION AND HOURS OF THE CHEF COURSE in Via Adelaide Bono Cairoli, 30 - MILAN (Parallel to Viale Monza, 5 minutes from the Metro "Turro") Designed for those who work: 1 full time per week. MILAN FULL TIME version Mon from 9.30 am to 6.00 pm - 7 meetings (quick lunch offered by the Academy). ■ COST OF THE CHEF COURSE € 2500.00 (VAT included) Includes: Academic Lessons, Tutoring, Final Exam, Jacket, Hat, Educational Manuals. Fully deductible for those who practice the profession.

Professional Cooking Professional Cook Course
Region: Lazio Locality: Rome
from: 14 June 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 ■ 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 € 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. 7 Tour Operators and Large Hotel Groups.

Professional Cooking Corso Pizzaiolo Professional
Region: Emilia - Romagna Locality: Bologna
from: 29 June 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 BOLOGNA COURSE: the only one in Italy designed under the European Quality Standard UNI & ISO 0 on professional culinary training, subjected constantly 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 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 IN BOLOGNA: 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 TIMETABLE OF THE PIZZAIOLO 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 16.00 - 5 meetings (quick lunch offered inside the Academy). STAGE HOURS: agreed with the host structure. ■ COST OF THE PIZZAIOLO COURSE € 1050.00 (VAT included) Summer session discount on June 29th € 950.00 (VAT included) (Save € 100) 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 Chef Course
Region: Emilia - Romagna Locality: Bologna
from: 30 June 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 € 2290.00 (VAT included) Summer Session Discount of June 30th € 2090.00 (VAT included) (Save € 200) 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 Cook Course
Region: Emilia - Romagna Locality: Bologna
from: 22 June 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 € 2190.00 (VAT included) Summer Session Discount of June 22nd € 1990.00 (including VAT) (Savings € 200) 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 chef course
Region: Lazio Locality: Rome
from: 16 June 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 € 2290.00 (VAT included) Special end-of-season discount € 2090.00 (VAT included) Valid exclusively for the session of June 16,2019 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 Empoli Professional Cook Course
Region: Tuscany Locality: Empoli (Florence)
from: 23 June 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. WOULD YOU LIKE ANOTHER TIME? Click here ■ COST OF COOKING COURSE € 2190.00 (VAT included) Special price June session € 1990.00 (including VAT) (savings € 200) 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 Empoli Pastry Chef Course
Region: Tuscany Locality: Empoli (Florence)
from: 22 June 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 € 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: 26 May 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 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 € 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 Pasta and pasta dishes master
Region: Lombardy Locality: Milan
from: 29 May 2019 Duration: 5 weeks
Availability and Prices Request
The Training Course that will certify you Pasta Master and Italian First Courses A full immersion in the fundamentals and secrets of this ancient culinary art, to learn about and enhance tradition, to excel professionally. A professional training course that will transform you into a true Master. This program, where you will learn the theory "while" you are doing the practice, has been designed in European Quality ISO 0 specific for the Vocational Training Courses in the Culinary Area. It is not simply a recipe course, but a full immersion in the key concepts that have made pasta and the first Italians one of the most famous and consumed foods in the world. Discover the real Classics in their purity and learn the theories behind their success, so as to create innovation and evolution in your professional career. The objective of the Master Course of Pasta and First Italian Dishes Forming an expert with knowledge of the tradition and principles for the creation of First Italian Excellence Cymbals, with an in-depth knowledge of the "Secrets of this Art", skilled in creating multiple varieties of fresh pasta, able to optimize the yield of the pasta dry, able to produce Classic condiments by professional, with the appropriate competence to create excellent Italian first courses, both in a traditional and innovative way. PASSION IS THE PRIMARY REQUIREMENT The Course is a professional format that starts from the basics. The Master is therefore open to all enthusiasts with any level of training. The passion and the desire to know are the only requirements. The program is very intense and concentrated, studied with a specific sequence to create skilled and capable Experts, as per European Standards on Vocational Training. The course addresses the issues from multiple points of view and allows you to acquire the "fundamental data" and instantly put them into "successful practice". 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. Location: Milan office | Via A. Bono Cairoli 30.Duration: 5 meetings, freq. 1 day a week Timetable Lessons: Wednesday 9: 30-13: 00 | 14: 00-18: 30 Closed number: max 20 students Teachers: Executive Chef with national awards Certificate: Pasta Master and Italian First Courses Cost: 1,500 euros (including VAT, pantry, jacket and professional hat, insurance).