Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

Master of Italian Cuisine
Italian Haute Cuisine & Wines
MASTER'S PROGRAM

The Most Comprehensive Culinary, Baking & Pastry Arts Program in Italy

3 MONTHS - 300+ HRS. FULL IMMERSION & ALL INCLUSIVE OF ACCOMMODATIONS, MEALS, COURSE & CULTURAL TRAVEL
Certificate Program Instructed by the ICI Masters
January 12 - April 11, 2019


Return to Master of Italian Cuisine front page

ENROLL HERE


 
 
JANUARY 2019
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

12

Arrival and welcome dinner

13

The Foundation of Italian Haute Cuisine: Tastings, Technical Overview, Olive Oil Analysis

14

Base Preparations

The Foundation of Regional Italian Cuisine; Regional Italian Cooking

15

Pasta, pasta, pasta...!

16

Neither Meat nor Fish, Mediterranean and Alternative Cuisine & "Cucina Espressa"

Molecular Cuisine & Advanced Cooking Techniques

17

CULTURAL TRAVEL:
-Market Visit
-Enoteca

18

Cucina Creativa/ Creative Cuisine

Molecular Cuisine & Advanced Cooking Techniques

19

Cucina Creativa/ Creative Cuisine

 

Hearth Oven Baking

20

Cultural Excursion to Sicily

21

Focaccia, Pizza and Specialty Breads: Tradition and Evolution According to ICI

22

Pastry, Cakes and Desserts

23

Advanced Regional Italian Cuisine; Regional Italian Cooking

24

CULTURAL TRAVEL: Market Visit

 

25

Cooking examination and recap

26

FREE DAY

Cooking examination and recap

27

Sommelier: Pairing Italian Dessert Wines

28

Curing meats

29

Curing meats: South Italy

30

Sausage making : Cured Sausage

31

Curing meats: South Italy

   
FREE AFTERNOON
• Lab time • Cultural Travel &
Special Events
• Free time


Return to Master of Italian Cuisine front page

FEBRUARY 2019
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
 

 

 

 

 

1

Cultural Travel Market Visit

2

Menu Development, Service Types, Palate Psychology

Curing meats: Tuscany & North Italy

Sommelier: Pairing Italian White Wines

3

FREE DAY

4

Creating menus:
Planning recipes &
selecting courses.

5

Creating menus:
Scaling and purchasing, selecting wines

6

Creating menus:
Preparation & misenplace

7

Creating menus:
Execution & Presentation

8

CULTURAL TRAVEL: Market Visit

9

Conserving: Science & Morphology

Sommelier:
Pairing Italian Reds
Sommelier: Pairing Italian Dessert Wines Sommelier: Regionalism
Visit to market to select menu items Sommelier:
Sensorial Analysis
Sommelier: Pairing Italian Sparkling Wine Distillation Part I: The science & Techniques Necessary for In-house Distilling of Spirits and the Extraction of Natural Essences

10

Cured/Salted Seafood

11

Jams & Marmalades

12

Marinating, pickling & sun-drying vegetables

13

Marinating, pickling & sun-drying vegetables

14

CULTURAL TRAVEL: Market Visit

15

Artisan and Hearth Baking:
Pizza

16

FREE DAY

Mixology: The Spirits Mixology:Bar Tools and Basic Techniques Mixology:: House Made Ingredients Distillation Part II: Making the Mash Pizza Party
Mixology: Pairing Cocktails and Food

17

FREE DAY

18

FREE DAY

19

FREE DAY

20

FREE DAY

21

CULTURAL TRAVEL: Market Visit

22

Creative Cuisine: Frutti di Mare

23

Innovative Cuisine

Cultural Excursion to an archaeological park and ancient Greek and Roman museum Review Review

24

Alternative Sausage making: Fresh Sausage: Vegetarian and Seafood

25

Vegetable and Fruit Sculpturing

26

Pasta Party

27

FREE DAY

28

FREE DAY

   
Review
• Lab time • Cultural Travel &
Special Events
• Free time

Return to Master of Italian Cuisine front page

MARCH 2019
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

 

 

 

 

 

1

CULTURAL TRAVEL: Market Visit

2

FREE DAY

3

Artisan Gelato: Gelato Tasting and Analysis

4

Artisan Gelato Production: Science & Balancing

 

5

Artisan Gelato Production: Bases

6

Artisan Gelato Production: Desserts & Service

7

Artisan Gelato Production: Personalizing

8

CULTURAL TRAVEL: Market Visit

9

FREE DAY

Artisan Gelato Production: Creating a laboratory and Rollout

10

Patisserie: Plated Desserts & Decoration

11

Patisserie: Plated Desserts & Decoration

12

SPECIAL:
Traditional patisserie for Holidays

13

Artisan Baking:
Specialty Breads

14

Artisan Baking:
Grissini, Ciabatta, Ciabattina & Focaccia

15

CULTURAL TRAVEL: Market Visit

16

FREE DAY

Cultural Excursion to Extra Virgin Olive Oil Producer

17

Sommelier: Pairing Italian White Wines

Creating menus:
Planning recipes,
selecting courses, scaling & purchasing, selecting wines

18

Creating menus:
Preparation & misenplace

19

Creating menus:
Preparation & misenplace

20

Creating menus:
Execution & Presentation

21

CULTURAL TRAVEL: Visit and Tasting to a Wine Producer

22

FREE DAY

23

FREE DAY

 

Visit to market to select menu items

24

FREE DAY

 

25

FREE DAY

26

FREE DAY

27

CULTURAL TRAVEL to an Agriturismo

28

CULTURAL TRAVEL
to an artisan producer of Terracotta & Ceramics

29

FREE DAY

30

Cucina Creativa/ Creative Cuisine

Review

31

In-House Cheese Making: Tasting, Analysis & Science

 
• Lab time • Cultural Travel &
Special Events
• Free time

Return to Master of Italian Cuisine front page

APRIL 2019
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

 

 

 

1

In-House Cheese Making: biological and physical requirements.

2

In-House Cheese Making: : Fresh cheese for quick use


3

In-House Cheese Making: Hard cheese for aging

4

Cooking with cheese and creating cheese courses.

Personalizing Cheeses

5

CULTURAL TRAVEL: Market Visit

6

FREE DAY

Making yogurt.

 

CULTURAL TRAVEL: Visit to an artisan sheep's and goat's cheese maker 

7

Distillation Part III: Production & Consumption Mash

8

Creating menus:
Preparation & misenplace

9

Creating menus:
Execution & Presentation

10

Gala Dinner & Awards' Ceremony

11

DEPARTURE

 

 

 

Creating menus:
Preparation & misenplace
Visit to market to select menu items
 
• Lab time • Cultural Travel &
Special Events
• Free time
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
•
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

~~~
Do you require professional training for your staff or menu development for authentic Italian and Mediterranean Cuisine?
Whether you already have a successful restaurant, need to update your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

Looking for an Apprenticeship or Stagiere in Italy?
Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

Are you a restaurateur looking for a Professional Chef from Italy?
The Italian Culinary Institute receives scores of inquiries from both Italian chefs and restaurant owners around the world who are seeking either permanent or seasonal positions or consulting services. E mail us here to inquire.

EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
• Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
•The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


HOME
| EPICUREAN TOURS | NEWS | CONTACT US | COOKBOOKS| FAQ |ENROLL

Copyright © 1997-2017 Italian Culinary Institute, Italy | Privacy

Follow ICI
Follow us on Facebook for the latest news and pictures from ICI! Follow ICI on Twitter
Like Us