INFORMATION
SOJOURN, STAFF, LOCATION
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Superior Accommodations
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Locations
Culture, cuisine, art, nightlife & more!
Facilities
Work with Europe's latest culinary equipment in a real
world setting
All
of our programs and excursions are available for your
association at special group rates.
Culinary
Institutes,
corporations and agents,
click
here
to learn more
about special offers for our partners as well as the
Institutes' custom courses.
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Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
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Planning a Special Event that requires Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian
dinners, events, demos and expert seminars on Italian and International
Cuisine for restaurants, resorts, hotels, cruise ships, gourmet
shops and trade fairs. E mail
us your plans to find out costs and sample itineraries.
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
or are considering a rollout, ICI can assist in full immersion
staff training or to perfect your menu or concept.
E mail us here.
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 Institute for Advanced Culinary & Pastry
Arts 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.
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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 8 -
April 7, 2012
Return
to Master of Italian Cuisine front page
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JANUARY
2012
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Sunday
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
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8
Arrival
and welcome dinner
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9
The
Foundation of Italian Haute Cuisine: Tastings, Technical
Overview, Olive Oil Analysis
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Base
Preparations
Molecular
Cuisine & Advanced Cooking Tecniques
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Neither
Meat nor Fish, Mediterranean and Alternative Cuisine &
"Cucina Espressa"
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12
Pasta,
pasta, pasta...!
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Focaccia,
Pizza and Specialty Breads: Tradition and Evolution According
to ICI
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14
CULTURAL
TRAVEL:
Market Visit
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15
FREE
DAY
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16
FREE
DAY
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Pastry,
Cakes and Desserts
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CULTURAL
TRAVEL: Visit and Tasting to a Wine Producer
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The
Foundation of Regional Italian Cuisine; Regional Italian
Cooking
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20
Cooking
examination and recap
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21
CULTURAL
TRAVEL: Market Visit
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| Artisan
Gelato Tasting |
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22
FREE
DAY
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23
Curing
meats and butchering: selecting livestock at the farm
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Curing
meats: South Italy
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25
Sausage
making : Cured Sausage
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26
Sausage
making : Cured Sausage
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27
Curing
meats: Tuscany & North Italy
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28
Sausage
making: Fresh Sausage
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| Distillation
Part I: Making the Mash. |
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29
FREE
DAY
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30
Distillation
Part II: The science & Techniques Necessary for In-house
Distilling of Spirits and the Extraction of Natural Essences
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Menu
Development, Service Types, Palate Psychology
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| Sommelier:
Pairing Italian Dessert Wine |
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Lab
time |
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Cultural
Travel &
Special Events |
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Free
time |
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FEBRUARY
2012
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Sunday
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
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1
Creating
menus:
Planning recipes &
selecting courses.
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2
Creating
menus:
Scaling
and purchasing, selecting wines
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3
Creating
menus:
Preparation
& misenplace
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4
Creating
menus:
Execution & Presentation
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| Visit
to market to select menu items |
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5
FREE
DAY
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6
Conserving:
Science & Morphology
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7
Cured/Salted
Seafood
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Jams
& Marmalades
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Marinating,
pickling & sun-drying vegetables
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Marinating,
pickling & sun-drying vegetables
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11
CULTURAL
TRAVEL: Market Visit
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12
FREE
DAY
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13
FREE
DAY
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14
FREE
DAY
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15
FREE
DAY
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16
Vegetable
and Fruit Sculpturing
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17
Artisan
and Hearth Baking:
Pizza
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18
CULTURAL
TRAVEL: Market Visit
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| Pizza
Party |
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19
FREE
DAY
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20
FREE
DAY
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21
FREE
DAY
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22
SPECIAL:
Traditional patissier for Carnivale
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Pasta
Party
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CULTURAL
TRAVEL to an Agriturismo
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Curing
meats: North Italy
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26
FREE
DAY
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27
FREE
DAY
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28
CULTURAL
TRAVEL
to
an artisan producer of Terracotta & Ceramics
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29
CULTURAL
TRAVEL to a Wine Maker
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Lab
time |
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Cultural
Travel &
Special Events |
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Free
time |
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MARCH
2012
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Sunday
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
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1
Sommelier:
Pairing Italian White Wines
Creating
menus:
Planning recipes,
selecting courses, scaling & purchasing, selecting
wines
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2
Creating
menus:
Preparation & misenplace
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3
Creating
menus:
Preparation & misenplace
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| Visit
to market to select menu items |
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4
Creating
menus:
Execution & Presentation
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5
FREE
DAY
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6
FREE
DAY
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7
FREE
DAY
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8
FREE
DAY
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9
FREE
DAY
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10
Cultural
Excursion to Sicily
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11
Cultural
Excursion to an Organic Honey Producer
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12
Cultural
Excursion to Extra Virgin Olive Oil Producer
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13
Sommelier:
Pairing Italian Reds
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14
Patissier:
Plated Desserts & Decoration
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15
Patissier:
Plated Desserts & Decoration
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Artisan
Baking:
Specialty Breads
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Artisan
Baking:
Grissini, Ciabatta, Ciabattina & Focaccia
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18
CULTURAL
TRAVEL: Market Visit
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19
FREE
DAY
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20
FREE
DAY
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21
Artisan
Gelato Production: Science & Balancing
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Artisan
Gelato Production: Bases
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Artisan
Gelato Production: Desserts & Service
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Artisan
Gelato Production: Personalizing
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25
CULTURAL
TRAVEL: Market Visit
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26
FREE
DAY
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27
FREE
DAY
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28
FREE
DAY
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29
Visit
to an artisan sheep's and goat's cheese maker
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30
In-house
cheese making: Fresh cheese for quick use
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In-house
cheese making: Hard cheese for aging
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| Artisan
Gelato Production: Creating a laboratory and Rollout |
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Lab
time |
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Cultural
Travel &
Special Events |
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Free
time |
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APRIL
2011
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Sunday
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
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1
CULTURAL
TRAVEL: Market visit to a
1000 year old flour mills located in a medieval town
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2
FREE
DAY
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3
Creating
menus:
Preparation & misenplace
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4
Creating
menus:
Preparation & misenplace
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5
Creating
menus:
Execution & Presentation
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6
Gala
Dinner & Awards' Ceremony
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7
Departure
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Visit
to market to select menu items |
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Lab
time |
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Cultural
Travel &
Special Events |
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Free
time |
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
