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 10
- April 11, 2009
Return
to Master of Italian Cuisine front page
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JANUARY
2008
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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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Sunday
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1 |
2 |
3
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4
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5
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6
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7
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8
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9
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10
Arrival
and welcome dinner
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11
Tastings,
Technical Overview, Olive Oil Analysis, & Base Preparations
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12
Extra-Leavened
Products and Hearth Breads: Tradition and Evolution According to
Berton
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13
Focaccia,
Pizza and Specialty Breads: Tradition and Evolution According to
Bertoni
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14
Pasta,
pasta, pasta...!
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15
Neither
Meat nor Fish, Mediterranean and Alternative Cuisine
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CULTURAL
TRAVEL: Market Visit
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17
FREE
DAY
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18
FREE
DAY
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| CULTURAL
TRAVEL: Visit and tasting at a wine maker |
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Pastry,
Cakes and Desserts
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20
Artistic
Baking: Large Pieces for Buffets, Competitions and Centerpieces
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21
Artistic
Baking: Delicate, Edible Pieces for Plate Decoration
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22
Cooking
examination and recap
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23
CULTURAL
TRAVEL: Market Visit
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24
FREE
DAY
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25
Curing
meats and butchering: selecting livestock at the farm
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26
Curing
meats: South Italy
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27
Sausage
making : Cured Sausage
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28
Sausage
making : Cured Sausage
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29
Curing
meats: Tuscany
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30
CULTURAL
TRAVEL: Market Visit
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31
FREE
DAY
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| • |
Lab
time |
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Cultural
Travel &
Special Events |
• |
Free
time |
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FEBRUARY
2008
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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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Sunday
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1
FREE
DAY
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2
Visit
to an artisan sheep's and goat's cheese maker
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3
In-house
cheese making: Fresh cheese for quick use
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4
In-house
cheese making: Hard cheese for aging
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5
SPECIAL:
Traditional patissier for Carnivale
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6
CULTURAL
TRAVEL: Market Visit
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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
FREE
DAY
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11
Creating
menus:
Planning recipes &
selecting courses.
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12
Carnivale
Festa
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13
Creating
menus:
Scaling
and purchasing, selecting wines
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14
Creating
menus:
Preparation
& misenplace
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15
Creating
menus:
Execution & Presentation
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| Visit
to market to select menu items |
Visit
to market to select menu items |
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16
Cured/Salted
Seafood
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17
Cured/Salted
Seafood
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18
Marinating,
pickling & sun-drying vegetables
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19
Marinating,
pickling & sun-drying vegetables
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20
CULTURAL
TRAVEL: Market Visit
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21
FREE
DAY
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22
FREE
DAY
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23
Patissier:
Plated Desserts & Decoration
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24
Patissier:
Plated Desserts & Decoration
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25
Pasta
Party
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26
Sausage
making : Fresh Sausage
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27
Curing
meats: North Italy
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28
FREE
DAY
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| • |
Lab
time |
• |
Cultural
Travel &
Special Events |
• |
Free
time |
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MARCH
2008
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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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Sunday
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1
FREE
DAY
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2
Artisan
Gelato Production
Base recipes
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3
Artisan
Gelato Production
Personalizing
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4
Artisan
Gelato Production
Accompaniments
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5
Artisan
Gelato Production
Desserts & Service
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6
CULTURAL
TRAVEL: Market Visit
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7
FREE
DAY
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8
FREE
DAY
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9
Vegetable
and Fruit Sculpturing
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10
Creating
menus:
Planning recipes,
selecting courses, scaling & purchasing, selecting wines
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11
Creating
menus:
Preparation & misenplace
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12
Creating
menus:
Preparation & misenplace
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13
Creating
menus:
Execution & Presentation
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14
FREE
DAY
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15
FREE
DAY
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| Visit
to market to select menu items |
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16
Artisan
Hearth Baking:
Ciabatta, Ciabattina & Focaccia
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17
Artisan
Baking with Fabio Bertoni:
Specialty Breads
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18
Artisan
Baking with Fabio Bertoni:
Specialty Breads
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19
Artisan
Baking with Fabio Bertoni:
Grissini
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20
CULTURAL
TRAVEL: Visit to Taormina, Sicily
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21
FREE
DAY
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22
FREE
DAY
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23
FREE
DAY
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24
FREE
DAY
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25
FREE
DAY
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26
Artisan
and Hearth Baking:
Pizza
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27
Artisan
and Hearth Baking:
Pizza
Pizza
Party |
28
FREE
DAY
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29
FREE
DAY
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30
FREE
DAY
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31
Sommelier:
Pairing Italian White Wines
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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
2008
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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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Sunday
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1
Sommelier:
Pairing Italian Reds
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2
Sommelier:
Pairing Italian Dessert Wines
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3
CULTURAL
TRAVEL: Market visit to a
1000 year old flour mills located in a medieval town
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4
FREE
DAY
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5
FREE
DAY
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6
Creating
menus:
Preparation & misenplace
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7
Creating
menus:
Preparation & misenplace
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8
Creating
menus:
Execution & Presentation
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9
CULTURAL
TRAVEL: Visit to an artisan maker of extra virgin olive oil
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10
Gala
Dinner & Awards' Ceremony
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11
Departure
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12
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| Visit
to market to select menu items |
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13
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14
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15
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16
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17
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18
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19
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20
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21
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22
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23
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24
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25
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26
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27
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28
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29
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30
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| • |
Lab
time |
• |
Cultural
Travel &
Special Events |
• |
Free
time |
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
