Artisan Gelato: Technique & Production, 1 week full immersion at ICI
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts

Master of Italian Cuisine
January 12 - April 12, 2014

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ENROLL HERE

 
JANUARY 2014
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

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"

17

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

18

CULTURAL TRAVEL:
Market Visit

19

FREE DAY

Artisan Gelato Tasting

20

FREE DAY

21

Pastry, Cakes and Desserts

22

Hearth Oven Baking

23

Molecular Cuisine & Advanced Cooking Techniques

24

Cooking examination and recap

25

CULTURAL TRAVEL: Market Visit

26

FREE DAY

27

FREE DAY

28

Curing meats and butchering: selecting livestock at the farm.

29

Curing meats: South Italy

30

Sausage making : Cured Sausage

31

Sausage making : Cured Sausage

Lab time Cultural Travel &
Special Events
Free time


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FEBRUARY 2014
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

1

Curing meats: Tuscany & North Italy

2

Menu Development, Service Types, Palate Psychology

Sommelier: Pairing Italian Dessert 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
Visit to market to select menu items 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

Artisan and Hearth Baking:
Pizza

15

CULTURAL TRAVEL: Market Visit

16

FREE DAY

Distillation Part II: Making the Mash Pizza Party

17

FREE DAY

18

FREE DAY

19

FREE DAY

20

FREE DAY

21

Cultural Excursion to an Organic Honey Producer

22

CULTURAL TRAVEL: Market Visit

23

Curing meats: North Italy

Creative Cuisine: Frutti di Mare

24

Sausage making: Fresh Sausage

25

Vegetable and Fruit Sculpturing

26

Pasta Party

27

FREE DAY

28

FREE DAY

Lab time Cultural Travel &
Special Events
Free time

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MARCH 2014
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
         

1

FREE DAY

2

FREE DAY

3

FREE DAY

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

FREE DAY

11

Sommelier: Pairing Italian White Wines

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

12

Creating menus:
Preparation & misenplace

13

Creating menus:
Preparation & misenplace

14

SOSI

Creating menus:
Execution & Presentation

15

CULTURAL TRAVEL: Market Visit

16

CULTURAL TRAVEL: Visit and Tasting to a Wine Producer

Visit to market to select menu items Cultural Excursion to Extra Virgin Olive Oil Producer

17

Cultural Excursion to Sicily

18

FREE DAY

19

FREE DAY

20

FREE DAY

21

CULTURAL TRAVEL to an Agriturismo

22

CULTURAL TRAVEL
to an artisan producer of Terracotta & Ceramics

23

FREE DAY

24

Patissier: Plated Desserts & Decoration

25

Patissier: Plated Desserts & Decoration

26

SPECIAL:
Traditional patissier for Holidays

27

Artisan Baking:
Specialty Breads

28

Artisan Baking:
Grissini, Ciabatta, Ciabattina & Focaccia

29

CULTURAL TRAVEL: Market Visit

CULTURAL TRAVEL: Market visit to a 1000 year old flour mill located in a medieval town

30

FREE DAY

31

FREE DAY

 

     
Lab time Cultural Travel &
Special Events
Free time

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APRIL 2014
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

 

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

Visit to an artisan sheep's and goat's cheese maker

5

Cooking with cheese and creating cheese courses.

6

FREE DAY

Making yogurt.

7

Distillation Part III: Production & Consumption Mash

8

Creating menus:
Preparation & misenplace

9

Creating menus:
Preparation & misenplace

10

Creating menus:
Execution & Presentation

11

Gala Dinner & Awards' Ceremony

12

DEPARTURE

Visit to market to select menu items
 
Lab time Cultural Travel &
Special Events
Free time