Frequently Asked Questions

CONTACT INFORMATION

How can I contact someone with further questions?
E mail is best since it is the fastest and least expensive. Send an e mail here.

Or, by regular mail, telephone and fax:

The Italian Institute for Advanced Culinary and Pastry Arts
ICI - Baia dell'Est
Loc. Caminia
88060 Staletti' (CZ)
Italy
Tel. +39.334.333.2554 • Fax. +39.0967.21189
E-mail

REGISTRATION

How do I register for one of your programs?
Click here and fill out an online application.

What is the last date for application for the courses?
Applications are accepted up until the start of the course but depends on availability as many courses are full well in advance of the start dates.

PAYMENT

How do I pay for a course?
Payment information is provided on the registration page which can be found here. After your enrollment has been confirmed, payment may be made by check or wire transfer.

Please DO NOT send cash. Please DO NOT send payment BEFORE a reservation confirmation has been sent to you.

Are financial aid or scholarships available?
Yes, scholarships and financial aid are available through select universities. Inquire at your college for information.

REFUNDS

Are payments for courses refundable?
A deposit for a reservation in a program is refundable minus a EURO 50 administration fee until 60 days prior to the commencement date.

DISCOUNTS

Are professional discounts available?
Yes, a discount is always available for members of established public and private culinary federations, associated national country members of WACS and educational entities including the ACF, Les Dames d'Escoffier and la Chaine des Rotisseurs. The reason for these special arrangements lies in the fact that these associations offer a lot to our industry especially regarding training for new culinarians but also in the fields of better work conditions and salaries, charitable donations and sponsorships, more awareness of quality food and patissier and much more. These organizations are found in every country and make our world a bit smaller, indispensable for the success of all of us. If you are unsure of your eligibility, inquire here for further information.

Are student discounts available?
Yes, discounts are always available for students (culinary and none culinary) and certified culinary instructors. Some other organizations may also qualify so inquire here for further information.

Are group discounts available?
Yes, discounts are available for group participation with as few as two participants. Larger groups are extended substantial discounts. Inquire here for details.

COURSE PROGRAMS

What language are the classes conducted in?
All classes advertised on this website are in English or with simultaneous translation unless otherwise specified. Our programs are further distinguished by the fact that our translators are also culinary professionals. We also present courses throughout the year in nine other languages.

Do I need to speak Italian to attend?
No, please refer to question #1. Additionally, all travel to restaurants, artisan food makers, etc., is done so with an English speaking gastronome.

Do I have to be a professional chef or baker to participate in a program?
No, our programs are open to chefs, bakers, patissier, gourmet enthusiasts, culinary professionals and home gourmets who are interested in cooking and traveling to discover advanced cooking techniques and Italy's gastronomic culture.

How do I know if I am experienced enough for these programs? Do you have professional prerequisites?
Our major prerequisite for participation is enthusiasm and open-mindedness to learn about new gastronomy, cooking and culture. Our courses always include cooking enthusiasts as well as professional participants. The fact that you are interested enough to come to Italy and discover the latest culinary techniques is the most important prerequisite.

In order for cooking enthusiasts to gain the most from the programs, we encourage you to read some specific culinary texts prior to arrival to understand basic cooking techniques and terminology. They include Cooking Essentials by the Culinary Institute of America which is an excellent reference for the important basics of cooking.

Much of the information that we cover is also new for our professional clientele so, even though objectives may vary, all participants share in the development of new knowledge about Italian food culture.

I am a culinary professional. How do I know that courses at the Italian Institute for Advanced Culinary and Pastry Arts are advanced enough for me?
All programs at the Institute are based on the latest techniques that we continually develop and discover while competing in competitions around the world. Our courses are developed based on the need for strong back of the house operations not only regarding advanced culinary procedures but concentrating on new recipe development, menu planning and the latest European trends in the industry. The gastronomic travel included in the program is second to none in Europe.

Our clientele includes many of the best known culinarians in the world who attend for the reasons stated previously and mostly to gain an edge over peers at home. Send us an e-mail with any questions.

What type of people participate in the programs at the Institute and what are the age ranges?
Participants from every continent arrive from many different fields including chefs, patissier, gelato makers, bakers, caterers, restaurateurs, menu planners, food writers, culinary enthusiasts, culinary students, career changers, gourmets, sommeliers, etc.

Where are your participants from?
Our diverse participation is one of the most attractive aspects of our programs as we have had students from 6 continents attending the same program. Concurrently to courses, in other labs, classes are also held for Italians and other Europeans.

How many participants attend each course?
Depending on the program, we limit the number of participants to 6-18 for the courses listed on this website. We reserve the right to conduct larger classes for special events.

Depending on location, ICI has facilities to accommodate 170 participants at any given time in 8 laboratories. Additionally, we have a demonstration lab that accommodates 150.

What's the proportion of hands on practice to demonstration in the course?
Adhering to European tradition, we engage in hands-on, demonstration, tasting and sensory perception throughout the course as all are integral parts of higher learning. Techniques that are new, even to advanced professionals, are demonstrated by master chefs. Procedures that are impossible to learn unless prepared by participants are hands-on (i.e.: bread making, pasta making, pulled and blown sugar, etc.).

Are all the course dates listed on this website?
No, we present over 200 courses dealing with 40 different concentrations annually. If you are in Italy during another time, let us know as it is possible that you can participate in a course that is not listed here.

Do you have longer duration courses available in English (6 months - 1 year) for which I can apply?
No, our courses are full immersion in the European tradition and include cultural travel and gastronomic visits to artisan food and wine producers, etc. Each runs a minimum of 2 weeks and a maximum of three months for the Master's Program. However, stagieres and apprenticeships in Italy can be arranged for qualified participants which run from 1 month to 1 year in length.

Is it possible to arrange a short practical internship in Italy after any of the courses?
Yes, apprenticeships in Italy can be arranged for qualified participants which run from 1 month to 1 year in length. Participants are responsible to obtain the necessary legal papers for an extended stay in Italy.

Do I receive a certificate for participating?
All instructors at the Institute are chefs and renown throughout Europe and the world. Certificates, signed by these masters, are awarded to each participant at the end of the program recognizing completion in the one week master's course. Two certificates are awarded in The Evolution of Italian Cuisine, as it is a two week course which also includes a cooking evaluation under the direction of a Culinary Master. The Master's Program offers both of these as well as a Sommelier certificate.

What is the minimum age requirement to attend?
18 years old.

Are weekend meals included?
Yes, all meals with wines and bottled water are included everyday in every program.

Is the use of cameras permitted during courses?
Yes, photography and video is allowed.

TRAVEL & SOJOURN

What airport do I fly into to arrive at your locations?
Click here for arrival instructions to Calabria
For the Brescia - Lake Garda locations, fly into Milan Malpensa (AIRPORT CODE: MXP). For the South Italy locations, fly into Lamezia Terme International Airport (AIRPORT CODE: SUF). In both cases, a car and driver will be waiting to take you to the hotel

Are all meals included in every program?
Yes.

Are hotel accommodations included?
Yes, accommodations are included for double occupancy. It is possible to have a singe room by paying a small supplementary charge.

What if I wish to bring a friend or spouse with me who will not participate in the course?
Friends and spouses are welcomed and a special price can be arranged for their presence. They can also be included in all of our travel during the program including artisan food visits, wineries and fine dining in other cities, etc.. Please send an e mail here for specific information.

AGENTS, CULINARY SCHOOLS AND SPECIALLY DESIGNED COURSES

I am an agent or am involved with a culinary school, corporation or website and may be sending students, employees or clients to the Institute. How can I know if I am eligible for discounts or commissions?
Click here as this special link has been developed to answer your inquiry in detail and in the fastest mode possible:

I am a reseller of cookbooks or am involved with a culinary school, corporation or website and am interested in purchasing your cookbooks in quantity or reselling them. How can I know if I am eligible for discounts or commissions?
Click here as this special link has been developed to answer your inquiry in detail and in the fastest mode possible:

Is it possible to develop a special course that fits my specific needs?
Yes, click here as this special link has been developed to answer your inquiry in detail and in the fastest mode possible.

PROFESSIONAL CONSULTING, SPECIAL EVENTS & EDUCATION
Restaurant, Hotel, Industry, Culinary Institutes
Food, Pastry , Bakery, Gelato, Trade Shows

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.

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.

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 for ideas, detailed itineraries and pricing.

Please e-mail your other questions here