The Largest Professional Culinary Institute in Italy Whether its demonstrating new intricate techniques or hands on, The Italian Institute for Advanced Culinary & Pastry Arts has the most spacious and modern facilities in Italy for all aspects of instruction. NEW! On Location in the South of Italy.

The Italian Institute for Advanced Culinary & Pastry Arts' Brescia Facility at CAST has 8 fully equipped laboratories each specifically designed for a different aspect of instruction. Additionally, the Institute has a large presentation area seating over 150 which is used as Training Center for the 2003 Pastry World Cup at Lyon, France, Convention Center for Relais Dessert International, Italian Headquarters for the Richmond Club, Italian Academy of Master Patissier and the Academy of Artisan Gelato Makers. In Calabria, programs are conducted at IPSSAR, bakeshops and professional establishments.

Hands on cooking takes place in labs equipped with the latest European equipment and we encourage participants to utilize all methods during long courses. Pasta, hearth breads and Focaccie are prepared and baked in labs equipped with both marble and stainless tops.

In addition to advanced cuisine, pastry & baking, gelato and decorating, the Institute also leads Italy in progressive bartending courses. This separate lab features a full marble bar and classes run concurrently with those of cuisine and pastry creating an atmosphere of diverse professionals under one roof at all times.

Most lunchtime meals during courses are prepared by participants in a family meal atmosphere, similar to that of a restaurant, and served in our eatery in Brescia and in a local restaurant in Calabria. We consider family meal to be one of the best ways to utilize new skills gained during courses while cooking for, and with, one's peers is also a great professional experience.

EQUIPMENT
Most foreign students that visit our facilities and attend courses, regardless of their level of experience, are quite impressed by the equipment they work with. In Europe, different techniques are used during the preparation and cooking process where we utilize some uncommon equipment or common equipment in uncommon ways.

Although we do not endorse any specific companies, student chefs have the advantage of working with the latest European equipment that we either choose to use during the course or that student chefs choose to utilize during classes.

Laboratories are equipped with the latest oven and baking apparatus, gelato machines, pasta machines, chocolate tempers, individual sugar blowing stations and much more. Although our philosophy is that chefs should not be mechanical engineers, we feel that it benefits all participants to have the opportunity to work with the very best in order to decide which gear will ultimately work for them.