of Italian Cuisine
Italian Haute Cuisine & Wines MASTER'S
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 13
- April 12, 2018 ENROLL
Scroll down for program curriculum, price & inclusions
Located in the heart of the Mediterranean,
Calabria is a gastronomic treasure with facilities and accommodations
located on the shores of the Ionian Sea
is the first requirement of culinary education. This
course is designed to meet this requirement and to
act with immediate and effective results. Italian
Cuisine & Wines MASTER'S PROGRAM, the most
comprehensive culinary course in Italy, gives participants
a global perspective of cooking and restaurant service
enabling them to develop a personal sense of professionalism
necessary for working successfully with advanced Italian
cuisine in the foodservice and hospitality industry.
program is designed to integrate culinary training
with academic studies and field experience using advanced
cooking techniques, topics of contemporary significance,
food science, aesthetics, and sensory perception as
frameworks. The Evolution of Italian Cuisine is an
examination of taste, ingredients, and flavoring techniques.
Participants research and prepare representative Italian
regional menu items as well as complete an intensive
analysis of the principles of Italian cuisine.
students prepare modern and regional dishes in a restaurant
setting, the course emphasizes cooking techniques
and ingredients used in contemporary and classical
cuisines. By demonstrating the evolution of Italian
cuisine, participants are prepared to create his or
her own recipes based on these principles. Planning
and ordering for production, station organization,
preparation and plating, timing, palate development,
and other production realities of a restaurant are
and pastry arts are also integrated using fundamental
baking techniques, topics of contemporary significance,
food science, aesthetics, and sensory perception as
frameworks. By examining taste, baking and pastry
techniques, ingredients, and spices, participants
learn the principles and techniques used in the preparation
of high quality pastries. Emphasis is placed on advanced
production techniques and evaluation of quality products.
Topics include basic pastry items, pastry creams,
basic cakes, chocolate work and chemistry.
Italy's top sommeliers take the mystery out of understanding
Italian wines and their place on the menu. Through
tastings and study materials, participants will understand
how to pair regional wines with corresponding cuisines
as well as fusing Italian wines into other cuisines.
The country's best and least known wines are studied
and tasted both in the laboratory as well as at selected
integral part of the program are planned excursions
to several of Italy's most important gastronomic centers.
Artisan wine and cheese making, diverse dining at
several restaurants and culinary travel Sicily enable
participants to experience the Italian culture and
discover how it has influenced its cuisine.
program culminates with real life work experience
including side by side preparations of Traditional
and Innovative Italian and European dishes which are
contrasted for flavors, colors and nutritive values
giving participants the opportunity to see and taste
the Evolution of Italian Cuisine and, more importantly,
the ability to evolve his or her own technique for
new recipe development. The techniques are evidenced
by a final analysis of menus from the world's top
Italian restaurants by Italian masters.
Information and Curriculum
Evolution of Italian Cuisine (100 hrs.) This full immersion segment kicks off the program
at a fast pace. Hands-on cooking, baking, patisserie
and a thorough analysis of authentic Italian regional
raw ingredients introduce participants to the foundation
of professional Italian cuisine. Working alongside
master chefs including members of the National Team,
the segment culminates with a cooking test for each
participants ensuring that he/she is fully prepared
for the next stages of the program.
travel includes visits to an open air mercatino,
a winery and a special visit to an artisan pastry
and gelato shop in Sicily.
2: Cheese Making, Curing Meats & Seafood, Pickling
(25 hrs.) Now, after acquiring a thorough understanding
of regional Italian flavors and raw ingredients,
participants begin the technique of new recipe development.
Cheese, cured meats, sausage, marinated vegetables
and salted fish are all items that play a major
role in Italian regional cuisine.
phase has been developed as a result of years of
research where ICI has found that even as many countries
outside Italy cannot obtain authentic Italian delicacy
items, they do have the resources to make them for
in-house use. Designed for everyday restaurant conditions,
these methods of production can be used anywhere
in the world for both private production as well
as large scale industrial production.
travel includes visits to a traditional street market,
an artisan cheese maker and a maker of prosciutto,
pancetta and sopprasata.
3: Desserts & Gelato (25 hrs.) A chef is a manager and needs to know every
aspect of the menu and its execution. This includes
dessert and gelato. Regardless of expertise, novice
or master, participants will gain a profound understanding
of artisan gelato making and its application to
plated desserts and banquet service.
the latest equipment, suitable for standard industrial
kitchens internationally, chefs work with a Maestro
Gelatician (Master Gelato Artisan) developing
perfect results for a myriad of flavors. Italian
style gelato is the fastest growing confectionery
choice in the world today with demand outpacing
professional training opening the door for success
for skilled gourmet gelato makers.
travel includes visits and tastings at several gelato
shops throughout Mediterranean Italy and Sicily.
4: Professional Cooking and Wines Part I (50 hrs.) Under the supervision, and with assistance of
master chefs, participants prepare misenplace and
execute service for an audience of chefs and their
peers. For one week, menus and recipes chosen by
the chefs will be presented as part of normal restaurant
service in Italy and anywhere else in the world.
Plates will range from traditional fare to award
winning haute cuisine. Critique and discussion will
consider the diner's view as well as criteria for
objectively judging dishes, and production technique,
according to international culinary competitions.
menu development, participants will take part in
a tasting by a sommelier and understand why the
week's wines are chosen for each course. The last
day of this stage lets participants sit and enjoy
as a pasta party is prepared by master chefs in
honor of a successful week of cooking.
travel includes a visit to a seaside fish market
and a maker of fine extra virgin olive oil.
5: Artisan and Hearth Baking (50 hrs.) Having touched the surface during the first
stage of the program, participants are now fully
immersed in the art of artisan bread making for
which Italy has been famous around the globe for
centuries. Following a chemistry review and analysis
of Europe's unique flour combinations for taste,
texture and elasticity, begins the preparation of
doughs for traditional regional and international
baked specialties using advanced techniques with
natural yeast, mixed yeast and compressed yeast.
pizza, specialty and hearth breads, grissini, ciabatta
e ciabattina and more are prepared in conventional
ovens as well as high temperature traditional wood
burning ovens. Participants work alongside artisan
masters including world champion baker Nicola
Stratoti in this exciting hands-on week-long
segment that finishes with a colorful bread buffet
and pizza party!
participants work with the chef with Europe's newest
food styling and decorating technique, Artistic
travel includes visits to both industrial and artisan
bread makers as well as a one thousand year old
hearth oven in the Italian countryside.
6: Professional Cooking and Wines Part II (50 hrs.) With newly acquired skills, many of which seasoned
chefs do not possess, participants will now recreate
and create dishes, develop menus and prepare and
present a series of dinners to an audience of their
peers as well as special guest chefs. Wines for
the events will be chosen by participants based
on the knowledge acquired.
supervising the brigade will point out common errors
that foreign chefs make while executing Mediterranean
style cuisine. This stage culminates with a gala
dinner and awarding of certificates and prizes based
on performance and signature dishes.
travel includes a visit to an open air marketplace
and the Gastronomy Museum located at the site of
three thousand year old Greek ruins.
Located in the heart of the Mediterranean, Calabria
is a gastronomic treasure with facilities and accommodations
located on the shores of the Ionian Sea.
*ALL INCLUSIVE PRICE
EURO 10,995 per person.
program is all inclusive from the time of arrival
at the airport until departure. There are no other
Theoretical and practical lessons, recipe and technique
books & all related costs at the Italian Institute
for Advanced Culinary and Pastry Arts on location
in Calabria, Italy and planned excursions. (300
hrs. full immersion + weekly cultural excursions)
in private apartments or hotel (3***) 89 Nts.
wines and bottled water included at the Hotel, the
Institute and restaurants.
ground transfers for special excursions including
airport transfers upon arrival and departure.
Master's Award, ICI; Diploma of Excellence,
Chef's Association Sommelier Certification 2nd Grade;
3 semester credits with selected universities
Culinary Institute Chef's Coat
All meals include wines, bottled water, taxes,
VAT and gratuities.
*Program does not include airfare
*Price is based on double occupancy - single room
supplement is EURO 1995 per person
Fact Sheet CALABRIA, ITALY
13 - April 12, 2018
EURO 10,995 per person.
Award, ICI; Diploma of Excellence, Chef's Association Sommelier Certification
2nd Level; 3 semester credits with selected
month job placement available for qualified
candidates (Sous Chefs+)
Italy with travel to Sicily and other Mediterranean
destinations included How
to get here
or present culinary student, culinary professional
of Italian Cuisine •
3 months and 300+ hours
of Italian Haute Cuisine
& Wines. ICI's most comprehensive
master's program is the
only course in Italy that
is all-inclusive of course
fees, accommodations, meals,
cultural travel and much
more in one price. Instructed
by i Maestri (the
masters), this dynamic program
includes certification for
and sommelier. Click above
to see this course in detail!
proudly presents the most talented
and innovative players in the culinary
world. Hear what your colleagues are
saying about ICI... Your success...our pride...
World Champion Master Chef
advanced baking techniques
& chocolate & sugar
art with Mediterranean Cuisine
during three intensive days
exclusively during the 2015
for a detailed look at at our programs
and meet your peers who participate
in them. This link includes photos
of the courses, market visits, night
life and a panorama of the exciting
culinary and cultural experience.
Industry, Food, Pastry,
Bakery, Gelato ~~~ Do
you require professional
training for your
staff or menu development
for authentic Italian
Whether you already
have a successful
restaurant, need to
update your repertoire
or are considering
a rollout, ICI can
assist in full immersion
staff training or
to perfect your menu
or concept. Click
a Special Event, Trade Show or Demos
that require Master Chefs from Italy? Our masters travel to every
continent presenting haute Italian
dinners for private and public events
or expert seminars on Italian and
International Cuisine for restaurants,
resorts, hotels, cruise ships, gourmet
shops and trade fairs. Click here
for an Apprenticeship or Stagiere
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
Annual Celebration of the Mediterranean
Cuisine of Great Greece Calabria, Italy JULY 21-25, 2016 • Italy's 's stylish
Naussica Resort on the Ionian Sea
is the consummate setting for the
annual week-long celebration of
3000 years of southern Italian food
and wine. Lectures and demos by
ICI Masters and three gala dinners
highlight the unique culinary and
Carving Classic Chicago, ILL, USA MAY, 2016 •Watch as the masters turn
water into art...
IKA Culinary Olympics •The Italian Culinary Team
steals the show at one of the most
prestigious culinary competitions
in Europe. See how our ICI master
won against the elite of chefs and
pastry chefs from thirty three countries
and became the reigning world champion
until we takes the prize again this
year! Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme