Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
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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 13 - April 12, 2018
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Maestro della cucina italiana

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

Evolution 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.

The 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.

As 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 examined.

Baking 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.

Finally, 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 estates.

An 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.

The 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.

Course Information and Curriculum

Working alongside master chef ZanoniSTAGE 1: The 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.

Cultural travel includes visits to an open air mercatino, a winery and a special visit to an artisan pastry and gelato shop in Sicily.

STAGE 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.

This 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.

Cultural travel includes visits to a traditional street market, an artisan cheese maker and a maker of prosciutto, pancetta and sopprasata.

Torta gelato caramellizzatoSTAGE 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.

Produzione!Using 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.

Cultural travel includes visits and tastings at several gelato shops throughout Mediterranean Italy and Sicily.

Veal filet in olive crust with black truffles and asiago crispsSTAGE 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.

During 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.

Cultural travel includes a visit to a seaside fish market and a maker of fine extra virgin olive oil.

ICI wood burning hearth ovenSTAGE 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.

PaniniFocaccia, 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!

Finally, participants work with the chef with Europe's newest food styling and decorating technique, Artistic Baking!

Cultural travel includes visits to both industrial and artisan bread makers as well as a one thousand year old hearth oven in the Italian countryside.

National Team Captain and chef legend Fabio Momolo enjoying a light moment with participants at the completion of a programSTAGE 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.

Masters 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.

Cultural travel includes a visit to an open air marketplace and the Gastronomy Museum located at the site of three thousand year old Greek ruins.

LOCATION
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.

PRICE INCLUDES:

This program is all inclusive from the time of arrival at the airport until departure. There are no other fees.

  • 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)
  • Accommodations in private apartments or hotel (3***) 89 Nts.
  • Meals, wines and bottled water included at the Hotel, the Institute and restaurants.
    • 90 continental breakfasts
    • 90 lunches
    • 90 dinners
  • All 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
  • Italian Culinary Institute Chef's Coat
  • Pasta machine
  • Set of knives
  • Sommelier tools
  • 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
 

MASTER'S PROGRAM
Fact Sheet
CALABRIA, ITALY

Dates
January 13 - April 12, 2018
Language
English
All-inclusive Price
EURO 10,995 per person.
Accommodations
Included
All Meals
All Meals Included
Certification
Master's Award, ICI; Diploma of Excellence, Chef's Association Sommelier Certification 2nd Level; 3 semester credits with selected universities
Apprenticeships & Stagieres
3 month job placement available for qualified candidates (Sous Chefs+)
Location
Calabria, Italy with travel to Sicily and other Mediterranean destinations included
How to get here
Prerequisites for Attendance
Past or present culinary student, culinary professional or gastronome
 

The Master's Program also includes all of the following ICI courses and more!

The Evolution of Italian Cuisine
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Pastry, Desserts & Specialty Breads
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Artisan Gelato: Technique & Production

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Artisan Italian Cheese Making
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Traditional Italian Charcuterie: Curing Meats, Sausage Making & Artisanal Salumi

 

Maestro di Cucina ItalianaMaster 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 cuisine, pâtissier and sommelier. Click above to see this course in detail!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during the 2015 programs!

Click here for a virtual tour ...Virtual Tour
Click 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.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

~~~
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 your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning 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 details.

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.

EVENTS' CALENDAR
Explore the most ancient wines and cusine in the world. Details coming soon10th 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 cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2016
•Watch as the masters turn water into art...

Click here for a look at  this world class culinary event! 2016 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


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