SOJOURN, STAFF, LOCATION
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Culture, cuisine, art, nightlife & more!
Work with Europe's latest culinary equipment in a real
of our programs and excursions are available for your
association at special group rates.
corporations and agents,
to learn more
about special offers for our partners as well as the
Institutes' custom courses.
Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
Planning a Special Event that requires Master Chefs from Italy?
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.
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
or are considering a rollout, ICI can assist in full immersion
staff training or to perfect your menu or concept.
E mail us here.
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
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
Master of Italian Cuisine
Italian Haute Cuisine & Wines
The Most Comprehensive Culinary, Baking & Pastry Arts Program
3 MONTHS - 300 HRS. FULL IMMERSION & ALL
INCLUSIVE OF ACCOMMODATIONS, MEALS, COURSE & CULTURAL TRAVEL
Certificate Program Instructed
by the ICI Masters
- April 12, 2014
Scroll down for program curriculum, price & inclusions
in the heart of the Mediterranean, Calabria is a gastronomic treasure
with facilities and accommodations located on the shores of the
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 examined.
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 estates.
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
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, patissier 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
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.)
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
the latest equipment, suitable for standard industrial kitchens internationally,
chefs work with a Maestro Gelataio (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.)
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
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
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.)
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
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)
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, Italian Chef's Federation;
Sommelier Certification 2nd Grade; 3 semester credits with selected
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
1895 per person