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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 •June 12 - August 31, 2010 •January 24 - April 14, 2011 ENROLL HERE

Scroll down for program curriculum, price & inclusions Click on the titles below the program description for a more in-depth look at each stage level.

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 Tuscany and Venice 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

STAGE 1: The 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.

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.

STAGE 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.

Using 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.

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

STAGE 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.

STAGE 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.

Focaccia, 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.

STAGE 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.