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
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!
Home Page for the Italian Institute for Advanced Culinary and Pastry Arts
ENROLL IN A MASTERS' COURSE HERE

Specialized Courses

The Italian Institute for Advanced Culinary and Pastry Arts offers over 40 highly specialized courses to culinary instructors, hotels and cruise lines catering to specific back of the house needs.

Additionally, special programs and dates can be designed for individual needs

Contact us to learn how the Institute can give your institution a competitive advantage for your specific requirements


All of our custom programs always include superior accommodations in a hotel or private villas and are all inclusive of all meals, wines, visits to markets and artisan food makers and special fine dining throughout Italy.

Every program is designed for food service professionals and based on the clear and practical needs of the industry. Deliberate consideration focuses on food and labor costs, the availability and substitutions of raw materials, conservation, HACCP requirements and rational preparation times. Traversing artisan and industrial quality, meticulous emphasis is always placed on presentation.
FOR INFORMATION ON MORE SPECIAL PROGRAMS AND DATES, CONTACT US HERE

CUISINE

Italian Culinary Exploration
(50 hours full immersion)
This all inclusive course is designed for culinary professionals and combines several aspects of modern restaurant cuisine, baking and decoration during one week of full immersion.
Click here for details.


The Evolution of Italian Cuisine
(100 hours full immersion)
This all inclusive course is designed for culinary professionals and combines several aspects of modern restaurant cuisine, baking and decoration during two weeks of full immersion. Click here for details.


Grande Buffet
(30, 50 or 100 hours full immersion)
Creative cuisine for main dishes highlights this course which is rich in technique, colors and variations of themes and flavors. All types of European buffets are prepared including meat, fish, wild game and vegetarian. They are subdivided into scores of different preparations giving the professional the possibility to improvise on original buffet designs following guidelines for harmony of flavors and colors as well as modern alimentary standards. Techniques for decoration include salt and butter carving. An emphasis is placed on speed and precision.


Black risotto in a vegetable basketPasta & Risotto
(50 or 100 hours full immersion)
Perhaps the most important items on the menu, pastas and risottos offer diners an appetizing choice while restaurateurs enjoy unlimited creativity and substantial profits. This unique program bridges the gap between classic Italian regional cuisine and modern standards of healthful eating. Thanks to the application of new techniques, robust and definitive flavors accentuate recipes that are lighter than ever before.


Wild fennel and mushroom pate`Neither Meat nor Fish
(30, 50 or 100 hours full immersion)

This program is entirely dedicated to alternative cuisine (vegetarian and vegan) featuring combinations of vegetables, fruits, cheeses, pastas, oils and truffles never seen before. All recipes and techniques that are presented give chefs the opportunity to interchange appetizers, first dishes, main dishes and mezzi according to his or her imaginativeness or as necessitated by the menu or season. Magnificent plating techniques synthesize haute cuisine with the simplicity of the Mediterranean.


BAKING, DESSERTS, GELATO & PATISSERIE

Pastry, Desserts & Specialty Breads Tradition and Evolution
(50 or 100 hours full immersion)
Technique is the cornerstone of this program where preparations focus on pastry chefs' and bakers' ability to innovate upon them. Participants will be presented with and prepare classic and modern gateau, pastries, mignon, biscuits, milieu feuilles, mousses, sorbets, gelato, plated desserts and hearth and specialty breads. Decorating techniques include advanced plating, coining, chocolate and sugar work and bread art.


Sour dough hearth breads stuffed with sundried fruits and vegetablesSpecialty and Hearth Breads and Focaccia
(50 or 100 hours full immersion)
Not surprisingly, the most important element on the table has also created one of the fiercest competitions between both artisan makers and industrial producers. While preparing a myriad of gastronomies with participants, world champion bakers introduce techniques giving both advanced artisans and R&D managers the originality, flavors and textures necessary to produce complete new production lines. Traditional breads and secondary products are confronted with innovative creations demonstrating the proper techniques of new recipe development.


Plated autumn dessertPlated Desserts & Gelato
(50 or 100 hours full immersion)

The Institutes' many gold medals in international competitions and best selling books has made this course the world's finest for plated desserts and gelato. The intense course combines all aspects of modern pastry and decoration during 50 or 100+ hours full immersion over 5 or 10 days. Technique is the cornerstone of this program where preparations focus on the pastry chef's ability to innovate upon them. Participants are presented with, and prepare, classic and plated desserts, natural gelato and gelato secondary products. Decorating techniques include chocolate work, pulled and blown sugar and special baking formulas for Italian gelato accompaniments. The course culminates with a buffet di dolci. Special attention is given to modern alimentary tendencies developed by ICI.


Patisserie Mignon, Classic and Modern
(30 or 50 hours full immersion)
Of fundamental importance for buffets, banquets and retail shops, small, delicate pastries are even supplementing desserts in fine restaurants. This program runs the full gamma or traditional mignon and then examines the tradition for versatility, transforming the original to its innovative counterpart. Simple but nontraditional techniques demonstrate the proper methods for developing new products and recipes. Flash freezing and long conservation solutions are addressed in detail.


Baking Sweet and Savory Products with Natural Yeast
(50 hours full immersion)
With emphasis on the commercial aspect of baking, Italy's exclusive natural yeast techniques are exposed with variations for industrial production. Biscuits, croissants, petit fours and the famous colomba, panettoni, pandore and veneziane are among the topics covered. Participants are offered a complete new line of products and productivity...


Click here for a detailed look at the short 30 hour programPizza & Focaccia
(30, 50 or 100 hours full immersion)
Whether hearth baked or conventionally made, Pizza continues to command the western world's largest share of all sectors of F&B. Although many countries have many ways to make these classic foods, it is important to note that they are genuinely Italian and there is no better place in the world to master the art than in Italy. This program covers all aspects of pizza making, cooking methods for wood burning, electric and gas ovens, different yeast and rising techniques, development of pizza menus, conservation, pricing, workplace staffing and much more!

DECORATION

Pulled and Blown Sugar, Artistic Sugar Work
(30 or 50 hours full immersion)
Alessandro Urilli, world champion patisserie, instructs this detailed course concentrating on commercial sugar products, artistic pieces and products. Fully hands-on, this program is A to Z covering everything about the subject from selecting the raw ingredients, chemical differentiating to assembly.


Chocolate Art
(50 hours full immersion)
Leonardo Di Carlo, 2002 World Champion Chocolate Artist, Coupe du Monde, Lyon, France, takes this program far beyond the norm even for seasoned professional. Pralines, figures in chocolate and the techniques for assembling Italy's famous chocolate Easter eggs are all covered in detail using Europe's most advanced equipment under the instruction of the master.

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
 

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 2018 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 Culinary Institute 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 soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
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, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 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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