ICP - Italian Culinary Program

The course is designed to give to International students not just theoretical and practical training on advanced Italian Cuisine but a real Italian Experience.

The combination of the Italian culinary culture, language, history, wine and all the field trips it’s a perfect way to learn how to become a real professional in Italian Cuisine.


Professional Certificate issued:
Cook of Italian Cuisine

Intended to:

International Students who aim to become a professional of Cook of Italian Cuisine

Requirements for admission:

  • Proficient knowledge of English language
  • At least 18 years of age
  • Great motivation and passion to start a professional path in Italian Cuisine
  • A first experience in the sector
The maximum number of participants is: 20 for each edition


Four edition a year, 7 months each: a 2-month in-school phase in ALMA headquarters in Colorno (PR) and a 5-month internship in a top italian restaurant or hotel structure in one of the 20 Italian regions. At last, a 2-day final exam.


03 ottobre 2017 - 11 aprile 2018

For further information concerning the price of this course, please send your e mail to infoalma@scuolacucina.it

For those who will complete the enrollment within July 20th 2016, one month accommodation is for free and it is also possible to set up a customized payment schedule to meet your needs


Within walking distance to the School and to sport facilities, 5 comfortable residences, called “ALMA Housing”, are available, with 2, 3 or 4 bed apartments, including living room, kitchen and restrooms.
Each apartment features a living room with cooking corner and bathroom: the monthly rent is € 250 for rent plus € 185 maintenance costs per month.

For more information please contact:
tel. +39 (0)521.525211 almahousing@scuolacucina.it


  • Italian Cuisine & Culture
  • Products and Raw Materials
  • Guest Chef Demo
  • Cooking Techniques and Practice
  • Wines
  • Pastry
  • Italian Language
  • Visits to production sites
  • Briefings and progress evaluations

For more information, please download the brochure

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