International students that are looking for a real full immersion in the Italian food and a complete study experience to become a professional chef of Italian Cuisine
- Proficient knowledge of English language
- At least 18 years of age
- High-school diploma
- Great motivation and interest in Italian cuisine
- Applicants older than 40 years of age are asked to submit a motivational letter
The Italian Culinary Program is a one-year course on the authentic Italian Cuisine.
Organized in two educational units, it starts from the basics and accompanies students to the advanced level, therefore proving to be the perfect culinary course if you are looking for a real full immersion in the Italian food and a complete study experience to become a professional chef of Italian Cuisine.
The Italian Culinary Program (both UNIT 1 and UNIT 2) is accredited by Local Government of Emilia Romagna and issues certificates that are recognized all over Europe.
ALMA reserves the right to admit students directly into Unit II depending on previous experience: cv and motivational letter are required. For further information write to ALMA at: email@example.com
THE PROGRAM STRUCTURE
The Italian Culinary Program UNIT 1 starts with the basics: dedicated to all of those passionate about food with no real experience in the sector, UNIT 1 focuses on mastering the techniques and learning to recognise the real taste of the Italian Cuisine, therefore being preparatory to UNIT 2.
As hard as it is getting to know all the typical products that Italy can offer, our teachers will guide the students around the Food Valley and other regions in Italy, therefore visiting places and introducing traditions that are at the basis of the Italian food excellence.
Combining theory cooking classes and training sessions in the same day, the program is designed to acquire the basics and skills, such as cutting of vegetables, knowledge of raw material, preparation of fresh pasta, treatment of meat and fish. The lessons also include field trips, wines and history of cuisine.
With a part-time frequency, students will also have the opportunity to deepen their knowledge on different topics, following the suggestions of their teacher of Italian History and Culture and wandering about the ALMA library, a collection of more than 14.000 volumes dedicated to enogastronomy. They will also be able to enjoy their free time, visiting around Italy, always supported by ALMA staff to fully experience Italian territory.
Usually students attend classes 3/4 days each week, 6-8 hours per day – however, frequency may slightly vary depending on bank holidays and school closing days.
STRUCTURE OF THE COURSE
The Italian Culinary Program UNIT 1 lasts 3,5 month and is structured as follows: a first 2,5 months in-school phase, followed by a 1 month traineeship phase (optional).
At the end of UNIT 1, students will be issued the Certificate of Attendance “Fundamentals of Italian Cuisine -products & techniques” and the Certificate of Skills.
The Italian Culinary Program UNIT 2 moves forward to an advanced level. Students will focus on catering and food service, training to become real professionals.
UNIT 2 aims at giving international students not just theoretical and practical training in advanced Italian Cuisine but a comprehensive Italian Experience.
Students will apply the techniques acquired in UNIT 1, mastering the traditional recipes, but they will also meet the Guest Chefs, therefore being face to face with the greatest professional around Italy.
At this stage, students will delve deeper in the Italian History and Culture, will acquire a wider knowledge of Italian wines and will be introduced to Italian language. They will discover and taste the regional products by visiting local producers in their field trips.
During the residential phase, students will be granted a part time frequency in order to be able to enrich their gastronomical experience spending more time around Italy searching for typical products as well as making full use of the library, deepening into specific topics under the guidance of their tutor.
The second part of the program includes a compulsory traineeship, hosted by the most renowned restaurants in Italy and thus cooking professionally in a real kitchen.
usually students attend classes 3/4 days each week, 6-8 hours per day – however, frequency may slightly vary depending on bank holidays and school closing days.
STRUCTURE OF THE COURSE
The Italian Culinary Program UNIT 2 lasts 8 month and is structured as follows: a first 4 months in-school phase, followed by a 4 months traineeship phase (compulsory). It concludes with a 2 days final exam, which includes a theoretical test as well as a practical test.
At the end of UNIT 2, students will be issued the Professional Diploma “Cook of Italian Cuisine – Advanced Level” and the Certificate of Professional Qualification of “Operatore alla Produzione Pasti (Operator at the production of meals) – Level EQF 4”.