Our courses

The School of Culinary Arts Cordon Bleu of Florence offers Italian cookery courses as well as single classes/lessons for professional and amateur cooks, chefs, tourists and children

Tuscan, Florentine and International Italian cookery

Tuscan, Florentine and International Italian cookery courses are available, along with special courses on wine, bread, pasta and more. The lessons are available in Italian, English, or French and given by our founders, Cristina Blasi and Gabriella Mari, plus a variety of other chefs and experts.
A sampling of the Italian cookery courses we offer:

  • Intensive courses at a professional level in Italian and English (3 months)
  • Single lessons for groups of Italians or tourists/foreigners •Short lessons on Italian Cuisine and wine tasting
  • Kosher Italian Cooking
  • Tailor made private cooking lessons in Italian, English or French
  • Cooking lessons for children and teen-agers


Special courses, situations:

  • The school is available for rent to outside teachers for specials courses or events.
  • Management and training: Team Building, Incentive, Group and Outdoor Training.

Empowerment courses for individuals and groups

Sponsor less

The material provided by the school is non-sponsored.

 

Focus On

Quality and competence for your professional training

Upcoming Courses and Events

View courses, events and classes organized by our school
Start
End
Course
Course Type
Duration
Lang
On request
In the kitchen with love
Amateur Courses
Amateur Courses
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On request
Incentives
Amateur Courses
Amateur Courses
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On request
Aroma Italia
Amateur Courses
5 lessons
Amateur Courses
Lang:
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October 2021
Diploma in Higher Education in Culinary Arts and Science 2021
Academic Courses
2 years
Academic Courses
Lang:
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October 2021
Master in Culinary Arts and Science 2021
Academic Courses
2 years
Academic Courses
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October 2021
Three-year European Bachelor’s degree in Italian Culinary Arts 2021
Bachelor
3 years
Bachelor
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November 2021
Three-year European Bachelor’s degree in Italian Culinary Arts 2021 - English edition
Bachelor
3 years
Bachelor
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In progress
Three-year European Bachelor’s degree in Italian Culinary Arts 2020 - English edition
Bachelor
3 years
Bachelor
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June 10th
July 1st
A  course of study on leavened products: Bread and Pizza
Amateur Courses
3 lessons
Amateur Courses
Lang:
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14th June
23rd July
Summer Labs
Summer Courses
6 weeks
Summer Courses
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June 21st
Summer Labs Potatoes
Amateur Courses
4 hours
Amateur Courses
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June 21st
Summer Labs Tomatoes
Amateur Courses
4 hours
Amateur Courses
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June 22nd
Summer Labs Eggs
Amateur Courses
4 hours
Amateur Courses
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June 23rd
Summer Labs Cereals
Amateur Courses
4 hours
Amateur Courses
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June 23rd
Summer Labs Rice
Amateur Courses
4 hours
Amateur Courses
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June 25th
Summer Labs Chicken
Amateur Courses
4 hours
Amateur Courses
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June 28th
Summer Labs Beef and Veal
Amateur Courses
4 hours
Amateur Courses
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June 29th
Summer Labs Pork and Rabbit
Amateur Courses
4 hours
Amateur Courses
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June 30th
Summer Labs Shellfish and Molluscs
Amateur Courses
4 hours
Amateur Courses
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July 1st
Summer Labs Fish
Amateur Courses
4 hours
Amateur Courses
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July 2nd
Summer Labs Exam
Amateur Courses
4 hours
Amateur Courses
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July 2021
Summer Course
Summer Courses
4 weeks
Summer Courses
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July 5th
Summer Labs Fowl and courtyard animals
Amateur Courses
4 hours
Amateur Courses
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July 6th
Summer Labs Egg pasta
Amateur Courses
4 hours
Amateur Courses
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July 7th
Summer Labs Stuffed pasta
Amateur Courses
4 hours
Amateur Courses
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July 8th
Summer Labs Durum wheat fresh pasta
Amateur Courses
4 hours
Amateur Courses
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July 9th
Summer Labs Pasta exceptions
Amateur Courses
4 hours
Amateur Courses
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July 12th
Summer Labs Dry Pasta
Amateur Courses
4 hours
Amateur Courses
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July 13th
Summer Labs Gnocchi and Gnudi
Amateur Courses
4 hours
Amateur Courses
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July 14th
Summer Labs Offals, boiled meats and sauces
Amateur Courses
4 hours
Amateur Courses
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July 15th
Summer Labs Summer vegetable dishes
Amateur Courses
4 hours
Amateur Courses
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July 16th
Summer Labs Bread
Amateur Courses
4 hours
Amateur Courses
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July 19th
Summer Labs Pizza and Focaccia
Amateur Courses
4 hours
Amateur Courses
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July 20th
Summer Labs Savoury pies
Amateur Courses
4 hours
Amateur Courses
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July 21st
Summer Labs Spoon desserts
Amateur Courses
4 hours
Amateur Courses
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July 22nd
Summer Labs Baked desserts
Amateur Courses
4 hours
Amateur Courses
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July 23rd
Summer Labs Exam
Amateur Courses
4 hours
Amateur Courses
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August 30th
September 24th
The Art of Pasta Making
Professional Programmes
4 weeks
Professional Programmes
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September 8th
December 23rd
Course for Cordon Bleu Cook
Professional Programmes
15 weeks
Professional Programmes
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23 settembre
Fra' Cipolla, Aglio e Porro
Amateur Courses
1 lezione
Amateur Courses
Lang:
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September 27th
January 15th
Professional Programme on Pastry Cooking
Professional Programmes
15 weeks
Professional Programmes
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September 29th
December 1st
Basic Cooking Course
Amateur Courses
10 lessons
Amateur Courses
Lang:
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September 29th
Basic Cooking Course The basics
Amateur Courses
3 hours afternoon
Amateur Courses
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September 29th1 dicembre
December 1st
Basic Cooking Course - Evening
Amateur Courses
10 lessons
Amateur Courses
Lang:
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September 29th
Basic Cooking Course - Evening The basics
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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In progress
Diploma in Higher Education in Culinary Arts and Science 2020
Academic Courses
2 anni
Academic Courses
Lang:
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October 6th
Basic Cooking Course The sauces
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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October 6th
Basic Cooking Course - Evening The sauces
Amateur Courses
3 hours evening
Amateur Courses
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October 13th
Basic Cooking Course The vegetables
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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October 13th
Basic Cooking Course - Evening The vegetables
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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All-time classics

Courses which can be activated on request
Course
Course Type
Duration
Lang
Fish Master Class
Professional Classes
4 lessons
A whole course held by two master chefs on fish:
Tommaso Cintolesi & David Bonucci
 
David Bonucci for the first lesson, devote to baccalà; Tommaso Cintolesi for white fish (February 25th), Oily fish (March 4th), Crustaceans & shellfish (March 11th)

Contact the school for more information and details about this course
Price: 450€
Fresh Egg-Pasta
Professional Classes
3 lessons
Three lessons of The Art of Pasta Making opened to few more students
The other lessons will be held on September 3 and 4, from 9am to 1pm
Contact us for more information
Price: 300€
Basic Cooking - Evening Soups, first courses and risotti
Amateur Courses
3 hours evening
Different Italian soups, minestroni, fondues, consomme, veloutes. How to clarify stocks and to make a consommè.
 

Cooking part: Milanese style risotto, Vichysoisse, Spinach Veloute, Cheese foundue Pidmont 

style, Potato gnocchi.

Price: 100€
Semifreddo
Professional Classes
2 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The second lesson will be held on November 2nd, 9am-1pm
Contact the school for enrollment
Price: 180€
Basic Cooking Cooking methods
Amateur Courses
3 hours afternoon
In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting 

Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.

Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.

Price: 100€
Mela Insana
Amateur Courses
1 lezione
La Mela Insana che ci ha conquistato: ogni ricetta ha il suo tipo ideale. Approfondiamo insieme tecniche e preparazioni

melanzana.png

La lezione si apre insieme ad una scatola, la stessa che gli allievi porteranno a casa a fine lezione.
Una volta svelati tutti i segreti e le tecniche di preparazione degli ingredienti, gli allievi cucineranno i piatti sotto la guida dell'insegnante.
Price: 100€

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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