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Course calendar

See the list of all courses, filter them by month, for active or bookable courses and print the list as a reminder if you need it
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Course
Course Type
Duration
Lang
On request
In the kitchen with love
Amateur Courses
Amateur Courses
Lang:
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On request
Incentives
Amateur Courses
Amateur Courses
Lang:
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On request
Aroma Italia
Amateur Courses
One lesson
Amateur Courses
Lang:
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October 2022
Diploma in Higher Education in Culinary Arts and Science 2022
Academic Courses
2 years
Academic Courses
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October 2022
Master in Culinary Arts and Science 2022
Academic Courses
2 years
Academic Courses
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October 2022
Three-year European Bachelor’s degree in Italian Culinary Arts 2022
Bachelor
3 years
Bachelor
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November 2022
Three-year European Bachelor’s degree in Italian Culinary Arts 2022 - 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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September 27th
December 6th
Basic Cooking Course - Afternoon
Amateur Courses
10 lessons
Amateur Courses
Lang:
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September 27th
December 6th
Basic Cooking Course - Evening
Amateur Courses
10 lessons
Amateur Courses
Lang:
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October 3rd
January 19th
Professional Pastry Course
Professional Programmes
15 weeks
Professional Programmes
Lang:
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November 9th
March 22nd
Pastry School
Amateur Courses
4 chapters - 12 lessons
Amateur Courses
Lang:
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November 23rd
December 5th
Mignons, single portions and modern cakes
Professional Classes
3 lessons
Professional Classes
Lang:
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December 6th
Basic Cooking Course - Afternoon Desserts
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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December 6th
Basic Cooking Course - Evening Desserts
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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December 7th
Plated dessert
Professional Classes
2 lessons
Professional Classes
Lang:
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January 16th
May 7th
Course for Cordon Bleu Cook
Professional Programmes
15 weeks
Professional Programmes
Lang:
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January 25th
February 8th
Pastry School Pastry School - Chapter 2
Amateur Courses
3 lessons
Amateur Courses
Lang:
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January 26th
March 30th
Basic Cooking - Afternoon
Amateur Courses
10 lessons
Amateur Courses
Lang:
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January 26th
Basic Cooking - Afternoon The basics
Amateur Courses
3 hours
Amateur Courses
Lang:
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January 26th
March 30th
Basic Cooking - Evening
Amateur Courses
10 lessons
Amateur Courses
Lang:
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January 26th
Basic Cooking - Evening The basics
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 2nd
Basic Cooking - Afternoon The sauces
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 2nd
Basic Cooking - Evening The sauces
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 9th
Basic Cooking - Afternoon The vegetables
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 9th
Basic Cooking - Evening The vegetables
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 15th
March 1st
Pastry School Pastry School - Chapter 3
Amateur Courses
3 lessons
Amateur Courses
Lang:
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February 16th
Basic Cooking - Afternoon Cooking methods
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 16th
Basic Cooking - Evening Cooking methods
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 20th
April 30th
Advanced Professional Course in Italian Cooking
Professional Programmes
10 weeks
Professional Programmes
Lang:
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February 20th
March 3rd
Advanced Professional Course in Italian Cooking Haute Cuisine
Professional Classes
10 lessons
Professional Classes
Lang:
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February 21st
May 16th
Advanced Cooking - New!
Amateur Courses
12 lessons
Amateur Courses
Lang:
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February 23rd
Basic Cooking - Afternoon Fish and sea food
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 23rd
Basic Cooking - Evening Fish and sea food
Amateur Courses
3 hours
Amateur Courses
Lang:
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February 27rd
March 31st
Advanced Professional Course in Italian Cooking Desserts
Professional Classes
5 lessons
Professional Classes
Lang:
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March 2nd
Basic Cooking - Afternoon Meat
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 2nd
Basic Cooking - Evening Meat
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 6th
March 10th
Advanced Professional Course in Italian Cooking Fish in Haute Cuisine
Professional Classes
5 lessons
Professional Classes
Lang:
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March 8th
March 22nd
Pastry School Pastry School - Chapter 4
Amateur Courses
3 lessons
Amateur Courses
Lang:
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March 9th
Basic Cooking - Afternoon Soups, first courses and risotti
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 9th
Basic Cooking - Evening Soups, first courses and risotti
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 13th
March 17th
Advanced Professional Course in Italian Cooking Cooking Technologies and Techniques
Professional Classes
5 lessons
Professional Classes
Lang:
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March 16th
Basic Cooking - Afternoon The best frying
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 16th
Basic Cooking - Evening The best frying
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 20th
March 24th
Advanced Professional Course in Italian Cooking Cooking and Nutrition
Professional Classes
5 lessons
Professional Classes
Lang:
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March 23rd
Basic Cooking - Afternoon Home made Pasta
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 23rd
Basic Cooking - Evening Home made Pasta
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 30th
Basic Cooking - Afternoon Desserts
Amateur Courses
3 hours
Amateur Courses
Lang:
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March 30th
Basic Cooking - Evening Desserts
Amateur Courses
3 hours
Amateur Courses
Lang:
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April 17th
May 19th
The Art of Pasta Making
Professional Programmes
4 weeks
Professional Programmes
Lang:
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May 2nd
May 22nd
In-the-Oven
Professional Programmes
3 weeks
Professional Programmes
Lang:
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21st June
20th July
Baking and Pastry Labs 2023
Amateur Courses
4 weeks
Amateur Courses
Lang:
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10th July
28th July
Summer Labs 2023
Summer Courses
3 weeks
Summer Courses
Lang:
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On request
From market to kitchen
Amateur Courses
Amateur Courses
Lang:
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On request
Italian Kasher Cuisine
Amateur Courses
3 lessons
Amateur Courses
Lang:
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The Art of Pasta Making
The Art of Pasta Making
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.
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