Course ID: #127 -

Advanced Professional Course in Italian Cooking

Professional cooking school for the specialization of contemporary Italian cooks

The course consists of 5 chapters for a total of 30 lessons lasting 4 hours each.

The internship program engages students for 4 weeks following the study program.

February 19th
April 30th
10 weeks
Morning / afternoon - Subject to variation

Course Objective

The objective of the course is the specialization of chefs and students already trained in Italian cuisine to deepen their knowledge of traditional and innovative techniques.

The study program is aimed at professional growth to allow the graduate to advance his career.
The cost of the Advanced Professional Course of Italian Cuisine is 3,900.00 Euros per person, the price includes:

- 500,00 Euro registration fee
- didactic material (recipes, apron, hat and chef jacket)
- chef / tutor during the lessons
- ingredients for the lessons
- organization of internship
- insurance coverage for the hours of study at school and during internships

To obtain the final certificate of attendance students must have:
- attended at least 80% of the lessons
- respected the agreements made with the company in which they will carry out their internship.

Lessons will be held in Italian.
The program is reserved for a maximum of 12 participants plus remedial and occasional students.

Graduates of professional courses will have the opportunity to be in touch with companies that apply to the school in search of qualified personnel.

For further information, do not hesitate to contact us at +39 055 2345 468 o +39 055 2260 228,  or write us at


The program focuses on an in-depth study of recipes and advanced techniques of Italian cuisine with a modern and international flair.

During the practical lessons, students will create traditional and innovative dishes with the best ingredients chosen by the master-chef of each lesson.

The study period is followed by a 4-week internship in high-level kitchens.

The course is structured in 5 chapters:

21 Feb - Morning
Professional Haute Cuisine

Program dedicated to Italian haute cuisine with an international flair.
Appetizers, first, second and vegetables

Teacher: Giuseppe Tortora e Stefano Umberti, Maria Probst, Iside De Cesare, Deborah Corsi, Simone Cipriani, Paolo Fiaschi, Alessio Ninci
This group of lessons can also be purchased individually Enroll
06 Mar - Morning
Fish in Haute Cuisine

A week of lessons dedicated to cooking fish

Teacher: Tommaso Cintolesi, Gabriel Camara
This group of lessons can also be purchased individually Enroll
02 Mar - Morning
Cooking Technologies and Techniques

Modern and innovative cooking techniques alongside classics of haute cuisine

Teacher: Riccardo Zanni, Françoise Authom, Alessio Ninci, Stefano Pinciaroli
This group of lessons can also be purchased individually Enroll
27 Mar - Morning
Cooking and Nutrition

Cooking observed through its components, dietetics and traditional and innovative pairing techniques

Teacher: Gabriele Andreoni, Francesco Beatini, Cristian Giorni, Steano Pinciaroli, Paolo Fiaschi
This group of lessons can also be purchased individually Enroll
22 Feb - Morning / afternoon - Subject to variation
To create the ideal end to a perfect meal. Five lessons that include the preparation of ice creams and sorbets
Teacher: Stefano Donati, Stefano Pinciaroli, Alessio Calamini
This group of lessons can also be purchased individually Enroll

Aroma Italia Labs

Aroma Italia Labs - Mastering the Art of Italian Cooking
Start September 1st
The professional cooking course: 15 lessons + 5 activities to discover menus and milestones of Italian cuisine