Course ID: #706 -

Summer Labs 2022

The summer cooking workshops in English designed to discover and learn the basics of Italian cuisine.
13th June
8th July
4 weeks
9 am -1 pm

The course

Summer course in Italian cuisine dedicated to students and amateurs who want to deepen their knowledge of the main preparations of classic Italian cuisine, bread and pizza making. The workshop consists of practical in-kitchen lessons during which each student will participate actively.

The diverse culinary procedures to make typical fresh pasta, bread, pizza and focaccia of Italian regional cuisine will be covered.

The course schedule includes 4 hour long daily lessons, from 9am to 1pm, Monday through Friday. The educational workshops will be held in English, starting on June 13th and ending  on July 8th.

The cost

The total cost is 3000 euros and includes all ingredients and the uniform: hat, jacket and apron.

The program 

Vegetables and Legumes 1
Vegetables and Legumes 2
Rice and Cereals
Beef and Veal
Pork and boar
Shellfish and Molluscs
Rabbit and courtyard animals
Egg pasta
Stuffed pasta
Durum wheat fresh pasta
Pasta exceptions
Gnocchi and Gnudi
Dry Pasta
Offals, Boiled meats and sauces
Pizza and Focaccia
Savoury pies
Spoon desserts
Baked desserts

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.