All-time classics

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Course
Course Type
Duration
Lang
A  course of study on leavened products: Bread and Pizza
Amateur Courses
3 lessons

> LESSON WITH FREE INGREDIENT BOX <

Three lessons to learn the secrets of the principal Italian leavened products.

June 10th
The first lesson will be dedicated to pizza.
June 17th
The second will be dedicated to regional breads.
July 1st
The third will be dedicated  to the composition of the "perfect" bread basket.

 
A-SCUOLA-DI-LIEVITATI-eng.png

Contact our administrative office for more details:
+39 055 2345468
info@cordonbleu-it.com
Price: 280€
Summer Labs Baked desserts
Amateur Courses
4 hours
Cantuccini, fruit and custard tart, baked tarts, Florentine style Schiacciata (sweet grape focaccia), sponge cake

Contact the school for more information
Price: 130€
Summer Labs Chicken
Amateur Courses
4 hours
Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Fried chicken, cacciatora, roast, roll, salt cooked chicken

Contact the school for more information
Price: 130€
Summer Labs Pizza and Focaccia
Amateur Courses
4 hours
Direct and indirect doughs from the previous day
Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza

Contact the school for more information
Price: 130€
Summer Labs Pork and Rabbit
Amateur Courses
4 hours
Rabbit boning, roasted, fried, stewed, grilled
Pork loin, sautéed pork fillet, stuffed rabbit, stewed rabbit in white sauce, baked pork ribs

Contact the school for more information
Price: 130€
Summer Labs Potatoes
Amateur Courses
4 hours
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

Contact the school for more information
Price: 130€
Summer Labs Rice
Amateur Courses
4 hours
Risotto, pilaf, boiled rice
Eisotto Tuscan style, classic risotto, savory rice cake, stuffed tomatoes, rice cake

Contact the school for more information
Price: 130€
Summer Labs Shellfish and Molluscs
Amateur Courses
4 hours
Roasted, fried, stewed, grilled, flambéed
Pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)

Contact the school for more information
Price: 130€
Summer Labs Vegetables and Legumes 1
Amateur Courses
4 hours
Large leaf vegetables, the management of legumes, the cooking of beans
Classic minestrone (vegetable soup), summer ribollita (bread,bean and chard soup), ‘carabaccia’ (onion soup), pasta and bean soup, velouté (creamed soups)

Contact the school for more information
Price: 130€
Summer Labs Vegetables and Legumes 2
Amateur Courses
4 hours
Cooking chickpeas, cutting solanaceous vegetables
Eggplant parmesan, soused vegetables, grilled and marinated vegetables, chickpea purée, ‘cecina’ (pan cooked chickpea flatbread)

Contact the school for more information
Price: 130€
Basic Cooking
Amateur Courses
10 lessons
 
The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze

Contact the school for more information and details about this course.

 
Price: 800€
Basic Cooking - Evening
Amateur Courses
10 lessons

 

The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze

Contact the school for more information and details about this course.


 
Price: 800€
Basic Custards
Professional Classes
2 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The first is a demo lesson, the second is hands-on and will be held the following afternoon, 2-6pm
Contact the school for enrollment
Price: 180€
Summer Labs Beef and Veal
Amateur Courses
4 hours
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

Contact the school for more information
Price: 130€
Summer Labs Bread
Amateur Courses
4 hours
Tuscan bread with sourdough, Apulian type durum wheat bread, flat bread, fried dough, brioche bread

Contact the school for more information
Price: 130€
Aroma Italia Bread & Italian Focaccia
Amateur Courses
3 hours

The lesson is focused on the preparation of:
Focaccia from Apulia, Focaccia from Recco, Ciabatta bread, Bread from Apulia
 
Price: € 90€
Bread & Pizza
Professional Classes
3 lessons

Febryary 18th (8.30-12.30am): Puff pastry and special breads with G. Tamburini
February 19th (9am-1pm): Bread for restaurants with G. Cini
February 24th (9am-1pm) Modern pizza with P. Pannacci
Contact the school for enrollment
Price: 320€
Summer Labs Cereals
Amateur Courses
4 hours
Spelt, barley, polente corn flour, ‘farinata’ (corn soup/pudding)
Spelt salad, fried polenta, scrambled polenta, farinata (creamed soup), barley risotto 

Contact the school for more information
Price: 130€
Chocolate with Andrea Bianchini
Professional Classes
5 lessons

Lessons from the Professional Programme on Pastry Cooking.
 
Price: 440€
Choux pastry
Professional Classes
2 lessons
One lesson of  the Professional Programme on Pastry Cooking opened for few extra students.
The second lesson will be held on October 13th, 2-6pm
Contact the school for enrollment
Price: 130€
Christmas Cakes: Black Forest and Gingerbread Cake
Amateur Courses
2 hours streaming 1 hour video
The lesson will unfold as follows:
> Upon completion of registration you will be provided with the list of required equipment and the recipe book.
> The first live streaming appointment on our e-learning platform will take place on December 16th from 4 to 6 pm. During this two hour ‘live’ lesson Francesca Grillotti will illustrate all of the basic preparations necessary to make our cakes.
> On the same online platform you can access the one hour video lesson. This lesson will be available for 30 days so you can consult it several times and at your leisure.
 
Price: 40 euro€
Christmas flavours at Cordon Bleu - lessons, cooking sessions and market fair
Amateur Courses
4 hours
The school is opening its doors for a Christmas event!

An unique event, with free English cooking sessions where children will learn to make sweets
and especially biscuits to put under the Christmas tree for Santa Claus. There will also be a
tortellini preparation workshop….and many Cordon Bleu gift ideas to put under your Christmas
tree.

You can buy gift vouchers for cooking lessons organized by the school, for example the
lesson on the Four Seasons’ Hotel brunch to learn how to make the perfect Club Sandwich and
many more recipes to impress your guests. Last but not least, you can also buy a gift voucher
for the cooking show “Il Coperchio di Petronilla”.

There will also be a Christmas market where you will find a selection of cookery books by Ta Ta
Ta, Barbara’s scarves in spice colours, the project “Su la testa” of handmade hats created by
one of our chef teachers, oil and antique roses from Fattoria La Villetta, and much more.

 

 

Price: free entry€
Christmas Sweets, ancient grains and indigenous yeasts
Amateur Courses
6 hours
There will be 6 hours of face-to-face lessons held by Pastry Chef Gabriele Cini, who will offer many ideas and techniques to sweeten the upcoming Holidays.

Lesson topics:
Pandoro
panettone
gingerbread
panforte
Nougat
Ricciarelli
 
> Virtual classes <

 
Price: 70€
Come rassicurare il cliente: conoscere e prevenire le nuove emergenze post Covid19
Professional Classes

Il corso si rivolge a tutti i titolari e soprattutto dipendenti di sala e cucina di attività ristorative: ristoranti, bar, pasticcerie e gelaterie che hanno bisogno di adeguarsi in modo professionale alle nuove necessità.

Argomenti trattati:
1) I nuovi dispositivi da applicare (analisi settore per settore delle normative Inail e DPCM 17/5/20)
2) Le normative del personale di sala (partendo dai cartelli di cui devono prendere visione e firmare.
3) Gli obblighi dei clienti (cosa devono o non devono fare dal momento del loro ingresso)
4) La gestione del cliente in epoca Covid19 (sorridere e rassicurare attraverso la mascherina e la gestione dell'emergenza come litigi tra clienti e prevenzione del "cliente censore" futuro recensore
5)  L'empatia, problem solving, ascolto attivo.
Cookies
Professional Classes
2 lessons
One lesson of  the Professional Programme on Pastry Cooking opened for few extra students.
The second lesson will be held on October 8th, 2-6pm
Contact the school for enrollment
Price: 130€
Basic Cooking - Evening Cooking methods
Amateur Courses
3 hours evening
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€
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€
Cooking Show! Il coperchio di Petronilla
Serata a tema
2.5 hours

 

The School of Culinary Arts Cordon Bleu is pleased to announce the upcoming cooking show about Petronilla. Wine included and/or BYOW.

Reservation is requested.

For reservations and more information contact the School: 055 2345468  info@cordonbleu-it.com

Price: 40€
Cooking show! Lebanese cuisine
Serata a tema
3 hours

A cooking show on Lebanese cuisine held by the versatile Lebanese chef Kamal Mouzawak.

Wine included and/or BYOW.

Reservation is requested.

For reservations and more information contact the School: 055 2345468  info@cordonbleu-it.com

 

Price: € 45€
Basic Cooking - Evening Desserts
Amateur Courses
3 hours evening
Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.


Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
Price: 100€
Basic Cooking Desserts
Amateur Courses
3 hours afternoon
Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.

Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
Price: 100€
Diploma in Higher Education in Culinary Arts and Science 2020
Academic Courses
2 anni

LOGO_IUL_NEW_PAYOFF-(1).pngIndire-(2).pngThe Course



The Higher Diploma in Culinary Arts and Science is promoted by Cordon Bleu Florence, by Indire Institute and by IUL - The University of Florence. It is a higher educational programme aimed at those students who want to develop both theoretical knowledge and practical skills in order to pursue a career in the food production chain, in catering, in technical research, or in the programming of industrial and semi-industrial project lines.

The Higher Diploma in Culinary Arts and Science is intended for those students holding a High School diploma, who aim to further their education in the field of the Culinary Arts.


The course will be held at Cordon Bleu Florence - a school specialised in haute cuisine with its more than thirty- year experience in the teaching sector. The school is housed in Palazzo Ximenes Panciatichi in Via Giusti n.7, right in the heart of historical Florence.


fs@cordonbleu-it.com
+39 055 2345468
Price: 20.000€
Discover Florence - Lessons and tastigs
Amateur Courses
2 Hours
Discovering Florentine and Tuscan cuisine
for small groups
through four different experiences:

- The Florentine cuisine
- Ice cream was born in Florence
- Tuscan Pasta (Tortelli and Pici)
- 4 ingredients about Florence

 
Lessons are available with reservations only Thursday, Friday and Saturday
hours 9 am 6 pm
Summer Labs Dry Pasta
Amateur Courses
4 hours
Classification of sauces (oil, dairy products, tomato, pestos) and combination with various types of pasta
Garlic, oil and chilli pepper, cream and ham sauce, genoese pesto, trapanese pesto, ‘Aglione’ (garlic tomato), walnut sauce

Contact the school for more information
Price: 130€
Summer Labs Durum wheat fresh pasta
Amateur Courses
4 hours
Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato

Contact the school for more information
Price: 130€
Durum wheat fresh 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 August 31 and September 2, from 9am to 1pm
Contact us for more information
Price: 300€
Summer Labs Egg pasta
Amateur Courses
4 hours
Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati
Lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel

Contact the school for more information
Price: 130€
Summer Labs Eggs
Amateur Courses
4 hours
The flan, the pie, the omelette, the various cooking methods, mayonnaise
Zucchini omelette, spinach flan, parmesan flan, poached egg, soft-boiled egg, stuffed hard-boiled egg, mayonnaise 

Contact the school for more information
Price: 130€
Summer Labs Exam
Amateur Courses
4 hours
Exam

Contact the school for more information
Price: 130€
Summer Labs Exam
Amateur Courses
4 hours
Exam

Contact the school for more information
Price: 130€
Summer Labs Fish
Amateur Courses
4 hours
Filleting of round and flat fish, roasted, fried, stewed, grilled
Fish soup, sole meunière, sea bream ‘isolana’ style (aromas, vegetables, potatoes), fried fish, foil/paper wrap baking, baked sea bass

Contact the school for more information
Price: 130€
Basic Cooking - Evening Fish and sea food
Amateur Courses
3 hours evening
How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
 

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

Price: 100€
Basic Cooking Fish and sea food
Amateur Courses
3 hours afternoon
How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
 

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

Price: 100€
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€
Summer Labs Fowl and courtyard animals
Amateur Courses
4 hours
Stewed wild boar, pan-fried pigeon, guinea fowl with grapes, duck à l’orange

Contact the school for more information
Price: 130€
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 9 and 10  from 2pm to 6pm
Contact us for more information
Price: 300€
Gelateria - Ice-cream
Professional Classes
2 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The second lesson will be held in the afternoon, 2-6pm
Contact the school for enrollment
Price: 250€
Gnocchi
Professional Classes
2 lessons
Two lessons of The Art of Pasta Making opened to few more students
The other lesson will be held on September 23rd, from 2pm to 6pm
Contact us for more information
Price: 220€
Summer Labs Gnocchi and Gnudi
Amateur Courses
4 hours
Potato gnocchi, ricotta gnudi, polenta gnocchi
Roman-style gnocchi, potato gnocchi with fish sauce, gnudi with butter and sage, stuffed gnocchi, stripped gnocchi

Contact the school for more information
Price: 130€
Haccp
Professional Classes
3 lessons

Course for professionals on Hazard Analysis and Critical Control Points
Regional Code 3777-B-5200

 
Price: 300€
Basic Cooking Home made Pasta
Amateur Courses
3 hours afternoon
Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
 

Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.

Price: 100€
Basic Cooking - Evening Home made Pasta
Amateur Courses
3 hours evening
Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
 

Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.

Price: 100€
In the kitchen with Marco Stabile
Amateur Courses
1 lesson
Menu to be defined
Price: € 100€
Individual lesson: A culinary journey from Italy to Australia
Amateur Courses
1 hour

A culinary journey from Italy to Australia
 

It is possibile to reserve a lessons (online) with our teacher:
Lucia Buccheri

 

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com
Price: 60€
Individual lessons - online -
Amateur Courses
1 hour
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
 
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com

Here are a few lessons with:
 
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
 
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto 
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
 
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Individual lessons - online -
Amateur Courses
1 hour
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
 
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com

Here are a few lessons with:
 
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
 
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto 
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
 
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Master in Culinary Arts and Science 2021
Academic Courses
2 years

LOGO_IUL_NEW_PAYOFF-(1).pngIndire-(3).png
The Course


The Master's degree in Culinary Arts and Science is promoted by Cordon Bleu Florence, Indire Institute and by IUL - The University of Florence. It is a higher education programme intended for those who wish to develop both theoretical knowledge and practical skills in order to pursue a career in food production, catering, technical research, or in the programming of industrial and semi-industrial project lines.



Students holding a High School Diploma, and who aim to further their education in the Culinary Arts, can access the Master's degree in Culinary Arts and Science.

The course will be held at Cordon Bleu Florence - a school specialised in haute cuisine with its more than thirty-year experience in teaching. The school is housed in Palazzo Ximenes Panciatichi in Via Giusti, 7, right in the heart of historical Florence.
The study programme aims to provide competence in the following areas: 

Training of professionals in catering services, and in the sector of food and wine production

Technical-productive competences in working and developing catering food production activities

Historical-anthropological development of man-food relation

Management of gourmet traditional and innovative catering services

Economic management, start up and planning of economic sectors related to food

Food sanitation and hygiene

Food and wine communication network analysis

The food and wine laboratories will span the whole study programme, and will focus on the following disciplines:

Italian, French and International Haute Cuisine,

the art of leavened doughs: bread, pizza, pandoro, panettone and others

patisserie, gourmet and artisan 

enology

cheeses

Credits and Certification
The Master's degree course is a two-year study programme which carries a maximum of 120CFU
The post-graduate programme will enable students to enhance their knowledge on industrial and semi-industrial production lines. Students will be issued a 1st level Master's Degree
A Degree Course is required to access the Master's Degree Programme.

Sponsorless

The material provided by the school is non-sponsored

Course structure

The Master's degree in Culinary Arts and Science is a two-year study programme which carries 60 credits per year for a maximum total of 120.
The classes will have a maximum of 22 students.

Course cost

The cost for the Master's degree in Culinary Arts and Science is Euro 10.000 per year.
Scholarship opportunities are available.

For further information

info@cordonbleu-it.com
fs@cordonbleu-it.com
+39 055 2345468
Price: 20.000€
Basic Cooking Meat
Amateur Courses
3 hours afternoon
How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.

Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.

Price: 100€
Basic Cooking - Evening Meat
Amateur Courses
3 hours evening
How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.

Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.

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€
Summer Labs Offals, boiled meats and sauces
Amateur Courses
4 hours
Florentine style tripe, Chicken liver paté on toasted bread, Venetian style liver, lamprey, Mixed boiled meat, ‘salsa verde’ (parsely) sauce, mayonnaise, Piedmontese dips, caramelized onion, vegan mayonnaise, mustard

Contact the school for more information
Price: 130€
Summer Labs Pasta exceptions
Amateur Courses
4 hours
Pici, macaroni alla chitarra, Calabrian cavateli (boiling water)
Pici ‘all’aglione' (tomato and garlic), cavatelli alla ‘nduja (calabrian soft salami), macaroni alla chitarra ‘carrettiera’ style (chili, parsley, pecorino cheese), crepes

Contact the school for more information
Price: 130€
Post graduate Two Years Course - European Masters
Academic Courses
2 years


STUDENT SERVICES
SYSTEM OF UNIVERSITY CREDITS WITH ECTS



Request information, course catalog, brochure, financial aid, application forms...
academic@cordonbleu-it.com
  •  
Price: see description€
Summer Labs Savoury pies
Amateur Courses
4 hours
Types of dough
‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

Contact the school for more information
Price: 130€
Shortcrust pastry
Professional Classes
2 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The first lesson is demo, the second is hands-on and will be held on October 6th, 2-6pm
Contact the school for enrollment
Price: 180€
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€
Basic Cooking Soups, first courses and risotti
Amateur Courses
3 hours afternoon
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€
Sponge cakes
Professional Classes
4 lessons
Four lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The first lesson is demo, the remaining lessons are hands-on and will be held on September 30th and October 1st and 4th , 2-6pm
Contact the school for enrollment
Price: 280€
Summer Labs Spoon desserts
Amateur Courses
4 hours
Tiramisu, panna cotta, super-chocolate pudding, Sicilian cannoli, lemon pudding, Gelato

Contact the school for more information
Price: 130€
Summer Labs Stuffed pasta
Amateur Courses
4 hours
Ravioli, tortellini, Mugello-style tortelli,
Ricotta and spinach ravioli, Mugello tortello with meat sauce, tortellini Bolognesi in beef broth, other sealing methods and shapes

Contact the school for more information
Price: 130€
Stuffed 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 14 and 16, from 2 to 6 pm
Contact us for more information
 
Price: 300€
Aroma Italia Stuffed Pasta and its veg surprises
Amateur Courses
3 hours

The lesson is devoted to the preparation of different types of Home made pasta (tortelli and ravioli) with veg stuffing.
During the lesson students will be taught also on particular shapes of tortelli and ravioli.
For more info contact the School +39 055 2345468 or info@cordonbleu-it.com


 
Price: € 90€
Summer Course
Summer Courses
4 weeks

Study Programme

The course fee includes: lessons, didactic materials, accommodation, guided tours Italian cooking and winery summer course addressed to students and amateurs wishing to further their knowledge of the main products of classic Italian cooking, bakery and pizza making.

The course is also designed for those interested in furthering their knowledge of Italian wine and students of science of cooking and high cousin. The course deals with making and production processes of Italian fresh pasta, bread, pizza and focaccia and typical regional Italian cooking. Moreover, wine making and tasting will be covered in depth. 

The course is organised in about 6 hours of lesson per day from Monday to Friday, 70% of which are didactic laboratories. The Italian cooking and culture lessons will be accompanied by wine tastings pairing food and wine.

Guided tours to wine companies, wine cellars and cult places of Florence’s gastronomy will conclude the course.

Course development

The Course will be carried out in a ‘mixed mode’ with:
➢ in-person classes: Italian cooking and culture lessons together with a discussion (by a sommelier) and the tasting of wines paired with the preparations;
➢ on-line classes;
➢ in-person final exam;
and an final in- person discussion of the project work.

The in-person lessons will be held at Cordon Bleu’s headquarters in Via Giuseppe Giusti, 7, 50121 Firenze FI.
The on-line lessons will be characterized by a IUL training model environment with assisted learning throughout the course by teachers, and expert tutors.


The program is enriched and completed by:
➢ To complete their knowledge of the Italian culinary art, students will go on a guided visit of a large winery in the province of Florence which will include a wine tasting experience and an explanation of winemaking techniques. Later, students will be accompanied on a visit to a famous winery with wine tasting.
➢ To complete their knowledge of Italian products students will be taken on a guided tour with food tasting at the central market, a visit to the historical places of worship of Florentine gastronomy on the footsteps of Caterina de’Medici and finally a trip to the heart of Chianti classico area which will include a lunch based on typical products of the Golden Valley.




Sponsorless

The material provided by the school is non-sponsored.

Special

Special price from those who enroll within February 28th 2021
 
Price: 6800€
Summer Labs
Summer Courses
6 weeks

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 14th and ending  on July 23rd.

The cost

The total cost is 3500 euros and includes all ingredients and the uniform: hat, jacket and apron.

The program 

Price: 3.500€
Summer Labs Summer vegetable dishes
Amateur Courses
4 hours
A variety of peperpnata, Caponata, Stuffed tomatoes and zucchini, Bell pepper gratin

Contact the school for more information
Price: 130€
Basic Cooking - Evening The basics
Amateur Courses
3 hours evening

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.

Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

Price: 100€
Basic Cooking Course The basics
Amateur Courses
3 hours afternoon

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

Price: 100€
Basic Cooking Course - Evening The basics
Amateur Courses
3 hours evening

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

Price: 100€
Basic Cooking The basics
Amateur Courses
3 hours afternoon

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.

Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

Price: 100€
Basic Cooking The best frying
Amateur Courses
3 hours afternoon
The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.
 
Price: 100€
Basic Cooking - Evening The best frying
Amateur Courses
3 hours evening
The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.

 
Price: 100€
Summer Labs The kitchen and its spaces
Amateur Courses
4 hours
The figure of the cook, the uniform, hygiene, the hierarchy in the kitchen, presentation of the kitchen and kitchen equipment, the care and use of knives and cookware.
Brown stock

Contact the school for more information
Price: 130€
Basic Cooking - Evening The sauces
Amateur Courses
3 hours evening
Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.

Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking The sauces
Amateur Courses
3 hours afternoon
Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.

Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking Course The sauces
Amateur Courses
3 hours afternoon
Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking Course - Evening The sauces
Amateur Courses
3 hours evening
Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking Course - Evening The vegetables
Amateur Courses
3 hours evening
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

Price: 100€
Basic Cooking Course The vegetables
Amateur Courses
3 hours afternoon
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

Price: 100€
Basic Cooking The vegetables
Amateur Courses
3 hours afternoon
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

Price: 100€
Basic Cooking - Evening The vegetables
Amateur Courses
3 hours evening
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

Price: 100€
Three-year European Bachelor’s degree in Italian Culinary Arts 2018
Bachelor
3 years

The Course


The three-year European Bachelor’s degree in Italian Culinary Arts is an advanced formative programme in the technical , culinary , artistic and historical areas, as well as in business management.

This is recognized as the top culinary arts programme in Italy for those who aim to further their post school studies in the Culinary Arts field.

The European Bachelor’s degree programme is taught at Cordon Bleu School Florence, with its more than thirty years experience in the field of cooking and teaching. The school premises are in Palazzo Ximenes Panciatichi in Via Giusti, 7, right in the historic heart of Florence.

Cordon Bleu Florence is one of the oldest and long-running cooking schools in Italy. The defining characteristic of the school is based on the study of Italian gastronomy heritage and on the reproduction of it with complete respect of tradition in modernity.

The European Bachelor’s degree study programme is designed to give a solid technical and practical preparation in the Culinary arts, the pastry arts, the art of making ice cream, homemade pasta, chocolate products, and in working with sugar. It is also designed to teach the art of cooking through palate training, by tasting food, wine, beer, alcohol and cocktails. In addition, there will be advanced studies on business management, marketing and design.

In the three-year European Bachelor’s degree course in Italian Culinary Arts, particular focus will be placed on historical and sociological subjects.

The European Bachelor’s degree programme is aimed at those who want to graduate in Culinary Arts and learn how to be able to face work challenges by means of a solid, academic, culinary foundation.

The European Bachelor’s Degree programme is divided into three years and carries a total of 180 ECTS.
The programme consists of a student workload of more than 1500 instructional hours of which half are practical.

A thesis is the conclusion of the three-year European Bachelor’s degree in Italian Culinary Arts. The students are also required to undergo a practical and theoretical exam session at the end of which, the students who have completed successfully the three-year programme, will be awarded an European Bachelor in Professional Studies in Italian Culinary Arts.

The accreditation board who releases the title of European Bachelor’s degree is E.A.B.H.E.S.
For further information https://www.eabhes.eu/accueil-en.html

Given the large range of subjects studied, the accuracy and high teaching level, the European Bachelor’s degree programme is at the top for the technical and artistic preparation in the culinary ambit.

Entry requirements for the European Bachelor’s Degree in Culinary Arts is the successful completion of
high school education
.

Sponsorless


All the school’s teaching material is sponsor free

Programme structure


The European Bachelor’s Degree course in Italian Culinary Arts runs over three years and each year carries 60 ECTS.
Maximum number of students: 22

A restricted participant number allows the school to follow each and every student carefully and
thoroughly over the three-year programme, and it also allows teacher prompt intervention in case of
problems throughout the learning process.

Teaching programme


I year subjects

The History of Food I
Food Merceology I
Health and Security
Food Chemistry
Equipment and Technology
Lab I: Basic Preparations
Enology
Lab II: Basic Cooking Techniques
Food Anthropology
Nutrition/Food Science
Traditional food flavours


II year subjects

Food Merceology II
Lab III: Bread, pizza and pasta
Food Tasting
Fromagerie
Baking and Pastry arts I
Science of Cooking
Food Marketing
Menu Composition
Lab IV: International Haute Cuisine
Pastry Arts 2
Internship



III year subjects

The History of Food II
Lab 5
Food Marketing 2
Food Design
Pastry Arts 3
Cake Design and Chocolate
Restaurant set up and management
English
Thesis


SYSTEM OF UNIVERSITY CREDITS WITH ECTS
STUDENT SERVICES

Cost


The three year European Bachelor’s Degree programme in Italian Culinary Arts has an annual fee of € 9,800.
Scholarships are available.

For further information


+39 055 2345468
info@cordonbleu-it.com

Price: 9800€
Summer Labs Tomatoes
Amateur Courses
4 hours
Uses and traditions, history, recycling of every part
Barbecue sauce, emulsified tomato water, Santorini tomato balls, pasta with strattu (tomato paste), dried tomato peels

Contact the school for more information
Price: 130€
Tuscan Pasta! Summer Tortello with string beans, a meal with Gabriella and Cristina
Amateur Courses
2 hours
We will use Zoom and we provide you with the recipe and the shopping list.
Gabriella and Cristina will explain and make the recipe, a glass of chilled Chardonnay for the chef is a good idea!
Price: 20€
Summer Labs Vegetables and aromas
Amateur Courses
4 hours
How vegetables are cleaned and stored
Cutting basic aromas (carrot, onion, celery, parsley, leek, garlic, shallot)
3 different types of ‘ragù’ (meat sauce) Bolognese, Tuscan and Neapolitan

Contact the school for more information
Price: 130€

Individual Lessons

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