All-time classics

Available upon request
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Course
Course Type
Duration
Lang
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€
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€
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€
In the kitchen with Marco Stabile
Amateur Courses
1 lesson
Menu to be defined
Price: € 100€
Italian Brioche & Croissant
Professional Classes
2 lessons
The second lesson will be held the following day
Price: 150€
Italian Ice Cream (Gelato)
Amateur Courses
4 hours
The school is pleased to welcome Palmiro Bruschi who is a member of the Italian Ice Cream Academy and has been the Italian champion of ice cream making.

During the lesson Bruschi will create new and traditional ice creams flavored with authentic Italian ingredients.

Contact the school for more information and details about this course.
Price: 130€
Post graduate Two Years Course - European Masters
Academic Courses
2 years


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Request information, course catalog, brochure, financial aid, application forms...
academic@cordonbleu-it.com
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Price: see description€
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€
The Art of Pasta Making
Professional Programmes
4 weeks

Study Programme

The Professional course on the Art of Making Pasta is a four-week study programme which includes 20 four-hour lessons for a total of 80 hours. The lessons are held every morning from Monday to Friday with a short break.

The programme begins with a study of the raw materials, the culture and the history of pasta. It follows on with theoretical-practical lessons on egg and eggless pasta dough, with wheat, durum wheat, pasta with and without stuffing. Special pasta, drawn pasta and no knead pasta doughs are included in the programme as well as the preparation of different kinds of gnocchi. The course will also include the different traditional sauces to match the different varities of pasta.
Some lessons will focus on the study of modern pasta production and storage techniques. 
The cost of the Professional course on the Art of Making Pasta is of Euro 2.200,00 per person. The price includes: Euro 500,00 for the registration fee, teaching material (course manual, apron, jacket and hat), ingredients and insurance coverage for the tuition hours at the school. Accomodation is not included but the school can provide assistance to those in need of accomodation.   

Course information

The objective of the  Professional course on Pasta Making  is to form experts in the most characteristic sector of Italian cuisine, who will learn to prepare a line of high quality innovative and traditional pasta dishes. The course is open to those who have basic training as cooks, and wish to further enhance their culinary techniques in pasta making, as well as to those who aim to specialise in the art of making pasta. 

 

The participants are required to be punctual and to keep their material and their appearance tidy at all times. A Certificate of Attendance will be issued to the students who have attended at least 80% of the lessons.

The lessons are held in Italian and English

Sponsorless

The material provided by the school is non-sponsored.

Special

Special price from those who enroll within January 15th
Price: 2.200€
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


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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€