The professional cooking courses are designed for those wishing to become professional cooks or pastry chefs, as they will acquire the knowledge and skill to be able to work both professionally and competently. The cooking classes are held by a range of teachers whose professional cooking methods and teaching styles will provide the students with a clear and thorough picture of the world of cooking.
The objective of the professional culinary courses is to form students who will be able to work in the most basic kitchens and laboratories as well as the most equipped ones. Once mastered the basic skills, the techniques and the traditions of Italian cuisine and pastry arts, the school’s culinary professionals will be able to give their utmost in any situation.
From 2020 the school will offer a brand new course designed for those who love pasta dishes and would like to set out on a professional path entirely focused on the Art of Pasta making. In addition, the school will offer a complete professional course from September to June - an opportunity for those who aim to enhance their culinary knowledge in a limited period of time. The training programme begins in September with the Cordon Bleu Course for Cooks and the Professional Programme on Pastry Cooking, followed by the Advanced Professional Course on Italian Cooking or, alternatively, on the Art of Pasta making in January/February. The training programme will end with the internship period.
Contact the school for further details and information about any concessions availabe to participants.
The material provided by the school is non-sponsored.