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.
The course is aimed at all students, both amateur and professional chefs who want to broaden their knowledge of the principle notions of classic Italian cuisine, bread and pizza making and knowledge of Italian wines.
The minimum enrolment requirement is a bachelor's degree, junior college degree, master’s degree or specialization diploma, or an equivalent study title awarded prior to or subsequently to Ministerial Decree 509/99.
Participants who do not have a degree will be registered in the program defined as a "professional refresher course". In this case students who complete the course will be entitled to a certificate of attendance.
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.
The material provided by the school is non-sponsored.
Special price from those who enroll within February 28th 2021