II Level Master course in italian cuisine and oenology

5.0
1 opinion
  • I did my master's degree there and cannot express with words how much I liked it! Teachers, classmates... FOOD! It was just amazing.
    |

In Costigliole d'Asti (Italy)

£ 10,364 VAT inc.

*Indicative price

Original amount in EUR:

€ 11,500

  • Typology

    Master

  • Location

    Costigliole d'asti (Italy)

  • Duration

    6 Months

  • Start

    12/10/2020

Description

The Master course in Italian Cuisine and Oenology, lasting 180 days, is set out in two parts: the first, with a 55-day length, of theoretical-practical lessons at the ICIF headquarters, supplemented with educational field trips; the second consists in a 120-day professional internship (optional, not included in the subcription cost), at restaurants selected by the school.
The Master teaches regional traditional cuisine and its modern-creative evolution, the basic techniques, the appropriate decorations, the art of presentation and other fundamental notions on agricultural-food products, spices, aromatic herbs, food raw materials, together with a detailed study of wines and oils.
During their stay at the school all students will be divided into groups and will take turns preparing all of the ingredients necessary for the recipes. They will also be involved in practical tasks carried out in both the kitchen and dining room.
Maximum attendance: 24.

Facilities

Location

Starts

Costigliole d'Asti (Italy)
See map
Piazza Vittorio Emanuele 10, 14055

Starts

On request
Costigliole d'Asti (Italy)
See map
Piazza Vittorio Emanuele 10, 14055

Starts

12 Oct 2020Now taking bookings

To take into account

Holders of diplomas from higher education hospitality institutes or centres Foreign and Italian professionals from the food and wine sector Workers from the sector with at least three years of documented experience in hospitality industry worldwide

Diploma from the Institute at the completion of the course

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Opinions

5.0
  • I did my master's degree there and cannot express with words how much I liked it! Teachers, classmates... FOOD! It was just amazing.
    |
100%
4.8
excellent

Course rating

Recommended

Centre rating

Aless K

5.0
02/12/2019
About the course: I did my master's degree there and cannot express with words how much I liked it! Teachers, classmates... FOOD! It was just amazing.
Would you recommend this course?: Yes
Reviews gathered by Emagister & iAgora

Achievements for this centre

2019

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 1 years

What you'll learn on the course

  • Cooking
  • Chef
  • Italian Cookery
  • Cooking Classes
  • Culinary Arts
  • Wine
  • Food Preparation
  • Food
  • Italian cuisine
  • Pastry

Teachers and trainers (1)

Massimiliano Careri

Massimiliano Careri

Prof.

Course programme

COOKING• General knowledge and technical vocabulary. Traditional, regional and modern-creative cuisine.• Italian regional cuisine: condiments, herbs and spices, sauces, cold and hot antipasti, cold cuts and salami, fresh, dried and filled pastas, rice, gnocchi,game meats, vegetables, mushrooms, cheeses.• Preparation of the main regional dishes.

TECHNOLOGY CULINARY AND INNOVATIVE COOKING TECHNIQUES• Vacuum cooking• Low temperature cooking• Cooking with Microwave• Pacojet

PASTRY• Dry and yeast dough, basic creams, meringues, chocolate works.• Preparation of cakes, sweets and traditional small pastries.• Creamy desserts for restaurant.

BREAD-MAKING• Rising and baking techniques.
• Bread-sticks, focaccia and pizza.

ITALIAN GELATO MAKING• Basic preparations for ice-creams and sorbets.• Iced-cakes and semifreddos.• Sorbets in modern cuisine.

WINE• Italian territories and wine-growing.• Location of main Italian grape varieties and vinification techniques.• Denominations: I.G.T., D.O.C., D.O.C.G. (from 2009, reg. 479/2008, definedas D.O.P. e I.G.P)• Tasting techniques: specific terms, method, sensorial analysis.• Food and wine pairing: specific terms and method, graphical visualizationof practical test.• Storing methods for wine and serving techniques.

RESTAURANT• The food-service concept in Italy. Trattorias, pizzerias, typical and traditionalrestaurants. Serving techniques.• Food tastings: methodology, terminology, sensorial analysis, graphicalevaluation sheets.• Seeking the typical and traditional taste.• The art of welcoming and serving.• How to manage an Italian restaurant.

RAW MATERIALS FOOD & BEVERAGE MANAGEMENT• Typical products: characteristics, nutritional values and use in diets• Sensorial analysis of typical products• Processing techniques• Visits to cultivation and production areas, small laboratories and largefood companies

FOOD & BEVERAGE MANAGEMENT• The management of the Restaurant• Marketing Strategies and promotion of the Restaurant• Introduction to the costs and to the Computer System for the calculation of "food cost"• Planning and control of supply for the catering industry• The composition of the menu and its selling

HALAL CERTIFICATION - Cooking for Muslims• Theoretical introduction to compliance with the dictates of the Islamic faith by members of HIA (INTERNATIONAL HALAL AUTHORITY)• Execution of Italian dishes cooked according to HALAL dictates

HACCP AND FOOD SAFETY• Notions of microbiology applied to food• Main CDF (Communicable Diseases with Food)• Main systems for food storage• Sanitary procedures (hygiene in the workplace, personal hygiene) • HACCP system• Correct choice of materials and articles in contact with food

PRODUCTS• Typical products: characteristics, nutritional values and use in diets.• Processing techniques.• Visits to cultivation and production areas, small laboratories and large food companies.

ITALIAN LANGUAGE• Basic knowledge of Italian language and grammar.• Specific Culinary terms

EDUCATIONAL TRIPS

Additional information

The course has a total duration of 6 months:- 9 weeks of theoretical and practical lessons at the Institute- 15 weeks of internship (optional) at an Italian restaurant previously selected by the Institute

Included in the price of the course:- Accommodation at the ICIF’s guesthouse for 9 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)- Welcome dinner upon the arrival on Sunday at the ICIF’s Training Restaurant “La Barbera” in the Castle of Costigliole d’Asti- Breakfast from Monday to Friday- Meals (lunch and dinner) in the school canteen from Monday to Friday- A complete chef uniform: jacket, trouser, apron and paper hat- Support for the Student Visa application procedure (if needed)ADDITIONAL SERVICES- Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50- Purchase and activation of new sim card- Support and organization of Food and Wine tours- Support and organization of transfer for food sector events and fairs
£ 10,364 VAT inc.

*Indicative price

Original amount in EUR:

€ 11,500

Call the centre

for further information on the course