PROFESSIONAL COURSE IN
ITALIAN CUISINE & FOOD CULTURE

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NEXT COURSE START

  • 02/09/2019 – 21/09/2019 – sold out

  • 30/09/2019 – 19/10/2019 – places available

  • 03/02/2020 – 22/02/2020 – places available

COURSE OUTLINE

The course is designed for those who want to become professionals of the Italian cuisine in the world.

To become a professional of the Italian cuisine means learning how to employ the main cooking techniques and how to recognize the quality of the authentic Italian raw materials and products. But it also means to internalize “the Italian way” as a lifestyle, a culture to be expressed through the dishes.

The students of the Professional Course in Italian Cuisine & Food Culture will be immersed in a full series of both theoretical and practical lessons about Pasta, Pizza, Italian Cuisine and Oenology.
They will learn everything about the most famous Italian culinary traditions while improving their knowledge of food studies, technologies and processing methods.

The Course will take place at DIEFFE International Academy in VERONA (Italy).

COURSE TOPICS

Italian Culinary Culture | 16 hours

Food Safety and HACCP system | 4 hours

Typical Italian products and raw materials | 12 hours

Food technology | 8 hours

Oenology | 8 hours

The Italian Culinary Lab:
– Artisan Pasta | 8 hours
– Pizza | 16 hours
– Italian Cuisine | 40 hours

During the lessons, students will be divided into groups, managing the preparation of ingredients and the execution of recipes according to a rotation system. The practical activities will take place in dedicated laboratories of cooking, pastry, and bakery, to learn using both traditional and advanced types of equipment.
*details about each topic are in the brochure

DURATION OF THE COURSE

3 weeks (112 hours) of both theoretical and practical lessons – held in English – at DIEFFE Academy in VERONA.

The course is organized into three different kinds of activities:

Classroom-based lessons about theoretical aspects.
Laboratory-based lessons (64 hours) about cooking techniques, Italian recipes, the making of pasta and pizza.
Educational trips to discover the “Italian way”, visiting some of the most famous cities and some of the most important producers of raw materials and typical Italian products.

EDUCATIONAL TRIPS

Students will enjoy educational trips in some of the most important cities in Italy: Padua, Venice, Florence. A teacher will guide them throughout the culture of the Bel Paese (beautiful country), explaining the most significant aspects of the Italian Culinary and Gastronomic Tradition.

Before each trip, the teacher will talk in the classroom about the itinerary and the main attractions, focusing on the typical regional cuisine of every destination.

During the experience, students will visit both local markets and producers of raw materials and artisanal food. They will get in touch with the history of Italy, learning how it influenced the creation of particular dishes and gastronomic specialties.

WHO CAN APPLY

Professional chefs and professionals from the Food and Beverage industry who would like to specialize in the Italian Cuisine.

Holders of diplomas from higher education hospitality institutes or centers.

Postgraduate students who wish to spend a period of time abroad doing a unique experience.

Since the course will start with the basics of the Italian Cuisine and Food Culture, it is perfect also for food passionates who do not have a previous professional experience in the field.

The course admits a minimum of 12 and a maximum of 18 students.

INTERNSHIP (optional)

DIEFFE is able to support the requests of those students who would like to spend a period of time working in a typical Italian restaurant, trattoria, pizzeria, artisan laboratory, or catering business.

The internship is included in the subscription costs but optional. It will take place at the end of the Professional Course and it represents the perfect opportunity to practice and improve the techniques learned at the Academy.

DIEFFE’s internship partners include some of the best restaurants in Italy, according to the prestigious Michelin Guide and Gambero Rosso Guide.

FEES

The course fee is of 2,950 Euro and includes:

Theoretical and practical lessons.

Internship (optional – at the end of the course).

All course materials, food, and equipment for lessons, workshops, and tastings.

Transport costs for educational trips.

 

 

Chef uniform: jacket with the DIEFFE Academy logo and chef hat.

Academic Diploma upon successful completion of the course. The Diploma is a Certificate of Competency in “Italian Cuisine & Food Culture” recognized worldwide as it satisfies the European Qualification Framework (EQF).

Transfer service from “Verona Valerio Catullo” Airport.

The fee does not include anything not specified above.

ACCOMMODATION

DIEFFE believes that this experience should be as personal as possible, it is a unique opportunity to learn the authentic Italian culinary art, but also to spend some time in one of the most beautiful geographical areas in Europe.

For this reason, the Academy has decided not to force its students to stay in a property facility but to allow them the freedom to choose their accommodation in person and to manage their stay as they prefer, especially if accompanied by their families or friends during the experience.

The accommodation is therefore not included in the subscription fee, and this allows DIEFFE to reduce the costs offering the best methods of teaching at a competitive price.
However, to facilitate the search, the Academy provides its students with a list of affiliated hotels, guest houses and apartments, where to stay at special reserved prices.

Depending on your needs, you can directly book your favourite structure, or, if you prefer, the Academy can make the reservation on your behalf.

For those who were not interested in the affiliated accommodations, please feel free to manage your stay as you prefer.

Below a list of DIEFFE affiliated accommodations:

Verona Bottego Guest House

Large apartment with three bedrooms – one quadruple, one triple and one double – with three shared bathrooms, living room, large balcony and TV room. Internet included.

Cà dell’Orto

The residence consists of 26 furnished and equipped apartments along the Adige river. Ca’ dell’Orto is surrounded by large green areas and it also offers dedicated services such as swimming pool and garage.

Verona House

Situated just a few steps away from the Academy, it offers 20 apartments of various sizes with classic furnishings and air conditioning, flat-screen TV, kitchenette, bathroom, free Wi-Fi.

Hotel West Point

The hotel offers overnight accommodation and buffet breakfast. Wi-fi available in the room and in the common areas. Catering services at special reserved prices are available in the immediate vicinity.

Hotel Cristallo

Simple and cozy structure. It offers overnight accommodation with buffet breakfast included. Situated in a place with several restaurants and pizzerias nearby.

Casa Filopanti

Studio apartment with double bed, sofa bed and TV. There is a table for two people and a small but functional kitchenette. Modern bathroom with shower. Towels and bed linen included.

Residenza Emma

Accommodation composed of three mini-apartments complete with kitchen and all the necessary accessories.

La Nuova Corte Verona

A residential structure with eight two-room and three-room apartments. Each apartment is equipped with private bathroom and kitchen. Some units include a terrace and/or balcony with garden views.

TEACHING STAFF

The DIEFFE’s teaching staff is composed of accomplished professionals with decades of successful experience under their belts. All the practical lessons of the Italian Cooking Lab take place under the guidance of well-known Italian Head Chefs, Masters of Pasta, Pizza Chefs, Pastry Chefs, Maître Chocolatier, and Bakery Chefs, who are able to transmit their passion and significant expertise to the students.

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