Master in Italian Cuisine

Apicius - International School Of Hospitality ( A.I.S.H. )
A Firenze (Florence)

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Informazione importanti

  • Master
  • Firenze (florence)
  • 555 ore di lezione
Descrizione

Obiettivo del corso: This one-year program is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries.The program provides students a sound understanding of the italian gastronomic culture. It develops each student’s attitudes to their optimum potential and gives them the opportunity to acquire specific skills and abilities in order to develop their professional career.
Rivolto a: Professionals of the restaurant market and culinary arts.

Informazione importanti
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Dove e quando

Inizio Luogo
Consultare
Firenze (Florence)
Via Guelfa, 85 - Via Guelfa 114, 50129, Firenze, Italia

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· Requisiti

Only for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts.

Programma

MASTER IN ITALIAN CUISINE

A.I.S.H. offers a Master in Italian Cuisine for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts.

The program is one-year long and is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the awareness of the historical background of dishes, and the to capacity match ingredients creating a balanced new dish.

The program provides students with a sound understanding of the italian gastronomic culture. It develops each student’s attitudes to their optimum potential and gives them the opportunity to acquire specific skills and abilities in order to develop their professional career. The Master Program is open to only 10 participants each year. After the successful completion of the program, students receive a Master Certificate in Italian Cuisine.

SEMESTER 1

Menu Development
Credit hours: 3
Contact hours: 45
An analysis of menu development for food service establishments. Topics to be covered include: menu development, descriptions, layout, design, pricing, sales mix and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
Dietetics & Nutrition
Credit hours: 3
Contact hours: 45
This course introduces students to the benefits of eating the “Mediterranean way”, focusing on the nutritional aspects of the diet, the culinary tradition of the most significant Mediterranean countries and on the cultural relevance of the Mediterranean way of eating. Scientists and researchers have discovered that traditional Mediterranean cuisine is one of the most healthful, nutritious diets in the world, one that can help you live longer and enjoy far lower rates of coronary heart disease and other chronic conditions, including diabetes and cancer.
Advanced Italian Restaurant Cooking I
Credit hours: 3
Contact hours: 60
The course introduces students to the preparation of modern and regional dishes in a restaurant setting and allows them to put their skills into practice in Italian restaurant settings. Emphasis will be placed on cooking techniques and ingredients used in contemporary and classical cuisine, planning and ordering for production, station organization, preparation and plating, timing, palate development and other production realities of a restaurant. Students will cover a variety of flavors and ingredient combinations in Italian restaurant cuisine while preparing them according to the learned concepts of food handling and food safety of a professional kitchen.
Introduction to Italian Gastronomy

Credit hours: 3
Contact hours: 45
An introduction to the social, historical, and cultural forces that have affected the culinary, baking, and pastry professions in Italy; traditions and the way these traditions translate into the professional environment of the food service industry today. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a historical, social, and professional discipline. Students will be expected to complete several written assignments.
Mediterranean Cuisines & Ingredients
Credit hours: 3
Contact hours: 60
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of Spain, Portugal, France, Italy, Morocco, Tunisia, Greece, and Egypt.
Italian Pasta Workshop
Credit hours: 3
Contact hours: 60
The workshop objective is to provide students with fundamental knowledge of one of the main dishes of Italian gastronomical culture. Students will appreciate how the preparation and presentation of Pasta has changed over the centuries and, through the examination of ingredients and the understanding of the evolution of cooking techniques, they will be provided with a sound understanding of the preparation of traditional Italian pasta.The course consists of lectures, workshops and tastings. Each class includes a hands-on cooking session of about 3 hours. The course also includes personal research, assignments and interviews.
Italian Language for Culinary/Hospitality Majors

SEMESTER 2

Food Safety
Credit hours: 2
Contact hours: 30
An introduction to food production practices. Topics covered include prevention of foodborne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.
Advanced Italian Restaurant Cooking
Credit hours: 3
Contact hours: 60
The course introduces students to the preparation of modern and regional dishes in a restaurant setting and allows them to put their skills into practice in Italian restaurant settings. Emphasis will be placed on cooking techniques and ingredients used in contemporary and classical cuisine, planning and ordering for production, station organization, preparation and plating, timing, palate development and other production realities of a restaurant. Students will cover a variety of flavors and ingredient combinations in Italian restaurant cuisine while preparing them according to the learned concepts of food handling and food safety of a professional kitchen.
Interpersonal Communications
Credit hours: 3
Contact hours: 45
An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, gender bias in communication, nonverbal behavior, and methods of communicating ideas and emotions. Students also learn about decision-making in groups and forces that influence group behavior. A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Students participate in small and large group discussions and problem-solving situations as we cover the fundamentals of listening skills, interviewing skills, verbal and non-verbal communication, and public speaking.
Garde Manger
Credit hours: 3
Contact hours: 60
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students will learn to prepare canapes, hot and cold hors d'oeuvre, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and the preparation of buffets.
Italian product Knowledge
Credit hours: 3
Contact hours: 45
An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.
Italian Food & Culture
Culinary Internship/Apprenticeship at GANZO, the Apicius non-profit cultural association and restaurant-club


Ulteriori informazioni

Stage: Yes
Alunni per classe: 10