Italian Culinary Program

Overview

The Italian Culinary Program course from ALMA - The School of Italian Culinary Arts is a one-year course in culinary Arts, focused on the authentic Italian Cuisine.

Key features

Organized in two educational units, the Italian Culinary Program course from ALMA - The School of Italian Culinary Arts starts from the basics and accompanies students to the advanced level.

• The Italian Culinary Program UNIT 1 starts with the basics: dedicated to all of those passionate about food with no real experience in the sector, UNIT 1 focuses on mastering the techniques and learning to recognize the real taste of the Italian Cuisine, therefore being preparatory to UNIT 2. As hard as it is getting to know all the typical products that Italy can offer, our teachers will guide the students around the Food Valley and other regions in Italy, therefore visiting places and introducing traditions that are at the basis of the Italian food excellence. Combining theory cooking classes and training sessions in the same day, the program is designed to acquire the basics and skills, such as cutting of vegetables, knowledge of raw material, preparation of fresh pasta, treatment of meat and fish, and a pizza masterclass. The lessons also include field trips, wines and history of cuisine.

• The Italian Culinary Program UNIT 2 moves forward to an advanced level. Students will focus on catering and food service, training to become real professionals.  UNIT 2 aims at giving international students not just theoretical and practical training in advanced Italian Cuisine but a comprehensive Italian Experience. Students will apply the techniques acquired in UNIT 1, mastering the traditional recipes, discovering italian pastry , and meeting Guest Chefs, therefore being face to face with the greatest professionals around Italy. At this stage, students will dive deeper in Italian History and Culture, will acquire a wider knowledge of Italian wines and will be introduced to the Italian language. They will discover and taste the regional products by visiting local producers in their field trips. The second part of the program includes a compulsory traineeship, hosted by the renowned restaurants in Italy and thus cooking professionally in a real kitchen.

•  During the residential phase, students will be granted an almost part time frequency in order to be able to enrich their gastronomical experience spending more time around Italy searching for typical products as well as making full use of the library (a collection of more than 14.000 volumes dedicated to enogastronomy), deepening into specific topics under the guidance of their tutor. 

Accreditation

• The Italian Culinary Program (both UNIT 1 and UNIT 2) is accredited by Local Government of Emilia Romagna and issues certificates that are recognized all over Europe.