ICP Italian Culinary Program

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 recognise 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. The lessons also include field trips, wines and history of cuisine.

With a part-time frequency, students will also have the opportunity to deepen their knowledge on different topics, following the suggestions of their teacher of Italian History and Culture and wandering about the ALMA library, a collection of more than 12.000 volumes dedicated to enogastronomy. They will also be able to enjoy their free time, visiting around Italy, always supported by ALMA staff to fully experience Italian territory.

 

ATTENDANCE

Usually students attend classes 3/4 days each week, 6-8 hours per day – however, frequency may slightly vary depending on bank holidays and school closing days.

 

STRUCTURE OF THE COURSE

The Italian Culinary Program UNIT 1 lasts 3,5 month and is structured as follows: a first 2 months in-school phase, followed by a 1,5 month traineeship phase (the internship is included only for those candidates applying to the full program Unit 1 + Unit 2, and it could be optional. For candidates attending the Unit 1 only, internship is not included).

 

CERTIFICATION

At the end of UNIT 1, students will be issued the Certificate of Attendance “Fundamentals of Italian Cuisine – products & Techiniques” released by ALMA and the Certificate of Skills issued by the Emilia-Romagna regional government – Competence Units 1 and 2 of the Operatore della ristorazione Qualification Certificate*

*only for students enrolled at the whole course Italian Culinary Program Unit I and Unit II who attended the traineeship at the end of UNIT I.

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, but they will also meet the Guest Chefs, therefore being face to face with the greatest professional around Italy.

At this stage, students will delve deeper in the Italian History and Culture, will acquire a wider knowledge of Italian wines and will be introduced to Italian language. They will discover and taste the regional products by visiting local producers in their field trips.

During the residential phase, students will be granted a 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, deepening into specific topics under the guidance of their tutor.

The second part of the program includes a compulsory traineeship, hosted by the most renowned restaurants in Italy and thus cooking professionally in a real kitchen.

 

ATTENDANCE

usually students attend classes 3/4 days each week, 6-8 hours per day – however, frequency may slightly vary depending on bank holidays and school closing days.

 

STRUCTURE OF THE COURSE

The Italian Culinary Program UNIT 2 lasts 8 month and is structured as follows: a first 4 months in-school phase, followed by a 4 months traineeship phase (compulsory). It concludes with a 2 days final exam, which includes a theoretical test as well as a practical test.

 

CERTIFICATION

At the end of UNIT 2, students will be issued the Professional Diploma “’Professional of the Italian Cuisine – Advanced Level” and the Certificate of Professional Qualification of “Operatore alla Produzione Pasti (Operator at the production of meals) – Level EQF 4.