START YOUR JOURNEY WITH US
Tell us about your goals. An educational advisor will help you choose the right programme and understand its structure, costs and career opportunities.
FROM STUDENT
TO
A PROFESSIONAL
IN THE FOOD
INDUSTRY
The food and hospitality industry is looking for skilled professionals. Congusto trains you through technique, method and a practical understanding of the workplace.
Learn by doing: practical training, professional kitchens, instructors active in the industry and internship opportunities with partner companies.
STUDY CULINARY ARTS IN MILAN
Full-time programmes taught in English, combining practical training, professional kitchens and internship opportunities in the Italian food industry.
EXPLORE THE PROGRAMMES →ICP AND IPB ARE NOT ELIGIBLE FOR THE CONGUSTO TALENT FUND OR ITALIAN FINANCIAL AID OPTIONS
Join an online or in-campus Open Day. Meet our instructors, visit the school and ask your questions.
SEE UPCOMING DATES →For those who want to make it their profession.
Intensive programs to enter the world of cuisine, pastry and hospitality with method, technique and real hands-on practice.
For those ready to level up.
Comprehensive programs to develop a 360° vision of cuisine and hospitality, combining technical, managerial and entrepreneurial skills.
Why Congusto Institute
Accredited by Regione Lombardia + ISO 9001
Certified quality recognized by the market.
Professional instructors active in the industry
Not just teachers: chefs, pastry chefs and bakers working today in top kitchens.
Guaranteed internship in top restaurants
We help you enter the professional world, not stand outside it.
Small classes
Each student receives individual attention. We are not a mass-market academy.
Enroll now, pay later
Prestito Per Merito financing with Intesa Sanpaolo. Monthly installments from €216/month.
In Milan since 2003
Over 20 years of industry relationships, partner restaurants and an active alumni network.
For those who love cooking.
Hands-on experiences to enjoy or gift: cook, learn, taste. No pressure — just the pleasure of cooking well with a chef.
-
Sold outSold out -
Sold outSold out
Your team doesn’t need another corporate dinner.
It needs to cook together. A hands-on experience that builds real coordination, spontaneous communication and natural leadership.
DISCOVER THE FORMATS →
Professionals, not just teachers.
Academic direction is led by Roberto Carcangiu, President of APCI.
Pastry programs are coordinated by Marco Pedron, former Head Pastry Chef at Cracco and member of APEI.
A campus designed for learning by doing.
Congusto Institute is based in Milan, in the Dergano district. A 1,500 sqm hub dedicated to culinary training, with modern labs, an outdoor area, a teaching garden and spaces designed for daily hands-on learning.
THE CAMPUS →
Partners, not just sponsors.
Congusto works with brands and organizations that share the same vision of quality, training and food culture.
Ideas, perspectives and topics shaping the food world.
Insights, trends and reflections on cuisine, education and contemporary hospitality. To understand where the industry is going, not just keep up with it.
READ THE JOURNAL →-
Congusto Institute participated in Identità Golose 2026 with the talk "Talent Is Not Enough, the Future Is Built", a discussion dedicated to the role of professional training in the growth of new generations of chefs, pastry chefs, and catering professionals.
Congusto at Identità Golose 2026
Congusto Institute participated in Identità Golose 2026 with the talk "Talent Is Not Enough, the Future Is Built", a discussion dedicated to the role of professional training in the growth of new generations of chefs, pastry chefs, and catering professionals.
-
Il caso Noma ha riportato al centro una domanda che la ristorazione si pone da anni: come si formano davvero i cuochi. Per decenni molte cucine hanno funzionato con modelli basati su gerarchie rigide, pressione continua e tolleranza verso comportamenti...
Il caso Noma di René Redzepi e cosa ci insegna sulla formazione in cucina
Il caso Noma ha riportato al centro una domanda che la ristorazione si pone da anni: come si formano davvero i cuochi. Per decenni molte cucine hanno funzionato con modelli basati su gerarchie rigide, pressione continua e tolleranza verso comportamenti...
-
Italian food exports currently exceed €73 billion (ISMEA–Istat data). This isn't just rhetoric: it's a solid economic system, recognized and rewarded worldwide. For those who want to enter the restaurant industry, it means working within a supply chain that generates...
Made in Italy food: data, value, and prospects for those who want to become p...
Italian food exports currently exceed €73 billion (ISMEA–Istat data). This isn't just rhetoric: it's a solid economic system, recognized and rewarded worldwide. For those who want to enter the restaurant industry, it means working within a supply chain that generates...
- Choosing a selection results in a full page refresh.
- Opens in a new window.