• Italian Culinary Program for international students
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Professional courses

Italian Culinary Program

Italian Culinary Program

13.050 €
13.050 €
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The intensive program of our Italian Culinary & Gastronomic Training Course has a strongly practical approach and theoretical notions are always implemented through everyday practice.

TYPE International Studies
INTAKES February or September
DURATION 10 Weeks in-School + Internship
ATTENDANCE Mon-Thu 9.00 AM -2.00 PM*
LANGUAGE EN
*The duration of the lessons varies up to six hours depending on the subject covered.

Financial Aid Information

Please note that no financial aid, scholarship, or funding options are available for non-resident students. The ICP (Italian Culinary Program) and IPP (Italian Pastry Program) are not eligible for any external funding or financial assistance.

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Italian Culinary Program: Learn and Discover the Secrets of Italian Cuisine in Milan

Two Intakes Annually mid February and mid September

Developed by renowned professional Chefs to respond to industry needs, our culinary school for international students is designed to deliver a top-level training to young people who want to improve their knowledge of Italian culinary arts.

Full program includes up to 6-month teaching hours of culinary education, divided into a10 weeks in schoolphase and up to 12-week internship (optional).

Practical Details:

Duration: 10 weeks of in-school training.

Optional Internship: 

Extend your learning with a 12-week internship at prestigious Milanese Restaurants and 5 stars hotels. Please note that the curricular internship is optional and not included in the standard course.

Tuition:

€13,500 (includes in-School training, Congusto's uniform, teaching material)

Schedule:

Monday to Thursday, 9:00 AM to 2:00 PM.

Admission criteria

  • High school diploma (hospitality schools or
    equivalent is a plus)
  • Food enthusiasts or people already working in the field with at least one year of documented experience in hospitality industry
  • Eligibility to study in EU
  • 18 to 45 years old
  • Middle knowledge of English language

The Diploma* is awarded on successful completion of In-school-training.

*At the end of the in-school training students who attended at least 80% of the classes will be admitted to the final examination and will get the Diploma.

Study plan

  • HACCP: Health and Safety in catering and
    hospitality
  • Elements of nutrition science, dietology,
    commodities
  • Tasting: the Sensorial Analysis
  • The history of Italian gastronomy
  • The kitchen brigate system (the hierarchy,
    roles and responsibilities)
  • Equipment requirements for professionals
    kitchens and maintenance
  • Basic techniques of traditional Italian cuisine
  • Cutting techniques
  • Technology: vacuum – sealed – low
    cooking temperatures
  • Menu planning, food costs and pricing
  • Professional ethics
  • The regional cuisine (history, description and
    realization of traditional dishes)
  • Pasta: dried, fresh and filled
  • Risotto: history; characteristics and culinary
    uses of Italian rice
  • Italian cheeses and appetizers
  • Meat
  • Fish & seafood
  • Side dishes: vegetables, greens and salads
  • The Italian Bakery
  • Restaurant desserts: decoration techniques
  • Italian Wine Fundamentals
  • 3 on site visits during the session
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