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 ofItalian culinary arts.

Full program includes up to 6-month teaching hours of culinary education, divided into a 10 weeks in-school phase 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 professional
  kitchens and maintenance
• Basic techniques of traditional Italian cuisine
• Cutting techniques
• Technology: vacuum – sealed – low
  temperature cooking
• 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