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Italian Cuisine Professional Chef Training

OVERVIEW

ITALIAN CUISINE PROFESSIONAL CHEF TRAINING
This comprehensive program immerses students in the world of Italian gastronomy, blending traditional and modern culinary techniques. Through hands-on training, participants master the preparation of Tuscan, Mediterranean, and Italian dishes, connecting culinary theory with practical skills while refining their expertise in food and wine pairing.

Beyond the kitchen, students engage in exclusive extracurricular activities, including guided visits to food production sites such as meat processing plants, cheese and ham factories, and wineries. Additionally, the program offers insights into restaurant operations, making it ideal for aspiring restaurateurs.

Program Highlights
Expert Instruction: Led by distinguished local executive chefs and restaurateurs.
Language Support: The chef training course offers complimentary English interpretation, with an Italian-to-English translator present during cooking sessions and field trips. While this support ensures full participation, basic Italian language skills are highly recommended for everyday communication, networking, and career opportunities in Italian restaurants. To support this, Italian Language Classes are included in the program.
Beginner-Friendly: Designed specifically for individuals with no prior culinary experience.
All cooking classes take place off-campus, requiring students to use public transportation to access professional training facilities.

2026 START DATES

・January 26
・March 30
・June 1
・September 28

PROGRAM

Through hands-on practice as well as lectures, demonstrations, and field trips, students will take part in the following:
– Florence Central Food Market Tour
– Cooking practice: Tuscan Cuisine Part 1
– Cooking practice: Tuscan Cuisine Part 2
– Guided visit: Animal Breeding and Meat Cutting
– Cooking practice: Handmade Pasta
– Cooking practice: Northern Italian Cuisine Part 1
– Cooking practice: Northern Italian Cuisine Part 2
– Wine Seminar
– Cooking practice: Mediterranean Cuisine and Seafood Part 1
– Cooking practice: Mediterranean Cuisine and Seafood Part 2
– Food Wholesale Tour (how to purchase supplies)
– Cooking practice: Original Italian Pizza
– Practice at an Italian Restaurant
– Cooking practice: Southern Italian Cuisine
– Cooking practice: Vegetarian dishes
– Agritourism: Olive Orchard & Vineyard Wine Tour
– Cooking practice: Party recipes
– Cooking practice: Appetizers
– Cooking practice: Desserts
– Guided visit: Cheese Factory
– Sommelier Training Part 1
– Sommelier Training Part 2
– Guided visit: local Winery
– Sommelier Training Part 3
– Cooking practice: Baking Bread and “Focaccia”
– Cooking practice: Making fresh Sausages
– Barista training (coffee, cappuccino, etc.)
– Waiters and Table Setting Etiquette
– Guided visit: Ham Factory (“prosciutto”, “salame”, etc.)
– Fresh Pasta preparation
– Cooking practice: special dishes for special occasions
– Cooking practice: “Risotto”
– Final Cooking contest
– Italian Language classes (throughout the program).

Please note that the program above is subject to change.

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