Chef Level I

The professional culinary course covers 32 specific topics, beginning with the rules of hygiene and continuing on to the theory and techniques of preparing sauces and vegetables, grains, beans and rice, potatoes, eggs, fresh and dry pasta, fish, poultry and meat. Students work with leavenings, and prepare sweet and savory pastries. Also discussed are the uses of flash freezing and vacuum sealing.

Lessons are entirely hands-on. Students will prepare all dishes and sample/taste them at the end of each lesson. Two practical tests are given during the course, along with a final exam. Students will receive a final evaluation and a certificate of course completion.

33 four-hour lessons
3 lessons per week

Monday - Wednesday - Friday, 9:00 - 13:00
or
Tuesday - Thursday - Saturday, 15:30 - 19:30

Beginning dates: January - April - September

Chef Level I Prices:
Enrollment fee: €300
Course: €2000 +20% i.v.a (€400)
TOTAL: €2700

Chef Level II

Students learn to prepare a complete menu, further developing their mastery of cooking and baking, also applying techniques of flash freezing and heating of foods. Students will be able to execute a la carte menus and handle banquet preparation. Food science concepts are presented in the context of the course. Students will receive a final evaluation and certificate of course completion.

21 four-hour lessons
2 lessons per week

Tuesday and Thursday, 9:00 - 13:00 or 15:30 - 19:30

Beginning dates: January - April - September

Chef Level II Prices:
Enrollment fee: €300
Course: €1900 +20% i.v.a (€380)
TOTAL: €2580

Pastry Chef - Foundation Course

Students learn the use of fresh and dry ingredients to prepare a variety of pastry types (pasta frolla, pasta sfoglia, etc.), traditional cakes, special occasion cakes, petit fours, teacakes, plum cakes, tarts, puff pastry, creams, mousse and semifreddi. Also covered are chocolate preparation, decoration, regional pastries, dessert platters and ice cream.

26 four-hour lessons
2 lessons per week

Tuesday and Thursday, 9:00 - 13:00 or 16:00 - 20:00

Beginning dates: January - April - September

Pastry Chef Prices:
Enrollment fee: €300
Course: €1600 +20% i.v.a (€320)
TOTAL: €2220

Gelateria

The course prepares students for professional ice cream manufacture using natural ingredients to prepare fruit ice creams and sherbets, egg base and milk base ice creams, ice cream cakes and semifreddi. Also covered are individual serving portions, decoration, biscotti, and the use of meringue in the context of restaurants and gelaterie. Students also learn about the preparation fo ice cream for food allergies and lactose intolerances.

10 four-hour lessons
3 lessons per week
Thursday, Friday and Saturday

Beginning dates: February - April - October

Gelateria Prices:
Enrollment fee: €110
Course: €700 +20% i.v.a (€140)
TOTAL: €950

Pizzeria - Foundation Course

The course covers flour and leavenings, preparation of dough for traditional round pizzas and pan pizzas, techniques of using both wood and electric ovens, and preparation of fried foods. Students take a final exam and will receive a final evaluation and certificate of course completion.

27 four-hour lessons
4 lessons per week
9:00 - 13:00 or 16:00 - 20:00

Beginning dates: January - February - April - June - September - October

Pizzeria Prices:
Enrollment fee: €110
Course: €1000 +20% i.v.a (€200)
TOTAL: €1310

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