ITALIAN CULINARY AND GASTRONOMY
CHEF MASTER

Italian Culinary and Gastronomy Master Chef course lasts 6 weeks and it is divided into three different modules:

  •  The first module consists in classroom and laboratory-based lessons at the Academy’s headquarter;
  •  The second module offers a set of educational trips and experiences in Italian’s main cities, through the most important traditions (culture, gastronomy and agriculture);
  •  The third module is pratical with an apprenticeship in a prestigious restaurant selected by the Academy.

The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions, through a full series of pratical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods.

During lessons students are divided into groups and they will manage preparation of ingredients and execution of recipes according to a rotation system. Students are involved in practical activities which take place in laboratories of cooking, pastries, ice cream, and a brewery.

PROGRAMME

Course lasting:

  •  6 weeks of both theory and practical lessons at the Academy (114 hours)
  •  60 hours of educational apprenticeship for 5 weeks in selected and prestigious restaurants

Who can apply:

  • Graduates of any kind of cooking school or institution
  • Italian and foreing professionals from food and wine industries
  • Food and cooking professionals

SCHEDULE

1st Week

2nd-5th Week

6th Week

APPRENTICESHIP

The apprenticeship starts in the second week of the course. Participants complete 60 hours of practical work, divided into 12 hours per week.

Students work in typical restaurant, near the Academy, selected by DIEFFE. Each student will works in a different catering business and will has the opportunity to practice and improove the tecniques learnt during both theory lessons and practical workshops.

  • When you start your apprenticeship with any of our restaurant partners, you are expected to abide by the kitchens rules. This means arriving on time, following your schedule, informing the Chef and DIEFFE of any lateness or absence. Training is not classroom style. You will train alongside the chef in charge of each section. You must listen to their instructions and behave accordingly. This type of training is very hands-on. You will be given a programme of what you need to learn and most importantly, you will be the leader of your training. 

LESSON TOPICS

Our teachers are important personalities on Italian food culture. Most of them have received awards in Italy and worldwide.

All class lessons and course materials are in English.
The course programme is subject to change due to choice of seasonal products.

COOKING
45 hours

  • Vegetables: cutting, processing and cooking techniques; spieces, herbs and seasonings: preparation, storage and usage. Creation of different dishes.
  •  Sauces: warm and cold sauces, roux and gravy sauces, the 4 main sauces (espagnole, velouté, bèchamel, tomato sauce) and herb butters;
  •  Fresh pasta: egg pasta, filled pasta, wheat flour pasta, gnocchi, pasta cooking tecniques and pre-cooking, seasonings and traditional sauces;
  •  Cereals: description and characteristics of the various carbohydrates, rice and its varieties and uses; preparation of recipes;
  •  Eggs: hens’and quail eggs, features and cooking methods;
  •  Milk and dairy products: yogurt, presentation of several kinds of cheese with different characteristics and their use in cooking;
  •  White meat and pink meat: chicken, turkey, veal and pork, classification of cuts and types of cooking, creation of seasonal side dishes;
  •  Red meat and dark meat: beef, horse, ground and big game, classification, different cuts, cooking methods, preparation of seasonal side dishes;
  •  Fish and shelfish: classification and characteristics; cleaning, storing and cooking. Traditional classic dishes.

In-depth analysis of main regional dishes.

Innovative cooking methods (under vacuum and low heat cooking).

PASTRY MAKING
10 hours

  • Dry pastries, puff pastry, pâte brisé, shortcrust pastry;
  • Leavened products, sponge cake, choux pastry;
  • Basic creams for filling: Crème Patissière and Chantilly cream;
  • Working with chocolate;
  • preparation of traditional cakes, desserts and small pastries;
  • Fine desserts and puddings.

PIZZA AND BAKERY
10 hours

  • Bread preparation, making and leavening techniques;
  • Focaccia and breadsticks;
  • Pizza.

ICE CREAM
5 hours

  • Basic preparation of ice cream
  • Preparation of sorbets
  • Ice cream cakes and frozen desserts

OENOLOGY
10 hours

  • Production areas in Italy and viticulture
  • Main Italian wine varieties and wine-making systems
  • Italian classification: DOP (DOCG and DOC) and IGP (similar to British Protected Designation of Origin and Protected Geographical Indication)
  • Tasting: terminology, method, sensorial analysis
  • Matching food and wine: terminology and method
  • Storage techniques.

BREWING
8 hours

  • Different types of beer, Typical Italian and European craft beers
  • Brewing workshop at Dieffe’s Brewery – “Accademia Birrai Artigiani
  • Food and beer pairing: terminology and method.

FOOD COMMODITIES
10 hours

Typical food and products: characteristics, nutritional values, sensorial analysis of typical products and herbs. Processing techniques.

FOOD SAFETY AND HACCP
5 hours

  • Introduction to microbiology applied to food;
  • Hygiene Rules (workplace and personal hygiene) according to the HACCP method;
  • Correct selection of food contact materials and objects.

EDUCATIONAL TRIPS

Students will also enjoy six educational trips in some of the most cultural and artistic cities in Italy: Padua, Venice, Verona, Florence and Rome.

Students will be guided by a teacher on their trips and they will fully experience Italian traditions, throughout some of most significant aspects of Italian culinary tradition.

Before each trip teacher will talks about the itinerary and the main attractions in the classroom, focusing on the typical regional cookery of every destination.

DESTINATIONS:

PADUA

A city full-filled of art history where you can experience the ancient tradition of “open air” markets by visiting the famous squares like Piazza delle Erbe, Piazza della Frutta, and also “Il Salone”, one of the most ancient “indoor” market (1219), heart of regional food traditions.

VENICE

One of the most charming city in the word. You will visit Venice twice.

On the first trip, you will experience the “Bacaro Tasting Tour”, a long walk through typical Venetian ‘bacari’ taverns where you can taste the famous ‘cicchetti’  fish-based finger food served on long counters, with a nice glass of typical Italian wine.
The second trip is to the famous “open air” fish market in Chioggia, one of the most important coastal town in the Venice area, and a historical maritime trade centre. Nowadays, it is one of the most important Italian fishing trade port.

VERONA

Setting of the Shakespearian romantic play Romeo and Juliet. Here you can visit the downtown historical city, and the ancient “Bottega del Vino”, one of Italy’s most famous wine bar with its well-stocked wine cellar.

FLORENCE

This is the city of  “Mercato Centrale” heart of Italian wine and food excellence and an important landmark for journalists, critics, reviewers and food bloggers from all over the word.

ROME

A two day trip with an overnight stay to discover the city, downtown and “Trastevere” district an historical and traditional symbol of Rome and its bustling city life.

COURSE FEES

he course cost is 5,500 Euros. It includes:

  • group transfers costs from “Venice Marco Polo” Airport or “Treviso Antonio Canova” Airport (the cost covers group transfer only. Individual transfers are at the student’s cost and charge);
  • pleasant double room accomodation in Padua and near the school, in the Academy’s residence;
  • a chefs uniform: a jacket with the Academy logo and hat;
  • theory and pratical lessons;
  • course materials;
  • all food and equipment for lessons, workshops and tastings;
  • equipment and utensils used in class and during the different workshops;
  • educational trips transport costs;
  • Apprenticeship placement in prestigious Italian restaurants: our partner restaurants have been selected from the best regional restaurants, and have been collaborating with the Academy for a long time. All the chefs are representative of our Italian culinary culture and speack both Italian and English;
  • Academy Diploma on completion of the course; “The Italian Culinary and Gastronomy Master”. Chef Diploma is a  European Qualification Framework (EQF):qualification recognized worldwide.

The fee does not include anything not specified above.

Download PDF Programme

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