MASTER ITALIAN FOOD STYLE
(with the possibility to earn an International certification)
1st Edition 2010: May 10th – July 31st
2nd Edition 2010: September 13th – November 26th
PROJECT DESCRIPTION
The Italian Food Style MASTER COURSE is addressed to professionals in the food-service industry and chefs wishing to get a specialization in Italian innovative cuisine, with a special attention paid to the health-related aspects of food, to food design and the style of food presentation. The primary goal of IFSE in fact is the promotion of any possible initiative for the promotion of a correct food education, organizing courses, conventions and editing publications. IFSE is not a traditional cooking schools, it also counts among its teachers doctors, nutritionists and agronomist. A correct and balanced diet improves our health and strengthens the body defences against most diseases. Also the European Campaign on food safety covers such points as the hygiene and health-related aspects of our diet along with the nutritional ones and underlines how deeply our wellbeing depends on our food habits and life style. Taking into consideration few but fundamental rules can contribute to improve our health, reducing the risk area. It is by now acknowledged that Mediterranean diet, and Italian cuisine in particular, are considered to be among the best in the world from an organoleptic point of view but not only: they are also considered to be the healthiest ones. To this end IFSE associates the goal of spreading a correct food information with that of divulging our culinary traditions and our agricultural and food products in the world.
The Program in short:
Commodity economics
• Organization, purchase and control of foodstuffs
• Food microbiology
• Nutritional values and characteristics of food products
• Food intolerances
• The cold chain
Healthy cuisine
• Principles of a health-respecting cuisine
• Low-calorie recipes
• Nutritional rules
• Mediterranean diet and healthy cooking
• Low-calory and law-sodium menus
Innovation in the kitchen
• How to re-interpret recipes with alternative cooking methods and optimize times in the kitchen
• Vacuum: cooking and preserving methods
• Food regeneration
• Microwave cooking
• Food Design: how to blend creatività, design and fashion in the kitchen
Aromatic herbs and spices
• Correct use of aromatic herbs and their importance in Italian cuisine
• Characteristics and use of different types of salt
• Production methods and uses of different types of vinegar
Preserving food in glass jars
• How to preserve foods in oil and in vinegar
• How to prepare jams and marmelades
• Preserving food in glass jars and in total safety
Gli antipasti
• Cold and hot antipasti in modern and innovative cooking
• Antipasti of the regional and traditional cooking
• Finger foods: how to prepare and organize a buffet with finger foods
First courses
• Italian traditional fresh pasta
• Making dried pasta
• Characteristics and uses of Italian rice
• Gnocchi in their different interpretations
• Soups and creams
Meats
• How to know the different meats and their cuts
• Cooking methods and preparation of meat-based main courses
Salt-water and fresh-water fish
• Traditional and innovative methods for a perfect cooking result with fish
Vegetable-based dishes
• Vegetarian dishes, cooking with steam; vegan cuisine
• Vegetable sculptures
Vegetable oils and animal and vegetable fats
• How to achieve an in-depth knowledge of extra virgin olive oil and other types of fats in order to use them at their best when cooking
Cheeses
• D.O.P cheeses of the Italian tradition
• Making curds with cow’s and goat’s milk
Cured meats
• Production and curing methods of different kinds of cured meats
Traditional cuisine of the Italian regions
• A virtual tour through the Italian regions to know, beside their cuisine, also their history, art and geography
Bread-making
• Traditional breads
• Special breads for the food-service industry
• How to know the difference between different kinds of flour and use them at their best
• Different kinds of yeast and their uses
• Pizza and focaccia
• Panettone
Confectionery
• Traditional and modern cakes
• Plated desserts: new trends
• Sugar fundamentals; how to decorate with pulled, blown and melted sugar
• Working and decorating with chocolate
• Ice-creams: artisanal ice-creams and gelato for restaurants
• Yeast doughs
• Creative desserts
• Modern small pastries
Educational visits
• Visit and lecture on coffee at the Lavazza Training Centre
• Visit to a chocolate-producing company
• Visit to a winery
• Visit to a cheese producer
• Visit to a company producing professional kitchens and kitchen equipment
Final exams
The Master course has a duration of 6 months, 3 of which at IFSE headquarters, followed by a 3-month optional externship at selected restaurants chosen by the school, working with the most famed Italian chefs. The educational activitiy consists of theoretical-practical lessons, laboratories, externships, guided school activities and tutoring, for a total amount of 800 hours, 400 of which on an externship (during this latter period board and accomodation will be provided by the hosting restaurateurs)
Teachers: The Faculty is made up of professional Chefs, Food Designers, Nutritionists, Teachers in the agricultural and food field and Technicians from companies producing kitchen machinery and cooking equipment
Addressees: The MASTER in ITALIAN FOOD STYLE is addressed to: New-graduates from Hospitality schools in the world • Professionals in the touristic and hospitality field in the world • Cooks with at least a 3-year experience • Experienced foreign chefs • New graduate pastry-chefs • Foreign professional pastry-chefs
Course price: € 9200,00 NET - (VAT-free as per art. 10 of D.P.R. 633/72) Cost of accommodation (if necessary) at a hotel located at walking distance from the school INCLUDED.
* For those who do not need the accommodation, the relevant cost will be deducted from the total price
The above price includes:
• Theoretical/practical lessons at IFSE
• Full student’s kit with uniform
• Recipes hand-outs and souvenirs picture on usb key
• IFSE certificate
• Certificate issued by the Professional Association of Italian Chefs
• Accomodation in twin-bedded rooms, breakfast included, at a hotel having an agreement with the school. (An extra-cost of 15 Euros per night will be charged for single rooms)
• Lunch from Monday to Friday at the school restaurant, except for National Holidays
• Transfers during educational visits to companies/producers
• Transfer from the airport to the hotel for groups of at least 10 people
N.B. Anything which is not listed above is not included in the price
* For those who do not need the accommodation, the relevant cost will be deducted from the total price
The above price includes:
• Theoretical/practical lessons at IFSE
• Full student’s kit with uniform
• Recipes hand-outs and souvenirs picture on usb key
• IFSE certificate
• Certificate issued by the Professional Association of Italian Chefs
• Accomodation in twin-bedded rooms, breakfast included, at a hotel having an agreement with the school. (An extra-cost of 15 Euros per night will be charged for single rooms)
• Lunch from Monday to Friday at the school restaurant, except for National Holidays
• Transfers during educational visits to companies/producers
• Transfer from the airport to the hotel for groups of at least 10 people
N.B. Anything which is not listed above is not included in the price
“IL DESIGN IN FOOD-FOOD IN DESIGN”
1st Edition 2010: May 17th – June 10th
2nd Edition 2010: October 4th – October 30th
PROJECT DESCRIPTION
“ Design in Food - Food in Design” is a course addressing those who wish to get a specialization in Italian innovative cuisine, with a special attention paid to the Food Design and the style in the presentation, without eglecting the health-related aspects of food. It is with this precise intent that IFSE has designed an educational project meant for professionals and newgraduates from hospitality schools.
The Program in short:
Commodity Economics
• Nutritional values and characteristics of food products
Food design
• How to blend creativity, design and fashion in cooking
Plated desserts
• New trends in the confectionery for restaurants
Extra virgin olive oil
• Getting to know extra virgin olive oil and its properties to use it at its best when cooking
Planning a kitchen
• How to plan a kitchen, under the guidance of experts from the companies cooperating with IFSE
Innovation in the kitchen: modern cooking methods
• Vacuum: storing techniques and cooking methods at low temperatures
Main courses
• The main types of meat and their cooking methods
• Salt-water and fresh-water fish: traditional and innovative techniques to obtain a perfect cooking result with fish
Antipasti
• Vegetable, meat and fish-based cold and hot antipasti
• Finger foods
• How to present traditional dishes from an innovative point of view
First courses
• Fresh pasta and its various preparations
• Creative first courses
• Rice: the secrets to prepare a good risotto
• Gnocchi in their many interpretations
Vegetarian dishes
• Preparation of vegetable-based recipes
Educational visits
• The art of Italian coffee at the Lavazza Training Center
• Visit to a chocolate-processing company
• Visit to an artisanal pastry lab
Bread-making
• Preparation of special breads for restaurants
• Traditional bread-making
Confectionery
• Sugar fundamentals: how to prepare decorations with pulled, blown and melted sugar
• Ice-creams: making artisanal gelato and ice-creams for restaurants
• Yeast doughs
• Creative desserts
• Chocolate and preparation of chocolate decorations
• Traditional small pastries
Final exams
The course has a length of 140 hours – during a period of 4 weeks, from Monday to Friday. The program will be completed by an optional 2-month externship at restaurants selected by the school, working with the most famed Italian chefs. The educational activity consists of theoretical/practical lessons, use of labs, externships, guided school activities and tutoring.
Teachers: The faculty is made up of professional chefs and professional non-resident experts
Final Exams: At the end of the Course a practical test will be taken by the students at the IFSE seat. A jury of experts will assess the candidates. At the end of the Course students will receive a Certificate of Attendance
Addressees: The project is addressed to all the holders of a diploma or a certificate from a public/private hospitality/cooking school or to those having at least a 2-year experience in the food-service industry.
Course price: € 4250,00 NET - (VAT-free as per art. 10 of D.P.R. 633/72) Cost of accomodation at a hotel located at walking distance from the school INCLUDED
The above price includes:
• Theoretical/practical lessons at IFSE
• Full student’s kit with uniform
• Recipes hand-outs and souvenir picture on usb key
• IFSE certificate
• Certificate issued by the Professional Association of Italian Chefs
• Accomodation in twin-bedded rooms, breakfast included, at a hotel having an agreement with the school. (An extra-cost of 15 Euros will be charged for single rooms)
• Lunch from Monday to Friday at the school restaurant, except for National Holidays
• Transfers during educational visits to companies/producers
• Transfer from the airport to the hotel for groups of at least 10 people
N.B. Anything which is not listed above is not included in the price
Teachers: The faculty is made up of professional chefs and professional non-resident experts
Final Exams: At the end of the Course a practical test will be taken by the students at the IFSE seat. A jury of experts will assess the candidates. At the end of the Course students will receive a Certificate of Attendance
Addressees: The project is addressed to all the holders of a diploma or a certificate from a public/private hospitality/cooking school or to those having at least a 2-year experience in the food-service industry.
Course price: € 4250,00 NET - (VAT-free as per art. 10 of D.P.R. 633/72) Cost of accomodation at a hotel located at walking distance from the school INCLUDED
The above price includes:
• Theoretical/practical lessons at IFSE
• Full student’s kit with uniform
• Recipes hand-outs and souvenir picture on usb key
• IFSE certificate
• Certificate issued by the Professional Association of Italian Chefs
• Accomodation in twin-bedded rooms, breakfast included, at a hotel having an agreement with the school. (An extra-cost of 15 Euros will be charged for single rooms)
• Lunch from Monday to Friday at the school restaurant, except for National Holidays
• Transfers during educational visits to companies/producers
• Transfer from the airport to the hotel for groups of at least 10 people
N.B. Anything which is not listed above is not included in the price
PROFESSION; COOK, YOUNG PROMISING CHEFS"
1st Edition 2010: March 15th – April 10th
2nd Edition 2010: November 8th – December 3rd
PROJECT DESCRIPTION
The course called Profession: Cook “Young Promising Chefs” is addressed to all those who wish to approach the Italian cuisine paying a special attention to the style of the presentation, without neglecting the ealth-related aspects of food. It is with this precise intent that IFSE has designed an educational project that is helpful for those who, although neophytes, are interested in working in the food-service industry.
The program in short:
Fundametals
• Cooking glossary
• Mother sauces
• Cooking fonds
• Getting to know extra virgin olive oil
• Cheeses and how to make a curd with cow’s milk
Antipasti
• Vegetable, meat and fish-based cold and hot antipasti
• Finger foods
• Decorations for buffets – Vegetable and fruit sculptures
First courses
• Regional fresh and dried pasta
• Creative first courses
• Characterostics and culinary uses of Italian rice
• Gnocchi and their different interpretations
Main courses
• Red and white meats and game.
• Salt-water and fresh-water fish, crustaceans and shell-fish
• Vegetable-based dishes
Innovation in the kitchen
• Vacuum: storing techniques and cooking methods at low temperatures
• Cooking with microwave ovens.
Confectionery
• Traditional cakes
• Modern cakes
• Spoon desserts
• Working with chocolate
• Small pastries
• Artisanal gelato and ice-creams for restaurants
Enology
• Approaching the world of wine
• Wine-tasting technique
• Regional food-and-wine pairing
Educational visits
• The art of Italian coffee at the Lavazza Training Centre
• Visit to a winery with wine tasting
Final exams
Duration: The course has a length of 140hours, for a period of 4 weeks, Monday to Friday.
The program can be completed with a 2-month externship (optional) at restaurants selected by the school, with the most famed Italian chefs. The program consists in theoretical-practical lessons, laboratories, optional externship, guided school activities and tutoring.
Teachers: The Faculty is made up of professional chefs and non-resident experts
Final Exams: At the end of the Course a practical test will be taken at I.F.S.E. by the students. A jury of experts will assess the candidates.
At the course completion students will receive a Certificate of Attendance
Addressees: The program is addressed to all those who could be interested in its contents, provided they are at least 16 years old if Italians and 18 years old if foreigners.
Course price: € 3150,00 NET – VAT-free as per Art. 10 of D.P.R. 633/72 – cost of accomodation (if necessary) at a hotel situated at walking distance from the school NOT INCLUDED
The above price includes :
• Theoretical/practical lessons at IFSE
• Student’s kit complete with uniform
• Recipes hand-outs and souvenir picture on usb key
• IFSE certificate
• Certificate issued by the Professional Association of Italian Chefs
• Lunch from Monday to Friday at the school restaurant, except for National Holidays
• Transfers during educational visits to companies/producers
• Transfer from the airport to the hotel for groups of at least 10 people
N.B. Anything which is not listed above is not included in the price
FINGER FOODS AND SAVOURY PASTRY
A trendy course to learn how to prepare numerous savoury “temptations” and amaze your guests!
HEALTHY COOKING
Low-calorie dishes, simple and fast cooking methods, how to cook in advance, revisited traditional recipes, how to dress salads, how to cook and present vegetable-based recipes for children, healthy frying methods, how to use extra virgin olive oil. In short: how to eat well and healthy!
ENROL NOW IN OUR COURSE ON VEGETABLE SCULPTURES IN APRIL – 3 DAYS WITH CHEF MAURIZIO CASU, GOLDEN MEDAL AT THE ARTISTIC VEGETABLE SCULPTURES OLYMPICS.
Carving and sculpting to realize spectacular compositions for buffets, centrepieces and wall-boards using various types of vegetables.
ADMISSION REQUISITES AND ENROLMENT PROCEDURE
In order to be enrolled in the above listed courses, students are required to be holders of a High School Diploma or other similar qualifications achieved in their Country of origin or have a minimum work or training experience at Hospitality Schools, restaurants or hotels. Application forms must be sent only by e-mail, fax or through our Offices in the student’s Country. All courses have a restricted access. A maximum of 16 students can be accepted for Masters and professional courses. Admission is subject to the evaluation of the candidates’ CVs, with a special attention paid to basic requirements.