"PROFESSION: CHEF"

1st Edition 2012: From January 23 to February 18, 2012 

2nd Edition 2012: From May 07 to June 1st, 2012 

3rd Edition 2012: From September 17 to October 12, 2012

At the end of each course students are given the opportunity of a 2-month externship at a restaurant in Italy.

PROJECT DESCRIPTION

The course called "Profession: 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: € 3950,00 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 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

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.