Course on

Professional Cuisine

Milan, 18 - 23 February 2019
Special Guest: Chef Gianfranco Vissani

Become a professional chef

Do you want to become a professional cook?
The IFA Professional Cooking Course is a full-time training course that will teach you basic and advanced techniques. Prepare extraordinary dishes, starting with the selection of ingredients and different cooking types, up to the presentation of the ultimate dish.
Special guest of the course, the great chef Gianfranco Vissani

Special Guest: Chef Gianfranco Vissani

For further information

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professional cuisine

Milan, 18 - 23 February 2019

What you will learn:

Work tools and their use

How to choose ingredients

Arranging of the pantry

Food preparation

Food cooking

Preparation of bases and sauces

Decoration and presentation of dishes

The training process

In a restaurant, the chef is the professional figure responsible for the kitchen, the creation of the menu, the recipes and the whole supervision. It is one of the oldest professions, still in constant evolution and transformation. International statistics show that the chef and his derivatives (whether they are sous chefs or chefs) are in the top ten of the most popular jobs. In short, a profession that knows no crisis! The large number of job offers, together with the television programs that increasingly dedicate space to this figure, have consecrated the birth of a "new ruling class".

Job opportunities

You do not need to be a chef with one or more Michelin stars to make money ... who knows how to cook monetize right away! The culture of food opens up several horizons also in the field of street food, home cooking, creative and decorative cuisine, not to mention the food and wine tourism sector. Furthermore, the Italian professional chef is highly sought abroad, thanks to the "Made in Italy" brand. The key word is therefore: excellence in training.

All Info

TEACHING PROGRAMME

Knowledge of work tools and their use
Arranging of the pantry
Choose the ingredients
Learn how to prepare:
Meat
Fish
Vegetables
Fruit
Learn how to cook:
Traditional cooking methods
Quick cooking methods
Fish and meat appetizers
First and second courses of fish and meat
Basic recipes: bases and sauces
Dessert
Decoration and presentation of dishes

COURSE OBJECTIVES

The goal is to train aspiring chefs. This course is therefore necessary for those who are beginners, but also for those who want to improve their skills.
During the classes all the fundamentals of national culinary art will be dealt with: techniques, ingredients, equipment, sauces, appetizers, first courses, meat sauce, second courses of meat, poultry, fish, game, side dishes and desserts, with some reference to the international cuisine that is ever more present and current in our menus.

JOB OPPORTUNITIES

The employment opportunities for this professional figure are many: restaurants, snack bars, coffee shops, pizzerias, self-service restaurants, fast-food companies, catering companies, large hotels, cruise ships, tourist villages, agritourisms, food processing companies, typical taverns, airline companies and canteens.

CERTIFICATES

Third level HACCP certificate
Certificate of attendance of the Course
Internship certificate issued by the host company

MATERIALS SUPPLIED

Texts
Uniform
Set of knives

REQUIREMENTS

Passion for the cuisine, dexterity and creativity

Programme Stages

  • Preliminary lessons: texts + online platform
  • Online course of 20 hours aimed at issuing the third level HACCP Certificate
  • Classroom stage: 48 hours (Milan)
  • Internship stage: 300 training hours in the region of residence, in part-time or full-time mode
  • Revision and disclosure of CVs and video CVs
  • Max. participants: 15

How to apply

  • Fill out the information request form and we will contact you within a few days. In the selection process school and work experiences will be considered, in addition to the motivational letter attached; it is possible to support the application with a portfolio of previous works. Considering these elements, the examining board will communicate the result of the selection and admission to the Course/Master. Only afterwards it will be possible to send the enrollment form.

Facilities

  • Opportunity of financing the enrollment fee;
  • Professional orientation meeting during the classroom stage;
  • Video CV creation where planned;
  • CV revision and updating for sending it to companies in the food sector at the end of the training process;
  • Reporting of accommodation facilities in areas adjacent to the lessons location.

teachers

  • Mirko Ronzoni
    Mirko Ronzoni

    Raised in Bergamo, Mirko Ronzoni is the winner of the second Italian edition of "Hell's Kitchen". The victory earned him the position of Executive Chef at the Hell's Kitchen restaurant in Forte Village Resort, Sardinia. After the high school graduation in the hospitality, he worked in Italy and abroad; he lived in London, New York and Bucharest.

  • Fabio Castiglioni
    Fabio Castiglioni

    Fabio Castiglioni has worked as a chef and kitchen manager for internationally renowned restaurants and hotel chains, such as La Piazzetta, DoubleTree by Hilton, FedeGroup, Hotel Domina Milan. Currently it is Chef De Cuisine for the Milano Scala hotel. It is the perfect combination of expertise, passion and innovation.

  • Massimiliano Maraschiello
    Massimiliano Maraschiello

    A very young chef with great enthusiasm and passion, he began his training at San Benigno hotel, then carring out an internship at the famous Barilla Academy in Parma and at the Grand Hotel Et De Milan. He has acquired great experience in the kitchens of renowned hotels such as the Hermitage (Elba), but also abroad (in Australia).

  • Davide Spadari
    Davide Spadari

    Davide Spadari began his career at El Pirlar (Peschiera del Garda). It also coordinates a social project for young people based in Ecuador. In the 2015-2016 he collaborated with Massimo Bottura's Refettorio Ambrosiano in Milan and, from then on, he attended the Osteria Francescana in Modena and the Ristorante di Cracco in Milan.

Previous editions

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Testimonials

Italian Food Academy - IFA

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CONTACT US
IFA - Italian Food Academy
Via Albricci, 9
20124 Milan
(Italy)
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