How Do I Choose the Best Italian Cooking School?

The Italian ICIF Culinary Institute is a non-profit organization. It was established in Turin, Italy in 1991. It is the responsibility of the world-renowned culinary masters to promote the Italian catering industry abroad to ensure the image of catering culture such as Italian dishes and wine The world can be sustained and spread. Since 1997, the college is headquartered in the medieval castle of CostilioleD in Asti, with offices in 29 countries around the world.

ICIF Culinary Institute

The Italian ICIF Culinary Institute is a non-profit organization. It was established in Turin, Italy in 1991. It is the responsibility of the world-renowned culinary masters to promote the Italian catering industry abroad to ensure the image of catering culture such as Italian dishes and wine The world can be sustained and spread. Since 1997, the college is headquartered in the medieval castle of CostilioleD in Asti, with offices in 29 countries around the world.

In 2004, Italy s ICIF expanded its business overseas and created the Sino-Italian Cooperative Cooking Project in Shanghai, China. It is the only international cooking project in China authorized by the Chinese and Italian governments and held in China. Promote the development of Italian cuisine in China.

The Sino-Italian cooperative cooking project is the only Italian cuisine cooking base in China by the Italian ICIF Culinary Institute. After studying professional courses such as Italian cuisine, cooking, pastry, sweets, and wine, students learn about the essence of mastering Western cuisine, Nutritional value and aesthetic value. Able to make cold dishes independently,

The Sino-Italian cooperative culinary project introduces foreign high-quality education resources and adopts an internationalized school-running model. In accordance with the teaching requirements of the Italian ICIF Culinary Institute, the project provides major courses such as western cuisine, desserts, breads, ice cream, wine blending, merchandising, restaurant psychology, Italian language and culture. The Italian ICIF Culinary Institute sends a full-time teacher to lecture, equipped with a Chinese translator to participate in the teaching and guidance of the whole process, using a full set of equipment provided by Italy and the full Chinese version of the course materials.

I. Junior, high school graduates, college graduates;

2. Urban and rural job-hunting youth;

3. People from all walks of life who are interested in catering;

4. I am dissatisfied with my current job, and hope that through training, I can get a satisfactory job in a more promising industry;

Fifth, 16 years old and above, require junior high school education or above, good comprehensive quality.

1. Achieve zero distance between training and practice;

2. Comprehensively promote the use of multimedia teaching;

Discussion on zero-distance interaction between students and teachers;

4. Formulate a teaching plan in line with the development of the industry;

5. Maintain communication with catering enterprises;

6. Accept registration 24 hours a day and start rolling in time.

Through the cooperation between senior Chinese teachers and local Italian teachers, we provide students with advanced theoretical knowledge, practical training and learning, perfect Chinese and Italian fresh ingredients, and perfect cooking equipment. The aim is to cultivate a complete mastery of Italian classic cuisine, including pizza, pasta, Western cuisine, thick soups, biscuits, desserts, as well as high-quality culinary professionals who are proficient in Italian coffee and wine culture and are required for foreign-related or foreign high-end hotels and hotels.

This course starts from a zero-based introductory course, and on the basic skills of steady and steady, through the study of national vocational qualification level five and four courses to lay a good foundation for cooking. Elementary western chef, intermediate western chef, Italian kitchen terminology, Italian western etiquette culture, wine tasting, all kinds of Italian western dishes.

The first stage: a three-month compulsory course, taught in accordance with the national professional qualification standards for western cooks, and taught by Chinese teachers. The main theory:

I. Introduction to Western Food;

2. Dishes and characteristics of western food;

3. Identification and storage of raw materials;

Fourth, the basics of cooking;

5. Seasoning foundation;

Six, cooking nutrition and hygiene;

7. Knowledge and application of spices;

Eight, cooking nutrition and hygiene;

Nine, cost accounting;

10. Basics of soup cooking;

Eleven, basic knowledge of salad;

12. Seasoning and changes of pizza;

13. Basic knowledge and changes of sandwiches;

14. Western etiquette, menu making, etc.

Actual operation:

1. Salad and salad dressing;

2. Pizza base and various pizzas;

3. All kinds of sandwiches and burgers;

4. Various soup dishes;

5. Classic business meals and various pasta dishes;

6. Western-style commercial teppanyaki;

7. Cream sauce, Brown sauce, and text sauce.

The courses are mainly based on the requirements of the fifth and fourth level of the outline of the national professional qualification standards for western cooks.

The second stage: a three-month specialized course, taught by all foreign teachers, and taught in accordance with the rules of a pure Italian curriculum.

The main theory:

1. Cooking history of western food;

2. Catering Science;

Third, the perception and nutritional characteristics of the dishes;

Fourth, professional cooking technical terms;

5. Different types and production of Italian sauces;

Six, different shapes and production of pasta;

7. Different types of cheese;

8. Soup and thick soup making;

Nine, Western food side dishes technology;

10. Production of vegetarian dishes, fish and meat appetizers;

11. Cooking method of risotto;

12. Types and tasting of wine;

Thirteen, the origin and type of coffee.

Actual operation:

1. Production of Italian espresso;

2. Production and serving of Italian representative dishes;

3. Real Italian pizza and scones;

Fourth, the production of desserts and traditional desserts;

5. Features and production of Italian bread;

6. The production of original Italian ice cream.

Western-style cook is an exclusive professional qualification certification title engaged in the culinary industry in China. It is applicable to business people who start a business in the catering service industry and the food industry. According to the relevant policies of the National Labor Bureau, there are currently five levels: five, four, three, two, and one (commonly known as: junior, intermediate, senior, technician, and senior technician). This level must be tested on a level-by-level basis. It is an exam that personnel in the culinary industry must take and an important reference for selecting talents in the restaurant and hotel industry.

After completing the required courses, those who pass the assessment will be awarded the junior and intermediate vocational qualification certificates of western cooks and the Western chef grade qualification certificate issued by the Italian Institute of Cooking of ICIF. Excellent students continue their studies at the Italian Institute of Culinary Cooking at their own will. ^[1]