The ‘Scuola di Cucina’ Cuisine Academy belongs to a tradition which started in 1951 with the founding of Scuola Radio Elettra.

Objective

Our aim is to promote the tradition of Italian food through practical courses which offer a range of job opportunities in the culinary sector.

Courses are designed for all those who want to achieve a high level of specialization in Italian cuisine.

Teaching method

Our teaching method combines theoretical lessons and practical classes with optional work experience and internships in the best Italian restaurants, allowing students to put into practice what they have learnt and acquire a high level of mastery.

Programmes taught in:
English
Italian

This school also offers:

Course

La Scuola di Cucina - Cuisine Academy

Designed for those who want to achieve a high level of specialisation in Italian cuisine. ... [+]

Designed for those who want to achieve a high level of specialisation in Italian cuisine. The course allows students to gain highly-qualifying skills that will enable them to invent and propose menus which exalt the value of the products found within the Italian culinary tradition.

The course covers

The culinary industry The Chef profession The organisation and management of stock and supplies The organisation of marketing strategies specific to the culinary industry Hygiene practice regulations – HACCP The planning and construction of new menus The creation and development of recipes for complex culinary specialties The making of traditional Italian and regional dishes The p... [-]
Italy Florence
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Full time
2 - 6 find your juris doctor
Campus
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La Scuola di Cucina - Cuisine Academy

A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. ... [+]

A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. The course covers

Hygiene practice regulations – HACCP The components of ice cream Basic concepts of food properties: raw materials and assembled ingredients The Chemistry and Physics of ice cream Balancing principles Balancing techniques and working methods The production of artisanal ice cream Making fruit ice creams Practical laboratory work Using balancing software Basic demonstrations of decorating Decoration using chocolate and sugar Basic concepts of the art of fruit and vegetable cutting Planning and presentation techniques for gobl... [-]
Italy Florence
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Full time
1 - 3 months
Campus
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La Scuola di Cucina - Cuisine Academy

Students learn the pastry chef profession in order to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confecti ... [+]

Teaches specialised pastry making skills and high-level practical and working abilities for preparing confectionery products. Students learn the pastry chef profession in order to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confectionery businesses.

The course covers

Hygiene practice regulations – HACCP Food properties Staff and business organisation in a pastry-making company The features and techniques of pastry making equipment and machinery for working the dough, leavening and cooking The work cycle of confectionery products Pastry making technologies Production techniques for basic doughs The production tec... [-]
Italy Florence
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Full time
1 - 3 months
Campus
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La Scuola di Cucina - Cuisine Academy

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. ... [+]

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. The course is taught by qualified bakers and pizza-makers who are all experts in the field.

The course covers

Food properties Organising the workplace in a pizza restaurant The techniques and practice of the pizza restaurant (plated pizzas, those cooked on the peel, and pan pizzas) Bread-making techniques The management and balancing of pizza ingredients and personalising of recipes The use of natural yeast and mother doughs Using specific and alternative types of flour The bromatology of the basic ingredients used for pi... [-]
Italy Florence
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Full time
1 - 3 months
Campus
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