Our Master Program is divided into 5 components Foundations of Italian Regional Cuisine and Food Design Primi Piatti: Pasta, and Risotto Artisan Breads and Hearth Baking Italian Pastry and Specialty Desserts Artisan Gelato

Location:

Brescia, Italy

Program Type:

Study Abroad

Degree Level:

Undergraduate

术语:

Summer, Winter Semester

项目概述

Program Description:

ALL INCLUSIVE MASTER PROGRAM - ITALY Join our Professional Culinary School in beautiful northern Italy for our 5 Week All Inclusive Master Program Whether a Culinary Professional or Food Entusiast, our Master Program is a full immersion program which covers all aspects of Italian cuisine. We provide you with an in-depth analysis on the advanced techniques, chemistry and science behind each component including Fresh Pasta, Artisan Gelato, Italian Pastry and Desserts, Artisan Breads and Pizza, and Regional Italian Cusine. You will gain professional culinary skills, knowledge and confidence in just five weeks as we work, live and breathe as Italians in Italy, immersing ourselves in rich Italian history and culture. On completion of our course, not only will you have the skills to join any culinary team or the confidence to start your own culinary business, you will receive a certificate of completion from Manuelina Culinary Institute and gain exclusive industry contacts throughout Italy and the world.

Our Master Program is divided into 5 components Foundations of Italian Regional Cuisine and Food Design Primi Piatti: Pasta, and Risotto Artisan Breads and Hearth Baking Italian Pastry and Specialty Desserts Artisan Gelato

Manuelina Culinary was founded by Manuelina Director, Melina Puntoriero. After working extensively throughout various culinary schools in Italy, and working in research and development with many different Chefs, Melina began to design programs that would respond to the need for short intensive professional programs that would suit culinary professionals as well as food lover’s in the area of Italian Cuisine. Our programs have been developed with chefs and culinary experts in Italy, who have a combined experience of more than 60 years. They are a culmination of knowledge from professionals who are the top in their field and are continually updated to accommodate a highly competitive and forever changing industry. Each program is rooted in culture, science and creativity, while concentrating on the basic principles of taste texture and flavour. Each program starts from the basics and quickly accelerates, and so in this way, regardless of previous culinary experience, all students end at the same point. Our Chefs are some of Italy’s most respected Masters. Teachers are selected among the best Italian specialists in the culinary business and pass on to their students the expert use of raw materials and the grasp of all procedures and principals, for the best professional performance. All competencies are achieved in hi-tech laboratories where any attendee can directly practice information given. Students learn to deal with all kinds of hiccups and complications typical of the culinary business, in order to keep updated and be inspired by new products and business strategies.

Setting Description:

Our programs are taught out of two of the most prestigious culinary schools in Italy that encourage continuous research and experimentation, with the purpose of creating innovative top quality products and outstanding performance. These partnerships allow Manuelina Culinary programs to be conducted in English, in locations that are at the forefront of culinary excellence. A prestigious technical and scientific committee ensures the accuracy of the learning programmes.

Cost:

The cost of the program is 10 500 Euro and is inclusive of meals and accommodation during your stay Your 5 Week Itinerary Includes: All expenses including meals and accommodation from your time of Arrival until Departure ;Private transfers to and from our closest train station or Airport to your hotel; 35 nights accommodation, complete board, all inclusive of week day meals; 25 lunches; 26 Dinners; All wine and bottled water during meal times; Theoretical and Practical lessons by Manuelina Cul