Intensive Professional Course in Culinary Arts

Intensive Professional Course in Culinary Arts

Course Duration - 1 Year


Today, we passionately pursue our philosophy of excellence through education and training. Our focus on practical training takes you closer to Italian culinary experience to successfully transition from student to a professional and future gastronomy industry leader. In the culinary industry standards and expectations are getting higher and higher climbing ever higher. Therefore, the advantages that a skilled graduate can bring to the workforce are highly prized and rewarded. Our curriculum promotes a strong theoretical understanding of the whole culinary industry, along with balanced practical learning. Through our education, students become familiar with traditional and innovative pastry and pizza making, and culinary arts. 



Italian and International Cuisine History and Culture

Italian cuisine is a big part of Italian culture and heritage. It is surprising that Italy was not officially formed until the 19th century, yet Italian cuisine trace as far back as the 4th century. This module will take students on a journey of the history of one of the most popular cuisines in the world, as well as provide information regarding International Cuisine. 

Application of the Self-control System for Food Safety 

This module provides the skills necessary for the verification and self-control of critical points, data collection and processing of supporting documents for monitoring, organisation of safety, quality and minimisation/elimination of risks and dangers. 

Personal and Professional Development 

Personal and professional development are crucial to be better leaders and accomplish the results required, both in and out of the workplace. During this course, students learn how to identify the skills needed to succeed in their role. 

Professional Kitchen Techniques  

In this unit students will learn which setup and equipment to use in a professional kitchen, along with the importance of teamwork and cooperation to create an efficient work space. Students will understand how to maximise their work through the use of the "mise en place", time management, food preparation and station setup to avoid unnecessary stops and starts. 

Food groups 

A healthy and balanced diet contains a variety of food from each food group: grains, vegetables, fruits, meat, fish and beans, milk. During this unit a special light will be shined on the importance of the food pyramid in the Mediterranean diet. 

Products and Raw Materials 

This subject provides theoretical knowledge regarding products and raw materials, how to choose the best products, and proper storage to make them last longer, with a special focus on local products and the importance of "slow food" when it comes to sustainability.  

Traditional Cuisine and Tasting

This module will allow students to get to know traditional Italian food and ingredients practically, through the tasting of some of the most famous "Made in Italy" products, such as olive oil, tomatoes, pasta and so much more, with a special focus on traditional Neapolitan cuisine and products. 

Cooking techniques and Practice  

In this unit the most common cooking techniques such as boiling, pan frying, braising, pan roasting and grilling will be treated theoretically and practically. Students will learn the best techniques and cooking time for each ingredient and recipe. 


Instructional mode: In presence
Level: Professional Course
Duration: 1 year
ECTS: 60
Certification: Professional Certificate 


Passport / ID Card
Copy of high school diploma or equivalent
IELTS 5.0 minimum score certificate or equivalent
Statement of purpose 
Declaration of value

Download the complete Course Brochure here or Apply now