Basic Custards
Professional Classes
2 lessons
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Aroma Italia
Bread & Italian Focaccia
Amateur Courses
3 hours
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The lesson is focused on the preparation of:
Focaccia from Apulia, Focaccia from Recco, Ciabatta bread, Bread from Apulia
Price: € 90€
Cake Design
Professional Classes
3 lessons
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Chocolate
Professional Classes
4 lessons
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Chocolate with Andrea Bianchini
Professional Classes
5 lessons
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Christmas flavours at Cordon Bleu - lessons, cooking sessions and market fair
Amateur Courses
4 hours
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The school is opening its doors for a Christmas event!
An unique event, with free English
cooking sessions where children will learn to make sweets
and especially biscuits to put under the Christmas tree for Santa Claus. There will also be a
tortellini preparation workshop….and many Cordon Bleu gift ideas to put under your Christmas
tree.
You can buy
gift vouchers for cooking lessons organized by the school, for example the
lesson on the Four Seasons’ Hotel brunch to learn how to make the perfect Club Sandwich and
many more recipes to impress your guests. Last but not least, you can also buy a gift voucher
for the
cooking show “Il Coperchio di Petronilla”.
There will also be a
Christmas market where you will find a selection of cookery books by Ta Ta
Ta, Barbara’s scarves in spice colours, the project “Su la testa” of handmade hats created by
one of our chef teachers, oil and antique roses from Fattoria La Villetta, and much more.
Price: free entry€
Christmas Sweets, ancient grains and indigenous yeasts
Amateur Courses
6 hours
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There will be 6 hours of face-to-face lessons held by Pastry Chef Gabriele Cini, who will offer many ideas and techniques to sweeten the upcoming Holidays.
Lesson topics:
Pandoro
panettone
gingerbread
panforte
Nougat
Ricciarelli
> Virtual classes <
Price: 70€
Cookies
Professional Classes
2 lessons
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Basic Cooking Course - Evening
Cooking methods
Amateur Courses
3 hours evening
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In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting
Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.
Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.
Price: 100€
Basic Cooking Course
Cooking methods
Amateur Courses
3 hours afternoon
Ask for information / Book
In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting
Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.
Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.
Price: 100€
Cooking Show! Il coperchio di Petronilla
Serata a tema
2.5 hours
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The School of Culinary Arts Cordon Bleu is pleased to announce the upcoming cooking show about Petronilla. Wine included and/or BYOW.
Reservation is requested.
For reservations and more information contact the School: 055 2345468 info@cordonbleu-it.com
Price: 40€
Cooking show! Lebanese cuisine
Serata a tema
3 hours
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A cooking show on Lebanese cuisine held by the versatile Lebanese chef Kamal Mouzawak.
Wine included and/or BYOW.
Reservation is requested.
For reservations and more information contact the School: 055 2345468 info@cordonbleu-it.com
Price: € 45€
Course for Cordon Bleu Cook
Professional Programmes
14 weeks
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Course programme
The course programme comprises 20 five-hour
cooking lessons. In addition, there will be three four-hour lessons which will focus on HACCP (Food safety and management systems).
The internship programme follows the
intensive study course and lasts ten weeks. The students will be able to train in culinary establishments in and out of Florence, or in other areas upon students’ request. The internship period and procedures will be decided by the establishment itself.
Price of course: € 2.950,00, which include:
- 500,00 enrolment fee
- learning materials (recipe book, apron, hat and uniform)
- chef/tutor instruction
- ingredients
- off-site internship planning
- insurance coverage during the study programme and internship.
DATES
2020
Start: Monday, 7th September (morning)
End: Wednesday, 16th December
For further information do not hesitate to contact the school: +39 055 2345 468 o +39 055 2260 228, or send an e-mail to:
professionale@scuoladiarteculinaria.com
Course objective
The aim of the course is to form cooks who will master the techniques of Italian cuisine.
By successfully completing the course the student will be ready to work in any culinary establishment after having learned all of the necessary professional skills.
The programme focuses on an intensive study of the recipes and the fundamental techniques of Italian cuisine. The students will also familiarize with all the kitchen utensils and ingredients.
The course students will earn a Certificate of attendance if they have:
-
attended at least 80% of the course
-
respected the terms agreed upon with the internship establishment
The lessons will be in Italian and English.
The programme is for maximum 15 attendees, and for make-up lessons and occasional students.
Premium deal
Here is a school incentive for those who choose to invest in their culinary education
Special price guaranteed for the full professional program from August 24th to Spring 2021: 25 weeks of lessons + 20 weeks of internship.
Please contact the secretary for more information.
Sponsor less
The material provided by the school is non-sponsored.
For further information do not hesitate to contact the school: +39 055 2345 468 o +39 055 2260 228, or send an e-mail to: professionale@scuoladiarteculinaria.com
Maximum number of people:15
Price: 2.950€
Discover Florence - Lessons and tastigs
Amateur Courses
2 Hours
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Discovering Florentine and Tuscan cuisine
for small groups
through four different experiences:
- The Florentine cuisine
- Ice cream was born in Florence
- Tuscan Pasta (Tortelli and Pici)
- 4 ingredients about Florence
Lessons are available with reservations only Thursday, Friday and Saturday
hours 9 am 6 pm
Basic Cooking Course - Evening
Fish and sea food
Amateur Courses
3 hours evening
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How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.
Price: 100€
Basic Cooking Course
Fish and sea food
Amateur Courses
3 hours afternoon
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How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.
Price: 100€
Fresh Egg-Pasta
Professional Classes
3 lessons
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Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on September 3 and 4, from 9am to 1pm
Contact us for more information
Price: 300€
Gelateria - Ice-cream
Professional Classes
2 lessons
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Gnocchi
Professional Classes
2 lessons
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Two lessons of
The Art of Pasta Making opened to few more students
The other lesson will be held on September 17, from 2 to 6 pm
Contact us for more information
Price: 220€
Haccp
Professional Classes
3 lessons
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Course for professionals on Hazard Analysis and Critical Control Points
Regional Code 3777-B-5200
Price: 300€
Basic Cooking Course
Home made Pasta
Amateur Courses
3 hours afternoon
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Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.
Price: 100€
Basic Cooking Course - Evening
Home made Pasta
Amateur Courses
3 hours evening
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Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.
Price: 100€
In the kitchen with Marco Stabile
Amateur Courses
1 lesson
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Menu to be defined
Price: € 100€
Italian and French Croissants
Professional Classes
3 lessons
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La pasta di grano duro
Professional Classes
3 lessons
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Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on August 25 and 27, from 9am to 1pm
Contact us for more information
Price: 300€
Basic Cooking Course - Evening
Meat
Amateur Courses
3 hours evening
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How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.
Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.
Price: 100€
Basic Cooking Course
Meat
Amateur Courses
3 hours afternoon
Ask for information / Book
How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.
Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.
Price: 100€
Pandoro & Panettone
Professional Classes
2 lessons
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Plated dessert
Professional Classes
2 lessons
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Post graduate Two Years Course - European Masters
Academic Courses
2 years
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Semifreddo
Professional Classes
2 lessons
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Shortcrust pastry
Professional Classes
2 lessons
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Basic Cooking Course - Evening
Soups, first courses and risotti
Amateur Courses
3 hours evening
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Different Italian soups, minestroni, fondues, consomme, veloutes. How to clarify stocks and to make a consommè.
Cooking part: Milanese style risotto, Vichysoisse, Spinach Veloute, Cheese foundue PidmontÂ
style, Potato gnocchi.
Price: 100€
Basic Cooking Course
Soups, first courses and risotti
Amateur Courses
3 hours afternoon
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Different Italian soups, minestroni, fondues, consomme, veloutes. How to clarify stocks and to make a consommè.
Cooking part: Milanese style risotto, Vichysoisse, Spinach Veloute, Cheese foundue PidmontÂ
style, Potato gnocchi.
Price: 100€
Sponge cakes
Professional Classes
4 lessons
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Four lessons of the
Professional Programme on Pastry Cooking opened for few extra students.
The first lesson is demo, the remaining lessons are hands-on and will be held on 24, 25 and 28 of September, 2-6pm
Contact the school for enrollment
Price: 280€
Stuffed Pasta
Professional Classes
3 lessons
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Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on September 9 and 10, from 2 to 6 pm
Contact us for more information
Price: 300€
Aroma Italia
Stuffed Pasta and its veg surprises
Amateur Courses
3 hours
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The lesson is devoted to the preparation of different types of Home made pasta (tortelli and ravioli) with veg stuffing.
During the lesson students will be taught also on particular shapes of tortelli and ravioli.
For more info contact the School +39 055 2345468 or
info@cordonbleu-it.com
Price: € 90€
Sweets from the Italian Regions
Professional Classes
4 lessons
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Basic Cooking Course
The basics
Amateur Courses
3 hours afternoon
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Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.
Price: 100€
Basic Cooking Course - Evening
The basics
Amateur Courses
3 hours evening
Ask for information / Book
Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.
Price: 100€
Basic Cooking Course
The best frying
Amateur Courses
3 hours afternoon
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The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.
Price: 100€
Basic Cooking Course - Evening
The best frying
Amateur Courses
3 hours evening
Ask for information / Book
The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.
Price: 100€
Basic Cooking Course
The sauces
Amateur Courses
3 hours afternoon
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Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking Course - Evening
The sauces
Amateur Courses
3 hours evening
Ask for information / Book
Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking Course - Evening
The vegetables
Amateur Courses
3 hours evening
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Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.
Price: 100€
Basic Cooking Course
The vegetables
Amateur Courses
3 hours afternoon
Ask for information / Book
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.
Price: 100€
Three-year European Bachelor’s degree in Italian Culinary Arts 2018
Bachelor
3 years
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The Course
The three-year European Bachelor’s degree in Italian Culinary Arts is an advanced formative programme in the technical , culinary , artistic and historical areas, as well as in business management.
This is recognized as the top culinary arts programme in Italy for those who aim to further their post school studies in the Culinary Arts field.
The European Bachelor’s degree programme is taught at Cordon Bleu School Florence, with its more than thirty years experience in the field of cooking and teaching. The school premises are in Palazzo Ximenes Panciatichi in Via Giusti, 7, right in the historic heart of Florence.
Cordon Bleu Florence is one of the oldest and long-running cooking schools in Italy. The defining characteristic of the school is based on the study of Italian gastronomy heritage and on the reproduction of it with complete respect of tradition in modernity.
The European Bachelor’s degree study programme is designed to give a solid technical and practical preparation in the Culinary arts, the pastry arts, the art of making ice cream, homemade pasta, chocolate products, and in working with sugar. It is also designed to teach the art of cooking through palate training, by tasting food, wine, beer, alcohol and cocktails. In addition, there will be advanced studies on business management, marketing and design.
In the three-year European Bachelor’s degree course in Italian Culinary Arts, particular focus will be placed on historical and sociological subjects.
The European Bachelor’s degree programme is aimed at those who want to graduate in Culinary Arts and learn how to be able to face work challenges by means of a solid, academic, culinary foundation.
The European Bachelor’s Degree programme is divided into three years and carries a total of 180 ECTS.
The programme consists of a student workload of more than 1500 instructional hours of which half are practical.
A thesis is the conclusion of the three-year European Bachelor’s degree in Italian Culinary Arts. The students are also required to undergo a practical and theoretical exam session at the end of which, the students who have completed successfully the three-year programme, will be awarded an European Bachelor in Professional Studies in Italian Culinary Arts.
The accreditation board who releases the title of European Bachelor’s degree is E.A.B.H.E.S.
For further information https://www.eabhes.eu/accueil-en.html
Given the large range of subjects studied, the accuracy and high teaching level, the European Bachelor’s degree programme is at the top for the technical and artistic preparation in the culinary ambit.
Entry requirements for the European Bachelor’s Degree in Culinary Arts is the successful completion of
high school education.
Sponsorless
All the school’s teaching material is sponsor free
Programme structure
The European Bachelor’s Degree course in Italian Culinary Arts runs over three years and each year carries 60 ECTS.
Maximum number of students: 22
A restricted participant number allows the school to follow each and every student carefully and
thoroughly over the three-year programme, and it also allows teacher prompt intervention in case of
problems throughout the learning process.
Teaching programme
I year subjects
The History of Food I
Food Merceology I
Health and Security
Food Chemistry
Equipment and Technology
Lab I: Basic Preparations
Enology
Lab II: Basic Cooking Techniques
Food Anthropology
Nutrition/Food Science
Traditional food flavours
II year subjects
Food Merceology II
Lab III: Bread, pizza and pasta
Food Tasting
Fromagerie
Baking and Pastry arts I
Science of Cooking
Food Marketing
Menu Composition
Lab IV: International Haute Cuisine
Pastry Arts 2
Internship
III year subjects
The History of Food II
Lab 5
Food Marketing 2
Food Design
Pastry Arts 3
Cake Design and Chocolate
Restaurant set up and management
English
Thesis
SYSTEM OF UNIVERSITY CREDITS WITH ECTS
STUDENT SERVICES
Cost
The three year European Bachelor’s Degree programme in Italian Culinary Arts has an annual fee of € 9,800.
Scholarships are available.
For further information
+39 055 2345468
info@cordonbleu-it.com
Price: 9800€
Tuscan Pasta! Summer Tortello with string beans, a meal with Gabriella and Cristina
Amateur Courses
2 hours
Ask for information / Book
We will use Zoom and we provide you with the recipe and the shopping list.
Gabriella and Cristina will explain and make the recipe, a glass of chilled Chardonnay for the chef is a good idea!
Price: 20€