A course of study on leavened products: Bread and Pizza
Amateur Courses
3 lessons
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> LESSON WITH FREE INGREDIENT BOX <
Three lessons to learn the secrets of the principal Italian leavened products.
June 10th
The first lesson will be dedicated to pizza.
June 17th
The second will be dedicated to regional breads.
July 1st
The third will be dedicated to the composition of the "perfect" bread basket.
Contact our administrative office for more details:
+39 055 2345468
info@cordonbleu-it.com
Price: 280€
Summer Labs
Baked desserts
Amateur Courses
4 hours
Ask for information / Book
Cantuccini, fruit and custard tart, baked tarts, Florentine style Schiacciata (sweet grape focaccia), sponge cake
Contact the school for more information
Price: 130€
Summer Labs
Chicken
Amateur Courses
4 hours
Ask for information / Book
Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Fried chicken, cacciatora, roast, roll, salt cooked chicken
Contact the school for more information
Price: 130€
Summer Labs
Pizza and Focaccia
Amateur Courses
4 hours
Ask for information / Book
Direct and indirect doughs from the previous day
Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza
Contact the school for more information
Price: 130€
Summer Labs
Pork and Rabbit
Amateur Courses
4 hours
Ask for information / Book
Rabbit boning, roasted, fried, stewed, grilled
Pork loin, sautéed pork fillet, stuffed rabbit, stewed rabbit in white sauce, baked pork ribs
Contact the school for more information
Price: 130€
Summer Labs
Potatoes
Amateur Courses
4 hours
Ask for information / Book
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes
Contact the school for more information
Price: 130€
Summer Labs
Rice
Amateur Courses
4 hours
Ask for information / Book
Risotto, pilaf, boiled rice
Eisotto Tuscan style, classic risotto, savory rice cake, stuffed tomatoes, rice cake
Contact the school for more information
Price: 130€
Summer Labs 2022
Shellfish and Molluscs
Amateur Courses
4 hours
Ask for information / Book
Roasted, fried, stewed, grilled, flambéed
Applications: pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)
Contact the school for more information
Price: 130€
Summer Labs
Shellfish and Molluscs
Amateur Courses
4 hours
Ask for information / Book
Roasted, fried, stewed, grilled, flambéed
Pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)
Contact the school for more information
Price: 130€
Summer Labs 2022
Vegetables and Legumes 2
Amateur Courses
4 hours
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Large leaf vegetables, the management of legumes, the cooking of beans
Classic minestrone (vegetable soup), summer ribollita (bread,bean and chard soup), ‘carabaccia’ (onion soup), pasta and bean soup, velouté (creamed soups)
Contact the school for more information
Price: 130€
Summer Labs
Vegetables and Legumes 1
Amateur Courses
4 hours
Ask for information / Book
Large leaf vegetables, the management of legumes, the cooking of beans
Classic minestrone (vegetable soup), summer ribollita (bread,bean and chard soup), ‘carabaccia’ (onion soup), pasta and bean soup, velouté (creamed soups)
Contact the school for more information
Price: 130€
Summer Labs
Vegetables and Legumes 2
Amateur Courses
4 hours
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Cooking chickpeas, cutting solanaceous vegetables
Eggplant parmesan, soused vegetables, grilled and marinated vegetables, chickpea purée, ‘cecina’ (pan cooked chickpea flatbread)
Contact the school for more information
Price: 130€
... seasonal ...
Amateur Courses
4 lessons
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Four lessons regarding seasonal ingredients
The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Contact the secretariat to subscribe
Price: 390€
Babà and Savarin
Professional Classes
1 lesson
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Summer Labs 2022
Baked dessert
Amateur Courses
4 hours
Ask for information / Book
Fruit and custard tart, baked tarts, Cooked crostata, zuccotto, profiteroles
Contact the school for more information
Price: 130€
Pastry Labs 2022
Baking 1
Amateur Courses
4 hours
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Pastry Labs 2022
Baking 2
Amateur Courses
4 hours
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Pastry Labs 2022
Basic custards
Amateur Courses
4 hours
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Basic Custards
Professional Classes
2 lessons
Ask for information / Book
Summer Labs
Beef and Veal
Amateur Courses
4 hours
Ask for information / Book
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet
Contact the school for more information
Price: 130€
Summer Labs 2022
Beef and Veal
Amateur Courses
4 hours
Ask for information / Book
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet
Contact the school for more information
Price: 130€
Summer Labs
Bread
Amateur Courses
4 hours
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Tuscan bread with sourdough, Apulian type durum wheat bread, flat bread, fried dough, brioche bread
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
Breads around Italy: the Centre
Amateur Courses
4 hours
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Marocca di Casola, Pane toscano, Focaccia toscana
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
Breads around Italy: the South
Amateur Courses
4 hours
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Altamura, Pugliese grano tenero, Siciliano, Sfincione, Scacce, Cafone, Taralli pugliesi e campani
Contact the school for more information
Price: 130€
Cake Design
Professional Classes
2 lessons
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Summer Labs
Cereals
Amateur Courses
4 hours
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Spelt, barley, polente corn flour, ‘farinata’ (corn soup/pudding)
Spelt salad, fried polenta, scrambled polenta, farinata (creamed soup), barley risotto
Contact the school for more information
Price: 130€
Summer Labs 2022
Chicken
Amateur Courses
4 hours
Ask for information / Book
Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Applications: Fried chicken, cacciatora, roast, roll, salt cooked chicken
Contact the school for more information
Price: 130€
Chocolate & sugar
Professional Classes
4 lessons
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Chocolate with Andrea Bianchini
Professional Classes
3 lessons
Ask for information / Book
Three lessons of the
Professional Pastry Course opened for few extra students.
November 20th (9am-1pm) - Chocolate tempering
November 20th (2-6pm) - Chocolate
November 21st (2-6pm) - Pralines and spreads
The lessons are held in Italian
the school for enrollment
Price: 330€
Pastry Labs 2022
Choux pastry
Amateur Courses
4 hours
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Choux pastry
Professional Classes
1 lesson
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Christmas flavours at Cordon Bleu - lessons, cooking sessions and market fair
Amateur Courses
4 hours
Ask for information / Book
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€
Pastry Labs 2022
Classic cakes
Amateur Courses
4 hours
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Cookies
Professional Classes
2 lessons
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Advanced Professional Course in Italian Cooking
Cooking and Nutrition
Professional Classes
5 lessons
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Cooking observed through its components, dietetics and traditional and innovative pairing techniques
Price: 750€
Basic Cooking Course - Afternoon
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: 110€
Basic Cooking Course - Evening
Cooking methods
Amateur Courses
3 hours evening
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: 110€
Basic Cooking Course - Evening
Cooking methods
Amateur Courses
3 hours evening
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: 110€
Advanced Professional Course in Italian Cooking
Cooking Technologies and Techniques
Professional Classes
5 lessons
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Modern and innovative cooking techniques alongside classics of haute cuisine
Price: 750€
Cooking+Book Show! with Juls' Kitchen
Serata a tema
3 hours
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Cooking+Book Show! Cucina povera
The Italians call it l’arte dell’arrangiarsi, or the “art of making do with what you’ve got.” This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best.
We will discover and taste it together with Giulia Scarpaleggia, alias Juls' Kitchen, a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor who has written five cookbooks in Italian. Her blog, Juls’ Kitchen, was named by Saveur as 2019’s best food culture blog.
Scarpaleggia lives in Tuscany with her parents; grandparents; husband/photographer, Tommaso; and daughter, Livia. Her favourite comfort food is pappa al pomodoro (Tuscan tomato soup) – the ultimate in cucina povera.
More info: tel. 055 2345468 - e-mail info@cordonbleu-it.com
Reservation required.
Wine included, or BYOW
Price: 54€
Course for Cordon Bleu Cook
Professional Programmes
15 weeks
Ask for information / Book
The short intensive programme focuses on the study of Italian cuisine recipes as well as the fundamental contemporary cooking techniques.
Course objectives
The course aims to train cooks specialized in Italian cuisine. With the solid basic techniques provided by the course, the student will be able to work in professional kitchens.
Study Programme
The School offers a course in professional cookery with a 25 five-hour lesson study programme. The course includes 3 lessons on the HACCP method for food safety and management - compulsory training for food businesses.
During the first lessons the students will familiarise themselves with the kitchen area, equipment and ingredients. They will go on to study the techniques and will finish the course with menu preparations by working individually and in a team.
The lessons will focus on the following topics:
Different types of preparations, menu design, recipe interpretation, cooking methods.
Use and maintenance of utensils and equipment, managing utensils and kitchen spaces.
Ingredients, market tour, selecting, storing and hygiene.
Ingredient preparation, cleaning and cutting, work organization.
Basic roux, stocks and sauces
Starters and eggs
Pasta dishes, soups, gnocchi and risotto
Meats: cut selection, classic recipes and cooking methods
Fish: selecting, filleting and traditional recipes
Vegetables: selecting, preparation and traditional recipes
Desserts, basic elements to create a HACCP line
Practise preparing classic regional and modern dishes with individual and team work, technique application
Final exam
Internship
The study programme for the Cordon Bleu Course for Cooks is followed by a ten-week internship. The internships will be held in food establishments in and around Florence, or in other areas upon student request. The internship programme - times, procedure and rules - will be decided by each establishment.
The price
The price of the Cordon Bleu course for Cooks is € 3,700.00 per student, which includes:
- 500,00 enrolment fee
- learning materials (recipe book, apron, chef's hat and uniform)
- chef/tutor tuition during the lessons
- ingredients for the lesson
- internship planning
- insurance cover during the study programme and internship.
Info
The lessons will be given in Italian.
The maximum number of participants is 15, plus make up lessons and occasional students.
To earn a Certificate of attendance students must have:
- attended at least 80% of the course
- respected the rules in force at the food establishment
And then
Graduates of professional courses will have the opportunity to be in touch with companies that apply to the school in search of qualified personnel.
For further information do not hesitate to contact the School at +39 055 2345468 or +39 055 2260228, or send an email to professionale@scuoladiarteculinaria.com
Price: 3.700€
Custards
Professional Classes
2 lessons
Ask for information / Book
Advanced Professional Course in Italian Cooking
Desserts
Professional Classes
5 lessons
Ask for information / Book
To create the ideal end to a perfect meal. Five lessons that include the preparation of ice creams and sorbets
Price: 750€
Dim sum with Xin Ge Liu
Dim sum
Amateur Courses
1 lesson
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The program
Description of traditional Chinese dumplings
Preparation of two savory dim sums:
Har Gow
Vegetarian dumplings
And two sweet dim sums:
But Tuan
Mooncake
Lunch with the dishes prepared during the lesson.
Contact the school for enrollment
Price: 150€
Dim sum with Xin Ge Liu
Amateur Courses
3 lessons
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The course
An opportunity to learn the secrets of traditional Chinese cuisine with the young chef Xin Ge Liu.
The program
The cost
The cost of three lessons is €400. Includes: n. 3 lessons of 3 hours each, recipes, teaching material, apron, lunch with the dishes prepared during the lesson.
It is also possible to follow individual lessons at a cost of €150.00 each.
The lessons will be held in the kitchen of the Il Gusto di Xin Ge Dim Sum restaurant in Viale Belfiore, 2 in Florence
Class dates: October 15th - 22th - November 5th from 10am to 1pm
Contact the school for enrollment
Price: 400€
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
Summer Labs
Dry Pasta
Amateur Courses
4 hours
Ask for information / Book
Classification of sauces (oil, dairy products, tomato, pestos) and combination with various types of pasta
Garlic, oil and chilli pepper, cream and ham sauce, genoese pesto, trapanese pesto, ‘Aglione’ (garlic tomato), walnut sauce
Contact the school for more information
Price: 130€
Summer Labs 2022
Dry Pasta
Amateur Courses
4 hours
Ask for information / Book
Classification of sauces (oil, dairy products, tomato, pestos) and combination with various types of pasta
Application: garlic, oil and chilli pepper, cream and ham sauce, genoese pesto, trapanese pesto, ‘Aglione’ (garlic tomato), walnut sauce, etc ..
Contact the school for more information
Price: 130€
Summer Labs
Durum wheat fresh pasta
Amateur Courses
4 hours
Ask for information / Book
Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato
Contact the school for more information
Price: 130€
Summer Labs 2022
Durum wheat fresh pasta
Amateur Courses
4 hours
Ask for information / Book
Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Applications: orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato.
Contact the school for more information
Price: 130€
Durum wheat fresh pasta
Professional Classes
3 lessons
Ask for information / Book
Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on April 18th and 19th, from 9am to 1pm
Contact us for more information
Price: 420€
Summer Labs 2022
Egg Past
Amateur Courses
4 hours
Ask for information / Book
Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati etc ..
Applications: lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel, cannelloni
Contact the school for more information
Price: 130€
Summer Labs
Egg pasta
Amateur Courses
4 hours
Ask for information / Book
Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati
Lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel
Contact the school for more information
Price: 130€
... seasonal ...
Eggplant - Mela Insana ...
Amateur Courses
1 lezione
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The eggplant won us over: each recipe has its ideal type of eggplant. Let's explore techniques and preparations together
The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.
Contact the secretariat to subscribe
Price: 110€
Summer Labs
Eggs
Amateur Courses
4 hours
Ask for information / Book
The flan, the pie, the omelette, the various cooking methods, mayonnaise
Zucchini omelette, spinach flan, parmesan flan, poached egg, soft-boiled egg, stuffed hard-boiled egg, mayonnaise
Contact the school for more information
Price: 130€
Summer Labs 2022
Eggs
Amateur Courses
4 hours
Ask for information / Book
The flan, the pie, the omelette, the various cooking methods, mayonnaise
Applications: zucchini omelette, spinach flan, parmesan flan, poached egg, soft-boiled egg, stuffed hard-boiled egg, mayonnaise
Contact the school for more information
Price: 130€
Summer Labs
Exam
Amateur Courses
4 hours
Ask for information / Book
Exam
Contact the school for more information
Price: 130€
Summer Labs
Exam
Amateur Courses
4 hours
Ask for information / Book
Exam
Contact the school for more information
Price: 130€
... seasonal ...
Fig - Che fico!
Amateur Courses
1 lesson
Ask for information / Book
The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.
Contact the secretariat to subscribe
Price: 110€
Summer Labs Advanced 2022
First course dishes, almost Pasta
Amateur Courses
4 hours
Ask for information / Book
Rotolo bolognese, Pasta piena, Spatzle
Contact the school for more information
Price: 130€
Summer Labs 2022
Fish
Amateur Courses
4 hours
Ask for information / Book
Filleting of round and flat fish, roasted, fried, stewed, grilled
Fish soup, sole meunière, sea bream ‘isolana’ style (aromas, vegetables, potatoes), fried fish, foil/paper wrap baking, baked sea bass
Contact the school for more information
Price: 130€
Summer Labs
Fish
Amateur Courses
4 hours
Ask for information / Book
Filleting of round and flat fish, roasted, fried, stewed, grilled
Fish soup, sole meunière, sea bream ‘isolana’ style (aromas, vegetables, potatoes), fried fish, foil/paper wrap baking, baked sea bass
Contact the school for more information
Price: 130€
Basic Cooking Course - Evening
Fish and sea food
Amateur Courses
3 hours evening
Ask for information / Book
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: 110€
Basic Cooking Course - Afternoon
Fish and sea food
Amateur Courses
3 hours afternoon
Ask for information / Book
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: 110€
Basic Cooking Course - Evening
Fish and sea food
Amateur Courses
3 hours evening
Ask for information / Book
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: 110€
Advanced Professional Course in Italian Cooking
Fish in Haute Cuisine
Professional Classes
5 lessons
Ask for information / Book
A week of lessons dedicated to cooking fish
Price: 800€
Summer Labs
Fowl and courtyard animals
Amateur Courses
4 hours
Ask for information / Book
Stewed wild boar, pan-fried pigeon, guinea fowl with grapes, duck à l’orange
Contact the school for more information
Price: 130€
Fresh Egg-Pasta
Professional Classes
3 lessons
Ask for information / Book
Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on April 26th (2-6pm), April 27th and 28th (9am-1pm)
Contact us for more information
Price: 420€
Fried sweets
Professional Classes
2 lessons
Ask for information / Book
Two lessons of the
Professional Pastry Course opened for few extra students.
October 23th and 24th, 2-6pm.
The lessons are held in Italian.
Contact the school for enrollment
Price: 220€
Fruit
Professional Classes
2 lessons
Ask for information / Book
Gelateria - Ice-cream
Professional Classes
3 lessons
Ask for information / Book
Gnocchi
Professional Classes
2 lessons
Ask for information / Book
Two lessons of
The Art of Pasta Making opened to few more students
The other lesson will be held on May 10th, from 9am to 1pm
Contact us for more information
Price: 290€
Summer Labs 2022
Gnocchi & Gnudi
Amateur Courses
4 hours
Ask for information / Book
Potato gnocchi, ricotta gnudi, polenta gnocchi
Applications: Roman gnocchi, potatoes gnocchi, gnudi (spinach and ricotta gnocchi), stuffed gnocchi, pisarei (bread gnocchi) and beans, gnocchi susini
Contact the school for more information
Price: 130€
Summer Labs
Gnocchi and Gnudi
Amateur Courses
4 hours
Ask for information / Book
Potato gnocchi, ricotta gnudi, polenta gnocchi
Roman-style gnocchi, potato gnocchi with fish sauce, gnudi with butter and sage, stuffed gnocchi, stripped gnocchi
Contact the school for more information
Price: 130€
Haccp
Professional Classes
3 lessons
Ask for information / Book
Course for professionals on Hazard Analysis and Critical Control Points
Regional Code 3777-B-5200
The course is held only in Italian, the A2 certificate is mandatory for the enrollment
Price: 300€
Individual lesson: A culinary journey from Italy to Australia
Amateur Courses
1 hour
Ask for information / Book
A culinary journey from Italy to Australia
It is possibile to reserve a lessons (online) with our teacher:
Lucia Buccheri
Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com
Price: 60€
Individual lessons - online -
Amateur Courses
1 hour
Ask for information / Book
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice
Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com
Here are a few lessons with:
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Individual lessons - online -
Amateur Courses
1 hour
Ask for information / Book
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice
Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com
Here are a few lessons with:
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Italian and French Croissants
Professional Classes
3 lessons
Ask for information / Book
Summer Labs Advanced 2022
Italian Street food
Amateur Courses
4 hours
Ask for information / Book
Coccoli, Cenci, Frittelle di riso (fried rice balls), Frittatina di pasta
Contact the school for more information
Price: 130€
Basic Cooking Course - Afternoon
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: 110€
Basic Cooking Course - Evening
Meat
Amateur Courses
3 hours evening
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: 110€
Basic Cooking Course - Evening
Meat
Amateur Courses
3 hours evening
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: 110€
Merengue
Professional Classes
2 lessons
Ask for information / Book
Mignons
Professional Classes
2 lessons
Ask for information / Book
Two lessons of the
Professional Pastry Course opened for few extra students.
November 23rd and 24th, 2-6pm.
The lessons are offered in Italian
Contact the school for enrollment
Price: 220€
Pastry Labs 2022
Modern mousse cakes 1
Amateur Courses
4 hours
Ask for information / Book
Pastry Labs 2022
Modern mousse cakes 1
Amateur Courses
4 hours
Ask for information / Book
Modern Pastry
Professional Classes
2 lessons
Ask for information / Book
Two lessons of the
Professional Pastry Course opened for few extra students.
November 7th and 8th, 2-6pm.
The lessons are held in Italian.
Contact the school for enrollment
Price: 220€
Pastry Labs 2022
Modern tarts
Amateur Courses
4 hours
Ask for information / Book
Summer Labs
Offals, boiled meats and sauces
Amateur Courses
4 hours
Ask for information / Book
Florentine style tripe, Chicken liver paté on toasted bread, Venetian style liver, lamprey, Mixed boiled meat, ‘salsa verde’ (parsely) sauce, mayonnaise, Piedmontese dips, caramelized onion, vegan mayonnaise, mustard
Contact the school for more information
Price: 130€
Summer Labs 2022
OFFALS, BOILED MEATS AND SAUCES
Amateur Courses
4 hours
Ask for information / Book
Chicken liver patè, tripe florentine style, lampredotto, boiled meats, salsa verde, mayonnaise, piedmont sauces, horseradish sauce, caramelized onions, vegan mayo, po e grade sauce, raspberry mayo
Contact the school for more information
Price: 130€
... seasonal ...
Onion, garlic and leek - Fra' cipolla aglio e porro
Amateur Courses
1 lesson
Ask for information / Book
The variety, properties and countless uses that enhance the peculiarities of these very special ingredients.
The lesson opens together with a box, which the students will take home at the end of the lesson.
Once all the secrets and techniques of preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.
Contact the secretariat to subscribe
Price: 110€
Pane per la ristorazione
Professional Classes
1 lezione
Ask for information / Book
Pani regionali
Professional Classes
4 lezioni
Ask for information / Book
Viaggio nell'Italia del pane per conoscere e preparare alcuni dei sui prodotti caratteristici
Calendario delle lezioni:
3 maggio dalle 9 alle 13 e dalle 14 alle 18 con Marta Capacci
9 maggio dalle 9 alle 13 e dalle 14 alle 18 con Francesco Beatini
Contattare la segreteria per le iscrizioni
Price: 540€
Pani speciali e dal mondo
Professional Classes
4 lezioni
Ask for information / Book
Un carrellata di pani speciali da tutto il mondo, ricchi di ingredienti fra cui il lievito madre usato in purezza.
Calendario delle lezioni:8 maggio dalle 9 alle 13 e dalle 14 alle 18 con Marta Capacci
10 maggio dalle 14 alle 18 con Ilaria Ricci
12 maggio dalle 14 alle 18 con Barbara Zattoni
Contattare scuola per iscriversi
Price: 540€
Summer Labs 2022
Pasta - Exceptions -
Amateur Courses
4 hours
Ask for information / Book
Pici, macaroni alla chitarra, Calabrian cavateli (boiling water),
Applications: Pici ‘all’aglione' (tomato and garlic), cavatelli alla ‘nduja (calabrian soft salami), macaroni alla chitarra ‘carrettiera’ style (chili, parsley, pecorino cheese), crepes
Contact the school for more information
Price: 130€
Summer Labs
Pasta exceptions
Amateur Courses
4 hours
Ask for information / Book
Pici, macaroni alla chitarra, Calabrian cavateli (boiling water)
Pici ‘all’aglione' (tomato and garlic), cavatelli alla ‘nduja (calabrian soft salami), macaroni alla chitarra ‘carrettiera’ style (chili, parsley, pecorino cheese), crepes
Contact the school for more information
Price: 130€
Pastry around the world
Professional Classes
2 lessons
Ask for information / Book
Two lessons of the
Professional Pastry Course opened for few extra students.
November 13th, from 9am to 6pm - 1 hour lunch break
The lessons are held in Italian.
Contact the school for enrollment
Price: 220€
Pastry Labs 2022
Amateur Courses
15 lessons
Ask for information / Book
Goal of the course
The Italian pastry summer course in English is dedicated to students and amateurs who want to deepen their knowledge of the main Italian and international pastry techniques. It is developed through practical lessons in the laboratory where each student actively participates to the lesson.
The course consists in 15 practical lessons of 4 hours each.
Lessons are held in English
Cost
The total cost is 1800 euros and includes all consumables and the uniform consisting of hat, jacket and apron.
Programm
Raw Ingredients
Sponge cake and meringues
Pound cakes
Shorts crust and cookies
Chou pastry
Puff pastry
Basic custards
Classic cakes
Modern tarts
Baking 1
Baking 2
Modern mousse cake 1
Modern mousse cake 2
Typical Italian desserts
Savory buffet
Price: 1800€
Pastry School
Pastry School - Chapter 1
Amateur Courses
3 lessons
Ask for information / Book
Christmas in Europe
The desserts of the European Christmas tradition
November 14th - The origins of sweets and cakes of European culture
Stollen, Strudel, Mince pies, Kugelhopf
Afternoon tea
November 21st - The art of knowing how to receive at tea time
Madeleines, Panfrutto, Scones with clotted cream, Armagnac truffles, Red fruit cupcakes / Apple and cinnamon scented muffins
Christmas box
November 28th - Biscuits and sweets typical of the Christmas tradition
Gingerbread man, Double chocolate cookies, Shortbread, Almond soft cookies, Dark chocolate kisses with vanilla cream
Please
contact the School to sign up
Price: 330 each chapter€
Summer Labs 2022
Pizza and Focaccia
Amateur Courses
4 hours
Ask for information / Book
Direct and indirect doughs from the previous day.
Applications: Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
Pizza evolution
Amateur Courses
4 hours
Ask for information / Book
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
Pizza gourmet
Amateur Courses
4 hours
Ask for information / Book
Contact the school for more information
Price: 130€
Summer Labs 2022
Pork and Boar
Amateur Courses
4 hours
Ask for information / Book
Arista, pork tenderloin with mustard, pork neck with prunes, wild boar stew, roasted pork ribs
Contact the school for more information
Price: 130€
Summer Labs 2022
Potatoes
Amateur Courses
4 hours
Ask for information / Book
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes
Contact the school for more information
Price: 130€
Pastry Labs 2022
Pound cakes
Amateur Courses
4 hours
Ask for information / Book
Advanced Professional Course in Italian Cooking
Professional Haute Cuisine
Professional Classes
10 lessons
Ask for information / Book
Program dedicated to Italian haute cuisine with an international flair.
Appetizers, first, second and vegetables
Price: 1,500€
Professional pastry: assemblies
Professional Classes
3 lessons
Ask for information / Book
Three lessons of the
Professional Pastry Course opened for few extra students.
October 21st - Modern pie
October 25th - Classic single portions
October 26th - Classic cakes
Contact the school for enrollment
Price: 300€
Pastry Labs 2022
Puff pastry
Amateur Courses
4 hours
Ask for information / Book
Puff pastry
Professional Classes
2 lessons
Ask for information / Book
Two lessons of the
Professional Pastry Course opened for few extra students.
The second lesson will be held on October 18th 9am-1pm
Contact the school for enrollment
Price: 220€
Summer Labs 2022
Rabbit and courtyard animals
Amateur Courses
4 hours
Ask for information / Book
Stuffed rabbit, rabbit stew, pidgeon in sweet and sour, Guinea fowl with grapes, duck with orange souce, quail with Tuscan flavor
Contact the school for more information
Price: 130€
Pastry Labs 2022
Raw ingredients
Amateur Courses
4 hours
Ask for information / Book
Summer Labs 2022
Rice and Cereals
Amateur Courses
4 hours
Ask for information / Book
Saffron Risotto, pilaw rice, stuffed tomatoes, rice cake pudding, farro wheat salad, polenta, buck wheat soup, quinoa salad
Contact the school for more information
Price: 130€
Pastry Labs 2022
Savory buffet
Amateur Courses
4 hours
Ask for information / Book
Savory pastry
Professional Classes
2 lessons
Ask for information / Book
Summer Labs 2022
Savoury Pies
Amateur Courses
4 hours
Ask for information / Book
Types of dough
Applications: ‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust
Contact the school for more information
Price: 130€
Summer Labs
Savoury pies
Amateur Courses
4 hours
Ask for information / Book
Types of dough
‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust
Contact the school for more information
Price: 130€
Pastry Labs 2022
Short crusts and cookies
Amateur Courses
4 hours
Ask for information / Book
Shortcrust pastry
Professional Classes
3 lessons
Ask for information / Book
Three lessons of the
Professional Pastry Course opened for few extra students.
The second lesson will be on October 11th and the third on October 12th, 2-6pm
Contact the school for enrollment
Price: 300€
Basic Cooking Course - Afternoon
Soups, first courses and risotti
Amateur Courses
3 hours afternoon
Ask for information / Book
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: 110€
Basic Cooking Course - Evening
Soups, first courses and risotti
Amateur Courses
3 hours evening
Ask for information / Book
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: 110€
Basic Cooking Course - Evening
Soups, first courses and risotti
Amateur Courses
3 hours evening
Ask for information / Book
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: 110€
Sponge cakes
Professional Classes
3 lessons
Ask for information / Book
Three lessons of the
Professional Programme on Pastry Cooking opened for few extra students.
Sponge cakes butter and egg based. The lessons are offered on in Italian on October 16th, 18th and 27th , 2-6pm
Contact the school for enrollment
Price: 330€
Pastry Labs 2022
Sponge cakes and merigues
Amateur Courses
4 hours
Ask for information / Book
Summer Labs 2022
Spoon dessert
Amateur Courses
4 hours
Ask for information / Book
Tiramisù, panna cotta, super-chocolate pudding, lemon pudding, savoiardi.
Contact the school for more information
Price: 130€
Summer Labs
Spoon desserts
Amateur Courses
4 hours
Ask for information / Book
Tiramisu, panna cotta, super-chocolate pudding, Sicilian cannoli, lemon pudding, Gelato
Contact the school for more information
Price: 130€
Summer Labs 2022
Stuffed pasta
Amateur Courses
4 hours
Ask for information / Book
Ravioli, tortellini, Mugello-style tortelli,
Application: ricotta and spinach ravioli, Mugello tortello with meat sauce, tortellini Bolognesi in beef broth, other sealing methods and shapes, Colurgiones, coloured pasta
Contact the school for more information
Price: 130€
Stuffed Pasta
Professional Classes
3 lessons
Ask for information / Book
Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on May 5th and 11th from 2pm tp 6pm and May 12th from 9am to 1pm
Contact us for more information
Price: 420€
Summer Labs
Stuffed pasta
Amateur Courses
4 hours
Ask for information / Book
Ravioli, tortellini, Mugello-style tortelli,
Ricotta and spinach ravioli, Mugello tortello with meat sauce, tortellini Bolognesi in beef broth, other sealing methods and shapes
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
Stuffed Pasta from the North of Italy
Amateur Courses
4 hours
Ask for information / Book
Plin, Casonsei, Pansotti, Tortelli di zucca (pumpkin tortelli)
Contact the school for more information
Price: 130€
Summer Labs
Summer&Winter Labs
6 weeks
Ask for information / Book
The course
Summer course in Italian cuisine dedicated to students and amateurs who want to deepen their knowledge of the main preparations of classic Italian cuisine, bread and pizza making. The
workshop consists of practical in-kitchen lessons during which each student will participate actively.
The diverse culinary procedures to make typical fresh pasta, bread, pizza and focaccia of Italian regional cuisine will be covered.
The course schedule includes 4 hour long daily lessons, from 9am to 1pm, Monday through Friday. The educational workshops will be held in English, starting on June 14th and ending on July 23rd.
The cost
The total cost is 3500 euros and includes all ingredients and the uniform: hat, jacket and apron.
The program
Price: 3.500€
Summer Labs 2022
Amateur Courses
4 weeks
Ask for information / Book
The course
Summer course in Italian cuisine dedicated to students and amateurs who want to deepen their knowledge of the main preparations of classic Italian cuisine, bread and pizza making. The workshop consists of practical in-kitchen lessons during which each student will participate actively.
The diverse culinary procedures to make typical fresh pasta, bread, pizza and focaccia of Italian regional cuisine will be covered.
The course schedule includes 4 hour long daily lessons, from 9am to 1pm, Monday through Friday. The educational workshops will be held in English, starting on June 13th and ending on July 8th.
The cost
The total cost is 3000 euros and includes all ingredients and the uniform: hat, jacket and apron.
The program
The kitchen and the appliances
Potatoes
Vegetables and Legumes 1
Vegetables and Legumes 2
Tomato
Eggs
Rice and Cereals
Chicken
Beef and Veal
Pork and boar
Shellfish and Molluscs
Fish
Rabbit and courtyard animals
Egg pasta
Stuffed pasta
Durum wheat fresh pasta
Pasta exceptions
Gnocchi and Gnudi
Dry Pasta
Offals, Boiled meats and sauces
Pizza and Focaccia
Savoury pies
Spoon desserts
Baked desserts
Price: 3.000€
Summer Labs Advanced 2022
Amateur Courses
Ask for information / Book
The course
Summer course in Italian cuisine dedicated to students and amateurs who want to deepen their knowledge of the main preparations of classic Italian cuisine, bread and pizza making. The workshop consists of practical in-kitchen lessons during which each student will participate actively.
The diverse culinary procedures to make typical fresh pasta, bread, pizza and focaccia of Italian regional cuisine will be covered.
The course schedule includes 4 hour long daily lessons, from 9am to 1pm, Monday through Friday. The educational workshops will be held in English.
The cost
The total cost is 1500 euros and includes all ingredients and the uniform: hat, jacket and apron.
Price: 1500€
Summer Labs
Summer vegetable dishes
Amateur Courses
4 hours
Ask for information / Book
A variety of peperpnata, Caponata, Stuffed tomatoes and zucchini, Bell pepper gratin
Contact the school for more information
Price: 130€
Sweets from the Italian Regions and around the world
Professional Classes
3 lessons
Ask for information / Book
Three lessons of the
Professional Pastry Course open for few extra students.
The second lesson will be on November 15th and the third on November 16th, frok 2pm to 6pm.
Contact the school for enrollment
Price: 300€
Tasty Gifts for Christmas
Amateur Courses
1 lesson
Ask for information / Book
Let yourself be enticed by a holiday menu made of simple recipes to make in advance, to store... and even a little vintage!
From the production of home made preserves to the recipes that enhance them: a rich series of preparations to give as Christmas gifts and delicious dishes to welcome your guests during the Holidays.
Please,
contact the secretariat office for information and registration
Price: 110€
Basic Cooking Course - Afternoon
The basics
Amateur Courses
3 hours afternoon
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: 110€
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: 110€
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: 110€
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: 110€
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: 110€
Basic Cooking Course - Afternoon
The best frying
Amateur Courses
3 hours afternoon
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: 110€
Summer Labs
The kitchen and its spaces
Amateur Courses
4 hours
Ask for information / Book
The figure of the cook, the uniform, hygiene, the hierarchy in the kitchen, presentation of the kitchen and kitchen equipment, the care and use of knives and cookware.
Brown stock
Contact the school for more information
Price: 130€
Summer Labs 2022
The kitchen and the appliances
Amateur Courses
4 hours
Ask for information / Book
Presentation of the kitchen and the appliances, taking care of knives and cookware.
Bones stock, soffritto, maturated onion, clarified butter, ragout (Bolognoise, Tuscan, Neapolitan)
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
The mixed fried course,
Amateur Courses
4 hours
Ask for information / Book
Roman, tuscan, piedmontese, Naepoletan fried tecniques and recipes
Contact the school for more information
Price: 130€
Basic Cooking Course - Afternoon
The sauces
Amateur Courses
3 hours afternoon
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: 110€
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: 110€
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: 110€
Basic Cooking Course - Evening
The vegetables
Amateur Courses
3 hours evening
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: 110€
Basic Cooking Course - Evening
The vegetables
Amateur Courses
3 hours evening
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: 110€
Basic Cooking Course - Afternoon
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: 110€
Dim sum with Xin Ge Liu
The wok
Amateur Courses
1 lesson
Ask for information / Book
The program
Brief introduction to Chinese cuisine, the main ingredients and utensils used in cooking
Chinese, and in particular the wok.
Preparation of 4 wok recipes:
- Eggs with Tomato
- Pack Choi And Shiitake
- Sweet and Sour Prawns
- Mapo Tofu
Focus on one ingredient: Tofu.
Lunch with the dishes prepared during the lesson.
Contact the school for enrollment
Price: 150€
Three-year European Bachelor’s degree in Italian Culinary Arts 2018
Bachelor
3 years
Ask for information / Book
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€
Three-year European Bachelor’s degree in Italian Culinary Arts 2020
Bachelor
3 years
Ask for information / Book
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€
Three-year European Bachelor’s degree in Italian Culinary Arts 2022
Bachelor
3 years
Ask for information / Book
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.
For further information
+39 055 2345468
info@cordonbleu-it.com
Price: 9800€
Three-year European Bachelor’s degree in Italian Culinary Arts 2022 - English edition
Bachelor
3 years
Ask for information / Book
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 Course will be held in English in blended mode : the theoretical classes will take place on-line thank to a virtual classroom while the lectures and practical lessons will take place at school for 3 months from May through July.
The location of the course is 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 Technology 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 Technology 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
Italian language
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 € 8,500.
For further information
+39 055 2345468
info@cordonbleu-it.com
Price: 8500€
Summer Labs Advanced 2022
Timballi Sformati e Pasta al forno
Amateur Courses
4 hours
Ask for information / Book
Pasta al forno alla palermitana, Timballo di pasta dolce ai funghi (Sweet crust pie pasta with mushrooms)
Contact the school for more information
Price: 130€
... seasonal ...
Tomato - Pomo d'Oro
Amateur Courses
1 lesson
Ask for information / Book
The thousand shapes of the tomato: fresh, dry, concentrated, candied. How to enhance the benefits and flavor of the king of summer.
The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.
Contact the secretariat to subscribe
Price: 110€
Summer Labs
Tomatoes
Amateur Courses
4 hours
Ask for information / Book
Uses and traditions, history, recycling of every part
Barbecue sauce, emulsified tomato water, Santorini tomato balls, pasta with strattu (tomato paste), dried tomato peels
Contact the school for more information
Price: 130€
Summer Labs 2022
Tomatoes
Amateur Courses
4 hours
Ask for information / Book
Uses and tradition, history and recycle of each parts. Pappa al pomodoro (Tuscan tomato bread soup), emulsified tomato water, pasta allo strattu (tomato paste), panzanella (bread salad), crudaiola, cherry tomato confit
Contact the school for more information
Price: 130€
Dim sum with Xin Ge Liu
Traditional recipes
Amateur Courses
1 lesson
Ask for information / Book
The program
Description of the traditional dishes most used during the main Chinese holidays.
Preparation of 3 traditional recipes:
Sweet and Sour Pork Ribs
Lion Head
Rice Pearls
Focus on a restaurant dish: saffron rice pearls with prawns.
Lunch with the dishes prepared during the lesson.
Contact the school for enrollment
Price: 150€
Pastry Labs 2022
Typical Italian desserts
Amateur Courses
4 hours
Ask for information / Book
Summer Labs Advanced 2022
Unusual Pasta around Italy
Amateur Courses
4 hours
Ask for information / Book
Testaroli, Fregola, Frascatelli, Pizzoccheri
Contact the school for more information
Price: 130€
Summer Labs
Vegetables and aromas
Amateur Courses
4 hours
Ask for information / Book
How vegetables are cleaned and stored
Cutting basic aromas (carrot, onion, celery, parsley, leek, garlic, shallot)
3 different types of ‘ragù’ (meat sauce) Bolognese, Tuscan and Neapolitan
Contact the school for more information
Price: 130€
Summer Labs 2022
Vegetables and Legumes 2
Amateur Courses
4 hours
Ask for information / Book
Cooking chickpeas, cutting solanaceous vegetables
Eggplant parmesan, soused vegetables, grilled and marinated vegetables, chickpea purée, ‘cecina’ (pan cooked chickpea flatbread)
Contact the school for more information
Price: 130€
Summer Labs Advanced 2022
Vegetables main courses
Amateur Courses
4 hours
Ask for information / Book
Sedani pratesi ripieni, Zucchine ripiene, Rosti di patate, Capriata, gateau di patate (stuffed celery stick in Prato’s style, Stuffed zucchini, Potato rosti)
Contact the school for more information
Price: 130€
Yeast leavened dough
Professional Classes
2 lessons
Ask for information / Book
Two lessons of the
Professional Pastry Course opened for few extra students.
October 25th 2-6pm, October 26 9am-1pm.
The lessons are held in Italian
Contact the school for enrollment
Price: 220€