"The Big Chill" Cooking
Amateur Courses
1 lezione
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A lesson of the
Advanced Professional Course in Italian Cooking, few places available.
Nitrogen is one of the gases we breathe, and when it is compressed it becomes a very cold liquid. Liquid nitrogen is "COLD", there is nothing colder. Everything it touches turns into crystal. Only the most skilled chefs are able to use this element, and there are many cooking techniques that use it. With liquid nitrogen a flower can be tranformed into glass. All materials change when they come in contact with liquid nitrogen: drops become perfect spheres, meat and fish shatter into tiny grains forming the delicious "Tartare". Mozzarella and tomato turn into ice cream, and oil turns into butter.
The Big Chill is the world of ice cream: coffee, chocolate, fruit juices, sparkling wine are transformed into ice. This ice cream will be soft as silk and the whole aromas and flavours will be trapped inside, the coffee, Muscat and chocolate ones.
Aroma Italia
A Northern Italian menu
Amateur Courses
1 lesson
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Pepper bells with anchovy sauce
Classic risotto
Veal with tuna sauce
Pickled vegetables
Chocolate and amaretto pudding
Price: € 90€
Aroma Italia
A Southern Italian menu
Amateur Courses
1 lesson
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Spaghetti with fennel and sardines
Stuffed sardines "a beccafico"
Eggplant fritters
Sicilian Cannoli
Price: € 90€
Aroma Italia
A Tuscan Vegetarian Menu
Amateur Courses
1 lesson
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Bread salad
Ravioli with potato filling from Mugello
Stuffed peppers
Creamy chocolate cake
Price: € 90€
Aroma Italia
Amateur Courses
5 lessons
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5 lessons on Italian Cooking chosen from lessons listed below. Visit the CALENDAR on the website for the up-to-date information about the schedule.
The course is held in English and in Italian.
Price: € 420€
Aroma Italia
Bread & Italian Focaccia
Amateur Courses
1 lezione
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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€
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€
Basic Cooking - 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
Cooking methods
Amateur Courses
3 hours afternoon
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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€
Aroma Italia
First Course Dishes
Amateur Courses
1 lesson
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The course includes:
Polenta and sausage
Risotto with seasonal vegetables
Pasta and beans
Gnocchi with ricotta
See the
calendar for course times.
Contact the school for more information and details about this course.
Price: € 90€
Basic Cooking - 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
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€
Aroma Italia
Focacce & Grissini
Amateur Courses
1 lesson
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Aroma Italia - Focacce & Grissini
The course includes:
Grissini (Breadstick Turin style)
Focaccia di Recco (Stuffed focaccia from Recco)
Crispy focaccia
Soft focaccia Apulia style
Small focaccias
See the
calendar for course times.
Contact the school for more information and details about this course.
Price: € 90€
Aroma Italia
Gnocchi & Risotti
Amateur Courses
3 hours
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Aroma Italia - Gnocchi & Risotti
Contact the school for more information and details about this course.
Price: € 90€
Aroma Italia
Gnocchis
Amateur Courses
1 lesson
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The course includes:
Potato gnocchi
Pesto sauce
Stuffed potato gnocchi
Spinach and ricotta gnocchi
Semolina gnocchi
Contact the school for more information and details about this course.
Price: € 90€
Aroma Italia
Herbs & Pasta making
Amateur Courses
1 lesson
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Aroma Italia - Herbs & Pasta making
Minimum number of participants: 5
The lesson starts with a quick tour visiting an urban garden 5 minutes walk from the School, to know and pick some herbs.
Once back to School, a
welcome herbal tea will be served to all participants.
The lesson teaches how to prepare some types of Home made Pasta, using the previously picked herbs and ends with a guided tasting of the cooked Pasta....enjoying a glass of wine!
Meeting at School: h 4.45 pm
Price: € 120€
Aroma Italia
Homemade Pasta
Amateur Courses
3 hours
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Aroma Italia - Homemade Pasta
Contact the school for more information and details about this course.
Price: € 90€
In the kitchen with Marco Stabile
Amateur Courses
1 lesson
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Menu to be defined
Price: € 100€
Italian cooking: The sweet Tuscan autumn
Amateur Courses
1 lesson
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The lesson is devoted to the preparation of some tipical autumn Tuscan desserts,such as: zuccotto, cantuccini (almond and anise biscuits), schiacciata con l'uva (shallow tart with fresh grape), torta della nonna (custard pie).
For more information please contact us: +39 055 2345468 or
info@cordonbleu-it.com
Price: 90€
Aroma Italia
Italian Summer Desserts
Amateur Courses
3 hours
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Aroma Italia - Italian Summer Desserts
Contact the school for more information and details about this course.
Price: € 90€
Basic Cooking
Meat
Amateur Courses
3 hours afternoon
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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 - 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€
Aroma Italia
Pizza & Co.
Amateur Courses
1 lesson
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The course includes:
Pizza
Soft pizza
Calzone
Pizzette party
See the
calendar for course times.
Contact the school for more information and details about this course.
Price: € 90€
Aroma Italia
Pizza and Focacce
Amateur Courses
1 lesson
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Aroma Italia - Pizza and Focacce
Contact the school for more information and details about this course.
Price: € 90€
Post graduate Two Years Course - European Masters
Academic Courses
2 years
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Basic Cooking - 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
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€
Aroma Italia
Special lesson on Pasta
Amateur Courses
1 double lesson
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The menu includes:
Orecchiette alle cime di rapa (Orecchiette pasta with broccoli rape)
Maccheroni al ferretto e ragù (Maccheroni with ragù from Calabria)
Maccheroni alla chitarra alla carrettiera (Abruzzo style maccheroni)
Tortellini di Natale (toscani) (Tuscan Christmas tortellini)
Price: € 150€
Aroma Italia
Stuffed Pasta
Amateur Courses
1 lezione
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Aroma Italia: Stuffed Pasta
Contact the school for more information and details about this course.
Price: € 90€
Aroma Italia
Stuffed Pasta and its veg surprises
Amateur Courses
1 lesson
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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€
Basic Cooking
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 - Evening
The basics
Amateur Courses
3 hours evening
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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 - Evening
The sauces
Amateur Courses
3 hours evening
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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
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: 100€
Basic Cooking
The vegetables
Amateur Courses
3 hours afternoon
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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 - 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€
Three-year European Bachelor’s degree in Italian Culinary Arts 2018
corso_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€
Aroma Italia
Tuscan Cooking II
Amateur Courses
3 hours
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Aroma Italia - Tuscan Cooking II
Contact the school for more information and details about this course.
Price: € 90€
Aroma Italia
Tuscan Cuisine
Amateur Courses
3 hours
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Aroma Italia - Tuscan Cuisine
Contact the school for more information and details about this course.
Price: € 90€