Summer Labs
Vegetables and Legumes 1
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€
Basic Cooking
Amateur Courses
10 lessons
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The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze
Contact the school for more information and details about this course.
Price: 800€
Basic Cooking - Evening
Amateur Courses
10 lessons
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The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze
Contact the school for more information and details about this course.
Price: 800€
Basic Custards
Professional Classes
2 lessons
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Aroma Italia
Bread & Italian Focaccia
Amateur Courses
3 hours
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The lesson is focused on the preparation of:
Focaccia from Apulia, Focaccia from Recco, Ciabatta bread, Bread from Apulia
Price: € 90€
Bread & Pizza
Professional Classes
3 lessons
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Febryary 18th (8.30-12.30am): Puff pastry and special breads with G. Tamburini
February 19th (9am-1pm): Bread for restaurants with G. Cini
February 24th (9am-1pm) Modern pizza with P. Pannacci
Contact the school for enrollment
Price: 320€
Cake Design
Professional Classes
3 lessons
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Chocolate
Professional Classes
4 lessons
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Chocolate with Andrea Bianchini
Professional Classes
5 lessons
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Christmas Cakes: Black Forest and Gingerbread Cake
Amateur Courses
2 hours streaming 1 hour video
Ask for information / Book
The lesson will unfold as follows:
> Upon completion of registration you will be provided with the list of required equipment and the recipe book.
> The first live streaming appointment on our e-learning platform will take place on December 16th from 4 to 6 pm. During this two hour ‘live’ lesson Francesca Grillotti will illustrate all of the basic preparations necessary to make our cakes.
> On the same online platform you can access the one hour video lesson. This lesson will be available for 30 days so you can consult it several times and at your leisure.
Price: 40 euro€
Christmas flavours at Cordon Bleu - lessons, cooking sessions and market fair
Amateur Courses
4 hours
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The school is opening its doors for a Christmas event!
An unique event, with free English
cooking sessions where children will learn to make sweets
and especially biscuits to put under the Christmas tree for Santa Claus. There will also be a
tortellini preparation workshop….and many Cordon Bleu gift ideas to put under your Christmas
tree.
You can buy
gift vouchers for cooking lessons organized by the school, for example the
lesson on the Four Seasons’ Hotel brunch to learn how to make the perfect Club Sandwich and
many more recipes to impress your guests. Last but not least, you can also buy a gift voucher
for the
cooking show “Il Coperchio di Petronilla”.
There will also be a
Christmas market where you will find a selection of cookery books by Ta Ta
Ta, Barbara’s scarves in spice colours, the project “Su la testa” of handmade hats created by
one of our chef teachers, oil and antique roses from Fattoria La Villetta, and much more.
Price: free entry€
Christmas Sweets, ancient grains and indigenous yeasts
Amateur Courses
6 hours
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There will be 6 hours of face-to-face lessons held by Pastry Chef Gabriele Cini, who will offer many ideas and techniques to sweeten the upcoming Holidays.
Lesson topics:
Pandoro
panettone
gingerbread
panforte
Nougat
Ricciarelli
> Virtual classes <
Price: 70€
Come rassicurare il cliente: conoscere e prevenire le nuove emergenze post Covid19
Professional Classes
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Il corso si rivolge a tutti i titolari e soprattutto dipendenti di sala e cucina di attività ristorative: ristoranti, bar, pasticcerie e gelaterie che hanno bisogno di adeguarsi in modo professionale alle nuove necessità.
Argomenti trattati:
1) I nuovi dispositivi da applicare (analisi settore per settore delle normative Inail e DPCM 17/5/20)
2) Le normative del personale di sala (partendo dai cartelli di cui devono prendere visione e firmare.
3) Gli obblighi dei clienti (cosa devono o non devono fare dal momento del loro ingresso)
4) La gestione del cliente in epoca Covid19 (sorridere e rassicurare attraverso la mascherina e la gestione dell'emergenza come litigi tra clienti e prevenzione del "cliente censore" futuro recensore
5) L'empatia, problem solving, ascolto attivo.
Cookies
Professional Classes
2 lessons
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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€
Basic Cooking - 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: 100€
Cooking Show! Il coperchio di Petronilla
Serata a tema
2.5 hours
Ask for information / Book
The School of Culinary Arts Cordon Bleu is pleased to announce the upcoming cooking show about Petronilla. Wine included and/or BYOW.
Reservation is requested.
For reservations and more information contact the School: 055 2345468 info@cordonbleu-it.com
Price: 40€
Cooking show! Lebanese cuisine
Serata a tema
3 hours
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A cooking show on Lebanese cuisine held by the versatile Lebanese chef Kamal Mouzawak.
Wine included and/or BYOW.
Reservation is requested.
For reservations and more information contact the School: 055 2345468 info@cordonbleu-it.com
Price: € 45€
Basic Cooking
Desserts
Amateur Courses
3 hours afternoon
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Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.
Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
Price: 100€
Basic Cooking - Evening
Desserts
Amateur Courses
3 hours evening
Ask for information / Book
Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.
Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
Price: 100€
Discover Florence - Lessons and tastigs
Amateur Courses
2 Hours
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Discovering Florentine and Tuscan cuisine
for small groups
through four different experiences:
- The Florentine cuisine
- Ice cream was born in Florence
- Tuscan Pasta (Tortelli and Pici)
- 4 ingredients about Florence
Lessons are available with reservations only Thursday, Friday and Saturday
hours 9 am 6 pm
Basic Cooking
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€
Basic Cooking - 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: 100€
Fish Master Class
Professional Classes
4 lessons
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A whole course held by two master chefs on fish:
Tommaso Cintolesi & David Bonucci
David Bonucci for the first lesson, devote to baccalà; Tommaso Cintolesi for white fish (February 25th), Oily fish (March 4th), Crustaceans & shellfish (March 11th)
Contact the school for more information and details about this course
Price: 450€
Fresh Egg-Pasta
Professional Classes
3 lessons
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Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on September 3 and 4, from 9am to 1pm
Contact us for more information
Price: 300€
Gelateria - Ice-cream
Professional Classes
2 lessons
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Gnocchi
Professional Classes
2 lessons
Ask for information / Book
Two lessons of
The Art of Pasta Making opened to few more students
The other lesson will be held on September 17, from 2 to 6 pm
Contact us for more information
Price: 220€
Haccp
Professional Classes
3 lessons
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Course for professionals on Hazard Analysis and Critical Control Points
Regional Code 3777-B-5200
Price: 300€
Basic Cooking
Home made Pasta
Amateur Courses
3 hours afternoon
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Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.
Price: 100€
Basic Cooking - Evening
Home made Pasta
Amateur Courses
3 hours evening
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Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.
Price: 100€
In the kitchen with Marco Stabile
Amateur Courses
1 lesson
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Menu to be defined
Price: € 100€
Individual lesson: A culinary journey from Italy to Australia
Amateur Courses
1 hour
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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
La pasta di grano duro
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 August 25 and 27, from 9am to 1pm
Contact us for more information
Price: 300€
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€
Basic Cooking
Meat
Amateur Courses
3 hours afternoon
Ask for information / Book
How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.
Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.
Price: 100€
Mela Insana
Amateur Courses
1 lezione
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La Mela Insana che ci ha conquistato: ogni ricetta ha il suo tipo ideale. Approfondiamo insieme tecniche e preparazioni
La lezione si apre insieme ad una scatola, la stessa che gli allievi porteranno a casa a fine lezione.
Una volta svelati tutti i segreti e le tecniche di preparazione degli ingredienti, gli allievi cucineranno i piatti sotto la guida dell'insegnante.
Price: 100€
Pandoro & Panettone
Professional Classes
2 lessons
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Plated dessert
Professional Classes
2 lessons
Ask for information / Book
Post graduate Two Years Course - European Masters
Academic Courses
2 years
Ask for information / Book
Semifreddo
Professional Classes
2 lessons
Ask for information / Book
Shortcrust pastry
Professional Classes
2 lessons
Ask for information / Book
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€
Basic Cooking - 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: 100€
Sponge cakes
Professional Classes
4 lessons
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Four lessons of the
Professional Programme on Pastry Cooking opened for few extra students.
The first lesson is demo, the remaining lessons are hands-on and will be held on 24, 25 and 28 of September, 2-6pm
Contact the school for enrollment
Price: 280€
Stuffed Pasta
Professional Classes
3 lessons
Ask for information / Book
Three lessons of
The Art of Pasta Making opened to few more students
The other lessons will be held on September 9 and 10, from 2 to 6 pm
Contact us for more information
Price: 300€
Aroma Italia
Stuffed Pasta and its veg surprises
Amateur Courses
3 hours
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The lesson is devoted to the preparation of different types of Home made pasta (tortelli and ravioli) with veg stuffing.
During the lesson students will be taught also on particular shapes of tortelli and ravioli.
For more info contact the School +39 055 2345468 or
info@cordonbleu-it.com
Price: € 90€
Sweets from the Italian Regions
Professional Classes
4 lessons
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Basic Cooking
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
Ask for information / Book
Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.
Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.
Price: 100€
Basic Cooking - Evening
The best frying
Amateur Courses
3 hours evening
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The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.
Price: 100€
Basic Cooking
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: 100€
Summer Labs
The kitchen and its spaces
Amateur Courses
4 hours
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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€
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 - Evening
The sauces
Amateur Courses
3 hours evening
Ask for information / Book
Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.
Price: 100€
Basic Cooking - 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: 100€
Basic Cooking
The vegetables
Amateur Courses
3 hours afternoon
Ask for information / Book
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.
Price: 100€
Three-year European Bachelor’s degree in Italian Culinary Arts 2018
Bachelor
3 years
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€
Tuscan Pasta! Summer Tortello with string beans, a meal with Gabriella and Cristina
Amateur Courses
2 hours
Ask for information / Book
We will use Zoom and we provide you with the recipe and the shopping list.
Gabriella and Cristina will explain and make the recipe, a glass of chilled Chardonnay for the chef is a good idea!
Price: 20€
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€