Short courses ranging in duration from 8 to 24 hours aimed at a target audience of non-expert food enthusiasts, combining theoretical notions about raw materials and practical skills.

These courses have an extremely practical slant, based on listening, direct observation of the chef's movements and reproduction at the moment of the dishes, and will be dedicated to typical elements of Italian cuisine and culinary culture, such as flours, first courses, sauces, pizzas and focaccias...

Structured courses with a more specific and professional training offer aimed at a target consisting of experts, chefs, hotel institute graduates, restaurant owners, etc.

Training courses in the Food sector will be taught by masters of Italian cuisine and will aim to teach the most advanced techniques in the catering sector, as well as to provide in-depth knowledge of raw materials and Italian food and wine culture, along with an awareness of the traditions that animate Made in Italy in the kitchen.

Stage in Italy is a service for foreign student chefs. During the stage, the students will have the opportunity to visit agri-food companies, acquiring operational awareness with respect to the products, their intrinsic quality parameters, and their production and processing methods, leaving them to experience them in a non-simulated context. A valuable experience for the students (students or young professionals) and for Apuliancompanies, which will be able to establish direct and privileged relationships with the students and teachers/tutor will be purely practical in nature with guided visits to production companies and full-time days in the kitchen at the "Castel di Pietra" School in Pietramontecorvino(Foggia).