This is the Training Course aimed at graduates of Hotelier Institutes, professionals who have gained significant experience (at least two years) in the field and Castel di Pietrastudents who have successfully attended the Technical Cooking Course. Thanks to the Regional Accreditation as a Training Institution of the IRFIP partner Castel di Pietra, the Advanced Course in Italian Cuisine is in the process of authorization with the EQF system: the skills and abilities acquired by our students will be immediately expendable in all member states of the European Union.

Hotel management high school diploma and/or certificate of attendance at the Castel di PietraTechnical Cooking Course; Age between 18 and 40.

5-month residential phase at school sites and 5-month internship at catering facilities (in Italy and abroad) selected by Casteldi Pietra. Five days a week, 6 to 8 hours a day

Academic lectures, theoretical and practical demonstrations, educational outings, and work shops with established chefs of Italian cuisine. In detail, the course includes: Italian Cuisine: analysis, technique and practice; Haute Cuisine and Fine Dining: technique and practice; Masterclasseswith chefs of Italian Cuisine; Pastry Catering and Bakery; Service Training: cooking practice; Oenology and food pairing for the cook; Food cost and food law; History and culture of gastronomy and Italian Cuisine; the Mediterranean Diet and its ingredients; Sensory analysis; Nutrition, HCCP; Educational outings.

The course ends with a series of final examinations, upon passing them, the student will graduate "Professional Chef of Italian Cuisine" receiving the following qualifications: Regional Qualification of Meal Production Operator (according to the European Qualifications Framework EQF); Diploma of Professional Chef of Italian Cuisine; HCCP Certificate; Dlgs81/08 Certificate. Cost including charges and taxes and tool kit for those staying in apartments with other people.