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AISH offers a Master Certificate in Italian Cuisine for professional chefs or hospitality graduates who wish to enhance specific skills in Culinary Arts. The program is one year long (offered only as a Fall through Spring Semester Program).
The program is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries, the knowledge of quality products, the ability to interpret recipes, awareness of the historical background of dishes, and the capacity to match ingredients, creating a balanced new dish. The Master Program is open to only 12 participants each year. After the successful completion of the program, students receive a Master Certificate in Italian Cuisine.
Fall Semester I
Menu Development - FW CA MD 515
Dietetics & Nutrition - FW DN DS 520
Advanced Italian Restaurant Cooking I FW CA RC 530
Introduction to Italian Gastronomy FW CA IG 540
Mediterranean Cuisines & Ingredients - FW CA MC 550
Italian Pasta Workshop - FW CA PW 580
Italian Language for Culinary/Hospitality Majors AS IT BG 130*
Culinary Internship/Apprenticeship at GANZO, the Apicius
non-profit cultural association and restaurant-club - FW CA IN 700
* This is an intensive 1 month language course that will be held at the beginning of the semester
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Spring Semester II
Food Safety FW FS SA 615*
* Students who can show proof of taking a similar class prior or certification are allowed to take Food and Beverage Operations Management as a substitute class. Please see BL HP HM 400 in the course catalogue for the description. Formal documentation must be submitted along with the application form.
Advanced Italian Restaurant Cooking II - FW CA RC 630
Intro to Interpersonal Communication - CP MC IC 645
Garde Manger - FW CA GM 660
Italian Product Knowledge - FW CA PK 670
Italian Food and Culture - FW CA FC 680
Culinary Internship/Apprenticeship at GANZO, the Apicius
non-profit cultural association and restaurant-club - FW CA IN 700
Post Gradudate 10 WEEK Summer Resturant Industy Apprenticeship
The Summer Post Graduate Apprenticeship program prepares students for supervisory and management positions in the world's largest and fastest growing industry. The Florence experience is a unique opportunity that is open only to a limited number of students who already possess a professional and advanced educational training in the culinary field.
Courses emphasize practical and management skills through a combination of theoretical classes, experiential learning, practical labs and field studies led by professors with extensive industry experience. The overall program is divided into 4 concentrations focusing on Food & Beverage Service, Food Preparation, Culinary Management, and Special Event Management & Catering. All classes and labs will take place at GANZO the non-profit cultural association and restaurant-club operated by Apicius students.
Please see below for further information on admissions and courses. Detailed information on admissions, course descriptions, and program duration are located on the Application and in the Course Catalogue.
Admission Requirements
Students who have successfully completed the Apicius Master in Italian Cuisine or the 2-year associate certificate in Culinary Arts or Hospitality are automatically accepted.
Applicants from other institutions who have not completed the above requirements must meet the following requirement: Bachelor's Degree in Hospitality Management AND must have been employed in a commercial or institutional kitchen for at least one year prior to the commencement of the program.
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