Tour overview

The Course

The professional course for Chef organized by the school under the high support and collaboration of APCI – Association of Professional Italian Chefs, FIP – Federation of Italian Confectioners, ice cream makers and chocolatiers, is divided into three basic levels:

  • first level (basic) after which you get the title of “Commis Chef”
  • second level (advanced) after which you getthe title of “Chef of the match – Sous Chef”
  • third level (specialist) after which you getthe title of “Chef’s Kitchen”

The articulation and organization of the curriculum, as required by the school, will offer to each student, in total autonomy, the ability to customize their training based on personal profile and curricular objectives professional and / or business that deemed reach. These three fundamental levels of study are linked, in turn, further education and vocational aimed to further develop the knowledge, skills and technical skills already acquired, with the aim of offering students the opportunity to implement their own curriculum and achieve a degree of readiness of profile management and business:

  • Master for “Food & Beverage Manager,”
  • Master for “Wine & Beverage Manager”, courses for “Sommelier”


Partner: ANPA


  • Professional certificate
  • Teaching materials
  • Insurance coverage
  • Simultaneous translation service
  • Visa support
  • Organization and logistic support

Not Included

  • Accomodation
  • Meals (light lunch included)
  • Transfers
  • Professional uniform