Evolution is the first requirement of culinary education. This course is designed to meet this requirement and to act with immediate and effective results. Italian Cuisine & Wines Master’s Program, the most comprehensive culinary course in Italy, gives participants a global perspective of cooking and restaurant service enabling them to develop a personal sense of professionalism necessary for working successfully with advanced Italian cuisine in the foodservice and hospitality industry.
The program is designed to integrate culinary training with academic studies and field experience using advanced cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. The Evolution of Italian Cuisine is an examination of taste, ingredients, and flavoring techniques. Participants research and prepare representative Italian regional menu items as well as complete an intensive analysis of the principles of Italian cuisine.
As students prepare modern and regional dishes in a restaurant setting, the course emphasizes cooking techniques and ingredients used in contemporary and classical cuisines. By demonstrating the evolution of Italian cuisine, participants are prepared to create his or her own recipes based on these principles. Planning and order for production, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant are examined.
Baking and pastry arts are also integrated using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. By examining taste, baking and pastry techniques, ingredients, and spices, participants learn the principles and techniques used in the preparation of high-quality pastries. Emphasis is placed on advanced production techniques and the evaluation of quality products. Topics include basic pastry items, pastry creams, basic cakes, chocolate work, and chemistry.
Finally, Italy’s top sommeliers take the mystery out of understanding Italian wines and their place on the menu. Through tastings and study materials, participants will understand how to pair regional wines with corresponding cuisines as well as fusing Italian wines into other cuisines. The country’s best and least known wines are studied and tested both in the laboratory as well as at selected estates.
An integral part of the program is planned excursions to several of Italy’s most important gastronomic centers. Artisan wine and cheese making, diverse dining at several restaurants, and culinary travel in Sicily enable participants to experience the Italian culture and discover how it has influenced its cuisine.
The program culminates with real-life work experience including side by side preparations of Traditional and Innovative Italian and European dishes which are contrasted for flavors, colors, and nutritive values giving participants the opportunity to see and taste the Evolution of Italian Cuisine and, more importantly, the ability to evolve his or her own technique for new recipe development. The techniques are evidenced by a final analysis of menus from the world’s top Italian restaurants by Italian masters.