Master in the Slow Art of Italian Cuisine

University of Gastronomic Sciences (UNISG)

Program Description

Master in the Slow Art of Italian Cuisine

University of Gastronomic Sciences (UNISG)

Slow Art of Italian Cuisine

In 2014 the Pollenzo Cookery School, developed by the University of Gastronomic Sciences in collaboration with Slow Food, will organize two one-year Master programs in the Slow Art of Italian Cuisine. The structure and syllabus will be the same for both courses, the only difference being that the first will be taught in Italian and the second in English:

  • From September 2016 – in Italian
  • From January 2017 – in English

Each course will be open to a maximum of 20 students and will be taught in the Corte Albertina in Pollenzo, next to the other UNISG buildings. Cookery School students will study in a unique environment, in close contact with undergraduate, postgraduate, Master and Advanced Apprenticeship students from all over the world. They will also be able to attend university events and lectures and take part in activities open to the other students.

The course offers an original and innovative teaching model which focuses on cuisine seen as passion, sharing and pleasure. Its aim is to help all those keen to enter the culinary profession to learn about cooking both from a scientific and humanistic perspective (increasingly necessary these days) as well as get to know various restaurant activities first hand.

The course will alternate between lectures and lessons in Pollenzo and practical training experience in osterias and restaurants. The course will be organized as follows: two months at Pollenzo, three months in an osteria selected from the Osterie d’Italia guide published by Slow Food Editore, two months at Pollenzo, three months in an Italian restaurant, one month at Pollenzo. Following this syllabus, under the guidance of the UNISG chefs, students will then be able to share their experiences, as well as dishes and recipes learnt during their time at the osterias and restaurants.

The ongoing interaction between traditional lectures and practical lessons will be facilitated by the layout of the Corte Albertina, which offers an integrated kitchen fitted with counters and appliances which will also house a classroom area with desks and a blackboard. Study trips, an essential element of all UNISG courses, are also a feature of the Master in the Slow Art of Italian Cuisine.

The course will focus not only on learning about cooking techniques during practical lessons, but also on the knowledge of food products and how they are produced.

During the course a number of talks will be held about specific food products and practical lessons will be held by experts, including visiting professors, producers, professional tasters and chefs who have long collaborated with UNISG and Slow Food.

Students on the course will also have a unique opportunity to get to know the Academic Tables, UNISG’s sustainable canteen, through meals, meetings with guest chefs and brief periods of work experience.

The Master in the Slow Art of Italian Cuisine issues a 1st level Master degree worth 60 credits to those with a previous graduate diploma, and an attendance certificate plus an acquired skills certificate to the other participants.

Fees

The fee for the Master in the Slow Art of Italian Cuisine is € 12,500, which includes € 400 allocated for credits to be loaded onto the student’s meal card for the university cafeteria, “Tavole Accademiche,” to the value of 4000 credits.

Lavazza, which supports the Cookery School project, aims to help students enrolled in the Master by remitting that amount (€ 400.00) to each of them.

Therefore, the amended fee due by the students for the Master degree is equal to 12,100 euro. It includes:

All lessons, lectures and practical exercises and demonstrations Course material (mostly in digital format) Travel, food and accommodation during study trips UNISG cook’s uniform Use of equipment and a utensil kit Access to the university’s wifi network Participation in all events promoted by the University of Gastronomic Sciences and Slow Food Third-party liability insurance coverage health coverage for non European students Certificates issued by the Registrar’s Office Lunch on lesson days The fee does not include accommodation during your stay in Pollenzo.

This school offers programs in:
  • English
  • Italian


Last updated September 28, 2017
Duration & Price
This course is Campus based
Start Date
Start date
Jan. 2018
Sept. 2018
Duration
Duration
1 year
Full time
Price
Price
12,500 EUR
Information
Deadline
Locations
Italy - Bra
Start date: Jan. 2018
Application deadline Request Info
End date Request Info
Start date: Sept. 2018
Application deadline Request Info
End date Request Info
Dates
Jan. 2018
Italy - Bra
Application deadline Request Info
End date Request Info
Sept. 2018
Italy - Bra
Application deadline Request Info
End date Request Info
Price
Study trips and insurance are included