30 Days Residential Cooking Course in Bologna, Italy.

160-Hour Italian Cookery Course

Follow your passion for food and cooking with this intensive 160-hour learn-by-doing practical, hands-on cooking program. Join your host chef Stefano Corvucci and work in a real Bologna restaurant kitchen with no lectures, no texts, just total immersion into the world of real restaurant cooking. Learn about the restaurant business, discover how the king of cheeses is made, be immersed in the chef lifestyle, get to the kitchen directly, and become an expert of cooking authentic Italian food!

Meet the instructors

Stefano & Lucia
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Highlights

  • Daily cooking classes
  • Field visits and food factories tours
  • Receive lessons in real restaurant kitchens
  • Visit olive oil groves and wine vineyards
  • School certificate upon completion
  • Professional chef clothing
  • 29 nights accommodation
  • 3 daily healthy meals

Skill level

  • Beginner
  • Intermediate
  • Advanced

Styles


20 days with instruction in English
Spoken languages: English
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Accommodation

This holiday is a residential program and accommodation is included.

Program

This is a highly specialized professional course where, for part of your time, you will be working in a live, actual restaurant kitchen. The methodology of this course is practical, hands-on, learn-by-doing and you will master the timeless technique of healthy, authentic Italian cooking.

The culinary school, restaurants, and professional kitchens will be your classrooms. You will eat, breath, and live the restaurant business! Your class will be limited to three people, often depending on season, you may be the only student and will get a one-to-one training.

During this course, you will be working side by side with chef Stefano Corvucci, who will guide your learning in the kitchen and during the many field visits you will make.

You will learn how the cheese is made during a local visit to Parmigiano Reggiano factory and see the process from milk to aged cheese. You will explore those attics of a century old balsamic vinegar, the Balsamico Tradizionale factory, as well as live oil groves and wine vineyards.

You will go to a local countryside butcher and see how to make sausages and learn the proper way to debone a chicken or rabbit. This course is flexible, and you can custom-tailor this experience according to your needs.

Before your arrival, you will fill out an extensive questionnaire defining what your current skills are and what do you hope to learn by attending the course. Then you will have a Skype session with your hosts so you can meet and formulate a curriculum that will assure you total success in your future career!

Upon completion of this course, students will be able to:

  • Prepare hundreds of dishes
  • Function in a real-life restaurant
  • Create preparation and order lists
  • Understand food safety and sanitation
  • Create hundreds of sauces
  • Develop knife skills
  • Dice, slice, braise, stew, poach, steam, bake, and broil
  • Plan and cost multiple course menus
  • Think creatively about cross utilization of ingredients
  • Create dishes on your own
  • Pair foods with wine
  • Think outside of the box about meal preparation

Included excursions

This course includes field visits through factories and local vineyards. You will learn how the king of cheeses is made during a visit to a local Parmigiano Reggiano factory and see the process from milk to aged cheese.

You will explore those attics of a century old balsamic vinegar, the Balsamico Tradizionale factory, and you will visit olive oil groves and wine vineyards. Students will go to a local countryside butcher and see how to make sausages and learn the proper way to debone a chicken or rabbit.

Instructors

Stefano Corvucci
Stefano believes that cooking must be a shared experience. His job is to question and then to listen. He views himself more as a facilitator, imparting knowledge, answering questions, and coming up with a plan of what to prepare for a meal but always starting from the student-cook taste and preference. The goal is for the students to leave with the knowledge that they can return home to wherever they live and duplicate what they made at the school. His classes are about learn cooking skills and having fun.

Location

This holiday will take place at Bologna, Italy. You will take your classes at the Culinary Institute of Bologna (CIBO) in Bologna. Nearby, there are multiple religious sites such as Basilica di San Petronio, the San Domenico basilica, and Santo Stefano.

The Museo d’Arte Moderna di Bologna, the music museum in the spectacular Palazzo Aldini Sanguinetti, and the Palazzo Comunale, a mélange of building styles and constant modifications are a few kilometers away from the institute.

Nearby places

  • Bologna central station - 10 minutes

Food

During this course, you will enjoy three daily delicious meals. CIBO is able to accommodate any guest who would like to come to class but needs the menu adjusted to fit their dietary needs. If you are interested in signing up for one of the classes but would like to have substitutions made to follow your specific diet, please contact CIBO.

The following meals are included:

  • Lunch
  • Dinner
  • Snacks

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

During your free time, you can explore the surroundings and visit the multiple religious sites such as Basilica di San Petronio, the San Domenico basilica, and Santo Stefano.

You can also visit the murals, sculptures, and statues such as the Fontana del Nettuno elaborated by sculptor Giambologna, or explore the museums, galleries, castles, and palaces nearby such as the Museo d’Arte Moderna di Bologna, the music museum in the spectacular Palazzo Aldini Sanguinetti, and the Palazzo Comunale, a mélange of building styles and constant modifications.

What's included

  • 2 daily local meals
  • 20 days of instruction (160 hours)
  • 29 nights accommodation
  • Culinary Institute of Bologna certificate upon completion
  • 20 hours of training in a real restaurant's kitchen
  • Excursion to local Parmigiano Reggiano factory
  • Excursion to the Balsamico Tradizionale factory
  • Field visits and food factories tours
  • Full tuition program
  • Professional chef clothing
  • Visit olive oil groves and wine vineyards
  • Visit to a local countryside butcher

What's not included

  • Additional activities
  • Airfare
  • Airport transfers
  • Personal expenses

How to get there

Arrival by airplane

Please book your flight to arrive at Bologna Guglielmo Marconi Airport (BLQ).

Cancellation Policy

  • A reservation requires a deposit of 50% of the total price.
  • The deposit is fully refundable if the booking is cancelled up to 30 days before the arrival date.
  • The rest of the payment should be paid 30 days before arrival.

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