The course is aimed at international students that are interested in learning Italian haute cuisine but also at Italian students that wish to follow the courses in English for a more international career perspective.
Students learn how to know, treat and enhance the best Italian products and how to create modern dishes in line with the latest trends from the world.
Teachers are Chefs from top restaurants and passionately transmit their knowledge and their philosophy to students, from the basic techniques to the most innovative and avant-garde methods.
Many school trips to enogastronomic companies of excellence (markets, restaurants, artisan producers) complete the educational offer.
The course includes:
100 hours of laboratory activities
(theoretical and practical techniques)
with educational trips and addictional activities
(knowledge about producers, restaurants and professionals)
FGA classes are made of few students, so that they can be closely followed by chefs and by the coordinators.
The FGA course is a practical one. HACCP, behavioral ethics in cooking, cutting, filleting and cleaning the ingredients are all basic topics that make part of the course. They are furthered with lectures on kitchen appliances, staff structure and scientific notions on nutrition, arriving at cooking techniques and lectures in creativity, mock restaurant simulations and a preparatory exam. Furthermore, the additional module on restaurant management is preparatory to those who plan to open a restaurant or an establishment in the field of eno-gastronomy.
Since 1994, the European Economic Community has established several fundamental decrees that regulate “personnel hygiene and quality control” in the food industry and apply to all employees in the sector.
It is enforced through adequate training and a system of auto-control called “HACCP” (Hazard Analysis and Critical Control Points). Students will get the chance to learn more with technician Luca Ballabio and take an exam leading to the certificate.
The objective is to recreate an authentic working staff, simulating the kitchen experience: underlining priorities and collaborating rather than individual work.
Effective management, the importance of cleanliness and hygiene, cutting and preparation craft, service and mise-en-place are all indispensable aspects to be acquired and combined in order to successfully integrate in the best restaurants’ kitchens.
Meetings with owners, employees and supervisors of companies in the food service sector that work with ingredient production, distribution, control and administration, are valuable for students in order to fully comprehend the restaurant sector. Organic markets, wine and olive growers, renowned fish and meat vendors need to be known well by the Chef to ensure the best choice of ingredients.
Food Genius Academy is partner of international events such as Identita Golose and Taste of Milano, with agreements that grant special access to students.
Our teachers are Chefs who own or executive-manage renowned restaurants in Milan, Bologna and Turin.
Our Chef-teachers transmit invaluable concepts of the Italian cuisine, both traditional and modern and creative, to the FGA students.
Each topic is approached practically: through the professional experience of the chef professor, the students have the opportunity to directly confront the job market that awaits them.
Students are provided with a professional uniform, a personal set of tools and knives and lecture notes and bibliography for each lesson.
A certificate of attendance is issued upon course completion, serving as a reference point for the professional world recognized. In Milan headquarter, a certificate of competence is issued on a regional level as well as internationally, thanks to the school’s partnerships with Lombardy Region and renowned institutions.
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