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INTERNATIONAL COURSES 

The three courses are 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 WHOLE COURSES ARE HELD IN ENGLISH

FGA classes are made of few students, so that they can be closely followed by chefs and by the coordinators.
 

 

"THE ITALIAN TRADITION" COURSE

This course is conceived for beginners who want to discover the Italian culinary tradition.
During the practice sessions and the theory classes our teachers will guide the students through the Italian gastronomy and its rich and diverse regional heritage. 
Teachers are chefs of successful restaurants, they share their know-how with the students, transmitting them their passion and philosophy. At the end of the course the students will be able to recognize, treat and value the best Italian products and to replicate and even reinterpret the typical Italian dishes. 
Several educational trips among the best enogastronomic excellences (markets, restaurants and producers) complete the course. 

Language: English
Duration: 4 weeks 
Lessons: 80 Lab hours + 20 hours theory & activities 
Schedule: 5 hours per day
Degree: Chef Diploma and Certificate of Competence authorized by the Regional Government of Lombardy
Subjects: Elements of Italian gastronomic tradition: hints of history and culture - HACCP - Vegetables - Meat - Fish - Pasta - Pizza&Bakery - Pastry basics - Regional cuisine: North - Center and South of Italy - Milanese cuisine - Rice and risotto - Final Exam 

 

"FINE DINING CUISINE" COURSE

This course is the flagship of Food Genius Academy educational offer. It is a “Chef to Chef” course for professionals who want to catch-up on the latest culinary trends and boost their career. After a brief overview about mediterranean ingredients and basics the lessons will focus on modernist and molecular cuisine, sous-vide cooking techniques, banqueting, international cuisine and street food. The Chefs teach the students some of their signature dishes, revealing to them the know how and techniques that brought them to success. Several educational trips among the best enogastronomic excellences (markets, restaurants and producers) complete the course. 

Language: English
Duration: 4 weeks 
Lessons: 80 Lab hours + 20 hours theory & activities 
Schedule: 5 hours per day
Internship: 3/6 months (non compulsory)
Degree: Chef Diploma and Certificate of Competence authorized by the Regional Government of Lombardy
Subjects: Mediterranean Basics - Modernist & Molecular cuisine - Sous-vide - Banqueting - Smoking, salting, drying - Rational oven use - Asian Cuisine - Fusion Cuisine - Fine dining plating techniques - Cuisine d’auteur - Reinterpretation of the tradition - Pastry for restaurants - Gluten free, Lactose free, Veg&Vegan - Entremets e amuse-bouche - Final Exam 
 

"MASTER CHEF" COURSE

The International Master Chef course combines “The Italian tradition” and “Fine dining cuisine” courses. It is a complete and intensive training that gives the possibility to any foodie to realize his dream, putting him or her on the right path to become a Master Chef. 
From the basics to the most innovative techniques the students will be trained to Food Genius standards, learning to treat each ingredient and its best and developing a deep knowledge of Italian and international gastronomy.   
To the two month course follows a non compulsory internship of 3 or 6 months. 

Language: English
Duration: 2 months 
Lessons: 200 hours (Lab + theory & activities)
Schedule: 5 hours per day
Internship: 3 months full-time
Degree: Chef Diploma and Certificate of competence authorized by the Regional Government of Lombardy.
Subjects: Elements of Italian gastronomic tradition: hints of history and culture - HACCP - Vegetables - Meat - Fish - Pasta - Pizza&Bakery - Pastry basics - Regional cuisine: North - Center and South of Italy - Milanese cuisine - Rice and risotto - Mediterranean Basics - Modernist & Molecular cuisine - Sous-vide - Banqueting - Smoking, salting, drying - Rational oven use - Asian Cuisine - Fusion Cuisine - Fine dining plating techniques - Cuisine d’auteur - Reinterpretation of the tradition - Pastry for restaurants - Gluten free, Lactose free, Veg&Vegan - Entremets e amuse-bouche - Final Exam 

 

 

HACCP REGULATIONS

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.

MEETINGS WITH OUTSIDE PRODUCERS AND SUPPLIERS

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.

TEACHING STAFF

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. 

TEACHING MATERIALS

Students are provided with a professional uniform, a personal set of tools and knives and lecture notes and bibliography for each lesson.

FGA CERTIFICATE

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. 

 

INFO

Call now to fix an admissions interview and receive more information about the courses at:

02.36518286 (Milano)

or email: info@foodgeniusacademy.com

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