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PROFESSIONAL COURSE IN HAUTE CUISINE

Our school’s main objective is to teach students the art of cuisine in practice. We offer practical, quick and efficient courses that allow not only to learn the principal techniques of cooking, but above all to understand the real meaning of being a cook and to learn the secrets of the trade with which to enter the career world as a true professional. 

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. 

 

COURSES DETAILS

6 months including:

Genius Lab
(theoretical and practical techniques) 

practical internship  
at the best restaurants’ kitchens (Michelin Guide) 
practical experience 
at the FGA bistrot, events and catering

 

Attendance: from Monday to Friday

FGA classes are small in size, ensuring close supervision by the chef and teaching coordinators

 

STUDY PLAN

LECTURES: 

Course presentation
Cuisine theory
HACCP
Cuts and knives
Vegetables
Sauces and creams
Rice and risotto
Meat
Fish
Broths
Soups
Eggs
Spices
Cheese
Bread making
Fresh pasta
Vegetarian and vegan
Gluten-free
Pastry
Food styling
Matching food and wine
Restaurant management
Final exam

 

TEACHING STAFF

Misha Sukyas
Eugenio Boer
Marco Ambrosino
Matteo Fronduti
Maria Elisa Bertoni
Eugenio Roncoroni
Francesco Germani
Giovanni Mineo
Simone Lombardi
Diego Rossi
Nicolò Scaglione
Raffaele Mancini
Galileo Reposo
Marco Pirotta

 


DOCENTI FGA BOLOGNA

Errico Recanati
Giuseppe Tarantino
Lucia Antonelli
Eugenio Boer
Rino Duca
Emanuele Petrosino
Max Poggi
Lorenzo Costa
Alberto Tasinato
Daniele Benassi
Dario Picchiotti
Giacomo Galeazzi

 

PARTNER RESTAURANTS

Consult the full list of partner restaurants on the following link:​ http://www.foodgeniusacademy.com/ristoranti_partner.php 

COURSE DESCRIPTION

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. 

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.

GENIUS LAB

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 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. 

INTERNSHIP 

The internship is the crucial part of the Professional Course in Haute Cuisine at FGA: it is carried out in the kitchens of the best restaurants in Italy, following a selection procedure by the school board.

A certificate is issued upon a minimum of 250 hours practical experience.

An aptitude interview is carried out in order to establish the students’ needs and motivation and to enable a good match with our diverse partners.

The internship schedule can be flexible and adapted to the student’s availability, taking into account the restaurant’s lunch and dinner shifts and closing hours. The minimum attendance required is 4 times a week.

The Executive Chef acts as each FGA student’s supervisor, accompanying them on their evolving study path: from the basics of preparation to swift service, acquiring all the necessary skills. The student acquires the culinary competences in each kitchen section: from starters, first and second courses to pastries.

TEACHING MATERIALS

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

ACCOMODATION SERVICE:

FGA supports students looking for accomodation during the course, providing contacts of local agencies. 

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)

051.0064.658 (Bologna)

or email: info@foodgeniusacademy.com

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