During the years, we have been successful as the most important specialization center in Italy in the different culinary disciplines, and its fame is consolidating now at European level, too. In its seven specialized labs, equipped with the technically most advanced equipments, courses in all the main culinary disciplines are held: cooking, pastry, bread-making, pizza, ice-creamery, chocolate-manufacturing, bar-caffè.
The lab-classes constitute the ideal habitat, in which our teaching staff can actually show and convey their professional experience to their students. Our teaching staff (more than 50 each year) are all professionals of unquestionable fame, and of very high professional level, each one in their own discipline (pastry, baking, cookery, ice-creamery etc.), and many of them are worldwide known.
Each year, we offer about 250 courses subdivided into basic courses, professional training and great events courses, the aim of which is to allow the culinary operators to find out the latest know-how the protagonists involved in national and international culinary world bring forward. Moreover numberless courses for groups of professionals and/or foreign connoisseurs of the Italian culinary culture are held in the original language or by making use of simultaneous translation with specially set up teaching material. Both on the occasion of great events and basic courses, as well as during specialization courses, the method followed by us is that of aiming at offering whatever it is the best as regards the target the activity sets itself. It isn’t a mere chance that we have been amongst the first private training centers in the culinary field to be certified with ISO 9001:2000 for the planning and implementation of educational activities.
In order to keep its own presence constantly updated in a field of quick evolution such as it is the gastronomic one, we are involved in a grid of projects and relationships, keeping itself in close contact with universities and many national associations, which represent the world of professionals in the food sector. It isn’t therefore a mere chance that we are the Training Center of the “National Association of Italian Cooks” and of the Italian delegations of the national pastry, ice-creamery, bread-making teams, which take part to the various national and international contests and culinary Olympic events; some of this: the Bocuse d’Or, the “Coupe du Monde de la Patisserie” “The World Pastry Team Championship” in the USA, “The World Pastry Championship UIPGC” in Europe and the “Ice-cream World Cup”, the European and World Bread-Making Championship, and others.
The “Relais Dessert International” has chosen us as their work seat and meeting point for their own workshops and conferences when they are held in Italy. Moreover, we give hospitality to: the Italian division of the Richemont Club (the most important international bread-making organization), the Italian Academy of Pastry Masters, the Italian Academy of ice-cream makers, the Italian Federation of Cooks (F.I.C.) together with the Italian National Team of Cooks (N.I.C.).
Considering all courses, exhibitions, meetings held by the various enterprises for the promotion of their own products, selections and trainings for national and international competitions, and other courses not listed in the program catalog, we can say that over 5000 professional people are attending us each year. About 1500 are those who take part yearly to the courses listed in the program catalog.
Faculty Information:
Our teaching staff (more than 50 each year) are all professionals of unquestionable fame, and of very high professional level, each one in their own discipline (pastry, baking, cookery, ice-creamery, etc.), and many of them are worldwide known. The lab-classes of our company constitute the ideal habitat, in which our teaching staff can actually show and convey their professional experience to their students.
Other Activities:
The “core business” of us consists in the training activity, which is carried out both in its own business structure and in their decentralized seats, or in other prearranged centers. We, moreover, offer its own consulting service to public, private, national and international training institutes for the planning and implementation of teaching and training courses structures.
Alongside this activity, there is another consulting activity, which is carried out at foodstuffs producers, both in order to give them advices on how to properly implement the production processes and to test the quality of their products. A great number of enterprises involved in the food sector are cooperating with and sponsoring the activity of our company, and thanks to this cooperation with us itself and the union of their trademarks with that of us, the enterprises identify a very efficient instrument for trade promotion.
Many manufactures make their latest equipment available to us with the hope that we will utilize it thus providing their merchandise with a global audience. Although we don’t endorse any specific companies, student chefs have the advantage of working with the latest European equipment that we either chose to use during the course or that student chef choose to utilize during classes.
Facility Information:
We have seven specialized labs, equipped with the technically most advanced equipments, courses in all the main culinary disciplines are held: cooking, pastry, bread-making, pizza, ice-creamery, chocolate-manufacturing, bar-caffè.
The seat of us consists of a structure of about 2000 square meters, fully assigned as teaching activities. The seat is located right at the outskirts of Brescia, and can be reached easily both by car and by train. The structure has its own car park, and is perfectly in accordance with the sanitary and safety regulations in force, no architecture barriers exist.
Member discount:
10% discount for InfoHub customer. Request a free gift certificate.
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Cooking schools
Europe
Italy
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