Since 1987, the International Cooking School of Italian Food and Wine has offered hands-on cooking classes in Bologna, Italy, which is in the Emilia-Romagna area of the country. Students tour this area and take in the ambiance as well as its culinary offerings, making it both a vacation and an educational experience. The basic cooking program includes six cooking classes -- four hands-on and two demonstration-style classes. The food runs the gamut from meat, poultry and fish, to pasta dishes, vegetables, fruit and pastry. Participants enjoy wines from the area as well as trips to the open food market and excursions to heritage sites along the Adriatic seacoast.
Located in Tuscany and operating since 1994, Chef Paolo Monti's Cucina Italiana offers daily cooking classes at its Lucca location at the Hotel Carignano. Several cooking packages are offered, some seven days long and others, nine days long. These courses include Cooking in Tuscany Under the Tuscan Sun, Flavors of Sicily and Slow Food Cooking in Barolo Wine Country. Tours of Tuscany and the surrounding area accompany these courses. Half-day and one-day-long classes include such topics as the Main Ingredients and Sauces Class and the Fish Class.
Students divide their time at the Italian Culinary Academy between New York City and Parma, Italy. In New, York they spend 10 weeks learning about the cuisine, culinary nomenclature, cooking methods and language of Italy. Next, students spend nine weeks in Italy, where they study cooking at the International School of Italian Cuisine and cook alongside expert chefs. After that come nine weeks of cooking experience in a well-known Italian restaurant. Finally, students return to the International School to take their final practical exam, observed by a panel of instructors and well-known chefs.
Italian Institute for Advanced Culinary & Pastry Arts delivers professional-level training for people who are already experienced chefs, instructors, bakers or serious home gourmets. This school fulfills its original purpose by updating cooking methods and menu development for culinary professionals so that they may continue to compete in their industry. Courses range anywhere from a week to three months, and include Master of Italian Cuisine, Italian Wines and Haute Cuisine, and Advanced Mediterranean Cuisine. This school has two locations: Parma and Calabria.