master in italian cuisine
For further details on program structure, options, and admissions, please consult the Career Programs Area of the FUA website.
Program Overview
A.I.S.H. offers a full-time Master in Italian Cuisine for professional chefs or hospitality graduates who wish to enhance specific skills in culinary arts in an international environment and to pursue their studies immediately upon graduation. The program is one year long and is designed to highlight the outstanding mastery of cuisine that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the knowledge of the historical background of dishes, and the ability to match ingredients creating a balanced new dish. Please note, this program is on a 2-semester rather than level basis. It runs from September to December.
Program Objectives
The program provides students with a sound understanding of the gastronomic culture in Italy. It polishes each student’s skills and techniques enabling them to move forward in his or her professional career. To attain the specified objectives, the curriculum includes:
- - 13 courses for a total of over 800 hours including instruction and lab hours
- - a practicum experience (approx 20 hours per week for a total of approx 700 hours) to provide an opportunity to put theory to practice in a professional environment. This practicum takes place at Ganzo Restaurant - the creative learning lab of Apicius.
Prerequisites
Detailed CV demonstrating a Bachelor’s degree in culinary arts and/or hospitality with evaluation reports or transcripts or at least 3 years of professional experience. Successful performance on both a written exam and a practical test at the start of the term demonstrating basic knowledge of the following:
Deboning chicken, filleting a fish, various cooking methodologies (poaching, roasting, braising, stewing, sautéing, broiling, frying, etc.) knife skills for various vegetable cuts, basic dressings, marinades, and sauces. A.I.S.H. Culinary Arts Advanced students needing the aforementioned technical skills may apply for Summer sessions before applying for the Master.
Semester I (Fall)
PS IN CA 700 Master Apprenticeship in a Local Restaurant
FW FS SA 300 Food Safety and Sanitation
FW CA IG 540 Intro to Italian Gastronomy
FW CA RC 530 Advanced Italian Restaurant Cooking I
FW CA FC 680 Italian Food and Culture
FW CA MD 515 Menu Development
FW CA PW 580 Italian Pasta Workshop
Semester II (Spring)
PS IN CA 701 Master Apprenticeship in a Local Restaurant
FW CA RC 630 Advanced Italian Restaurant Cooking II
CP MC IC 440 Interpersonal Communication
FW CA PK 670 Italian Product Knowledge
FW CA GM 660 Garde Manger
FW DN DS 520 Dietetics and Nutrition in the Mediterranean
FW CA MC 550 Mediterranean Cuisine and Ingredients