STAGE 1: The Evolution of Italian Cuisine (100 hrs.)
This full immersion segment kicks off the program at a fast pace. Hands-on cooking, baking, patissier and a thorough analysis of authentic Italian regional raw ingredients introduce participants to the foundation of professional Italian cuisine. Working alongside master chefs including members of the National Team, the segment culminates with a cooking test for each participants ensuring that he/she is fully prepared for the next stages of the program.

Cultural travel includes visits to an open air mercatino, a winery and a special visit to an artisan pastry and gelato shop in Sicily.

STAGE 2: Cheese Making, Curing Meats & Seafood, Pickling (25 hrs.)
Now, after acquiring a thorough understanding of regional Italian flavors and raw ingredients, participants begin the technique of new recipe development. Cheese, cured meats, sausage, marinated vegetables and salted fish are all items that play a major role in Italian regional cuisine.

This phase has been developed as a result of years of research where ICI has found that even as many countries outside Italy cannot obtain authentic Italian delicacy items, they do have the resources to make them for in-house use. Designed for everyday restaurant conditions, these methods of production can be used anywhere in the world for both private production as well as large scale industrial production.

Cultural travel includes visits to a traditional street market, an artisan cheese maker and a maker of prosciutto, pancetta and sopprasata.

STAGE 3: Desserts & Gelato (25 hrs.)
Torta gelato caramellizzatoA chef is a manager and needs to know every aspect of the menu and its execution. This includes dessert and gelato. Regardless of expertise, novice or master, participants will gain a profound understanding of artisan gelato making and its application to plated desserts and banquet service.

Produzione!Using the latest equipment, suitable for standard industrial kitchens internationally, chefs work with a Maestro Gelataio (Master Gelato Artisan) developing perfect results for a myriad of flavors. Italian style gelato is the fastest growing confectionery choice in the world today with demand outpacing professional training opening the door for success for skilled gourmet gelato makers.

Cultural travel includes visits and tastings at several gelato shops throughout Mediterranean Italy and Sicily.

STAGE 4: Professional Cooking and Wines Part I (50 hrs.)
Veal filet in olive crust with black truffles and asiago crispsUnder the supervision, and with assistance of master chefs, participants prepare misenplace and execute service for an audience of chefs and their peers. For one week, menus and recipes chosen by the chefs will be presented as part of normal restaurant service in Italy and anywhere else in the world. Plates will range from traditional fare to award winning haute cuisine. Critique and discussion will consider the diner's view as well as criteria for objectively judging dishes, and production technique, according to international culinary competitions.

During menu development, participants will take part in a tasting by a sommelier and understand why the week's wines are chosen for each course. The last day of this stage lets participants sit and enjoy as a pasta party is prepared by master chefs in honor of a successful week of cooking.

Cultural travel includes a visit to a seaside fish market and a maker of fine extra virgin olive oil.

ICI wood burning hearth ovenSTAGE 5: Artisan and Hearth Baking (50 hrs.)
Having touched the surface during the first stage of the program, participants are now fully immersed in the art of artisan bread making for which Italy has been famous around the globe for centuries. Following a chemistry review and analysis of Europe's unique flour combinations for taste, texture and elasticity, begins the preparation of doughs for traditional regional and international baked specialties using advanced techniques with natural yeast, mixed yeast and compressed yeast.