Italian Cuisine Courses
With our prestigious Italian Cuisine Courses limits are over! The main core value of “IPC” has always been to assist and support our clients during their business plan, execution and brand expansion.
Italian Cuisine Courses
Maintaining a constant research for the most up-to-date studies, while working together with our customers, has been the key to guarantee business growth.
“IPC” collaborate with some of the best Italian chefs and bartenders (called also “Mixologists”) who work with top-tier restaurants, clubs and culinary schools in Italy. Along with our professional pizza trainings and business-consulting start-up services, we may be able to provide the following courses in Italy or directly at your catering business location.
PASTA Course
Variety of fresh and dry pasta format production, as well as coloured pasta, risotto and filled pasta (Ravioli, Tortellini, Mezzelune).
Variety of classic and modern pasta sauces.
Pasta and ingredients preservation.
Guidance in choosing the best pasta equipment, tool and ingredients.
CLASSIC & MODERN ITALIAN CUISINE Course
Starters, Main Courses & Salads
Variety of Italian dishes can be discussed according to your preference, menu development and costing.
TARGET MARKET: Both Casual and Fine Dining
Contact us for specific requirement.
VEGETARIAN CUISINE Course
Variety of vegetarian dishes
Pasta, starters, main courses, salads, sauces, dips and desserts.
Types and quantity of dishes can be discussed with us according to your preference, menu development and costing.
Contact us for specific requirements.
Variety of vegan dishes
Pasta, starters, main courses, salads, sauces, dips and desserts.
Types and quantity of dishes can be discussed with us according to your preference, menu development and costing.
Contact us for specific requirements.
BAKERY Course
The course may include a variety of traditional Italian bread making techniques according to your specific requirement.
TYPES: Traditional Italian Hard and Soft Wheat, Whole Meal, Multi Cereals, Rye, Spelt.
FORMATS: Ciabatta, Loaf, Focaccia, variety of Bread rolls, Bread sticks, variety of Filled breads.
Guidance in choosing the best bakery equipment, tool and ingredients.
ICE CREAM Course
Natural Italian Gelato & Semifreddi
Dairy and Non-Dairy
Vegan and Sugar Free options
Guidance in choosing the best ice-cream equipment, tool and ingredients
PASTRY/DESSERT Course
Dairy, Non-Dairy and Sugar Free
The course may include a variety of traditional and modern Italian pastry making such as cakes (various formats and design), desserts and biscuits according to your specific requirement.
Guidance in choosing the best equipment, tool and ingredients.
BARTENDER/MIXOLOGIST Course
Alcoholic and Non-Alcoholic cocktails
The course includes a variety of traditional/modern Italian and international cocktails making. During the training you will acquire full knowledge of raw material, tools and all necessary skills to perform the most complex preparations of coffee, cocktails and long drinks along with their sophisticated presentation.
SOMMELIER Course
Basic and Advanced levels
Three course levels are available according to your specific requirement.
Professional sommelier teachers can be available to travel with wine samples to your restaurant location.
Below a set of photos taken at our culinary schools and partner restaurants.
If you have specific questions regarding our Italian Cuisine Courses get in touch!
What People are Saying
“Worth every penny”
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