Scuola Leonardo da Vinci - Scuola di lingua italiana in Italia

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Professional Italian Cooking Course in Florence

Professional Italian Cooking Course in Florence

Leonardo da Vinci school in Florence organizes professional courses for foreigners on Italian cuisine.

Professional Cooking Course - Level I

Course details:

Lessons: 6 cooking lessons (18h)
Schedule: Mon – Fri – 13.30 (2 lessons per week)
Duration of 1 lesson: 3 hours
N° students per class: max. 5
Availability: all the year
Price: Euro 990
More information: click here
To enroll: click here

Content:

  • Basic processing of raw materials needed to complete preparation of the dishes.
  • Preparation and presentation of meat dishes: roasts, braised meats and carpaccio.
  • Sizing and cuttings of meat.
  • Cooking techniques: with wine, oven, grilled, raw.
  • Various combinations of meat with hot and cold side dishes.
  • Preparation of fish dishes: carpaccio, shellfish.
  • Combination with various side dishes, hot and cold.
  • Cooking methods: baked and steamed; with salt.

Professional Cooking Course - Level II

Course details:

Lessons: 10 cooking lessons (30h)
Schedule: Mon – Fri – 13.30 (2 lessons per week)
Duration of 1 lesson: 3 hours
N° students per class: max. 5
Availability: all the year
Price: Euro 1490
More information: click here
To enroll: click here

Content:

  • Meat: white and red (cuts and their uses); technique the cleaning and cooking; meat broths, light broths
  • Brown stock; demi glass
  • The fish: cleaning and filleting a fish; cleaning, fish broth
  • Pasta and bread: the various types of pasta, egg and semolina pasta; gnocchi, parigini; molding and baking of bread, focacce, bread sticks (grissini), pizza, the flours, stretch and folding
  • Types and basic preparation of sauces: vegetarian sauces, meat, fish, vegetable sauce, white meat, red meat; types of combination of sauce and pasta; use of cooking broths.

Professional Cooking Course - Level III

Course details:

Lessons: 16 cooking lessons (50h)
Schedule: Mon – Fri – 13.30 (2 lessons per week)
Duration of 1 lesson: 3 hours
N° students per class: max. 5
Availability: all the year
Price: Euro 2450
More information: click here
To enroll: click here

Content:

  • Legislation and regulations
  • Creating healthy dishes
  • Allergic problems and food intolerances
  • Processing techniques, presentation and decoration of dishes
  • Side dishes for salad and sweets food
  • Cold dishes: appetizers, sauces, salads, main courses and side dishes
  • Hot dishes: appetizers, first and second courses of meat and fish, cooked vegetables
  • Cooking types: boiling, braising, stewing, fry, steaming, stir-fry, baking, roast, grill
  • Mise en place and service
  • Timing of meals from the kitchen output
  • Processing times and preparation of food according of the hall demands.

Professional Bakey course – Level I: Bread Lab

Course details:

Lessons: 6 cooking lessons (18h)
Schedule: Mon – Fri – 13.30 (2 lessons per week)
Duration of 1 lesson: 3 hours
N° students per class: max. 5
Availability: all the year
Price: Euro 990
More information: click here
To enroll: click here

Content:

  • Preparation of the “mother dough”: with and without salt
  • Time-outs
  • The hand-sized
  • The cooking of the finished product: kneading the relative cooking; wood oven; electric oven, gas oven
  • Moulding: hand-folding the dough, use of molds
  • Monitoring the proving cycle: temperature and humidification of dough (bread, pizza, focaccia).

Professional Bakey course – Level II: Pastry Lab

Course details:

Lessons: 10 cooking lessons (30h)
Schedule: Mon – Fri – 13.30 (2 lessons per week)
Duration of 1 lesson: 3 hours
N° students per class: max. 5
Availability: all the year
Price: Euro 1490
More information: click here
To enroll: click here 

Content:

  • Pastry and ice cream: sable dough; puff pastry; yeast dough; milk creams; butter creams; icings for topping; ice creams and sorbets; Preparation of the bases; pasteurization; creaming of an ice cream
  • Fruit preparation; Use for the sorbets
  • Semifreddo
  • Bases balance
  • Weighing

Professional Bakey course – Level III: Professional Baker

Course details:

Lessons: 16 cooking lessons (50h)
Schedule: Mon – Fri – 13.30 (2 lessons per week)
Duration of 1 lesson: 3 hours
N° students per class: max. 5
Availability: all the year
Price: Euro 2450
More information: click here
To enroll: click here 

Content:

  • Yeasted dough, classic cakes, wedding cakes 
  • Dough without yeast: bignè, mignon, puff pastry, sponge cake “pan di spagna”, frozen desserts, the tarts, tea-pastry. The preparation of biscuits
  • The bag of biscuits: biscuits, krumiri, various types of biscuits, macaroons, Ricciarelli, brutti ma buoni, S. Pellegrino, nooks, scallops and fresh ideas of dried and soft pastry with coconut, pine nuts, cherries 
  • Preparation of typical products of the Tuscan pastries 
  • Recovery of ancient recipes; use of organic and natural products; elaboration of cakes, cookies and pastries 
  • The preparation of chocolate: chocolate desserts, cakes, mousses; the chocolate creams 
  • The chocolate fillings; chocolate and fruit 
  • Processing of sugar paste, fondant, icing, royal icing, marzipan, chocolate plastic

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The school provides for all the necessary information online but may also, on request, answer to all your demands and send you a brochure.

  • Information center: +39 055 290305

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