30 Certificate Programs in Italy

This unique course will offer students the possibility to enter the world of Italian pasta production, learning specific techniques for both dry and fresh pasta as well as how to deal with production for direct sales and catering service. This is the perfect chance for all international students who wish to learn the techniques of pasta making and production both for fresh pasta laboratory and catering to have a real professionalizing experience and make a step forward to entrepreneurship in the industry.

The course is aimed at international students who wish to become pastry chefs and focuses on building consistent knowledge of pastry making. The program is the gateway for all those who want to start a career in the world of pastry making but do not have previous experience in this field.

Develop your fine art talent and techniques in one of the most inspiring artistic cities in the world - at the LdM Institute in Florence.

Through this certificate from Lorenzo de' Medici, students will learn the traditional art of Italian cuisine, exploring the main trends in Italian cooking as well as developing skills in food photography and styling. The course will also cover food and wine pairing.

Prepare for a successful career in jewelry design with this creative and technical certificate course from LdM Institute. Florence has a long-standing reputation of producing high quality jewelry that receives international acclaim; making the LdM an idealartistic and cultural study setting for students looking to make their mark in the field.

Prepare for a successful career in interior design with LDM's Interior Design Certificate course in Florence. Students will be encouraged to develop their creativity and talent in the field, alongside comprehensive theoretical and practical work.

Through this certificate-level program from Lorenzo de' Medici, students will develop their critical thinking skills in order to find innovative solutions and pursue successful careers within the evolving global fashion industry. The course is designed to give students a firm theoretical knowledge as well as an understanding of its practical application, and will cover the entire fashion lifecycle, from design concepts to product development.

This certificate-level course from Lorenzo de' Medici is perfect for students wanting to develop their abilities in a range of visual communication areas to design, illustrate and animate thoughts, brands, identities and objects. The course will explore market trends and teach students how to formulate effective solutions to communicate to an audience on a global scale.

This exciting certificate course equips students with the knowledge and technical skills needed to restore precious artworks, with a focus on developing artistic talent and creativity.

The New Italian Culinary Program is a one-year course, organized in two educational units. It is the perfect course if you are looking for a real full immersion in Italian food and a complete study experience to become a professional chef of Italian Cuisine.

Core Course: FSST 100: Experiencing Sustainable Italian Foodways (1 credit) Choose any three or more from the following elective courses: ANTH/FSST/SOC 375: The Anthropology of Food and Eating: Understanding Self and Others (3 credits) COMM/BUS/FSST 355: Digital Marketing: Wine and Wineries of Central Italy (3 credits) ENV/FSST/SOC 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations (3 credits) FSST/GSCI 250: The Science of Italian Food (3 credits) FSST/HIST/SOC 350: The History and Culture of Food in Italy (3 credits)

East Exit is a program of scholarships open to students of art in Eastern Europe. The program is a semester abroad dedicated to a large range of students' interests and takes place in Spring & Fall terms (Spring semester runs February-May, Fall semester runs September-December). Scholarships offered by the Siena Art Institute for East Exit students cover full tuition or 80% of the tuition expenses.

This dynamic hands-on program begins with an extended tasting of the raw ingredients needed to make the perfect pizza, focaccia, and specialty bread in the Italian tradition. The science of making natural yeast, sourdough, and their eventual fermentation requirements are all covered in detail. Whether hearth-baked or conventionally made, Pizza continues to command the western world’s largest share of all sectors of Food and Beverage. Although many countries have different ways to make these classic foods, it is important to note that they are genuinely Italian and there is no better place in the world to master the art than in Italy.

Whether you are a professional chef or a serious home gourmet, no other one-week course in the world will give you more knowledge and Italian regional cooking experience than the Foundation of Italian Cuisine. Several areas of the menu are prepared and presented including perfect base sauces, pasta, vegetarian and Mediterranean cuisine. Special emphasis is placed on baking, integrating specialty bread, hearth bread, pizza, focaccia, and desserts into the chef’s repertoire. Working alongside master chefs you will discover how to recreate the authentic vibrant flavors that have made Italy the food capital of the world. As always, this program is all-inclusive from the time of arrival at the airport until departure. Accommodations, ground transfers, all meals and cultural travel are all included.

This course will address food-related issues from an anthropological perspective. It will examine the role that food plays in shaping: group and personal identities; ethnic affiliations in a global world; religious boundaries through rituals, taboos, and avoidances; and revitalization of local and global communities. Through readings assignments and ethnographic research in the city of Perugia, students will explore how food traditions and local food are maintained and transformed over time and space, and how culinary knowledge is used to mark cultural belonging and differences. The course will focus on food as cultural heritage through an analysis of culinary tourism, food in urban settings, the culture of restaurants, and UNESCO protection of endangered diets. Furthermore, it will apply gendered perspectives on the body and analyze power dynamics in Italian families through food consumption and preparation. Students will study food as a site of cultural transmission but also of dissent and resistance. The course incorporates a semester-long ethnographic project on restaurants and street-food vendors in Umbria. Through these exercises in qualitative research, students will become engaged in original research in and out of the classroom.