ALMA - The School of Italian Culinary Arts
Italian Pasta ProgramParma, Italy
DEGREE TYPE
Certificate
DURATION
3 weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest start date
TUITION FEES
EUR 5,100 / per course *
STUDY FORMAT
On-Campus
* From 5.100€ to 4.600€ WITH AVAILABLE SCHOLARSHIPS
Key Summary
Introduction
3 weeks of in-school lessons, demonstration, and hands-on sessions + optional traineeship
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 services.
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.
Do you wish to know more or are you still in doubt about what program works best for you?
Book your 1-to-1 Personal Online Orientation Meeting on our website!
You will have the possibility to organize a Skype or a WhatsApp call with our Admission Team and ask your questions. A chance to know more about the educational path and application procedure as well as learn about the extra services offered by the school.
Enjoy our Virtual Open Day
In total safety, by connecting from your home PC or smartphone, you will be able to “virtually enter” the School, listen live to the presentation of the course held by our staff, and ask them all the questions you want.
Career Opportunities
- Catering & Restaurants
- Fresh pasta & related laboratories
- Self-employed activities
Gallery
Curriculum
Course Structure
- Full time
- 5 days per week
- 3 weeks of demonstration and hands-on sessions
- Traineeship phase: optional and activated at the discretion of the Director of Education upon evaluation of the course of the residential phase
Contents
- Fresh, dry, filled pasta
- Hand made pasta
- Pasta making using professional machinery
- Drying, pasteurization and shelf life
- Historical background on pasta
- Setting, cleaning, and maintenance of machinery
- The production process, Food cost, and Waste management
- Packaging
- Set up and equip a fresh pasta workshop
- Cooking Pasta
- Italian restaurant dinner – pasta courses
Admissions
Program Tuition Fee
Program Outcome
Certificate of Attendance “Italian Pasta Program”
Facilities
English Language Requirements
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