Cooking and Culinary course

The cooking course is addressed toward both an amateur and a professional public.


Multiple levels are provided, as follows:

1) Base or first level course
2) Second level course
3) Various specialization courses

Course contents are as follows:


Kitchen bottoms – Roux – Sauces – Butters – Jellies
Marinades and pickles – Farce
Cold and hot appetizers
Soups – Creams – Vegetable soups
Egg pasta – dry pasta – rice – gnocchi – polenta
Eggs and related furnishings
Cheese-based plates
Meat-based second courses
Fish-based second courses
Vegetarian plates
Timbals – Flans – Moulds – Souflés – Pies



Regional cuisine
Dietetic cuisine
Vegetarian cuisine
Low-glycemic index cuisine
Tuscanian and especially Aretininan cuisine
International cuisine

Everything described above is integrated by gastromonical education lessons, notions of dietology and instructions on operating cooking devices in multiple circumstances, as well as menu composition. Lessons on serving wines and on possible wine-food coupling are also provided.

The School has also established a:



This course was born following a proposal of some people who requested it. It allows men who attend it to learn what’s necessary to help their mates and to organize meals for friends, parties for their sons’ birthdays and romantic dinners. Once the course is completed, enrollment in men-only specialization courses will be possible.

For detailed information about our courses click here