The course caters for all those students who intend attending a training course for chefs or a course of specialization in Italian Cuisine, and who need adequate language preparation. The course is also recommended for those students who – whatever their job or occupation may be – want to get to know better this fascinating aspect of Italian culture.
The Theoretical Component. The aim of the course is to improve general knowledge of the language, with particular attention to listening and oral production skills and the acquisition of the vocabulary essential in the field of gastronomy and Italian cuisine. Understanding written Italian is also developed in order to help students understand texts dealing with this subject.
The Practical Component. Two sessions a week are practical lessons under the guidance of an expert chef at an important Cookery School. During these lessons the participants themselves prepare some typical Italian dishes.
A part of the course is dedicated to getting to know Italian wines and matching them to different dishes. Trips outside the school are also organized to visit food markets, wine shops, etc.
This course is quite compatible with some Italian Language Courses.
Minimum age: 16
Group size: 1-5
N°. of weeks: 2
Lessons per week: 15
Three times a week; 13.30-16.00 (with 15 minutes break) (Theoretical Component) + twice per week (Practical Component)
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