The CSCA Introduces New Italian Immersion Program
Program Details
Program Curriculum
Application Criteria
Tuition
Italian cooking and cuisine has long held an appeal the world over. To meet an industry demand for culinary professionals trained in the art of Italian cuisine, The CSCA now offers an 8-week Italian Immersion Program. The program is split between 4 weeks of classes at The CSCA, beginning on July 5, 2010, and 4 weeks in Umbria, Italy, beginning on August 9, 2010.
The Italian Immersion Program curriculum was designed by Lorenzo Polegri, chef/owner of The Zeppelin Ristorante in Orvieto and culinary instructor at the Monini Culinary Center in Spoleto. The program will offer participants practical cooking experience in a restaurant in Italy, Italian language classes, field trips, and lessons in Italian culture, history, and cuisine influences. Participants earn a master certificate issued by the Region of Umbria and the European Community.
Program Details
- All classes at The CSCA are taught by Chef Lorenzo Polegri in a lecture/laboratory format, similar to CSCA's professional programs
- Classes at The CSCA begin on July 5, 2010 and end on July 30, 2010
- Classes in Italy begin on August 9, 2010 and end on September 3, 2010
- Classes meet 5 days per week at The CSCA
- Classes in Italy include hands-on cooking in the Zeppelin, workshops, wine seminars, field trips, cultural/historical seminars, Italian language lessons, special projects, and exams
- Upon satisfactory completion of the Italian Immersion Program, participants receive a Master Certificate "Esperto di Cucina Italiana" from Regione Umbria/European Community
Program Curriculum
The first 4 weeks of the Italian Immersion Program occur at The CSCA, in which participants study the fundamental and traditional regional cuisines of Italy, including lectures, laboratory work, and supplemental wine seminars.
Week 1 (July 5-9): Italian Baking and Pastry
Introduction to baking, the oven, the fireplace, the countryside, and the importance of bread on the Italian table. Recipes include rustic and regional breads and pastry from all regions of Italy.
- Lecture: Traditional Flours and Cereals of Italy
- Lecture: Regional Diversity in Baking
- Seminar: Wines of Northern Italy
Week 2 (July 12-16): Pasta & Sauces, Soups & Risotti
Introduction to pasta (the pillar of the Italian diet), rice, and soups, including regional ingredients, traditions, varieties, and classifications.
- Lecture: A Pasta Story: From the Ancient Romans until Modern Times
- Lecture: A Polenta Story: The Revolution of a Non-Italian Ingredient
- Seminar: Wines of Southern Italy
Week 3 (July 19-23): Meat, Poultry, & Fish
Introduction to meats in the regional cuisine, historical and geographical differences, including the importance of poultry and rabbits in rural cuisine and economy. Fish from the Italian coasts, lakes, and rivers.
- Lecture: Mediterranean and North of Europe Diets—Grains and Meat in Italian History from the Ancient Romans through Modern Times
- Lecture: Wild Herbs and Spices in Italian Cuisine
- Seminar: Wine of the Italian Islands
Week 4 (July 26-30): Vegetables and Desserts
Introduction to regional vegetables, cooking methods, flavor profiles and desserts.
- Lecture: Preserve Making
- Lecture: Truffles in Italy: Species, Varieties, and Traditions
- Wine Seminar: Sparkling Wines, Spumanti, and Grappa
Week Off (August 2-6)
The second half of the Italian Immersion Program occurs in Orvieto, Italy, and includes Italian language courses, project assignments, cooking at the Zeppelin Ristorante, market and museum tours, culinary field trips, historical and cultural seminars, local dinners, wine seminars, and day trips. Participants should expect to study, work at the restaurant, or participate in field trips six days of the week with a day off (free day) each week.
Week 5 (August 9-14)
- Cooking in the kitchens of The Zeppelin Ristorante, including a la carte and banquets
- Italian Language Course 1 & 2
- Seminar: Cheese—Pecorino, Grana Padano, & Parmigiano Reggiano
- Workshop: Caseificio Alta Tuscia (dairy) and Scarponi (pastry)
- Tours: Orvieto Underground, Foresi Winery, Salumificio Sciana, Orvieto Square Market
Week 6 (August 16-21)
- Cooking in the kitchens of The Zeppelin Ristorante, including a la carte and banquets
- Project Assignment: TBA
- Seminar: Wines of Umbria and Tuscany
- Italian Language Courses 3-5
- Field Trips: Parma (visiting Parmigiano Reggiano production, Prosciutto di Parma producer, and Balsamic Vinegar farm), Montalcino (Banfi Winery), Pienza (Pecorino and Porchetta tastings), & Montepulciano (vineyard tours)
- Exam 1
Week 7 (August 23-28)
- Cooking in the kitchens of The Zeppelin Ristorante, including a la carte and banquets
- Seminar: Cheese—Buffalo Mozzarella, Gorgonzola, Caprino, & Taleggio
- Italian Language Course 6
- Seminar: Wines of Latium and Abruzzo
- Workshop: Castello della Sala
- Field Trip: Truffle Hunting with Giovanni and his truffle-hunting dog, Diana
- Tours: Orvieto's Duomo and Museum
- Lecture: The Etruscans
Week 8 (August 30-September 3)
- Cooking in the kitchens of The Zeppelin Ristorante, including a la carte and banquets
- Project Assignment: TBA
- Seminar: Cheese—Stracchino, Burrata, Scamorza, Provolone, Pecorino di Sicilia
- Lecture: The Middle Ages in Umbria
- Trips: Monini Culinary Center, Spoleto (cooking lessons, extra virgin olive oil production tours, and chocolate seminars)
- Italian Language Lesson 7 & Final Exam
- Exam 2
- Gala Dinner at the Zeppelin and Presentation of Certificates
Application Criteria
- Applicants must be a culinary school graduate OR be able to demonstrate sufficient proficiency in the kitchen
- Applicants must submit a personal statement and 1 Letter of Recommendation (for non-CSCA graduates only)
- Application deadline is May 31, 2010
Tuition
The tuition for the Italian Immersion Program is $12,000*
*Tuition includes the following:
- all class materials
- accommodations in Italy
- all meals in Italy (with the exception of ‘free weekends’, 'free afternoons', or 'free days')
- all ground transfers and transportation in Italy
- chef’s jacket and apron (both from The CSCA & The Zeppelin Ristorante)
- all tickets/admissions to events in Italy
- insurances in Italy
Tuition DOES NOT include the following:
- airfare
- accommodations in Cambridge, MA
- transportation in Cambridge
- meals in Cambridge
- tips and gratuity in Italy or Cambridge
To Apply for the Italian Immersion Program, send materials to the following address by May 31, 2010:
John Hannon
Director of Operations
The Cambridge School of Culinary Arts
Cambridge, MA 02140
jhannon@cambridgeculinary.com
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