GENERAL INFORMATION ON MASTER’S COURSE

ITAL.COOK is located in Jesi (www.comune.jesi.an.it), a town of 40.000 inhabitants in the region of Le Marche which, due to its central position in Italy, is an important converging point of the various regional cuisines of Italy.

The Master course is designed for training chefs from outside Italy who have already completed their culinary training, or for those who have experience in the gastronomic field and wish to study traditional Italian cooking in depth, in its truest expressions, region by region.

Founded in 2003, the School is set within a classic and welcoming structure located in the historical center of Jesi. It is here where the Ital.Cook team manages and coordinates the daily activities in close contact with students.

Working with small groups (a maximum of 14 Students for each Masters’ course) has been the choice for the chef instructors. This concept gives direct connection and relationship between students and chef instructors during work in the teaching kitchen. This furthers the experiences and professional skills of the students. The class size also gives students an advantage of experiencing their lessons in a kitchen that is in a realistic setting, for communicating, making comparison experience and professional competence (skills).

As cultural choice, the lessons are conducted in Italian, although there is translation into English and Japanese in. However, in order to better grasp the impact of the instructors, it is necessary to understand and speak basic Italian. ItalCook strongly advises all students to attend the Italian language course that is held one month before the starting date of the Masters’.



FORMAT OF THE MASTER’S COURSE

The first day, the students are introduced to the school with an overview of the Master Course syllabus, distribution of uniforms and shoes (apron, jacket and hat), kitchen tool kits, school policies, and other necessary administrative items. From the second day onward comes the work in the kitchen with the study and execution of traditional recipes from the regions of Italy. Each two days a new chef will come at School with whom the Students will study and prepare the traditional recipes of his region.

The presentation of each region begins with a short historical introduction and description of the region, with its relevant territorial characteristics, raw materials, ingredients, production methods and qualities. Some products (for example, Slow Food Presidia products) are brought by the chefs from their respective regions. From there the chefs explain and prepare the day’s dishes directly with the students. During lunch, dishes which have been prepared during the morning will be tasted, evaluated, and paired with the wines of that day’s region.

The lessons are carried out from Monday through Friday from 9:00 to 17:00, with a break for lunch. Each Friday the School will provide folders with recipes, information and the program of the following week that have to be brought at School each day. Firstly the information about monothematic lessons.

The weekends are free for students to do as they wish. During Master’s course food and drink for dinner and breakfast will be given by the kitchen assistant (Elisabetta) and required on Tuesday and Thursday. All dishes prepared during afternoon lessons can be taken away for dinner.

One day per week is dedicated to the study of tasting and evaluation techniques of wine, olive oil, salami, and cheeses. Such information will be augmented with visits to production venues, which can include wineries, cheese makers, cured meat producers, olive oil mills, pasta producers, etc. There are also a few days dedicated to monothematic lessons, such as natural levitation for baked goods, and when relevant, season-specific subjects are introduced, which can include truffles, wild herbs, and jams.

At the end of the course the Students undergo a final examination and a practical. The following evening is dedicated to a dinner celebration and consignment of diplomas.


INFORMATION ON THE INTERNSHIP AND PAPERWORKS

The Formative Project is a document required by the Italian government for obtaining the student visa. It is required for those who wish to do internship after completing the Master Course. These internships will then enhance the knowledge of traditional cuisine at Italian Restaurants, which have been selected by us according to the information given in the on-line form of each person enrolled.


The dates and Restaurants included in the paperwork can not be changed except for special reasons which have to be accepted by the School; our manager (or the person in charge) must be immediately informed if there are some problems during the internship(s).

The School will perform the steps necessary to complete the Formative Project and thus obtain the Visa. However, this process must be initiated at least 3 to 4 months prior to the starting date of the Master because of its complexity (e.g., formalizing agreements with Restaurants, procuring stamps of Authority by government officials…etc...). In order to properly begin this process, the Institute must have all personal details of the participants entered into the online enrolment form and the copy of student’s passport have to be sent to us.

All paperwork will be sent to the Italian Embassy or Consulate in their Country. At this time, the student will need to go to the Italian embassy/Consulate in their region and complete the process for procuring the Student Visa. Each student will need to check with their embassy/consulate for specific instructions, as each embassy/consulate will have different requirements.


Those who have chosen to do the Master + internship (s) has the right to be reimbursed for travelling expenses for the return to their country (only in case of regular return). The refund will be made only few days before their departure.

A student will be admitted into the Master Program upon receipt of payment of the deposit fee.

LODGING

Accommodations are in B&B in double or triple rooms which are included in the cost of Master. Single rooms can be requested at additional cost. They are located near the Institute with the following services: internet connection, kitchen, bed linen and towels that are changed each week, possibility to use the washing machine.


Rooms are available for Students 2 days before the start date or Master or Italian language course, whichever is first, until 2 days after the end of course. (B&B Roccabella: www.bed-and-breakfast-jesi-ancona.it; B&B Notti sulle mura: www.nottisullemura.it; B&B Il teatro: info@bbilteatro.it)
Arriving ahead of schedule or delays with arrivals and departures are at Students own expenses and must be promptly communicated before and if they require reservation. In addition to the dedicated teaching kitchen and tasting room, students can make use of the school’s library that is full of books and magazines of gastronomy to enhance their learning experience.

WE SUGGEST TO ALL STUDENTS

Bring your personal computer and camera so as every day you can take photos during lessons in the kitchen and download them on it at in the evening, describing the pictures and the processing of the execution of the dishes.
You won’t need your personal knife set because the School will provide it for you (only for the Master’s course). Each Student will have his own personal locker with key where he can put his computer, camera, bag. The personal knife set must be turned at the end of the course with keys of lockers.
We suggest to you not to make you sent computers, camera, knives, i-pod, from your country because they could cost a lot and have problems at the Italian customs.

CLOTHES TO BRING WITH YOU

Something about the weather in Italy. We usually have cold winter (from October to March) (only sometimes with the snow), mild springtimes (20°C from March to May ), hot summer (35°C, from June to the end of September) so as you have to consider in which session and period you come for the Master and how many months you will stay in Italy to have the right clothes.

HOW TO GET THERE

Jesi can be reached from Ancona Airport (www.ancona-airport.com) which is about 10 km away, or by train, (www.trenitalia.it) (from Milan: it takes 5 hours and from Rome: it takes 3 hours ).
Students must always write and communicate the date of their arrival. They can get directly to Jesi or call and /or write before their departure so as we can welcome them at the airport or station and accompanied to housing. (comunicazione@italcook.it)
Tel. 0039 (0)731 56400 - Office). (Our region web site: www.le-marche.com (Italian and English) www.italy-marche.info (Italian and Japanese)
Information about Jesi and the surrounding area: www.comune.jesi.an.it/presentazione/monument.htm