If your future is haute cuisine, at Scuola Tessieri we make it a reality
Transform your passion into a successful career with the Advanced Training Course in Cooking at Scuola Tessieri.
Three months in the lab and four months of traineeship to learn to use the most innovative cooking techniques, manage a professional restaurant service, and enhance top-quality ingredients. You will do this alongside starred chefs and excellent instructors, who will guide you step by step in a personalized advanced training path built on your aspirations and talents. Only 16 work stations with advanced equipment, 85% practical activities, and Masterclasses. All in a professional and welcoming environment, where you can feel at home.
98% employment rate with our professional cookery course
98% of our students secure work within 6 months of completing our course. At Scuola Tessieri, we provide you with the advanced skills you need to successfully enter the workforce. The final traineeship in top facilities in Italy and abroad will launch your career.
Excellent Instructors
More than just Masters, in the Advanced Cookery Course at Scuola Tessieri, you will meet teaching professionals and field experts who will share their successful experiences and expertise with you to help you grow professionally and personally.
In our course for chefs, you will interact with the most renowned names in the Italian and international culinary scene from traditional, avant-garde or vegetarian, to baking and pastry.
Duration of the Professional Cookery Course
The professional cookery course at Scuola Tessieri is held in Tuscany, in the province of Pisa, and includes:
3 months of intensive training with predominantly practical lessons held in our cooking labs, targeted to acquire advanced skills.
4 months of traineeship in top facilities in Italy or abroad. The final traineeship of our course is a tailored and personalized experience tailored on your necessities and aspirations.
We offer four editions of our courses each year:
September – November (Monday – Friday 8-14)
December – February (Monday – Friday 8-14)
March – May (Monday – Friday 8-14)
June – July intensive edition (Monday – Friday 8.30-17.30)
Discover the Educational Program of Scuola Tessieri's Professional Cookery Course
The course for chefs at Scuola Tessieri offers a wide range of culinary skills divided into 11 macro-areas:
• Culinary Foundations: History and structure of the kitchen brigade. Use and maintenance of equipment for food preservation and processing. Conservation techniques and blast chilling systems.
• Vegetables and Potatoes:
Care and preparation of vegetables and potatoes, their cooking, and techniques to enhance their taste and color. Application in cooking and pairing techniques.
• Fresh Pasta, Risottos, and First Courses:
Characteristics and preparation of pasta and rice. Doughs, rolling, and shaping of fresh pasta. Cooking and pairing of first courses.
• Second Courses: Technical characteristics, processing, and cooking of white, red meats, and game. Techniques for preparation, filleting, and cooking of round and flatfish. Techniques for processing, cleaning, and cooking crustaceans and mollusks. Traditional and modern plating techniques.
• Cereals and Legumes: Properties and preparation of cereals and legumes. Use, cooking techniques, plating, and storage.
• Catering e Banqueting
Buffet and banquet organization.
Preparation and presentation of buffet dishes.
• Menu Design and Restaurant Management Basic knowledge of nutrition and diet.
Menu composition and workplace management.
• Mise en Place and Preparation of Traditional Dishes:
Organization and management of service. Preparation of traditional Italian dishes.
The cooking course at Scuola Tessieri offers a broad range of culinary skills divided into 11 main areas:
• Culinary Fundamentals:
History and structure of the kitchen brigade.
Use and maintenance of equipment for food storage and processing.
Preservation techniques and chilling systems.
•Vegetables and Potatoes:
Care and preparation of vegetables and potatoes, their cooking, and techniques to enhance their taste and color. Application in cooking and pairing techniques.
• Mushrooms, Truffles, and Wild Herbs:
History and culinary culture of mushrooms, truffles, and wild herbs. Technical and practical analysis. Preparation of traditional recipes from the pre-Columbian era.
• Fresh Pasta, Risottos, and First Courses:
Characteristics and preparation of pasta and rice. Doughs, rolling, and shaping of fresh pasta. Cooking and pairing of first courses.
• Second Courses:
Technical characteristics, processing, and cooking of white, red meats, and game. Techniques for preparation, filleting, and cooking of round and flatfish. Techniques for processing, cleaning, and cooking crustaceans and mollusks. Traditional and modern plating techniques.
• Cereals and Legumes:
Properties and preparation of cereals and legumes. Use, cooking techniques, plating, and storage.
• Eggs:
In-depth analysis of technical characteristics. Preparation and presentation of egg-based dishes for breakfast.
• Creation of Sauces and Stocks:
Importance and preparation of basic stocks and sauces. Application of sauces in cooking, storage, and service techniques.
• Modern Techniques:
Technical analysis and use of gelling agents, thickeners, and hydrocolloids. Creation of spherifications, jellies, foams, and airs. Technical and practical analysis of low-temperature cooking of meats, fish, and vegetables.
• Pastry and Baking for Restaurants:
Preparation of creative plated desserts with a 2-star Michelin pastry chef. Creation of bread baskets with a 2-time world champion in baking.
• Gastronomic Gelato:
Technical analysis, balancing, and pairing of gelato in restaurants. Preparation of unconventional flavored gelatos and sorbets.
Campus in Tuscany Scuola Tessieri
If you choose to attend the professional cookery course of Scuola Tessieri, in Tuscany, in the province of Pisa, you can stay in one of the affiliated facilities located within 10 km of the school.
We know how difficult and worrying it is to find accommodation: that’s why we support students in finding a place to live in order to make the training period at the school as serene as possible.
Each facility offers a wide range of services and leisure spaces, including Wi-Fi and common rooms, to make your stay as pleasant as possible.
For more information on accommodation, availability, and prices contact us at 0587/355629 or info@scuolatessieri.it
Certificates Issued with the Professional Cookery Course
After attending our course, students receive the following certificates:
• Certificate of Advanced Cookery course from Scuola Tessieri
• Attendance certificates for the Masterclasses held
• “MANDATORY TRAINING FOR FOOD HANDLER FOR COMPLEX FOOD ACTIVITIES – HACCP” certificate in Italian
• “Workplace Safety” certificate
• Attendance certificate for the communication course
Loans and Financing
The enrollment fee for the pastry course is €10,950, VAT included, divided into two payments:
• First installment: 30% of the total amount, equal to €3,285, VAT included, to be paid at the time of enrollment.
• Balance: the remaining amount, equal to €7,665, VAT included, to be paid before the start of the course.
Scuola Tessieri offers you two financing solutions to attend our Advanced Training Course in Cooking:
• Intesa San Paolo “Per Merito,” with which you can obtain up to 30,000 euros without requiring a signing guarantee and without having to start paying before 2 years after the end of the course. Learn more here.
• BNL Futuriamo loan Learn more here.
