High Cuisine
High-Level Training
High Ambitions
Here you learn how to cook— but not only that. You learn to think, create, and lead a brigade. 3 months of practice, 4 months of internship, exclusive Masterclasses. Scuola Tessieri: where cooking becomes a profession.
Training Objectives
We train the Professional chefs of tomorrow
- Technique
- Vision
- Creativity
- Entrepreneurial Skills
What will you learn?
You will learn to
- Understand and enhance every ingredient.
- Master both classic and innovative techniques.
- Understand the science behind every cooking process and reaction.
- Manage a professional service.
- Think like a chef and act like an entrepreneur.
- Work in a sustainable and conscious way.
Develop the skills that truly make a difference
- Communicate with confidence and authenticity.
- Transform stress and emotions into positive energy.
- Learn to think creatively and build your path step by step.
- Stand out: build your professional identity.
And after the course?
Imagine yourself as a
Chef, Cook, Sous-chef, Chef de Partie, Restaurant Entrepreneur, Personal Chef, Consultant, Instructor, Food Creator
In
Restaurants, Hotels, Hospitality Structures, Bistros, Food Companies, Startups, Cooking Schools, Media, Publishing, Digital Experiences
Format
Full time program with over 500 hours in the kitchen lab
Professional cooking theory and practice
from the basics to the most advanced techniques
Exclusive Masterclasses >
to experience sessions with internationally renowned masters
Sensory education
with workshops and tastings
Gastronomic culture
with educational field trips and meetings with producers
Food marketing, communication and personal branding
build your professional identity and learn how to present it
Sustainability in the kitchen
free-form cooking, zero waste, healthy cuisine, consumption, inclusion
Entrepreneurial management
from vision to business: turn your passion into a profession
Creativity and Visual Thinking
with meetings dedicated to art
Simulations and practical challenges
to test yourself and train for real work environments
Program
A complete journey into contemporary cuisine, combining theory, technique, and practice
- Culinary foundations
- Vegetables and potatoes
- Mushrooms, truffles, and wild herbs
- Fresh pasta, risottos, and first courses
- Meat, fish, and shellfish
- Grains and legumes
- Eggs
- Sauces and stocks
- Spherification, airs, foams, low-temperature cooking
- Pastry and baking for restaurants
- Desserts, bread, and leavened products
- Chemical and physical processes in cooking
- Communication and marketing
- Creativity and visual art
Internship
4 month in Michelin-starred restaurants, top pastry shops, and leading establishments in Italy and abroad, including:
Osteria Francescana di Massimo Bottura, Villa Crespi di Antonino Cannavacciuolo e Da Vittorio della famiglia Cerea (3 stelle Michelin); Arnolfo, Santa Elisabetta, Caino, Miramonti l’Altro, Ristorante Duomo e Il Piccolo Principe (2 stelle Michelin) e numerosi ristoranti (1 stella Michelin) che rappresentano il meglio della scena gastronomica italiana come Il Palagio Four Seasons Firenze, Bistrot, Osteria di Passignano, Lido 84, Butterfly, Borgo San Jacopo, Lunasia, La Magnolia Hotel Byron, Lux Lucis, Contrada Bricconi, Bracali, Laqua Vineyard, Del Cambio e Linfa.
98%
Employment Rate
98% of our students find a job within 6 months of completing our professional cooking course.
At Scuola Tessieri, we provide the advanced skills you need to enter the job market successfully.
The final internship in prestigious establishments in Italy and abroad becomes the springboard for your career.
METODO SCUOLA TESSIERI
Solo 16 postazioni
Mentoring
su misura
Placement
supporto concreto all’inserimento professionale anche dopo la fine del corso
Experience Scuola Tessieri
At Scuola Tessieri every moment is about experience and sharing
Gourmet lunches prepared by the School’s staff: moments of taste and conviviality. Breakfasts and coffee breaks designed for socializing and exchanging ideas, with snacks prepared by the School’s team. Educational dinners where you can test your skills in a real service, surprising friends and family.
Tuscany Campus Network Scuola Tessieri
You enroll at Scuola Tessieri and we help you find housing. You can stay in one of our partner accommodations just minutes from the school: comfortable, modern, and designed for students. Zero stress—just training, inspiration, and the comfort of feeling at home right away.
Course Duration and Sessions
3 months of full-time training: over 500 hours in the lab +4 months of internship
- September – November Full-time format
- December – February Full-time format
- March – May Full-time format
- June – July Intensive 2-month edition with 360 lab hours
Enrollment
Fees
Professional Culinary Program – Full-Time Format: €14,700 (VAT included), payable in two installments:
FIRST INSTALLMENT: 20% (€2,940) upon enrollment
BALANCE: €11,760 before the course start date
Professional Pastry Program – Intensive Edition (June–July): €10,950 (VAT included), payable in two installments:
FIRST INSTALLMENT: 20% (€2,190) upon enrollment
BALANCE: €8,760 before the course start date
Financial Aid and Funding
Available funding
Intesa Sanpaolo “Per Merito” Up to €20,000 with no asset guarantees; repayment begins two years after course completion.
CASTAGNETO BANCA 1910 Full tuition financing
Exclusive conditions for Scuola Tessieri students and no collateral required.
Upcoming Start Dates Professional Culinary Program
3 JUNE 2026
37° EDITION
1 SEPTEMBER 2026
38° EDITION
24 NOVEMBER 2026
39° EDITION
2 MARCH 2027
40° EDITION
