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Food Artisan Course

Introduction

The semester long program is addressed to students who are willing to live a unique learning experience at Cibrèo, one of the most established multi-culinary projects in Italy, and to learn how to develop a new concept of culinary projects and artisan food businesses all over the world. Courses are designed with a focus on the knowledge of local, seasonal and artisanal ingredients, cooking skills and restaurant management.

Along with real experience and work with Cibreo’s Chef, room managers, providers and staff, students will learn how to bring a project to life, from concept building to business plan and project management elements. This program is a hands-on, practical, old-masters approach to learning the artisan craft of making food. Instructors are all professionals in the field who will impart both their theoretical and practical abilities as well as their experience as a food artisans.

what you need to know

Pre-enrollment necessary with a deposit of 2500€ (refunded if the application is not accepted) at the moment of the enrollment. If accepted, the deposit is lost if students decides to not attend.

Fees include: all class activities, lessons, use of laboratories, taxes and insurance. Not included: accommodation and meals, airfare, airport transfer, specific equipment and required kitchen clothing. Artigiano level (semester long) fee: 13400 €.

Classes meet Monday through Friday with both morning and afternoon sessions. In addition, students will be working outside of class time on their projects. Homework includes individual and group work.

Next course dates: August 24th 2020.

The philosophy
Cibrèo is an independent thinking restaurant founded by Fabio Picchi who is known worldwide for his intellectual honesty and ability to innovate his approach to authentic products.

Cibrèo is an independent thinking restaurant founded by Fabio Picchi who is known worldwide for his intellectual honesty and ability to innovate his approach to authentic products.

• Cibrèo Academy is not strictly a cooking school but it’s a wider experience that focuses on how a food business works.
• Cibrèo Academy is not a Tuscan or Italian culinary school. Cibrèo aims to educate on hand-crafted, traditionally made, authentic artisan produce, therefore students coming from abroad or planning to set up a business outside Italy are welcome to apply their knowledge to deliver an authentic experience worldwide. It’s simple!

Course Structure

Cibrèo’s values such as seasonal and fresh products, ethical food production, simplicity, authenticity and tradition, will be the key elements of the learning process. Each semester will rely on what the current season will offer and no exception will be made.

Seasonal products will be the leading and central theme of the program which will be focused on food producers, on the transformation, preparation and final presentation of the food products. Every month will bring different fresh products on stage and Cibrèo method will guide students in order to emphasize seasonality as a positive value for customers.
Student will learn in a non strictly academic context which means that they will be required to adapt to the daily restaurants schedule. Students will be requested to start classes very early in the morning or finish late at night.

This is part of Cibrèo academy way of transferring real skills by real professionals. On top of that students will have access to some of the venues during the closing day so they will have free access to equipments and products under the tutor guidance. During the program, students will explore topics such as sustainability, ethical and health issues relating to food production, consumption and quality, and how these elements relate to producers.

Program and classes
The semester programs is comprised of 580 academic hours which will consist of practical lessons , visits to artisan food and wine producers, keynote speakers lectures and conferences, Cibrèo Staff talks and multidisciplinary workshops. The program is structured in order to provide a fully immersive work experience within the Cibrèo network including Teatro del Sale, Ristorante Cibrèo, Trattoria Cibrèo, Caffè Cibrèo, Ciblèo fusion restaurant and CBìo.
Labs/Kitchen
Students will dedicate 50% of the scheduled hours to practical work in one of the Cibrèo’s venues under the guidance of Cibrèo staff. Each monday all the students will work in the Teatro del Sale Kitchen while the venue is closed to the public and on tuesday afternoons students will work in C.Bio focusing on preparation of bread, pasta, jams and sauces. During the rest of the week students will be divided into smaller groups and will follow the daily work of one of the six venues according to their customized academic itinerary. Students will be asked to join the kitchen at a very early time or until the end of the night shift. The schedule cannot be planned in advance, due to the complexity of Cibrèo's operations, therefore it will be organized on a monthly basis. Every Friday afternoon the course coordinator will share the plan for the following week with each student. The practical classes will be based on the following themes: Knowledge of the ingredients and raw materials (seasonality, origin, producer). Transformation of the ingredients and flavor development: cooking techniques. Presentation of the dishes. The practical training will focus on subjects such as artisan bread, patisserie, preserving fruits and vegetables, artisan cheeses and cold cuts, meat, fish, vegetables, pasta and wines.
Theoretical classes
At the beginning of the semester students will attend a Hccp certification course which will allow them to work safely and respecting the hygienic and safety standards in the kitchen. Students will dedicate 20% of the scheduled hours to theoretical classes that will provide a solid theoretical framework and a deeper understanding of the complexity of the subjects that are addressed during the program. The classes are divided into modules and each of them will provide the theoretical knowledge and skills for setting up an artisan food business. The theoretical modules will focus on subjects such as restaurant management, restaurant branding, suppliers management, staff management, pr & communication, history and culture of Italian gastronomy, food sociology, nutrition, sustainability in the food supply chain.
Multidisciplinary workshop
Cibrèo o Academy is part of Schola which is a platform dedicated to the intelligence of the hands and which trains fine craftsman in different fields. The Artisanal Culinary students will take part in multidisciplinary workshops with other artisans from different fields (tailors, shoemakers, leather makers etc) in order to work on a specific project in a multitask and multidisciplinary approach. We strongly believe in skills sharing and this workshop will build problem solving and multidisciplinary group working skills. Furthermore some specific modules will be provided to all the students in order to improve their branding and design skills, and provide an introduction to photography.
Final Project
Students will be requested to complete and present their final project. The aim of the program is to give the skills and knowledge to develop a realistic proposal for an artisan food business. The final work must be complete and detailed project, including business plan and brand strategy. Each student will present it at the end of the program in a final showcase that will take place at Teatro del Sale in Florence. Each Student final project will be an original project for a new format in culinary business that can apply the Cibrèo’s values to those countries or territories where students have decided, to develop these projects.
Keynote speakers and field trips
Every season both Fabio and Giulio Picchi will select and present a series of keynote speakers who will be strongly connected with the Cibrèo’s network. Suppliers, wine makers, poets, anthropologist, fashion designers, theatre actors, musicians and many other figures will inspire students. Field trips will represent a fundamental part of the learning experience. The students will visit artisanal food producers, such as cheese makers, farmers and wineries, that were carefully selected by Cibreo and and that supply daily its kitchens.
Enrollment
Fill all the fields if you want to join Schola.