PROGRAM AND BASIC DESCRIPTION
Cibrèo Academy’s program, starting from the particularity and distinctiveness of the Tuscan and Florentine food culture within Italy, will invite the students to reflect on food production, consumption and preparation in relation to terroir, from a broad and multidisciplinary perspective.
This program is a hands-on, practical, old-masters approach to learning the artisanal 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.
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.
The 4 weeks long course combines practical, hands-on training with lectures, keynote speakers, testimonials (suppliers, producers and farmers), and field trips. Students will be asked to develop a group final event that will be held at Teatro del Sale at the end of the course.
The summer course consists of 120 academic hours which will include 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 C.Bìo.
Students will dedicate 70% of the scheduled hours to practical work in one of the Cibrèo’s venues under the guidance of Cibrèo staff and 30% 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 hands-on training will range from bread making, to pastries and desserts, to butchery and charcuterie, to seasonal preserves, to foundations of Italian cuisine and cooking skills.
The theoretical modules will focus on subjects such as restaurant management, restaurant branding, supplier management, staff management, PR & communication, history and culture of Italian gastronomy, food sociology, nutrition and sustainability in the food supply chain.
Furthermore at the beginning of the program students will attend a Haccp certification course which will allow them to work safely and to respect the hygiene and safety standards in the kitchen.