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Cibrèo Academy’s summer food experience.
Our menus follow the turning of the seasons: they may seem static, but they actually move from winter to spring, summer and fall and change every month, every week and every day.
Fabio Picchi

Cibrèo Academy’s summer food experience provides students with a unique and fully immersive experience within an artisanal and authentic food  business and restaurant based in Florence.

The summer program is directed at 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.  The course is designed with a focus on the knowledge of local, seasonal and artisanal ingredients, cooking skills and restaurant management.

The Summer season provides some of the best and fresh ingredients. Italian and Mediterranean Diet rely on these elements and this course will focus on this approach. Tastes, fragrances and colours are the key elements to prepare and elaborate a light yet rich menu

The course will be held in July 5th-30th

Cibrèo was founded on September 8th 1979 following an intuition by Fabio Picchi, who chose this name in full harmony with its family tradition and with a real passion for the alchemy of Florentine cuisine.

In a constant shift between past and present, the city, the neighbourhood and the whole world,  Cibrèo has become the ideal setting for cultural discussion and social promotion.  Cibrèo is not only a restaurant, it is also an eatery – Cibrèo Trattoria (the so-called Cibrèino), a coffee shop – Caffè Cibrèo, a cultural association – Teatro del Sale,  a Tuscan Oriental restaurant – Ciblèo and a grocery store, C.Bio.

MORE INFO
Method
Cibrèo TRAINING COURSE IS PART OF SCHOLA, A NETWORK OF SCHOOLS FOR BESPOKE MAKERS

Cibrèo Academy training program aims to empower each student to pursue their dream of starting an artisanal food business through the development of both their skills and vision. The final event will be the common thread of the course and will lead the students to acquire the skills and the knowledge to put into practice their ideas.

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.

Students also engage with design and branding elements essential to developing a personal path in the artisanal food field that will impact their future as makers, entrepreneurs or successful employees all over the world.

The nature of the discipline is such that the course will rely on skilled practitioners as the key facilitators of learning. Instructors are food producers, farmers, food entrepreneurs, wine makers, chefs, food historians, sociologists and anthropologists, marketing experts, who will have a common focus in that they will seek to develop the skills of students as proactive and reflective independent learners.

Some workshop activities will require students to work in groups, also from other courses, in scenarios involving multiple cultures and nationalities.

The 4 weeks program combines practical hands-on training with theoretical study of subjects that focus on the food landscape and production and on how to design and run an artisan food business.

Our purpose is to build a dense network of contemporary culinary artisans who are able to change the world with their hands by developing a conscious relationship with food, spreading awareness of the importance of environmental and social sustainability, food quality and terroir. We strongly believe that they can have a direct impact on the food system through an ethical approach to food.

Our wish is to spread to a vast community our approach and respect for sustainable food and to make sure that local products and producers will play a primary role in the food market. We can’t go against the perfection of nature, we need to keep in mind that industry is not the solution. Our students will spread these values in their home countries.

Learning outcomes
After having completed the summer food experience students:
1.

Will learn basic cooking skills using local, seasonal and sustainable ingredients.

2.

Will acquire the basic theoretical knowledge in order to develop concepts and ideas for designing, starting and running an artisanal food business.

3.

Will develop a deeper understanding of the importance of food by analyzing its life cycle and its social, cultural , political, economic and environmental implications.

4.

Will gain a clearer sense of what their skills, abilities and talents are, and how to apply them in their work.

5.

Will learn how to give value to the local food resources and how to communicate this value through their work.

Informations and requirements
Attendance and schedule

Mandatory attendance; cooking lessons and classes are held from Monday to Friday from 10:00 AM to 1 PM and from 2.00 to 5:00 PM (subject to adjustments). The 4 weeks long course consists of 120 hours over 4 weeks.

Number of participants

Enrollment is limited to 15 students. There are no prerequisites. Personal motivation and vision will be the main aspects that will be taken into consideration and evaluated in order to be accepted into this program.

How to enroll

Each applicant will be interviewed by the school’s staff in order to verify language skills and find out what the student’s motivations are. To start the enrollment process and receive the list of documents needed, please fill out the contact form.

Academic Requirements

High school diploma; A high-intermediate level of the English or Italian language sufficient to understand and participate in lessons (corresponding to level TOEFL 450); 18 years of age at the time of application. Courses will be held in English.

Calendar

Courses will start on July 5th 2021.<br /> Credit transfer is possibile, please write to students@schola.academy

Accomodation

The School will support student to find accommodation during the course length

what you need to know

Summer Food Experience’s fee is 3000€<br /> Summer session: July 5th – 30th 2021<br /> Students can benefit from a 10% Early Bird Discount reserved for participants that enroll to the fall intake, before the 31st march 2021.

Pre-enrollment necessary with a deposit of 1200€ (refunded if the application is not accepted) at the moment of the enrollment. If accepted, the deposit is lost if the student decides not to attend.

Fees include: all class work, lessons, use of laboratories, taxes and insurance. Not included: accommodation and meals, airfare, airport transfer and meals, particular equipment requested and material for personal projects.

Winter session will be held in January 2022

lesson plan
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.

First week: ANTIPASTI AND PRESERVES. Week 1 will focus on appetizers  based on the available seasonal ingredients. Furthermore students will learn how to preserve summer vegetables, from tomatoes, to peppers and eggplants.

Second week: PRIMI AND BREAD. Week 2 will focus on the preparation of primi piatti, from home made pasta, to risotto to soups only using seasonal summer ingredients. Students will also  gain the practical skills and knowledge to bake using several different flours and yeast for the preparation of bread, focaccia and pizza.

Third week: SECONDI AND BUTCHERY. Week 3 will focus on the preparation of main dishes, such as meat, fish dishes and seasonal side dishes. Students will also gain practical skills and knowledge in meat selection and fundamental butchery skills as well as curing techniques.

Four week: DESSERT, PATISSERIE AND JAMS. Week 4 will focus on the fundamentals of  patisserie,  such as  morning  pastries  and tarts,  including shaping techniques, fillings and toppings as well as a variety of different base doughs.

Fourth week: Sneakers deconstruction, customization and regeneration Students will work in a professional workshop (free workshop) practicing and perfecting the use of tools and techniques learned during the individual modules. Much of the “workshop” time is devoted to the completion of assignments and projects.

contacts
TELEPHONE

10:00-13:00 AM / 14:00-18:00 PM (CET)

+[39] 055 244533
(Ref. Benedetta)

EMAIL

info@schola.academy

LOCATION

Florence (Italy)

Need more information? Fill all the fields and we will contact you.

Lesson Plan

This intensive 4 weeks program is an introduction to basic techniques and methodology to make hand-made pair of sneakers men’s shoes.

Teachers are member of Stefano Bemer staff and will guide students to best materials and more accurate techniques.