Chef
Scheduled22 February 202719 May 2027
Monday to Friday, 8:00–14:00
- Apply by
- Visa decision uploaded
- Course starts
- Classes end
- Internship ends (about)
Confirmed in writing at least 30 days before the start.
375 hoursin the academy, plus final exam
3 monthsinternship, optional and included
Legal valuequalification valid in Italy and the EU
€ 7,900with the Service Package
What you learn
Starters and first coursesAppetisers, fresh and filled pasta, risotto, gnocchi and soups.
Fish and seafoodClean, fillet and cook fish, from everyday dishes to fine dining.
MeatBone, portion and cook meat, including low-temperature cooking.
Bread and pizzaPizza and focaccia doughs, bread, breadsticks and taralli.
Pastry and dessertsSponge cake, puff pastry, creams and plated desserts.
Real serviceCook for guests in the academy restaurant, with the whole brigade.
A qualification recognised by Italian law
At the end of the course you take a public exam before a board appointed by the Umbria Region: a practical test, a written test and an interview. If you pass, you receive the professional qualification of Addetto qualificato alla cucina (cuoco), issued under the Decree of the Italian Ministry of Labour of 30 June 2015 (update of Law 845/1978). It has legal value throughout Italy and in the European Union, and arrives at least 6 months after the exam.
Level 3 of the European Qualifications Framework (EQF).
Included in the fee
Teaching materialsRaw materialsUniform with your name, apron and hatProfessional knife setHACCP certificateWorkplace safety certificate
Admission requirements
- Italian at B1 levelAll lessons are in Italian. You prove it with a certificate, or in a short online interview with us.
- Compulsory schooling completedYou have completed compulsory education. A high school diploma (baccalaureate) is not required.
- At least 18 years oldThe course is open to adults only.
Preferential, not required
Studies, training or work experience consistent with the course, for example in a kitchen, a pastry shop or a hotel school. They count in the evaluation, but no previous experience is required: the course starts from the basics.
Admission is at our discretion
The admission decision is at the sole discretion of Chef Academy. Applications without a coherent profile or a valid motivation for the course are not accepted.
Evaluating your application costs nothing: you pay only if we accept you and you sign your Letter of Offer.
Applying is free
You pay the deposit only after we have evaluated your application and documents, and you have accepted and signed your Letter of Offer.
Classes run Monday to Friday, 6 hours a day, in the morning (8:00 to 14:00) or the afternoon (14:30 to 20:30).
Dates and deadlines
How to apply
- Apply online with your passport and CV.
- Accept your Letter of Offer and pay the € 1,550 deposit.
- Get your visa with our documents and start in Terni.
The programme
A practical course: every lesson takes place in our professional kitchens. The same programme as the course for Italian students, taught in Italian.
11 modules375 hoursKitchen basics, hands-on
Knife cuts, cooking methods, stocks, mother sauces and emulsions, setting up the line and preparing the mise en place.
Starters and finger food
Hot and cold appetisers, savoury buffets and finger food.
First courses
Fresh and filled pasta, dried pasta, gnocchi and polenta, risotto and rice, soups and legumes.
Fish and seafood
Cleaning and filleting fish, and fish dishes from the everyday menu to fine dining.
Meat
Boning and mincing, meat dishes, offal, fine-dining meat dishes and low-temperature cooking.
Eggs, vegetables and vegetarian dishes
Eggs, cleaning and cutting vegetables, healthy and vegetarian dishes.
Bread-making and pizza
Pizza and focaccia doughs, leavening, bread, breadsticks and taralli.
Pastry and restaurant desserts
Sponge cake, puff pastry, choux, creams, shortcrust and biscuits, meringues, plated desserts, chocolate and sugar decoration.
Regional, international and creative cuisine
Italian regional and international dishes, cheese and dairy, and molecular techniques with thickeners, gelling agents and emulsifiers.
Service in the academy restaurant and cooking contests
Real services with guests: planning the orders with the dining room, portions, plating and garnish. Contests between students, judged by chefs and guests.
Menu, food cost and kitchen safety
Planning a seasonal menu, calculating the cost of a dish, hygiene (HACCP), food knowledge and safety at work.
