Assistant Cook
Scheduled15 March 202713 May 2027
Monday to Friday, 14:30-19:30
- Apply by
- Visa decision uploaded
- Course starts
- Classes end
- Internship ends (about)
Confirmed in writing at least 30 days before the start.
215 hoursin the academy, plus final exam
2 monthsinternship, optional and included
Legal valuequalification valid in Italy and the EU
€ 5,000with the Service Package
What you learn
Starters and buffetAppetisers and a savoury buffet, prepared and plated.
First coursesRice, fresh, dried and filled pasta, soups and legumes.
Fish and meatClean, cut and cook fish, seafood, red and white meat.
Vegetables and fryingSteaming, gratin, pan-frying, batter and the art of frying.
Bread, pizza and pastryBread-making, pizza and the basics of pastry.
In the serviceMise en place and a final service, working with the chef.
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 alla cucina (aiuto 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 hatHACCP 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, 5 hours a day. The timetable of each edition is in the course calendar.
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.
9 modules215 hoursWorkstation and hygiene
Setting up the workstation, sanitising rooms and equipment, storing raw materials and semi-finished products, checking equipment and quality.
Starters and savoury buffet
Preparing starters and a savoury buffet.
Stocks, sauces and eggs
Stocks and fonds, compound sauces, eggs, mixing and whipping, herbs and spices and how to keep them.
Cereals, rice and pasta
Cereals, soups and legumes, types of rice and how to cook them, fresh, dried and filled pasta, garnishing first courses.
Fish and seafood
Cleaning and filleting, preparation and cooking techniques, molluscs, crustaceans, oily fish and preserved fish.
Meat
Red meat, poultry and white meat: cuts and their use, boning, breading, cooking, larding, tying, browning and deglazing.
Vegetables and frying
Cleaning and cutting, boiling and steaming, glazing, gratin and pan-frying, vegetables in batter, the art of frying, chopping and grating.
Bread, pizza and pastry basics
Bread-making and pizza, the basics of pastry, garnishing dishes and the techniques of the chef.
Safety, mise en place and service
Workplace safety, setting up the kitchen and the dining room, and a final service test.
