Minimum age 18 years.

Good knowledge of the Italian language

Let students learn the art of cooking directly on the field thanks to the FGA Method.

Three months of practical and theoretical lessons and three months of curricular internship to boost your professional life. We offer practical, intensive and effective courses that allow you not only to learn the techniques, but above all to really understand the true meaning of being a chef and of ‘working behind the stove’, learning the secrets of the trade that will then allow you to approach the working world with the characteristics of a true professional. During the lessons the goal is to recreate a real brigade at work in order to later access the kitchens of the best restaurants.

During the course of studies we connect students with the professional network of this sector.

• We organise meetings with owners, employees and supervisors of companies belonging to the members of the agri-food sector who are closely involved in production, distribution, control and food administration: these are useful to the student to understand the food industry at 360°.
• We bring students and advise them to visit organic markets, olive farms and vineyards,  renowned fish and meat retailers and the places that a chef must know in order to choose the best raw materials.
• We are partners of international events such as Identità Golose and Taste of Milano, for which students are allowed privileged access, thanks to the conventions that the school has.
• Thanks to our integration with events, catering and the restaurant Al Cortile, students have the opportunity to confront directly with the labor market that attends them, and immediately start working.

Knives and cuts: safety, manual skills, techniques

Vegetables and tubers, soups and side dishes. Italian, international and modern

Vegan “gourmet”, sauces and alternative proteins

Eggs, from basic ingredient to the protagonist in the kitchen

Basic sauce theory and techniques

Broths and risotto between tradition and creativity

Fresh egg and filled pasta

No waste raw materials: meats and pork

No waste raw materials: fish

Cheese, cured meats: history, production and organoleptic analysis

Classic and modern Trattoria: tradition today and low cost cuisine

Techniques: steaming, low temperature, smoking and curing

Fermentation: history, basic chemistry and techniques

SIFONE: contemporary use in the kitchen

Spices. History, knowledge and organoleptic analysis.

Baking: from flour to bread with mother dough, poolish and biga

Contemporary pizza: make it, regenerate it, season it

Large leavened products and desserts: history, traditions and typology

Gourmet ice-cream: creative recipes and how to use them

Restaurant desserts: theory, technique and presentation

Savory pastries and banqueting: from amuse bouche to large numbers

History and culture of contemporary classical gastronomy

Calculation and strategy of a restaurants food cost

Principles of nutrition, physiology of nutrition, diets and nutritional criticalities

Sensory analysis: a “blindfolded” lesson

Signature and sustainable cuisine

Food styling and food design: plating, mise en plat, mise en place, food photography

Cooking for intolerants: fine cuisine “without”

New services: delivery, take away, street food

International Cuisines: China, South America, Japan and the Middle East

Final Exam

The certificate issued at the end of the course is a passepartout for the working world at an international level, given the credit that Food Genius Academy has received over the years and thanks to its student training, the collaborations and their instructors.

FGA issues a certificate of professional qualification based on regional standards: a useful tool for labour market integration, work relocation or to resume studies in a vocational training path. Food Genius Academy Milano is an Accredited entity for Work Services of the Lombardy Region ( Regional registration number of DBN n 1217), while the Bologna office is an Accredited entity of the Emilia Romagna Region ( Regional registration number of DBN n°11992). At the Bologna headquarters the regional qualification is issued for a Meal Production Operator, according to the EQF European Qualifications Framework. Being an FGA student gives you the right skills and opens the doors to the working world.

The HACCP certificate( Hazard Analysis Critical Control Point) this is necessary for anyone working in the food and beverage field administration (for example, chefs, bartenders, restaurateurs, pizza makers, food processors, etc.,). The HACCP Certificate is obtained after attending a legally required course covering topics such as microbiology, chemistry, physics and legislation, the HACCP system, its application and sanitisation, and taking and passing a test demonstrating the skills acquired. Food Genius Academy students, as required by Regulation (EC) 852/04 obtain the certificate required by regional regulations as part of their training.

After the course and the curricular internship you are ready to enter the brigade of a restaurant (starred, street-food, trattoria), in the hotel staff or in a catering company.

To start your own restaurant business, we invite you to complete your journey with one of our Masters.