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Italian Culinary Institute for Foreign Professionals
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Website
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www.icif.com
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Year Established
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1991
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Program Description
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3-mo certificate program; 6-mo diploma program; 1- or 2 -wk certificate programs in olive oil, wine, pasta, pizza & pastry studies. Articulated programs partnership with the Connecticut Culinary Institute & the Cookstreet School of Fine cooking.
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Group Size or S:T Ratio
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12:1
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Program Focus
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Wine, Italian, Baking
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Faculty
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In-house instructors & visiting professional chefs.
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Costs
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€4,000/3-mo program, €8,000/6-mo program; both include food & lodging
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U.S. Locations
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Denver, Colorado
Hartford, Connecticut
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Global Locations
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Piedmont region, Italy
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Months
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March, April, May, June, July, October, November
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Contact
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Enrico Bazzoni
Director of Programs
ICIF-USA
126 Second Place
Brooklyn, NY 11231
United States
Phone: 718-875-0547
Fax: 718-875-5856
E-Mail: ebchef@gmail.com
Tina Merullo, Connecticut Culinary Institute, tmerullo@ctculinary.edu. Alan Hill, Cookstreet School of Fine Cooking, ahill@cookstreet.com
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