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The Cooking School "Cultura Italiana Bologna Cucina"offers courses to learn professional gourmet cooking techniques, preparatory courses for chefs and technical courses for professional and amateur convivial aim.
Cultura Italiana Bologna Cucina teaches professional cooking techniques for work or at home using proper techniques used by a true chef, enhancing cooking abilities.
1 lesson Euro 45 (class 11-15 people)
1 lesson Euro 60 (class 7-10 people)
1 lesson Euro 98 (class 3-6 people)

Courses with personalised attention from the Chef
1 lesson Euro 175 (class 2 people)
1 lesson Euro 235 (class 1 person)

Cultura Italiana Bologna Cucina is a professional school, recognised as a continuous, permanent training institution in the region of Emilia-Romagna; our chefs are professional teachers. At Cultura Italiana Bologna Cucina we teach professional cooking techniques:
a) to learn and practice cooking, to initiate a career as a Professional Level I Chef;
b) to update professional chefs;
c) to cook better at home using proper techniques used by a true chef, enhancing cooking abilities (such as dexterity, skills, time management, the overall picture) when delivering diverse menus;
d) to individualise one’s own style in cooking. Lessons are practical, you work in a single workspace under the guidance of a teacher who also rates your performance. The school was founded in 1996 to spread the knowledge of Italian cooking and cuisine in the world, to train professional chefs and to teach correct techniques for home-cooking.
Cultura Italiana Bologna Cucina is the only school in Bologna that conforms to teaching standards, adhering to the Common European Framework for culinary training.
At the end of the course, students are awarded a certificate of attendance referenced to the EQF (European Qualifications Framework) which can be used in private employment (restaurants, cafeterias, buffets, catering, other related employment.). However, please note that it has no academic value because we are not a hotel management school or university.
are practical courses to learn professional cooking techniques for home-use or to work in a restaurant. You learn by repetitive practical cooking at school and at home.
Our courses serve:
a) to work as a chef with abilities needed for the profession e.g. manual dexterity and skill, time management;
b) to cook skilfully at home;
c) to cook and enjoy cooking, eating and drinking with friends.
Our courses are grouped:
1- by themes (antipasto, first courses (soup, risotto, pasta), second courses (meat, fish, vegetables), desserts
2- by menus (such as traditional /regional cuisine, vegetarian, gluten-free, low-fat, seasonal, ’surf and turf’ menus).
At the end of the class you can taste the food prepared (with wine) and evaluate your cooking performance! It is also possible to dedicate an additional lesson to select and shop for ingredients at a local market.
Lesson hours: 09:30-12:30, 15:00-18:00, 19:00-22:00
Students learn cooking techniques to develop creativity

Our chef-teachers are professionals with extensive experience who devote themselves passionately to preparing and teaching the lessons. They constantly search for new recipes, study traditional cuisines and are willing to exchange information on new food preparation techniques. Our students learn a lot because C.I.Bo Cucina specialises in teaching cooking to Italian and foreigners.

Prices are reasonable because our environment is elegant, yet understated.

The Amateur Technical Cooking Courses are practical courses to learn professional cooking techniques for home-use or to work in a restaurant. You learn by repetitive practical cooking at school and at home. Our courses serve:
a) to work as a chef with abilities needed for the profession e.g. manual dexterity and skill, time management;
b) to cook skilfully at home;
c) to cook and enjoy cooking, eating and drinking with friends.
Our courses are grouped:
1- by themes (antipasto, first courses (soup, risotto, pasta), second courses (meat, fish, vegetables), desserts
2- by menus (such as traditional /regional cuisine, vegetarian, gluten-free, low-fat, seasonal, ’surf and turf’ menus).
At the end of the class you can taste the food prepared (with wine) and evaluate your cooking performance! It is also possible to dedicate an additional lesson to select and shop for ingredients at a local market.
Lesson hours: 09:30-12:30, 15:00-18:00, 19:00-22:00

Prices

1 lesson - lunch/dinner, 3 hours
3-6 people, Euro 98
7-10 people, Euro 60
11-15 people, Euro 45

Courses with personalised attention from the Chef
2 people, Euro 175
1 person, Euro 235

The Technical Courses for Professional and Amateur aim itself can have a Convivial aim. They are courses in which we teach cooking in a practical way having fun. The Amateur Convivial Cooking workshops are different from the Amateur Technical Cooking courses as they focus on recipes (as well as preparation techniques) and allow students to enjoy cooking and eating together. They are ideal for groups of friends or colleagues or for individuals who are interested to dine at lunch or dinner after having prepared the food themselves.

Professional Technical Cooking Courses
Learn professional kitchen techniques for use in the gastronomy field,
for work or to cook skilfully at home

Euro 180 package of 4 lessons (7-15 people)
Euro 60 1 singol lesson (class 7-10 people)
Euro 45 1 single lesson ( if the class has 11-15 persons)
19:00-22:00

see the program...

PDF - 307.9 kb

WEEKEND Courses

They are amateur cooking workshops arranged on Friday evening, Saturday morning, afternoon and evening and Sunday morning and afternoon.
1 lesson - lunch/dinner, 3 hours
3-6 people Euro 98
2 people Euro 175
1 person Euro 235

Courses for Groups

if there are 7-10 people Euro 60, more than 11 Euro 45

Preparatory courses for chefs or for working in restaurants These courses prepare students to operate in a kitchen of a restaurant as a Level I Chef. Students learn practical skills to gain knowledge to directly execute all kitchen tasks. It is a challenging course; students learn the different methods of preparing and pairing dishes. Students develop competence and skills that can be only obtained through proper training and practice. The course also requires the repetition of cooking exercises at home. The usage and application of the same techniques in different contexts (such as in restaurants, cafeterias, snack bars and even in the home kitchen of chefs) are highlighted. There will be tests on the student’s management of work throughout the whole duration of the course; the organisation of the catering, rationalisation of methods and time management and on food presentation and serving.

see the program

PDF - 224.7 kb

Teaching in the kitchen of a restaurant
In addition, it is possible for students to be taught directly in a restaurant kitchen: The duration is for 4 weeks which can be further extended to 8 weeks (to a maximum of 12 weeks) only if a restaurateur is available. The cost for the organisation, administration and tutelage is Euro 500 for those who have already attended at least 4 months of training at Cultura Italiana Bologna Cucina; Euro 800 for those who have not attended these 4 months of training. After this internship period, the restaurateur may offer a contract of employment. This opportunity is fully dependent on the restaurateur.

Prices for the Professional Level I Chef

11-15 people per class
3 sessions per week
3 months Euro 1400 (price discounted)
6 months Euro 2700 (price discounted)
9 months Euro 3900 (price discounted)
It is possible to start every week

7-10 people per class
2 sessions per week
3 months Euro 1400(price discounted)
6 months Euro 2700(price discounted)
9 months Euro 3900 (price discounted)
It is possible to start every week

Professional Pastry Chef Courses are practical courses that prepare students as pastry chefs in diverse contexts (artisanal bakeries, cafe-bakeries, restaurants, confectioners). The course is taught by qualified professional pastry chef-teachers. The courses are led by professionally qualified instructors. At the end of the course, a certificate of attendance and an evaluation of specific technical skills will be issued. The certificate is recognized for work in the private sector but it does not have academic validity. The courses are organized along the lines of the European Qualification Framework (EQF)°.

see the program

PDF - 266.7 kb

Prices for Professional Pastry Chef courses

11-15 people per class
3 sessions per week
3 months Euro 1400 (price discounted)
6 months Euro 2700 (price discounted)
9 months Euro 3900 (price discounted)
It is possible to start every week

7-10 people per class
2 sessions per week
3 months Euro 1400(price discounted)
6 months Euro 2700(price discounted)
9 months Euro 3900 (price discounted)
It is possible to start every week

Courses to learn professional gourmet cooking techniques
Our Professional courses are valuable as professional training for those who aspire to become chefs, or as refresher courses to deepen and broaden culinary skills. In these courses, students work intensively with continuous exercises to quickly gain the capability to prepare all types of food in the kitchen. The aim of the course is to prepare students to work in a restaurant or to open an Agriturismo, B&B or other culinary activities. Our professional courses prepare students for large-scale catering; this course is therefore not intended for students wishing to cook better at home .

Prices

1 lesson (3 hours) 3-course lunch/dinner with wine
3-6 people Euro 98
2 people Euro 175
1 person Euro 235

Dietetic and Vegetarian Cooking courses
There are different dietetic and vegetarian courses available. The school presents an ample variety of recipes organised as complete meals (starter, first course, second course, side dish and dessert) or as themes (starters, first courses, side dishes and desserts).

Prices

1 lesson - lunch/dinner, 3 hours
3-6 people, Euro 98
7-10 people, Euro 60
11-15 people, Euro 45

Individual Courses with the Chef at your disposal
2 people, Euro 175
1 person, Euro 235
Time-table: 19:00-22:00

Gluten free cooking
The workshops use a wide variety of recipes to create a complete meal (starter, first course, second course, side dish and dessert) or to create a theme (e.g. starters, first courses, side dishes). Separate equipment reserved for gluten-free food preparation is used but the environment is not gluten-free sanitized. We therefore do not recommend serious celiac sufferers to eat the dishes prepared during the course. For the usual gluten intolerance attention to hygiene to prevent contamination is sufficient. The absolute sterilization, however, is not guaranteed. Who has a serious diagnosis of celiac disease avoid the consumption of what he has prepared for school.

Prices

1 lesson - lunch/dinner, 3 hours
3-6 people, Euro 98
7-10 people, Euro 60
11-15 people, Euro 45

Individual Courses with the Chef at your disposal
2 people, Euro 175
1 person, Euro 235
Time-table: 19:00-22:00