MASTER IN ITALIAN CUISINE

The Master in Italian Cuisine program is offered only as a Fall to Spring Semester Program and must be taken for the Full year. Students interested in the Master in Italian Cuisine must have advanced proficiency in Culinary Arts. Students will practice advanced technical skills in food preparation and food philosophy, while acquiring supervisory skills in a professional kitchen. They will also gain hands-on experience in the preparation and presentation of an Italian restaurant menu.

Fall Semester I (Beginning)
•  Menu Development AP MA MD 515
•  Dietetics & Nutrition AP MA DN 520
•  Advanced Italian Restaurant Cooking I AP MA RC 530
•  Introduction to Italian Gastronomy AP MA IG 540
•  Mediterranean Cuisine & Ingredients AP MA MC 550
•  Italian Pasta Workshop AP MA PW 580
  

Spring Semester II (Advanced)
•  Food Safety AP MA FS 615
•  Advanced Italian Restaurant Cooking II AP MA RC 630
•  Introduction to Interpersonal Communications AP MA IC 645
•  Garde Manager AP MA GM 660
•  Italian Product Knowledge AP MA PK 670
•  Italian Food & Culture AP MA FC 680