Cucina Italiana Professional Training is a new ITHQ Signature program that was developed in collaboration with La Scuola Internazionale di Cucina Italiana in Alma, Italy.* Based on the ITHQ’s Professional Italian Cooking program, it is complemented by a 14-week training course in Italy.

Students from the ITHQ are able to attend La Scuola Internazionale di Cucina Italiana in Alma, Italy, thanks to funding from the Magnani-Montaruli Foundation. This charitable organization is devoted to training the next generation of highly qualified Québec chefs specialized in Italian cuisine, while promoting gourmet Italian cuisine and wines.

"My training at the ITHQ was an unforgettable experience that allowed me to develop a keen interest in Italian cuisine. Thanks to a scholarship from the Magnani-Montaruli Foundation, I was able to do a one-year internship at various restaurants in northern Italy. I got the most out of my experience in that country because I had taken Italian language and culture courses at the ITHQ. The professional training I received at the ITHQ and in Italy will be useful throughout my life."

Caterina Deluca,
Graduate of the ITHQ’s Professional Italian Cooking program, 1999

• Planning and preparing soups, dough, hors d’oeuvres, pastries, and entremets
• Preparing basic food items (fruits, vegetables, meat, poultry, game, fish, and seafood)
• Setting up and serving various menus, such as breakfasts, tables d’hôte, à-la-carte menus, and buffets
• Cooking techniques, handling of cooking tools and equipment
• Italian language and culture courses

• 1,350 course hours in cooking
• 150 course hours in Italian language and culture
• 300 hours offered in a work-study format over three terms (January 2008 to May 2009) in a Montréal Italian restaurant
• 14-week complementary training in Italy (summer 2009)

Candidates must:

• have a Secondary School Diploma (SSD)

OR

• have earned the required Secondary IV credits in the language of instruction, the second language, and mathematics, or have been granted recognition of equivalent learning, as well as a functional knowledge of French.

October 1 to November 1, 2007

Admission: $30
Registration: $133 per term
Classic attire (compulsory): $200
Equipment and professional uniform: $600
Airfare and internship supervision: $2,650

* These fees must be paid on the dates stipulated by the Registrar.

Included:

• Accommodation during your stay in Italy
• Lunch during the 10-day training program and visits to agri-food establishments and wineries
• Meals during the internship

Not included:

• Breakfast and dinner during your stay in Alma
• All ground transportation (except for visits)

Chefs Elvio Galasso, Igor Brotto and Pasquale Vari, who are instructors in the Cucina Italiana Professional Training program, are also authors of the book Parmigiano Reggiano, the 2007 Gourmand World Cookbook Awards grand prize winner in the categories of Best Cheese Book and Best Italian Cookbook.

Note: The information in this document is subject to change without notice.

• MELS Diploma in Vocational Studies (DVS) in Professional Cooking
• ITHQ Signature Certificate in Cucina Italiana Professional Training
• Certificate from La Scuola Internazionale di Cucina Italiana in Alma

Institut de tourisme et d’hôtellerie du Québec
3535, rue Saint-Denis
Montréal, Québec
Canada  H2X 3P1
Telephone: 514 282-5113
Fax: 514 282-5126
E-mail: registrariat@ithq.qc.ca
www.ithq.qc.ca