Culinary School France Cost

Schools in Italy

	Cooking School Italian Culinary Institute, Italy Stalettì (Catanzaro) Courses: Amateur Professional Accommodations: Hotel - B&B
ICI (established as the Italian Institute for Advanced Culinary & Pastry Arts) presents in-depth courses that cover every area of cuisine, baking, gelato and patisserie. All programs focus on... more

	Cooking School ICIF - Italian Culinary Institute for Foreigners Costigliole D'Asti (Asti) Courses: Professional Accommodations: Apartment Hotel - B&B
ICIF - Institute of Cuisine, Culture and Oenology of the Regions of Italy – founded in 1991,has as its main objective the promotion of food and wine traditions and of Italian agricultural-food... more

	Cooking School CAPEZZANA TUSCAN CULINARY CENTER Carmignano (Prato) Courses: Amateur Professional Accommodations: Apartment
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	Cooking School Pizza.it School Fermo Courses: Professional Accommodations: Hotel - B&B
The courses Pizza. It School form highly competent professionals pizzamakers through theoretical and practical lessons that allow you to learn the recipes and techniques for optimum, healthy and... more

	Cooking School School Muia Prata Camportaccio (Sondrio) Courses: Professional
Il corso ha una durata 10 ore con mini esame fine corso, verrà rilasciato un attestato vidimato e firmato dal Sindaco del proprio Comune e dall Unione Artigiani di Sondrio. more

Culinary school in France offers a range of programs with varying costs. Gourmet programs lasting a month can cost around €2,000 to €3,000, while courses combining cooking and pastry lessons for two months start from €5,500.

Le Cordon Bleu is one of the more affordable options, with tuition fees for their basic cuisine certificate at €12,800. Other schools such as Gastronomicom International Culinary Academy and Ferrandi Paris also offer relatively lower prices. However, it's important to note that tuition fees can vary depending on the program and school. For example, the Le Cordon Bleu School of Culinary Arts in Ottawa charges around CAD 48,900 for their culinary arts diploma program. It's advisable to research and compare different schools to find the best fit for individual preferences and budgets.
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Courses in Italy

	Fresh and stuffed pasta - 24 April Napoli (NA) Toffini Academy Corsi di Cucina
from: 24 April 2024 Duration: 3 hours
The culinary pleasures of the past, the techniques for making fresh pasta, the different fillings, the tasty combinations: here is a lesson entirely dedicated to fresh pasta! Our chef Vincenzo... Cooking

	Innovation of tradition - first courses - 23 Napoli (NA) Toffini Academy Corsi di Cucina
from: 23 April 2024 Duration: 3 hours
A cooking course dedicated to those who love traditional Italian cuisine but do not disdain experimentation, a creative revision of historical first courses from our cuisine in order to obtain... Cooking

	Language, cuisine and the wine trail Orbetello (GR) Terramare
from: 3 June 2024 Duration: 2 weeks
For those who want to combine studying Italian with Italian cuisine and wine, this is the ideal course. In this lovely region organic production processes and ancient traditions of the Mediterranean... Language Cooking

	Smells of bread Genova (GE) Scuola di Cucina ZenAndCook
from: 3 May 2024 Duration: 4 hours
The protagonist of the evening is Bread, we will prepare different types, suitable for every occasion. Cost €80.00 Cooking

	CBT: Low temperature cooking Genova (GE) Scuola di Cucina ZenAndCook
from: 23 May 2024 Duration: 4 hours
You will discover with Claudio one of the innovative techniques for cooking food, preserving its characteristics, aromas and flavours. You won't be able to do without it anymore. Cost €80.00 Cooking

With a little imagination and a small amount of sugar paste we see how to make a cute rabbit on carrot. First prepare an orange ball we're going to use to make the carrot, a ball Bianca, a green, a little pink and a tiny black to make the eyes. We... more

In a large bowl pour the re-ground flour, type 0 flour, a pinch of salt and mix everything well. In the center of the flours we form a cavity similar to a crater (a hole) where inside we pour the shelled eggs. We begin to beat the eggs with a fork... more

First, we eliminate the tip of the artichokes into 4 pieces and dissect the remainder, and then cut in very thin strips, then we take the field and divide it into slices and put to rest the artichokes in a bowl of water acidulated with half of... more