Contact Us

DESCRIPTION
An introduction to the social, historical, and cultural forces that have directly and indirectly affected the Italian Culture and the culinary, baking, and pastry professions in Italy; tradition and the way these traditions translate into the professional environment of the food service industry today. Students will be expected to complete several written assignments.

OBJECTIVE
The course objective is to provide students with a fundamental knowledge of Italian gastronomical culture, its development through the centuries and its complexity in relationship to a very textured cultural geographical, as well as historical background. Students will appreciate how historical events changed the way people perceived and prepared their meals. Through the examination of ingredients and the understanding of the influence of different regional aspects, students will be provided with a sound understanding of the preparation of traditional Italian dishes.

REQUIREMENTS
No pre-requisites necessary.

METHOD
The course consists of lectures, workshops and tastings. The course also includes personal research, assignments and interviews. Please note that the cooking school is not a restaurant: meals cannot be served, while small tastings are allowed.

ATTENDANCE - PARTICIPATION
Attendance is mandatory. Attendance will be taken at the beginning and end of each class. Students who arrive late (more than 15 min. after the start of class) or leave early three times will be marked absent for one class. Students who miss between 10% and 20% of the scheduled class hours (2 classes) will have their final grade lowered one full letter grade. Students who miss more than 21% of the scheduled class hours (3 or more classes) will be assigned an "F" for their final grade and therefore not receive credits for the course. Students who miss class for medical reasons should go to a doctor to obtain a doctor's note to be turned in to the advisor. Only medical certificates that have been certified by the student's advisor will be accepted. For any other details regarding the School attendance policy, please refer to the School general rules . Students are required to participate in an active, polite and responsible manner.

TESTS - ASSIGNMENTS - SOURCES
Coursework will consist of reading assignments and individual research to be conducted at home.

EVALUATION - GRADING SYSTEM
20% Attendance 20% Class participation 20% Improvement 40% Final exam

TEXT BOOK - FURTHER READINGS
The required text is a booklet available at the following store: MAIL BOXES, Via San Gallo 55R. Further handouts will be given by the teacher when necessary.

Suggested readings:
Vehling J. D. Apicius Cookery and Dining in Imperial Rome. Dover Pub. New York
Pray Bober P. Art, Culture and Cuisine : Ancient and Medieval Gastronomy
Rebora G., Culture of the Fork (Arts and Traditions of the Table: Perspectives on Culinary History) Touring Club of Italy; The Italian Food Guide: The Ultimate Guide to the Regional Foods of Italy

VISITS - TRIPS
Two fieldtrips are scheduled during this course.

MATERIAL
Each student must provide a copy of the course booklet for personal use (see point 8).

FINAL EXAM / FINAL PAPER
The final exam consists on a short essay questionnaire. Exam dates cannot be changed