START DATES
Jun 1, 2026
Sep 28, 2026
Jan 25, 2027
Apr 5, 2027
Sep 27, 2027
Sep 28, 2026
Jan 25, 2027
Apr 5, 2027
Sep 27, 2027
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ITALIAN CUISINE CHEF TRAINING
Employment of chefs and head cooks is projected to grow in the coming years, according to international labor statistics. While turnover in this field is high, competition remains strong for the top positions in fine dining and upscale establishments.
FCAS exists to give students the skills and confidence to succeed in this competitive culinary world.
Italian cuisine is among the most beloved and celebrated in the world, a rich array of flavors drawn from across the Mediterranean. In Italy, a meal is more than food; it’s a ritual, bringing together family, wine, and conversation. Culinary traditions are passed down like stories, from one generation to the next, expressed through an enormous variety of dishes built on meat, fish, vegetables, bread, pasta, and rice. Each dish is as much a visual art form as it is a taste experience. Even in the most refined Italian recipes, the true protagonist is always the ingredient itself; learning to draw out its natural character is the heart of Italian cooking.
At FCAS, students train under experienced Italian chef instructors, moving from traditional techniques to modern interpretations, while staying current with global culinary trends and the practical realities of today’s food industry.
FCAS exists to give students the skills and confidence to succeed in this competitive culinary world.
Italian cuisine is among the most beloved and celebrated in the world, a rich array of flavors drawn from across the Mediterranean. In Italy, a meal is more than food; it’s a ritual, bringing together family, wine, and conversation. Culinary traditions are passed down like stories, from one generation to the next, expressed through an enormous variety of dishes built on meat, fish, vegetables, bread, pasta, and rice. Each dish is as much a visual art form as it is a taste experience. Even in the most refined Italian recipes, the true protagonist is always the ingredient itself; learning to draw out its natural character is the heart of Italian cooking.
At FCAS, students train under experienced Italian chef instructors, moving from traditional techniques to modern interpretations, while staying current with global culinary trends and the practical realities of today’s food industry.
2-MONTH PROGRAM
This 2-month program prepares students to become professional chefs, ready to enter the culinary workforce in restaurants, country clubs, resorts, hotels, and many other food service settings.
Through hands-on practice, lectures, demonstrations, and field trips, students develop the attitudes, knowledge, and cooking skills needed to start a career as a cook. Classes are held in a fully equipped professional kitchen, under the guidance of instructors, assistants, and interpreters.
The program also includes Italian language classes. While instruction is supported by English interpretation, a basic grasp of Italian is essential, not only for daily life, but also for connecting with Italians and working or training in an Italian restaurant.
This program is designed specifically for students at the beginner level.
Upon successful completion, students receive a Diploma in culinary arts.
Graduates of the 2-month Italian Cuisine Chef Training program are eligible to apply for the FCAS Restaurant Internship, taking their skills from the classroom into a real professional kitchen.
Through hands-on practice, lectures, demonstrations, and field trips, students develop the attitudes, knowledge, and cooking skills needed to start a career as a cook. Classes are held in a fully equipped professional kitchen, under the guidance of instructors, assistants, and interpreters.
The program also includes Italian language classes. While instruction is supported by English interpretation, a basic grasp of Italian is essential, not only for daily life, but also for connecting with Italians and working or training in an Italian restaurant.
This program is designed specifically for students at the beginner level.
Upon successful completion, students receive a Diploma in culinary arts.
Graduates of the 2-month Italian Cuisine Chef Training program are eligible to apply for the FCAS Restaurant Internship, taking their skills from the classroom into a real professional kitchen.
1-MONTH PROGRAM
Embrace hands-on kitchen experience alongside courses in Italian art and culture, deepening your understanding of this great culinary tradition.
This 1-month program balances the joy of exploring Italian cuisine with mastering the fundamentals of ingredients and food preparation, introducing students to the fascinating world of Italian culinary arts.
Students gain an insider’s understanding of culinary technique in a practical setting, as most of the program centers on hands-on application of knowledge and skills.
Upon completion, each student receives a Diploma.
Students may extend the 1-month program to 2 months before the course ends.
This 1-month program balances the joy of exploring Italian cuisine with mastering the fundamentals of ingredients and food preparation, introducing students to the fascinating world of Italian culinary arts.
Students gain an insider’s understanding of culinary technique in a practical setting, as most of the program centers on hands-on application of knowledge and skills.
Upon completion, each student receives a Diploma.
Students may extend the 1-month program to 2 months before the course ends.
*For any further information, please contact the International Office of Admissions at info@florenceculinaryschool.com.
CHEF INSTRUCTOR
Executive Chef Francesco Coniglio
Prof. Coniglio is an Executive Chef, currently teaching at Florence Culinary Arts School (FCAS). He has gained considerable experience in the culinary field. Please check here below his outstanding curriculum:
・Head Chef at the “Airone Resort”, a 4-star hotel in Venice (Italy)
・Head Banquet Chef at the “Galateo Ricevimenti” in Florence (Italy)
・Executive Pastry Chef at “Pasticceria Erica” in Rosignano, Livorno (Italy)
・Sous-chef at the “Hyde Park International” in London (U.K.)
・Sous-chef at the “Locanda Veneta” in Beverly Hills, Los Angeles, CA (U.S.A)
・Sous-chef at the “Gennaro’s Ristorante” in Glendale, Los Angeles, CA (U.S.A.)
・Chef Instructor at the “Professional Culinary Institute” in Livorno (Italy)
・Chef Instructor at the “Professional Culinary Institute” in Montecatini T. (Italy)
・Chef Instructor at the “Culinary Institute A. Saffi” in Florence (Italy)
・Owner and Head Chef at the Restaurant “Filipepe” in Florence (Italy)
・Launch of the restaurant “Cucineria La Mattonaia” in Florence (Italy)
・Launch of the “Rooster Restaurant & Cafe” in Florence (Italy)
・”Pitti Uomo Immagine” international event party head chef in Florence (Italy)
・”ACF FIORENTINA (football club)” event party head chef in Florence (Italy)
・Main Culinary Instructor at Florence Culinary Arts School in Florence (Italy)
In addition to working and managing such outstanding restaurants and teaching at recognized culinary institutions, he has also worked as an Executive Chef for numerous celebrities, and aristocratic families.
