Professional cooking course, Siena, Tuscany

Professional cook in 5 months

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Fontegiusta Academy, the school specialized in cooking

The Fontegiusta Academy high school of cooking, in the heart of Siena, Tuscany, Italy offers training courses and advanced culinary training.

The school opens its doors to those who want to embark on a journey into the taste of Senese, Italian and international cuisine, within a fresh and professional environment, adjacent to the homonymous Trattoria Fonte Giusta.

The dedication and technique of chefs Giuseppe and Francesco will be your guide on this journey through flavours.

The basic level course aims to provide comprehensive training on the basics of cooking, alternating moments of theory with continuous practice.

Chef Giuseppe Chiarelli

The course pursues the objective of providing comprehensive training on the basics of Italian cuisine, alternating moments of theory with continuous practice.

You will learn the main cooking, processing and food processing techniques and the rules for effectively building a menu.

Giuseppe Chiarelli, Chef

Cooking school

4 hours in the morning, Monday to Friday.


4 hours a day, at Trattoria Fontegiusta.

Free accommodation

Accommodation costs included in the price.


Issue of Regional certificate and HACCP certificate.

600 hours,
4 hours /day

November -
March 2023

20 people


Teaching Programme

The history of cuisine and the brigade

  • Stocks: white, brown, hybrid
  • The roux: white, blond and brown
  • Mother sauces (tomato, béchamel, velvety), derivatives (bercy, mornay), classic (amatriciana, bolognese sauce, carbonara), emulsified (mayonnaise, vinaigrette, citronette), modern (vegetable-based sauces, fish-based, shellfish-based, herbs), derivatives (American sauce, orange sauce, red wine sauce)
  • Characteristics of pasta, rice, flours and special flours

  • Use of flours in various preparations

  • The ingredients for making different doughs and their functions inside the dough


  • Evaluation indices of pasta quality

  • Gluten and its importance in the kitchen

  • Starches and their use in cooking

  • The various pasta shapes, including traditional (pici, ravioli, gnocchi, tortelli, etc.) and variations of them

  • The dough, the drafting and the shaping of the pasta

  • Rice recipes

  • The first courses of the Italian tradition

  • The correct cooking of the pasta Packaging techniques
    Conservation techniques

  • Organoleptic, nutritional and morphological characteristics of the meat
  • Classification of species and breeds White meats and red meats
  • Feathered and furred game
  • Stages of slaughtering and importance of maturation
  • Classification of cuts in first, second and third category and their use in the kitchen
  • Preliminary processing for meat
  • Basic cooking techniques
  • Cooking techniques (boiled, braised, stewed, roasted)
  • Recipes for white and red meats Conservation techniques
  • Boning techniques
  • Technical terminology
  • Organoleptic, nutritional and morphological characteristics of the fish
  • Classification: fish, crustaceans and molluscs
  • Fish cleaning and filleting
  • Fish marinades
  • Preliminary processing of fish and crustaceans
  • Portioning of fish
  • Different techniques of preparing and cooking fish
  • Traditional and modern plating techniques
  • Conservation techniques
  • Technical terminology
  • Recipes and creation of traditional Italian and international main courses
  • Study of the composition of the plate
  • Organoleptic, nutritional and morphological characteristics of vegetables

  • Classification of various vegetables Variety and seasonality


    Storage and shelf-life of fruit and vegetables
    Preliminary processing of vegetables Cooking techniques


  • Technical terminology

  • Organoleptic, nutritional and morphological characteristics

  • Product classification and distinction

  • The various types of legumes and their properties


  • The various types of fats

  • Extra virgin olive oil and its benefits The main cereals

  • The equipment for storage, processing and cooking

  • Cooking techniques

  • Frying techniques

  • Conservation techniques

  • Packaging techniques

  • The decoration of dishes and trays for buffets.
    Preparation planning for dishes.

  • Creation of some dishes for buffet Buffet appetizers


  • Creation of banquet dishes

  • Specific rules for drawing up menus for banquets and buffets

  • Main modern diets and their nutritional characteristics

  • Criteria and techniques for the composition of different types of menus

  • Control of utensils used, condiments and basic ingredients

  • Reorganization of the workstation

  • Organization of the service and management of the pass


  • Setting up the service and managing orders

  • Preparation of the service with setting up the room and tables


  • Creation of traditional dishes of Italian cuisine: appetizers, first and second courses.


€ 8.500

Possible payment by installments,
3 to 10 installments

In addition to the full course, you can also purchase only one or more specific modules