Make Italy Your Specialty - at the George Brown Chef School Explore the Italian Culinary Arts Postgraduate Program
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Make Italy Your Specialty at the George Brown Chef School Explore the Italian Culinary Arts Postgraduate Program
MAKE ITALY YOUR SPECIALTY
Make Italy Your Specialty
GEORGE BROWN CHEF SCHOOL
You want to really learn Italian cooking? Join this specialized Italian food and culture program, learn from the
experts here in Canada and live, learn and work in Italy too! Acquire the techniques that make Italian cuisine
famous around the world. Experience the special connection between food and life in Italy. Embrace the
kitchen experiences and courses in Italian art and culture that will deepen your understanding of this great
tradition. The Culinary Arts – Italian postgraduate program delivers this and more.
The ingredients to our world-class cooking school
Immersion is the best way to learn. We developed our specialized Italian postgraduate program based on
collaboration with our panel of industry experts to ensure that we were delivering the best program mix of
in-the-field work experience with in-class hands-on skills development.
From the urban buzz of downtown Toronto’s cosmopolitan culinary scene, to the rich culture of food and life
in Italy, this program delivers it all:
• A seamless international learning experience in Italy and Canada
• In-class learning at the world famous ALMA, La Scuola Internazionale di Cucina Italiana near Parma
• Class trips to Italian vineyards, cheese producers and local markets
• Work experience in some of the best restaurants and hotels Italy has to offer
• Mentorship from top Italian Chefs and access to great industry connections in Italy and Canada
• Modern cooking labs and hands-on work experience at our urban restaurant and student learning facility
“The Italian program THE ITALIAN CULINARY ARTS POSTGRADUATE PROGRAM OFFERS
changed the way I look The Chefs’ House in the heart of downtown Toronto.
THE LEARNING OPPORTUNITY OF A LIFETIME
at food, culture and my This international program offers an exciting semester abroad in Italy,
own life. To say that I featuring 14 weeks of study and work spent at ALMA, the world-famous
have benefitted greatly
La Scuola Internazionale di Cucina Italiana, near Parma, Italy.
from it would be an
understatement. I’m
very grateful that I was
able to be part of it.”
—Tania Ganassini,
Bouloud at the Four Seasons
THE ITALIAN CULINARY ARTS POSTGRADUATE PROGRAM
MAKE ITALY YOUR SPECIALTY
The Italian Culinary Arts Postgraduate Program
“To have an opportunity
“ALMA is the heart of Italian A group of outstanding educators and Italian culinary professionals with a vision made up the prestigious ALMA, LA SCUOLA INTERNAZIONALE DI CUCINA ITALIANA
to completely submerge
cuisine—there is no denying Italian Advisory Committee and founded the Italian Culinary Arts Postgraduate program in the Spring of 1988. The school occupies over 4,000 square metres of the splendid Palazzo Ducale of Colorno, set in beautiful
oneself into a rich foreign
how important this opportunity Today it is arguably the best program of its kind in Italian cuisine in Canada. The three-semester program eighteenth-century gardens just 10 kilometres from Parma. Originally a 14th century fortified castle, it is now
culture is an experience
is. In fact, I have someone includes two semesters of studies in Toronto and one action-packed semester in Italy. owned by the Borbone family and Marie Louise of Austria. Today, as the home to some of Italy’s leading
like no other. An eye
from the George Brown Italian instructors, ALMA offers a unique learning experience, state-of-the-art facilities, demonstration and theory
opening experience into
Culinary Arts Program in my Our philosophy is simple. We believe that you need to experience the special connection between life and classrooms, a pastry lab, a 11,000-volume reading reference and video lending library and a full restaurant.
the depths of Italian
kitchen right now!” food in Italy for yourself. You’ll discover the importance of culture, regional influences, local ingredients
food, culture and life is an
and fine wine in both traditional and emerging techniques of Italian cuisine.
—Massimo Capra, opportunity that no one
Chef & Owner, Mistura should pass up. It was truly
You’ll also be introduced to the goals of the Slow Food Movement—an international food philosophy whose
a life changing experience.”
mission is to protect the art of cooking and the purity of raw ingredients by promoting gastronomic
culture, developing taste education, conserving agricultural biodiversity and protecting traditional foods Inside the Italian Culinary Arts Postgraduate Program —John Vetere,
The most delicious and at risk of extinction. Like good food, the lessons of this unique education are best shared with others. Because the program is only 2010 Graduate
rewarding experience so far. offered at the postgraduate level, the students share a love of food and a passion for cooking. The 14-week
I made the best friends and semester in Italy also produces an opportunity to forge strong professional relationships outside of Canada.
will always remember those
days at ALMA.” State-of-the-art facilities bring a new twist to old ways
Ancient recipes and techniques meet the latest technology in our state-of-the-art cooking labs, culinary
—Angela Villalta,
theatres and interactive learning studios. Students in Toronto also enjoy the added pleasure of preparing
2010 Graduate
food for the Chef School’s signature restaurant, the Chefs' House. Here, students showcase their cooking
skills for Toronto’s eager gourmands while they prepare themselves for exciting and rewarding careers.
CURRICULUM
MAKE ITALY YOUR SPECIALTY
Italian Culinary Arts Postgraduate Program—Course Summaries
Curriculum
“When I took the Italian SEMESTER I (TORONTO): SPRING SEMESTER II (ITALY): FALL
Culinary Arts Program
I saw techniques and Italian Art and Culture (Cultura italiana) Italian Cuisine Culinary Concepts: Demonstration and Practicum
systems to prepare foods, This course provides the background necessary for students to understand basic Italian culture, including Subject areas will include Italian Regional Menu Engineering/Design, Italian Culinary Terminology, Italian
to preserve foods and deal the arts, music, history, geography and politics. Throughout this course, students will learn that the Culinary Concept demonstrations and the impact of regional culture on the food.
with the day-to-day life interrelationship between all of these components plays a part in the overall reality of today’s Italian culture.
in the kitchen. Hands-on Specific areas of focus will include a progression through the ages, from ancient to modern influences. Advanced Product Knowledge & Recognition
experience is the best An in-depth and integrated learning opportunity where students will experience first-hand the production
experience—working in Italian Language (Lingua italiana) and manufacturing processes for major regional Italian produce, and how they can adapt it to a wide range
restaurants, working in Students enrolled in this course will be provided with tools to acquire basic verbal and written language skills, of culinary situations through field trips and site visits.
the line, working with and will demonstrate comprehension of the Italian language at a basic level. The learners are expected to
new people in a different acquire language skills through both in-class and online learning methods. Italian Externship (Stage)
culture—is invaluable.” Students will be placed in selected restaurants and/or hotels over a period of a minimum of 12 weeks. The
—David D’Aprile, Fundamentals of Italian Cooking – Theory & Practical (La cucina fondamentale italiana) focus of this externship is to reinforce methods and techniques of cooking learned in class; the exposure
Chef & Owner, ViBo This course highlights fundamental recipes of Italian cuisine through a series of demonstrations and to authentic regional cuisine, wine and culture; and a life experience that will enhance their professional
laboratories. The four areas of focus are Antipasti, Primi, Secondi, and Contorni. The learners will be able to development and their knowledge of Italian products and cuisine.
demonstrate competency in the four areas. Upon completion of this course, students will be able to prepare,
produce and present a wide range of regional Italian dishes.
Dynamics of Italian Food & Wine (Dinamica della cultura del vino e cibo)
This course is designed to expose the students to the historical roots and the current reality of Italian regional
cuisine and wine through a series of lectures, culinary demonstrations, and wine tastings. The students will be
able to compare and contrast regional Italian cuisine and explain the impact that regional history, products
and culture have had. In addition, they will be able to integrate the use of regional products within the
Canadian market. Wines, being an integral part of Agritourism, will be explored on a region-by-region basis,
and students will be able to characterize and contrast wines from the various regions.
Italian Pastry (Pasticeria)
The study of Italian Pastry Arts, including Semi-Freddi, Gelati, Granite, Sorbetti, Biscotti, Torroni, Croccanti,
Cassata, Zabaglione, and other Dolci, as well as other baked goods including Focaccia. The learners will,
upon completion of this course, be able to demonstrate competency by preparing a wide variety of specialties
in Italian baking and pastries.
Hotel Principe di Savoia Milano
CURRICULUM FACULTY
MAKE ITALY YOUR SPECIALTY
Italian Culinary Arts Postgraduate Program—Course Summaries
CHEF JOHN HIGGINS (DIRECTOR: CHEF SCHOOL)
John apprenticed at the Michelin-starred Central Hotel before moving to the legendary
Gleneagles Hotel and, ultimately, Buckingham Palace—where for two years he prepared
meals for Queen Elizabeth II—all before the age of 21. His long list of achievements and
awards, combined with his passion for the art of teaching, makes him a natural team leader.
Chef John Higgins is currently Director, Corporate Chef at George Brown Chef School.
CHRISTINE WALKER (CHAIR: CHEF SCHOOL)
Christine is a Certified Chef de Cuisine with diplomas in Culinary Management and Hotel &
Restaurant Management, an Apprenticeship and Teaching Effectiveness Certificates. Her work
experience includes several well-known hotels in London, the King Edward in Toronto, and
Curriculum & Faculty
five star hotels, golf clubs and restaurants in Australia and New Zealand. She has won various
awards including the Excellence in Teaching and learning award, and has been inducted as a
fellow with the Ontario Hostelry Institute.
“The George Brown SEMESTER III (TORONTO): WINTER CHEF DARIO TOMASELLI (PROGRAM CO-ORDINATOR)
students we work with
Dario trained at the E. Maggia School, Stresa, Italy and launched his impressive career at the
are great. They knock on The Slow Food Experience Restaurant au Soleil Villeneuve in Montreaux, Switzerland before moving to the Hotel Duca di
my door and tell me what The Slow Food Movement supports the preservation of indigenous and wholesome foods through proper Milano, Italy. He was the Executive Chef at the award-winning Oro Restaurant for ten years,
they’ve done – and I’m stewardship and encourages the use of the best cooking methods to enhance the flavour and texture of the helping it become one of Canada’s Top 10 restaurants according to the Globe and Mail. He is
ready for business!” ingredients. Included is the cultural experience of enjoying food and wine as a way of life. currently coordinator of postgraduate programs at George Brown Chef School.
—Andrew Milne-Allan,
Chef & Co-owner, Zucca This course is designed to enhance the students’ knowledge of quality Italian food products through research.
Trattoria Also included in areas of study are local and import purchase of authentic Italian products. The students will
enhance their knowledge of Italian regional cuisine.
CHEF MARIO GOZZI (FACULTY)
Mario has over 30 years of experience. He trained in Switzerland and graduated from the
BENEFITS Working in groups, students will examine and summarize their own learning experience in Italy;
Hotel School in Interlaken. Mario honed his craft by working in some of Europe’s and Canada’s
Graduates of the Italian finest restaurants and hotels, teaching and mentoring many apprentices who have gone on to
create and present a full menu that includes the new material learned while on stage; select, source, and
Culinary Arts Program be leading chefs. With his passion for Italian wines, he brings a complete understanding of his
include indigenous and/or regional ingredients where available; select alternatives and defend rationale if
enjoy a wealth of excellent profession to students at George Brown Chef School. His dedication to his craft has earned
required; and demonstrate creativity in working with Italian culinary principles. Included in this project will
employment opportunities. him the Crystal Apple Award for teaching excellence.
be research and reporting of the regional traditions and trends experienced. A final outcome of this program
They are significantly more will be the compilation of research and recipes into a journal, which represents regional experiences for each
qualified to find work in fine graduating class. I TRE MAESTRI
restaurants the world over. • Marco Soldati
Fundamentals of Italian Cooking II: Capstone Evaluation • Gualtiero Marchesi
Students will examine and summarize their own learning experience in Italy to create and present a full Italian • Silvio Salmoiraghi
menu that will be showcased at The Chefs’ House, our student-focused concept restaurant, or at one of our
industry partners located in Toronto. The goal of this project is to demonstrate creativity in working with Italian
culinary principles, and the menu will include the new material learned while on stage. The student will select,
source and include indigenous and/or regional ingredients where available, select alternatives and defend their
rationale as part of their presentation.
Integrated Marketing Management for Restaurant Operations
This course will provide students with learning that will further develop and hone their knowledge of
marketing and promotion. They will analyze and assess marketing strategies, examine case studies and design
a comprehensive marketing plan.
PROGRAM ADVISORY COMMITTEE ARE YOU READY TO MAKE ITALY YOUR SPECIALTY?
MAKE ITALY YOUR SPECIALTY
Program Advisory Committee
I tell you to go to George
Brown for the qualified staff, to
network, and meet people. I Advisory committees provide us with input and feedback that help keep our programs current The Italian Culinary Arts postgraduate program is open to students with suitable qualifications and industry
think it’s a huge advantage and our graduates in demand. Meet the Program Advisory Committee: experience who are determined to master the art of Italian cuisine. To find out if you qualify, or to make an
over other chef schools. I had appointment, contact Dario Tomaselli at 416-415-5000, ext. 3317, call toll-free 1-800-265-2002 or send an
some amazing teachers and Fabio Bondi, Bar Salumi / Local Kitchen & Wine Bar email to dtomasel@georgebrown.ca
amazing chefs that answered Massimo Capra, Mistura Restaurant
all my questions, which was Rita Demontis, Toronto Sun APPLY ONLINE AT OCAS
impressive. George Brown was Tania Ganassini, Café Baloud, Four Seasons The Ontario College Application Service (OCAS) processes applications for Ontario colleges.
great. My second semester, one Roberto Martella, Grano Ristorante To apply to a post-secondary program at George Brown College, follow these steps:
of the chefs at George Brown Andrew Milne-Allan, Zucca Ristorante
actually got me in touch with Gabrielle Paganelli, Romagna Mia • Apply online at the OCAS web site www.ontariocolleges.ca or call the OCAS office:
Jamie Kennedy, which in turn Filomena Palozzi, Luci Restaurant 519-763-4725 or 1-888-892-2228 to obtain a paper application.
lead me to actually working Mario Pingue, Niagara Food Specialties Inc • Complete the form and follow the instructions for forwarding any required documents.
with him, and now he is among Alida Solomon, Tutti Matti Ristorante Toscano • Mail the form and the fee.
my industry contacts – clearly a Miriam Streiman, Mad Maple Farm & B&B • Money order or certified cheque made payable to OCAS or online by credit card to:
huge thing for me.” Gianpiero Tondina, Coppercreek Golf Club OCAS, 60 Corporate Court, Guelph, Ontario, Canada N1G 5J3.
—Fabio Bondi,
2013 Graduate Culinary Arts
Italian (Postgraduate), Owner George Brown College will send you a confirmation note stating that your application was received.
and Chef at Local Kitchen
Learn first-hand from Italian Master
Chefs at The George Brown Chef School
Immerse yourself in Italian tradition and heritage on your semester
abroad, which includes time at ALMA, La Scuola Internazionale di Cucina
Italiana, near Parma, Italy. Broaden your skills and career opportunities.
How to get more information
Contact Dario Tomaselli
George Brown College,
Centre for Hospitality and Culinary Arts
at 416-415-5000, ext. 3317
E-mail dtomasel@georgebrown.ca
or call 1-800-265-2002.
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