Knowledge
The necessary knowledge to have awareness and master a subject to find solutions.
Ability
The ability to obtain good products from a particular form of business, with contents both intellectual and practical.
Competence
An act intentionally responsible, according to criteria and variables, suitable according to the requirements.
Qualification
Achieving the standard of knowledge, skills and competencies, in relation to a certain sector.
The Italian Cuisine, leader in taste Worldwide.
The “Italian Chef” or a “Chef with Italian Diploma“, just as the “Italian recipes” and “Italian food and wine products“, is ideal elements of strong attraction for any international market. This is a heritage not only to be protected but also to spread in the best way and in the right context, in order to safeguard the outstanding characteristics of flavour and typicality.
In pursuing these goals, after over 15 years of research, it was founded an International Institute with its innovative Format for Professional Training of Italian Cuisine: Academia Italiana Chef Institute.
Having a training program which guarantees the Italian quality was and still is a shared objective by multiple realities of the professional world. And in this way the effectiveness of the results achieved by the institute is fully demonstrated by the fact that every year more than 1000 people in Italy only are choosing to undertake a signed format AICI.
“It is normally witnessing in this area what is commonly called’ professional secrecy ‘denying its deserving learning tools for success … we are here to fill that void, because we believe that an aware well transmitted it can an emerge a bigger one.”
SCIENTIFIC COMMITTEE AICI
for Italian Cuisine Style safeguard and development
MISSION
The construction validitation and promotion of a virtuous system of vocational training related to the themes of Italian Cuisine, recognized and appreciated internationally as the standard number one qualification. The creation of skilled and creative professionals that fit successfully in the world of professionals catering bringing the true Italian style in kitchens all over the world.
VISION
A culture and an art, that of Italian cuisine appreciated, “respected” and “recognizable” in the world, where every primary aspect is protected and enhanced.
NEW FORMATS CURRENTLY PROVIDED TO THE ACADEMIES
THE COURSE OF PROFESSIONAL PASTRY CHEF
Vocational Education Format