Make Italy Your Specialtyat the George Brown Chef SchoolExplore the Italian Culinary Arts Postgraduate Program

Make Italy Your Specialty

THE ITALIAN CULINARY ARTS POSTGRADUATE PROGRAM OFFERS THE LEARNING OPPORTUNITY OF A LIFETIMEThis international program offers an exciting semester abroad in Italy, featuring 14 weeks of study and work spent at ALMA, the world-famous La Scuola Internazionale di Cucina Italiana, near Parma, Italy.

“The Italian program changed the way I look at food, culture and my own life. To say that I have benefitted greatly 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

MAKE ITALY YOUR SPECIALTY

GEORGE BROWN CHEF SCHOOLYou 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 schoolImmersion 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 Chefs’ House in the heart of downtown Toronto.

A group of outstanding educators and Italian culinary professionals with a vision made up the prestigious Italian Advisory Committee and founded the Italian Culinary Arts Postgraduate program in the Spring of 1988. Today it is arguably the best program of its kind in Italian cuisine in Canada. The three-semester program includes two semesters of studies in Toronto and one action-packed semester in Italy. Our philosophy is simple. We believe that you need to experience the special connection between life andfood in Italy for yourself. You’ll discover the importance of culture, regional influences, local ingredientsand fine wine in both traditional and emerging techniques of Italian cuisine. You’ll also be introduced to the goals of the Slow Food Movement—an international food philosophy whosemission is to protect the art of cooking and the purity of raw ingredients by promoting gastronomicculture, developing taste education, conserving agricultural biodiversity and protecting traditional foodsat risk of extinction.

“ALMA is the heart of Italian cuisine—there is no denying how important this opportunity is. In fact, I have someone from the George Brown Italian Culinary Arts Program in my kitchen right now!”

—Massimo Capra, Chef & Owner, Mistura

The most delicious and rewarding experience so far. I made the best friends and will always remember those days at ALMA.”

—Angela Villalta, 2010 Graduate

THE ITALIAN CULINARY ARTS POSTGRADUATE PROGRAM

ALMA, LA SCUOLA INTERNAZIONALE DI CUCINA ITALIANAThe school occupies over 4,000 square metres of the splendid Palazzo Ducale of Colorno, set in beautiful eighteenth-century gardens just 10 kilometres from Parma. Originally a 14th century fortified castle, it is now owned by the Borbone family and Marie Louise of Austria. Today, as the home to some of Italy’s leading instructors, ALMA offers a unique learning experience, state-of-the-art facilities, demonstration and theory classrooms, a pastry lab, a 11,000-volume reading reference and video lending library and a full restaurant.

Inside the Italian Culinary Arts Postgraduate ProgramLike good food, the lessons of this unique education are best shared with others. Because the program is only offered at the postgraduate level, the students share a love of food and a passion for cooking. The 14-week semester in Italy also produces an opportunity to forge strong professional relationships outside of Canada.

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 theatres and interactive learning studios. Students in Toronto also enjoy the added pleasure of preparing 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.

“To have an opportunity to completely submerge oneself into a rich foreign culture is an experience like no other. An eye opening experience into the depths of Italian food, culture and life is an opportunity that no one should pass up. It was truly a life changing experience.”

—John Vetere, 2010 Graduate

MAKE ITALY YOUR SPECIALTY The Italian Culinary Arts Postgraduate Program

SEMESTER I (TORONTO): SPRING

Italian Art and Culture (Cultura italiana)This course provides the background necessary for students to understand basic Italian culture, including the arts, music, history, geography and politics. Throughout this course, students will learn that the interrelationship between all of these components plays a part in the overall reality of today’s Italian culture. Specific areas of focus will include a progression through the ages, from ancient to modern influences. Italian Language (Lingua italiana)Students enrolled in this course will be provided with tools to acquire basic verbal and written language skills, and will demonstrate comprehension of the Italian language at a basic level. The learners are expected to acquire language skills through both in-class and online learning methods. Fundamentals of Italian Cooking – Theory & Practical (La cucina fondamentale italiana)This course highlights fundamental recipes of Italian cuisine through a series of demonstrations and laboratories. The four areas of focus are Antipasti, Primi, Secondi, and Contorni. The learners will be able to 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.

CURRICULUMItalian Culinary Arts Postgraduate Program—Course Summaries

“When I took the Italian Culinary Arts Program I saw techniques and systems to prepare foods, to preserve foods and deal with the day-to-day life in the kitchen. Hands-on experience is the best experience—working in restaurants, working in the line, working with new people in a different culture—is invaluable.”

—David D’Aprile, Chef & Owner, ViBo

SEMESTER II (ITALY): FALL

Italian Cuisine Culinary Concepts: Demonstration and PracticumSubject areas will include Italian Regional Menu Engineering/Design, Italian Culinary Terminology, Italian Culinary Concept demonstrations and the impact of regional culture on the food. Advanced Product Knowledge & RecognitionAn in-depth and integrated learning opportunity where students will experience first-hand the production and manufacturing processes for major regional Italian produce, and how they can adapt it to a wide range of culinary situations through field trips and site visits. Italian Externship (Stage)Students will be placed in selected restaurants and/or hotels over a period of a minimum of 12 weeks. The focus of this externship is to reinforce methods and techniques of cooking learned in class; the exposure to authentic regional cuisine, wine and culture; and a life experience that will enhance their professional development and their knowledge of Italian products and cuisine.

Hotel Principe di Savoia Milano

MAKE ITALY YOUR SPECIALTY Curriculum

SEMESTER III (TORONTO): WINTER

The Slow Food ExperienceThe Slow Food Movement supports the preservation of indigenous and wholesome foods through proper stewardship and encourages the use of the best cooking methods to enhance the flavour and texture of the ingredients. Included is the cultural experience of enjoying food and wine as a way of life.

This course is designed to enhance the students’ knowledge of quality Italian food products through research. 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. Working in groups, students will examine and summarize their own learning experience in Italy;create and present a full menu that includes the new material learned while on stage; select, source, and include indigenous and/or regional ingredients where available; select alternatives and defend rationale if required; and demonstrate creativity in working with Italian culinary principles. Included in this project will be research and reporting of the regional traditions and trends experienced. A final outcome of this program will be the compilation of research and recipes into a journal, which represents regional experiences for each graduating class.

Fundamentals of Italian Cooking II: Capstone Evaluation Students will examine and summarize their own learning experience in Italy to create and present a full Italian 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 OperationsThis 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.

“The George Brown students we work with are great. They knock on my door and tell me what they’ve done – and I’m ready for business!”

—Andrew Milne-Allan, Chef & Co-owner, Zucca Trattoria

CURRICULUMItalian Culinary Arts Postgraduate Program—Course Summaries

BENEFITSGraduates of the Italian Culinary Arts Program enjoy a wealth of excellent employment opportunities. They are significantly more qualified to find work in fine restaurants the world over.

FACULTY

CHEF JOHN HIGGINS (DIRECTOR: CHEF SCHOOL)John apprenticed at the Michelin-starred Central Hotel before moving to the legendaryGleneagles Hotel and, ultimately, Buckingham Palace—where for two years he preparedmeals for Queen Elizabeth II—all before the age of 21. His long list of achievements andawards, 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.

CHEF DARIO TOMASELLI (PROGRAM CO-ORDINATOR)Dario trained at the E. Maggia School, Stresa, Italy and launched his impressive career at theRestaurant au Soleil Villeneuve in Montreaux, Switzerland before moving to the Hotel Duca diMilano, Italy. He was the Executive Chef at the award-winning Oro Restaurant for ten years,helping it become one of Canada’s Top 10 restaurants according to the Globe and Mail. He iscurrently coordinator of postgraduate programs at George Brown Chef School.

CHEF MARIO GOZZI (FACULTY)Mario has over 30 years of experience. He trained in Switzerland and graduated from theHotel School in Interlaken. Mario honed his craft by working in some of Europe’s and Canada’sfinest restaurants and hotels, teaching and mentoring many apprentices who have gone on tobe leading chefs. With his passion for Italian wines, he brings a complete understanding of hisprofession to students at George Brown Chef School. His dedication to his craft has earned him the Crystal Apple Award for teaching excellence.

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 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.

I TRE MAESTRI• Marco Soldati• Gualtiero Marchesi• Silvio Salmoiraghi

MAKE ITALY YOUR SPECIALTY Curriculum & Faculty

Advisory committees provide us with input and feedback that help keep our programs currentand our graduates in demand. Meet the Program Advisory Committee:

Fabio Bondi, Bar Salumi / Local Kitchen & Wine BarMassimo Capra, Mistura RestaurantRita Demontis, Toronto SunTania Ganassini, Café Baloud, Four SeasonsRoberto Martella, Grano RistoranteAndrew Milne-Allan, Zucca RistoranteGabrielle Paganelli, Romagna MiaFilomena Palozzi, Luci RestaurantMario Pingue, Niagara Food Specialties IncAlida Solomon, Tutti Matti Ristorante ToscanoMiriam Streiman, Mad Maple Farm & B&BGianpiero Tondina, Coppercreek Golf Club

I tell you to go to George Brown for the qualified staff, to network, and meet people. I think it’s a huge advantage over other chef schools. I had some amazing teachers and amazing chefs that answered all my questions, which was impressive. George Brown was great. My second semester, one of the chefs at George Brown actually got me in touch with Jamie Kennedy, which in turn lead me to actually working with him, and now he is among my industry contacts – clearly a huge thing for me.”

—Fabio Bondi, 2013 Graduate Culinary Arts Italian (Postgraduate), Owner and Chef at Local Kitchen

PROGRAM ADVISORY COMMITTEE ARE YOU READY TO MAKE ITALY YOUR SPECIALTY?

The Italian Culinary Arts postgraduate program is open to students with suitable qualifications and industry experience who are determined to master the art of Italian cuisine. To find out if you qualify, or to make an appointment, contact Dario Tomaselli at 416-415-5000, ext. 3317, call toll-free 1-800-265-2002 or send an email to dtomasel@georgebrown.ca APPLY ONLINE AT OCASThe Ontario College Application Service (OCAS) processes applications for Ontario colleges. To apply to a post-secondary program at George Brown College, follow these steps:

• Apply online at the OCAS web site www.ontariocolleges.ca or call the OCAS office: 519-763-4725 or 1-888-892-2228 to obtain a paper application.

• Complete the form and follow the instructions for forwarding any required documents.• Mail the form and the fee.• Money order or certified cheque made payable to OCAS or online by credit card to:

OCAS, 60 Corporate Court, Guelph, Ontario, Canada N1G 5J3.

George Brown College will send you a confirmation note stating that your application was received.

MAKE ITALY YOUR SPECIALTY Program Advisory Committee

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 informationContact Dario TomaselliGeorge Brown College, Centre for Hospitality and Culinary Artsat 416-415-5000, ext. 3317E-mail dtomasel@georgebrown.caor call 1-800-265-2002.

Learn first-hand from Italian Master Chefs at The George Brown Chef School