George Brown College Chef School Italian Brochure

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 Chefs’ House in the heart of downtown Toronto.
•
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“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
THE ITALIAN CULINARY ARTS POSTGRADUATE PROGRAM OFFERS
THE LEARNING OPPORTUNITY OF A LIFETIME
This 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.
—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
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 and
food in Italy for yourself. You’ll discover the importance of culture, regional influences, local ingredients
and 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 whose
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
at risk of extinction.
ALMA, LA SCUOLA INTERNAZIONALE DI CUCINA ITALIANA
The 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 Program
Like 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
The Italian Culinary Arts Postgraduate Program
“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!”
MAKE ITALY YOUR SPECIALTY
THE ITALIAN CULINARY ARTS POSTGRADUATE PROGRAM
MAKE ITALY YOUR SPECIALTY
CURRICULUM
Italian Culinary Arts Postgraduate Program—Course Summaries
Curriculum
“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 I (TORONTO): SPRING
SEMESTER II (ITALY): FALL
Italian Art and Culture (Cultura italiana)
Italian Cuisine Culinary Concepts: Demonstration and Practicum
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.
Subject areas will include Italian Regional Menu Engineering/Design, Italian Culinary Terminology, Italian
Culinary Concept demonstrations and the impact of regional culture on the food.
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.
Advanced Product Knowledge & Recognition
An 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.
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
Italian Culinary Arts Postgraduate Program—Course Summaries
FACULTY
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)
“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
BENEFITS
Graduates 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.
SEMESTER III (TORONTO): WINTER
The Slow Food Experience
The 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 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.
CHEF DARIO TOMASELLI (PROGRAM CO-ORDINATOR)
Dario trained at the E. Maggia School, Stresa, Italy and launched his impressive career at the
Restaurant au Soleil Villeneuve in Montreaux, Switzerland before moving to the Hotel Duca di
Milano, 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 is
currently 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 the
Hotel School in Interlaken. Mario honed his craft by working in some of Europe’s and Canada’s
finest restaurants and hotels, teaching and mentoring many apprentices who have gone on to
be leading chefs. With his passion for Italian wines, he brings a complete understanding of his
profession to students at George Brown Chef School. His dedication to his craft has earned
him the Crystal Apple Award for teaching excellence.
I TRE MAESTRI
• Marco Soldati
• Gualtiero Marchesi
• Silvio Salmoiraghi
Curriculum & Faculty
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.
MAKE ITALY YOUR SPECIALTY
CURRICULUM
—Fabio Bondi,
2013 Graduate Culinary Arts
Italian (Postgraduate), Owner
and Chef at Local Kitchen
Advisory committees provide us with input and feedback that help keep our programs current
and our graduates in demand. Meet the Program Advisory Committee:
Fabio Bondi, Bar Salumi / Local Kitchen & Wine Bar
Massimo Capra, Mistura Restaurant
Rita Demontis, Toronto Sun
Tania Ganassini, Café Baloud, Four Seasons
Roberto Martella, Grano Ristorante
Andrew Milne-Allan, Zucca Ristorante
Gabrielle Paganelli, Romagna Mia
Filomena Palozzi, Luci Restaurant
Mario Pingue, Niagara Food Specialties Inc
Alida Solomon, Tutti Matti Ristorante Toscano
Miriam Streiman, Mad Maple Farm & B&B
Gianpiero Tondina, Coppercreek Golf Club
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 OCAS
The Ontario College Application Service (OCAS) processes applications for Ontario colleges.
To apply to a post-secondary program at George Brown College, follow these steps:
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.
• Apply
George Brown College will send you a confirmation note stating that your application was received.
Program Advisory Committee
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.”
ARE YOU READY TO MAKE ITALY YOUR SPECIALTY?
MAKE ITALY YOUR SPECIALTY
PROGRAM ADVISORY COMMITTEE
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.