Fundamentals of Italian Gastronomy (F.I.G.)
The program conceived for Colleges and Universities.
Graduates with an Academia Barilla "Diploma in the Fundamentals of Italian Gastronomy" will possess the skill and knowledge relating to the importance of the Mediterranean diet, food sustainability and Italian regional gastronomy.
From this privileged position, they will be able to pursue careers in Italian cuisine around the world or alternatively, further explore their own food culture, learning from the richness of the Italian example with a deeper understanding of food, its primary ingredients, the quality of raw materials and their importance in creating great dishes.
The Academia Barilla Fraternity and Worldwide Network
Academia Barilla currently has more than 200 members in 51 countries.
Graduates of the FIG program will become part of this fraternity and Academia Barilla will actively promote the networking of chefs to provide opportunities for mentoring and culinary inspiration for members throughout the world.
Academia Barilla has three levels of certification with the objective to develop and promote authentic Italian Regional Cuisine.
Graduates of the FIG program will be able to pathway to higher levels of recognition over time.
Who Can Study this Program
Students enrolled at a partner culinary institute who are either training to be a professional chef or people with an interest in Italian cuisine who have sufficient skill and knowledge in culinary practice to study in a commercial culinary environment.
Students from the Nelson Melborough Institute of Techonology (Nelson, New Zealand) at Academia Barilla - F.I.G. class 2012.
How the Program is Structured
The program can be:
- incorporated into an existing program of study at a culinary institute by adding additional learning outcomes and content for professional culinary students
- offered as a short course for culinary professionals or culinary enthusiasts
The Program Consists of:
- A minimum of 30 hours of learning and assessment
- Theory 40% of the learning
- Practical 60% of the learning
- Food and wine tastings
- Practical classes
- Group work
- Site visits
- Theoretical testing
- Practical cookery assessment
The Training is Designed to:
- Make the links between food and culture within a society.
- Develop skill and knowledge of local, regional and seasonal foods.
- Develop knowledge of food sustainability and the Mediterranean diet.
- Promote regional uniqueness and support artisan producers.
- Develop knowledge of the historical, cultural and environmental context that has led to regional differentiation in Italian cuisine.
- Develop skill and knowledge in Italian cuisine.