Program Description
Professional curriculum consists of 11-21 one- to nine-session hands-on courses, a total of 150-230 hrs of instruction
Group Size or S:T Ratio
8:1
Program Focus
Italian, Baking
Faculty
2 full- & 2 part-time instructors. Cristina Blasi & Gabriella Mari, 18 yrs teaching experience, sommeliers & olive oil experts, authored books on ancient Roman cooking, mustard, pasta; members Commanderie des Cordon Bleus de France, IACP
Costs
€3,360 (€4,740) for the Fall (Spring) program, €6,700 for both. Off-campus housing available in apts & hotels
Global Locations
Florence, Italy
Contact
Emilia Onesti
Secretary
Scuola di Arte Culinaria 'Cordon Bleu'
Via di Mezzo, 55/R
50121 Firenze-Florence,
Italy
Phone: (39) 055-2345468
Fax: (39) 055-2345468
E-Mail: