davide damiano

Graduate course in Molecular Cuisine and Food Law

with Davide Damiano

Milan, 03-05 March 2025

 

 

 

WHAT YOU GET WITH THIS COURSE

LEARN MOLECULAR TECHNIQUES FOR HAUTE CUISINE

Molecular cooking, starting from the observation of the molecular behavior of foods during preparation, allows the molecular structure of foods to be transformed during their preparation, without additive chemicals. The secret of molecular cooking is to revisit classic cooking methods to create new flavors and improve dishes gastronomically and aesthetically.

The IFA Molecular Cooking Specialization Course is a full-immersion training experience that will teach you basic and advanced cooking techniques.

JOB OUTCOMES AND BUSINESS OPPORTUNITIES.

Employment outlets are mainly in haute cuisine, making gourmet dishes, with foams and emulsions.

HACCP 3rd level certificate

CV reworking and dissemination

COURSE DETAILS

Introduce participants to the fundamentals of molecular cooking, familiarize participants with the specialized tools and equipment used in molecular cooking, such as centrifuges, siphons, immersion baths, and gelling agents, and with the main raw material processing techniques. The main topics of food legislation such as labeling, haccp, and health legislation will also be covered.

You must have the Diploma of Higher School (Hotel Institute) or have gained previous experience in the sector.

  • Molecular sciences and sensory analysis
  • Use of N2O syphon2O
  • Jellies
  • Creation of the foam
  • Spherification
  • Emulsions
  • Vacuum
  • Sponges
  • Drying
  • Heat-resistant toppings for pizza and baking

 

HINTS OF LEGISLATION AND ECONOMIC ASPECTS

  • Workplace safety
  • Hints of health legislation
  • Haccp regulations
  • Overview of product labeling regulations
    food
  • Overview of food packaging regulations
  • Overview of waste disposal regulations
    food
  • Outlines of administrative law

Textbooks and a cookbook will be provided to each student.

 

Level 3 HACCP Certificate

Private Certificate of Course Attendance

PROPEDEUTICS: study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;

CLASSROOM: 24 hours of full immersion in laboratory in Milan or Rome; 12 hours live streaming on food legislation.

CAREER GUIDANCE: Curriculum reworking and dissemination in the region of residence.

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Liliana D'urso

Liliana D'Urso, from Venaria Reale, began her career in the kitchen at the Istituto Alberghiero in Turin. After a stint in the world of fashion and art, she rediscovered her passion for gastronomy through an encounter with a chef, now her husband. Specializing in events and catering, she combines art and cooking, focusing on leavened goods. With her experience, she offers training for enthusiasts, demonstrating how passion and dedication can lead to a successful career.
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MICHELE STOCOLA

Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.

He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.

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FEDERICA BELLIFEMINE

She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.

DAVIDE DAMIANO

DAVIDE DAMIANO

His career as a chef has been an incredible journey, a path studded with experiences that have enriched his professional and personal background. From traditional kitchens, where he honed classic techniques and learned the importance of quality ingredients, he has moved on to roles that have seen him innovate and experiment, pushing the boundaries of conventional cuisine. As a consultant, he has had the opportunity to pass on his passion and knowledge, helping restaurants start and grow, and developing products that reflect his culinary philosophy. Each recipe is a story, each dish a work of art that encapsulates the dedication and creativity he has put into his work for more than three decades.

Massi

IVAN MASSI

Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.

MAIN PARTNER

OUR PARTNERS

montiro
la taverna degli arna
vasari
hostaria treville
cecia
teatro dei sapori
le dune
xvi
Butterfly
Zenzero Osteria Metropolitana
Sud Food & Music
Strapizzati
Stazione di posta
Ristorante Cinque Cucchiai
Massimiliano Poggi
Il Ristorante Loro
Locanda Aquiliana Da Lincosta
Ristorante da Guido
Eco Hotel La Residenza
Le Delizie degli Angeli
Alice Ristorante

WHY CHOOSE US?

WITH BONUS CHEF, YOUR TRAINING IS WORTH MORE!

Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.

CONTACT US

Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.

en_US

Excellence is now more affordable

Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.  

Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.

WHAT IS IT?

Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.

TO GET THE BONUS:

- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit

- one must be a resident or established of the state territory;

- Applicants must be in the full enjoyment of civil rights.

ELIGIBLE EXPENSES:

- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)

- Participation in professional development courses.

HOW THE 2023 CHEF BONUS WORKS

The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP. 

It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries. 

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