Course Calendar
For your convenience, this page details all scheduled programs to the public by start dates or by type of program. This page is updated as new program dates are available. Click on any program to check availability, full course descriptions, dates and prices
Enroll and change dates free of charge
The Italian Culinary Institute offers participants the flexibility to change course dates and even switch courses at anytime and for any reason at no cost.
2020
October 2020
- October 4 – 10, 2020 – Traditional Italian Charcuterie
November 2020
- Group Reservations Only
December 2020
- December 6 – 12, 2020 – Traditional Italian Charcuterie
2021
January 2021
- January 9 – 15, 2021 – Traditional Italian Charcuterie
- January 16 – April 15, 2021 – Master of Italian Cuisine
- January 16- 30, 2021 – The The Evolution of Italian Cuisine
- January 16 – 23, 2021 – The The Foundation of Italian Cuisine
- January 31 – February 6, 2021 – Traditional Italian Charcuterie
February 2021
- In progress: Master of Italian Cuisine
- January 31 – February 6, 2021 – Traditional Italian Charcuterie
- February 6 – 13, 2021 – Artisan Italian Cheesemaking: Technique & Production
- February 13 – 20, 2021 -Conserves: Curing, Pickling & Sun-drying (Details soon)
- February 20 – 27, 2021 – Pizza, Focaccia & Specialty Breads
- February 27 – March 6, 2021 – Pastry, Desserts & Gelato
March 2021
- In progress: Master of Italian Cuisine
- February 27 – March 6, 2021 – Pastry, Desserts & Gelato
- March 6 – 13, 2021 – The The Foundation of Italian Cuisine
April 2021
- In progress: Master of Italian Cuisine
- April 17 – July 15, 2021 – Master of Italian Cuisine
- April 24 – May 1, 2021 – Artisan Italian Cheesemaking: Technique & Production
May 2021
- In progress: Master of Italian Cuisine
- May 1 – 8, 2021 – Pastry, Desserts & Gelato
June 2021
- In progress: Master of Italian Cuisine
- June 12 – 26, 2021 – The The Evolution of Italian Cuisine
- June 12 – 19, 2021 – The The Foundation of Italian Cuisine
- June 27 – July 3, 2021 – Traditional Italian Charcuterie
July 2021
- In progress: Master of Italian Cuisine
- June 27 – July 3, 2021 – Traditional Italian Charcuterie
- July 3 – 10, 2021 – Artisan Italian Cheesemaking: Technique & Production
- July 10 – 17, 2021 – Conserves: Curing, Pickling & Sun-drying (Details soon)
- July 17 – 24. 2021 – Pizza, Focaccia & Specialty Breads
- July 24 – 31 – The Foundation of Italian Cuisine
- July 24 – August 7, 2021 – The Evolution of Italian Cuisine
August 2021
- July 24 – August 7, 2021 – The Evolution of Italian Cuisine
September 2021
- September 5 – 12, 2021 – Pastry, Desserts & Gelato
- September 18 – 24, 2021 – Traditional Italian Charcuterie
- September 25 – October 2, 2021 Artisan Italian Cheesemaking: Technique & Production
October 2021
- September 25 – October 2, 2021 – Artisan Italian Cheesemaking: Technique & Production
November 2021
- Group Reservations Only
December 2021
- December 5 – 11, 2021 – Traditional Italian Charcuterie
PROGRAM DATES BY TYPE OF PROGRAM
THREE MONTH FULL IMMERSION PROGRAM
Master of Italian Cuisine
Italian Haute Cuisine, Patisserie, Baking & Wines Master’s Program
→January 16 – April 15, 2021
TWO WEEK FULL IMMERSION PROGRAM
The Evolution of Italian Cuisine
2 week culinary, baking and patisserie course
→January 16 – 30, 2021
→June 12 – 26, 2021
ONE WEEK FULL IMMERSION PROGRAMS
The Foundation of Italian Cuisine
1 week culinary and baking course
→January 16 – 23, 2021
→March 6 – 13, 2021
→June 12 – 19, 2021
→July 24 – 31, 2021
Traditional Italian Charcuterie
1 week artisan charcuterie course
→October 4 – 10, 2020
→December 6 – 12, 2020
→January 9 – 15, 2021
→January 31 – February 6, 2021
→June 27 – July 3, 2021
→September 18 – 24, 2021
→December 5 – 11, 2021
Artisan Italian Cheesemaking: Technique & Production
1 week cheesemaking course
→February 6 – 13, 2021
→April 24 – May 1, 2021
→July 3 – 10, 2021
→September 25 – October 2, 2021
Pizza, Focaccia & Specialty Breads
1 week pastry and baking course
→February 20 – 27, 2021
→July 17 – 24, 2021
Pastry, Desserts & Gelato
1 week artisan gelato course
→February 27 – March 6, 2021
Conserves: Curing, Pickling & Sun-drying (Details soon)
→February 13 – 20, 2021
→July 10 – 17, 2021
SPECIAL PROGRAM – 2024
IKA Culinary Olympics
Five Day World Class Competition & Haute Dining
→Dates to be announced.