Four additional weeks at CAST, to engage in the professional world with a significant awareness
The challenging yet exciting new version of the Professional Advanced Diploma in Italian Culinary Art – 2021 edition - is crossing the finishing line. After the first 16 weeks at CAST, followed by the 16 weeks internship at top-class facilities, the students got back to our classrooms in late September, to conclude their training.
AT CAST the final 4 weeks are particularly important and significant, as they allow the student to capitalize the experience, as well as the professional awareness gained during the internship. Each student shares with teachers and colleagues the knowledge he/she has acquired, thus providing valuable guidance to everyone and, at the same time, receiving a further operational feed-back. The student is therefore strongly motivated to perform at the best of his capabilities and he eagerly carries the values of the internship experience for the benefit of the classmates and CAST itself.
In this regard, CAST shares two noteworthy testimonies of students who have just completed their internships:
The first is Silvia Seminerio (internship at MUDEC in Milan, 3 Michelin stars): "What I learned from the internship and what I tried to apply in this final 4 week-phase of the course, is that when it comes to professional work, it is crucial not only having theoretical bases and hands-on skills, but also being able to communicate and share knowledge to the brigade."
Equally constructive is the evaluation given by Stefano Deiana (internship at the Carlo Magno Restaurant in Brescia): "In this last step of my training, I am exploring the management aspects of the restaurant business, whether you work as an employee or as entrepreneur. It means having insights into food costing, personnel management, communication and motivational skills with the brigade...thanks to the internship I was able to experience these factors directly and to truly understand the value of being a chef."
The wealth of skills acquired in the internship is indeed a trigger meant to ignite a rapid learning process of those abilities which are targeted in the final 4 weeks’ programme. Ad hoc emphasis is given to ensure the following skills:
- Business Management, food pricing and food cost, based on the teaching modules by the F&B Manager - Mr. Daniele Merola;
- Sensorial education, focusing on taste, smell and "sensory deception/illusion" with final tasting led by Prof. Mirco Marconi;
- Kitchen sustainability, pragmatic training on sustainability in the kitchen based on the guidance by the expert Mr. Luciano Ricciardi representing the company "Hotel Rifiuti zero";
- Joining the professional world, it provides counseling on drafting an impressive letter of presentation with resume and preparing for a job interview, by the HR Manager Mr. Roberto Natale;
- Brigade Supervision by each student, acting in the different roles, tasks and skills, in a rotating system, by simulating the breakfast, lunch and dinner services for the hospitality clients of CAST Alimenti.
- Practical experience on different service styles, i.e. front cooking with Live-stations.
All these activities take place in the Main Kitchen Classroom, an exclusive reality in the Italian professional education scenario, which has been designed and created with the main scope of allowing the student to experiment and live simulated situations of the restaurant service.
The "Main Kitchen Classroom" is an innovative ambience, featuring a diversified spaces layout along with the most advanced kitchen technologies available on the market. Here the student, under the supervision of CAST trainers, will live the experience of performing as in a real kitchen brigade, immersed in an operative environment quite similar to the kitchen of a fine-dining restaurant, engaging himself for the production of different styles of services.