Cuisine
Italian Cuisine
A multi-week deep dive into Italian cooking — fundamentals, regional variation, and dishes you can run as service.
Duration
9weeks
Classes
18
Total Hours
180
Tuition
$6,000 – $7,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to Italian Cuisine
- Class 1 Course Overview and Italian Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 2
Pasta and Sauces
- Class 3 Fresh Pasta Making
- Class 4 Classic Italian Sauces
Week 3
Risotto and Gnocchi
- Class 5 Risotto Techniques
- Class 6 Gnocchi Making
Week 4
Italian Soups and Antipasti
- Class 7 Traditional Italian Soups
- Class 8 Antipasti and Appetizers
Week 5
Pizza and Focaccia
- Class 9 Pizza Dough and Toppings
- Class 10 Focaccia and Flatbreads
Week 6
Italian Meat and Seafood Dishes
- Class 11 Classic Italian Meat Dishes
- Class 12 Italian Seafood Dishes
Week 7
Introduction to Italian Cuisine
- Class 1 Course Overview and Italian Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 8
Introduction to Italian Cuisine
- Class 1 Course Overview and Italian Culinary Basics
- Class 2 Essential Ingredients and Equipment
Week 9
Pasta and Sauces
- Class 3 Fresh Pasta Making
- Class 4 Classic Italian Sauces
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
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