Italian Cooking Diploma is a comprehensive Level 3 course designed to help learners master the art of authentic Italian cuisine. Covering advanced techniques in pasta, risotto, seafood, meats, desserts, and contemporary Italian fusion, the course equips students with the culinary skills, creativity, and confidence needed to excel in professional kitchens or elevate home cooking.

Learners begin by perfecting artisanal pasta-making techniques, exploring complex sauces, and creating stuffed or layered pasta dishes. The curriculum then guides students through risotto mastery, including seafood and shellfish variations, emphasising precision, timing, and flavour balance. Advanced seafood techniques such as whole fish preparation, carpaccio, and crudo are also covered, alongside methods for braising, slow cooking, and preparing game and meat dishes with nuanced flavour profiles.

Desserts and pastry techniques are integrated to develop proficiency in iconic Italian sweets, including tiramisu, panna cotta, artisanal gelato, and sorbetto. The course also explores modern Italian fusion cuisine, enabling learners to innovate while respecting traditional flavours and techniques. Throughout the programme, students practice plating, presentation, and ingredient selection, honing both technical and creative skills.

By the end of the course, learners will possess the practical knowledge and confidence to produce professional-quality Italian dishes, plan menus, and apply advanced culinary techniques in diverse settings. This course is suitable for aspiring chefs, food enthusiasts, or hospitality professionals seeking specialised expertise in Italian cuisine.

Upon successful completion, learners will receive a free course completion certificate. For formal recognition, multiple premium certificate and transcript options are available for purchase. Students also enjoy 5-star rated support available 24/7 via email, ensuring expert guidance throughout the learning journey.