The Italian Cooking Level 3 Advanced Diploma offers an extensive exploration of Italian cuisine, focusing on both traditional and contemporary cooking methods. The course begins with mastering pasta dishes, where students learn artisanal pasta-making techniques, including the creation of various pasta shapes, advanced pasta sauces, and stuffed or layered pasta. This foundation sets the stage for more complex dishes as students progress through the course.

Next, the course delves into gourmet risottos and risotto techniques, where students learn how to perfect the classic Italian dish. Emphasis is placed on the traditional preparation of risotto as well as incorporating seafood and shellfish for a more luxurious experience.

Students will also explore advanced techniques in Italian seafood cuisine, learning how to prepare whole fish, create seafood carpaccio, and work with crudo—bringing out the delicate flavors of fresh seafood in an elevated way. The course further expands to complex Italian meat dishes, including braising and slow-cooking techniques to create tender, flavorful meats. There is also a focus on game meats and wild game dishes, offering a unique and sophisticated approach to Italian cuisine.

The course includes a comprehensive module on advanced Italian desserts and pastry, where students will learn to master classic Italian sweets such as tiramisu and panna cotta, along with the intricacies of making artisanal gelato and sorbetto. These desserts will introduce students to the delicate balance of flavors and textures that make Italian desserts so beloved worldwide.

Finally, the course covers contemporary Italian fusion, exploring modern Italian dishes that combine traditional flavors with international influences. This lecture provides students with the skills to innovate and create their own fusion recipes while maintaining the essence of Italian cooking.