The Chef Training was a great course especially thanks to chef Francesco. Also, the staff at the international office helped me with the entirety of the application process and had guidance for my pre-departure process, making everything a smooth and less stressful process. As for the actual experience, I was always welcomed by the staff and even though my Italian was basically zero, after some weeks I could connect with the locals in Florence. The cultural immersion was brought to the program and they also took the students on a wide range of activities in order to gain more cultural insight. The classes were challenging but not overwhelming, and the instructors were always willing to help (I would have loved more cooking classes though). Now I can work confidently in our Italian restaurant here in Japan. 10/10 would recommend and I would do it all over again with the same program.

Best time of my life! I took both the Italian home cooking and gelato course. The people I met during these programs were what really made this experience so special. I made so many friends in just 4 weeks. Italian people are so helpful and friendly, and of course the food is crazy good. Also, I learned more Italian this month, than in two years of classes in my country...

Amazing experience, especially for someone that loves cooking, the food industry, and anything related to food. Furthermore, I cant describe how beautiful is Florence and how friendly are the Italian people.Being a chef has been my dream school since the ninth grade in 2016 through 2017. I started the culinary program in my school, and all I can think of is baking. Everyone looked so professional and helpful, and the excursions were absolutely magical.I loved the wide range of places students can do their internships.I would like to thank our Chef instructor, Prof. Francesco, for his patience and dedication. He really cares about his students.Just like any other place, there are things that need improvement, but there are always people working to solve any issue.

I want you to know that I almost never write reviews but felt an obligation to protect others here.This school was the place that we chose to make a huge investment of time and money, studying cooking with them for a whole month. What we did not know was that the school had been purchased by a Japanese company and was run very poorly.Friends who stayed in the suggested housing got it worst- commutes of more than an hour to class (triple the maximum promised on the site), showers that were unsanitary with crumbling stucco, apartments beside construction and noise where no one could sleep. And no refunds for any of these issues nor were solutions found quickly.We loved our teacher as a person but:We are all displeased in this class where:We do not have individual stations so there is not enough work to go around. Much of the day we just sit and watch.We cooked in a toaster oven and therefore can’t broil, grill, roast or bake anything significant.The pastry and desserts are far too simple for any of the students to learn anything new- far less complex than on posted sample menus.We then toured other local programs with beautiful professional equipment and environments for significantly less than the price we paid.At these programs, all students have individual stations and build skills instead of watching one person take turns doing tasks. They also provide recipes for all dishes cooked instead of asking us to type every afternoon.I suggest you look elsewhere.

I took a Gelato Course at FCAS last summer for just 2 weeks but it was a lovely experience. The instructors helped me a lot in terms of understanding the process, how its made, the type of equipment used, and what the difference is between gelato and regular ice cream. Absolutely worth it!

Best experience ever in the most beautiful city I ever been. Grazie!