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Artisan Foods Expert

Course Description

Dive into the comprehensive Artisan Foods Expert course, a 12-week immersive program designed to cover the entire spectrum of our Artisan Series courses. This extensive curriculum includes specialized training in French Charcuterie, Spanish Charcutería, Italian Salumi, basic and advanced European Cheesemaking, introductory and advanced Bread Making, European Pastry Fundamentals, Frozen Desserts, and Artisan Conserves focusing on both fruits and vegetables and fish and seafood. The journey begins with an introductory week dedicated to reviewing essential skills, food safety concepts, and food science principles, setting a strong foundation for the weeks to come.

Throughout this course, participants will engage in a schedule of theory quizzes and practical evaluations, ensuring a deep understanding and mastery of each subject. This program is uniquely structured to provide a thorough education in artisan food production, combining traditional techniques with modern culinary science. Students will learn to prepare a diverse range of high-quality, artisan foods, understanding the subtleties of flavor, texture, and presentation that distinguish truly exceptional culinary creations.

Whether you're aiming to enhance your culinary portfolio, aspire to open your own artisan food business, or simply wish to delve deep into the world of artisan food making, this course offers the skills, knowledge, and hands-on experience needed to excel. Graduates of this program will emerge as well-rounded Artisan Foods Experts, equipped with the expertise to produce, present, and innovate across the broad spectrum of artisan culinary arts.

Course available dates

September

2025

From September 7th to November 29th

Course objectives

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Who is this course for?

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Course duration & itinerary

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Course price

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Program Highlights

  • Comprehensive Coverage: From charcuterie to cheesemaking, bread, pastry, and preserves, learn every facet of artisan food production.
  • Foundational Week: Starts with a week dedicated to building essential skills, understanding food safety, and grasping key food science concepts.
  • Expert Instruction: Learn from seasoned professionals in each artisan food category, benefiting from their deep knowledge and experience.
  • Hands-On Experience: Extensive practical sessions complement theoretical learning, allowing you to apply techniques firsthand across a wide range of artisan foods.
  • Continuous Assessment: Regular theory quizzes and practical evaluations ensure understanding and mastery of each module, with feedback provided to guide improvement.
  • European Techniques: Explore European artisan food-making techniques, understanding the cultural significance behind each culinary tradition.
  • Professional Development: Designed for aspiring professionals and entrepreneurs, this course offers the knowledge to start or enhance a career in the artisan food industry.
  • Networking Opportunities: Connect with like-minded peers and industry professionals, expanding your professional network.

Candidate Selection for the Artisan Foods Expert Program

Due to the intensive nature and comprehensive coverage of the Artisan Foods Expert program, enrollment is limited to ensure the highest quality of instruction and individual attention. To maintain the program’s standards and to foster a conducive learning environment, all prospective participants will undergo a selective admission process.

PROCESS OVERVIEW

  • Application Submission: Interested candidates are required to submit an initial application.
  • Questionnaire: Following the initial review, selected candidates will be asked to fill out a detailed questionnaire. This questionnaire is designed to assess your current skill level, your aspirations within the artisan food world, and how this program aligns with your professional or personal growth goals.
  • Interview: Candidates who meet the criteria based on their questionnaire responses will be invited for an interview. The interview, which will be conducted virtually, serves as an opportunity for us to get to know you better and for you to ask any questions you may have about the program. It’s also a chance for us to understand your passion for artisan foods, your commitment to the 12-week course, and how you envision applying the skills learned.

SELECTION CRITERIA

  • Passion and Commitment: We are looking for individuals who demonstrate a genuine passion for artisan foods and a commitment to completing the program.
  • Background and Experience: While a professional background in food is not mandatory, we value any experiences that showcase your interest and basic understanding of culinary arts or artisan food production.
  • Future Goals: Preference will be given to candidates who have clear goals for utilizing the skills gained from the program, whether it’s for career advancement, entrepreneurial endeavors, or personal development.

IMPORTANT NOTES

  • Limited Places: To ensure the quality of the learning experience, places in the Artisan Foods Expert program are limited. We encourage interested individuals to apply early.

Course duration, structure & itinerary

This program offers an intensive, 12-week full immersion into the world of artisan food craftsmanship. Structured from Monday to Friday, this special program blends rigorous study with practical, hands-on sessions designed to refine your skills and deepen your understanding across a wide range of artisan food disciplines.

PROGRAM DURATION & STRUCTURE

  • Duration: The course spans 12 weeks, organized to cover our entire range of Artisan Series courses after an essential introductory week.
  • Daily Schedule:
    • Days begin at 09:00 h, dedicated to both theoretical lessons and practical sessions, ensuring a comprehensive learning experience.
    • At 13:00 h, there’s an hour-long pause for lunch, offering a moment of rest and reflection.
    • The program then resumes, continuing until 17:00 h, wrapping up the day’s learning objectives.
    • Dinners are scheduled for 19:00 h, providing an opportunity for relaxation and social interaction among participants.
  • Weekends Off: While the weekdays are structured for learning, weekends are kept free. However, the program includes meals and accommodations during these days, ensuring a comfortable and hassle-free stay for all participants throughout the entire 12 weeks.

Introductory Week

The program kicks off with an obligatory introductory week, focusing on basic skills, food safety concepts, and food science principles. This foundational week is crucial for setting the stage for the specialized artisan courses that follow.

Specialized Artisan Series Courses

Following the introductory week, participants will dive into the specialized Artisan Series courses, each spanning one week. These courses cover a broad spectrum, including French Charcuterie, Spanish Charcutería, Italian Salumi, Dairy (Basic and Advanced Cheesemaking), Bread (Introduction and Advanced Baking), Pastry (European Fundamentals and Frozen Desserts), and Conserves (Fruits, Vegetables, Fish, and Seafood).

Evaluations and Grading

  • Each specialized Artisan Series course within the program is graded, reflecting the participant’s understanding and mastery of both theoretical knowledge and practical skills.
  • Grades are determined through a combination of theory quizzes and practical evaluations, ensuring a comprehensive assessment
Week 1 - Introduction to basics

Arrival day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle.

Introduction to the Course and Food Safety Basics

Knife Skills and Kitchen Equipment

Basic Nutrition for Chefs & Food Artisans

Introduction to Food Science

Application of Food Science in Cooking and Baking Measuring tools

Free day

Week 2 - Artisan Conserves: Fish and Seafood

Free day

Introduction to fish conserves, science, confits & rillettes

Salted fish, world of cod, fish charcuterie, fish sausage, prosciutto, gravlax, bottarga

Fish sauces, stocks, garum, sardella, pickled fish, escabeche, marinated fish

Smoked fish Canned fish

HACCP and equipment and production review

Free days

Week 3 - Artisan Conserves: Fruits and Vegetables

Free day

Morning visit to farmers market Fruit conserves I, marmalades, jams, jellies, preserves, fruit butters, dehydrated fruits

Theory day #1

Morning: Introduction to Food and Beverage Cost Control. Overview of Food and Beverage Cost Control.

Afternoon: Introduction to Event Planning. Foundations of event planning.

Fruit conserves II, fruit juice concentrates, syrups, candied fruits Vegetable conserves I

Vegetable conserves II, sauces, condiments, seeds and grains

Herbs and spices, oil infusions, essential oils

Free day

Week 4 - Artisan Pastry: European Pastry Fundamentals

Free day

Introduction to Basic Techniques and Doughs

Tarts and Filling Basics

Laminated Doughs and Viennoiseries

Advanced Tart Techniques and Chocolate Work

Specialty Pastries and Decorative Techniques

Free day

Week 5 - Artisan Pastry: Frozen Desserts

Free day

Introduction to Frozen Desserts

Artisan Gelato and Sorbetto

Advanced Gelato and Sorbet Techniques

Granita and Frozen Italian Desserts

Creative Frozen Dessert Development

Morning: The Basics of Bread.

Afternoon: Direct Bread Projects.

Free day

Week 6 - Artisan Dairy: Basic European Cheesemaking and Dairy Products

Free day

Introduction to Dairy Science and Milk Types

Cultured Dairy Products

Basic Cheesemaking Techniques

Introduction to Aged Cheeses

Flavor Development and Additional Dairy Products

Free day

Week 7 - Artisan Dairy: Advanced Cheesemaking

Free day

Mozzarella and the Pasta Filata Family

White Rind Cheeses

Blue Cheeses and Washed Rind Cheeses

Gouda and Cheddar

Advanced Techniques and Aging

Valencia visit

Early morning departure to Valencia. Mercat Central Visit. Arts and sciences museums visit.

Week 8 - Artisan Bread: Introduction to Bread Making

Free day

Introduction to Bread Baking, Ingredients, Baker's Math, and Pre-ferments

Dough Mixing, Manipulation, Ingredient Deep Dive, and Indirect Method Breads

Dough Fermentation and Snack/Accompaniment Breads

Dough Shaping, Scoring, and Regional European Breads

Baking Techniques, Ovens, and More European Breads

Free Day

Week 9 - Artisan Bread: Advanced Bread Making

Free day

Enriched Breads I - Introduction and Brioche

Enriched Breads II - Panettone and Colomba

Sourdough Fundamentals

Natural Preferments and Levain

Advanced Baking Techniques, Artisan Bread Finishing, and Global Bread Traditions

Free Day

Week 10 - Artisan French Charcuterie

Free day

Introduction to French charcuterie, butchering

French sausages: dry, cooked, fermented, fresh

Pâté, Pâté en croute, terrines, mousses, rillettes

Pâté, Pâté en croute, terrines, mousses, rillettes

Equipment review Aging cellar setup

Free Day

Week 11 - Artisan Spanish Charcutería

Free day

Introduction to Spanish charcutería Butchering Whole muscle charcutería

Whole muscle charcutería Dried ground meat charcutería products

Dried ground meat, fresh sausages

Cooked charcutería, morcillas

Equipment review Aging cellar setup

Free Day

Week 12 - Artisan Italian Salumi

Free day

Introduction to Italian Salumi Butchering, Whole muscle salumi making

Whole muscle salumi, ground meat fermented. Theory on fermentation

Ground meat fermented. Fresh sausages

Cooked salumi

Equipment review. Aging cellar setup

Departure day

Course price

All-inclusive price

€18,500.00

The enrollment fee for the Artisan Foods Expert Program is set at €18,500. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and professional kitchen uniforms. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniforms: Three professional chef jackets and one work coat, three aprons, and a hat.
  • NProfessional kitchen knives and knife roll.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

The all-inclusive price of €18,500 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are selected by our resident sommelier

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€13,750.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €13,750. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners. Weekend meals and breakfast are not included.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniforms: Three professional chef jackets and one work coat, three aprons, and a hat.
  • NProfessional kitchen knives and knife roll.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions