IFSE, having years of experience in the field of high level formation, adopted its method based on growing autonomy, an innovative tool of learning that is capable of making our students efficient and aware of the working world.
IFSE's formative model
IFSE's formative model
The crescent autonomy phasic model
1. Observation and practice
During the first phase of the training course there are demo lessons alternating practical ones at the individualstations, so that the students have the chance to observe the chefs’ work to understand the techniques and the preparation and then try to replicate them under their guidance.
2. Autonomy work
Going on with the course and having acquired more skills, the student starts to work directly at the individual station replicating step by step the chef’s preparations for the realization of the recipe.
3. Brigade work
The students gain even more autonomy that will allow for the reaching of the third step of our training, in which teamwork is required, in a professional kitchen inside the institute (the central kitchen), following the dynamics of a true kitchen staff at work.
4. Goodwill of the single student in the world of work
During the last phase, the student is going to be formed on those dynamics such as dish preparation, time management, efficient teamwork and complex situations management. The student should then be close, prepared and aware enough to face the working world.
Our Philosophy
Made in Italy
Spread the philosophy of the Italian culinary art, with peculiar attention to the health aspect, to become ambassadors of the Italian cuisine in the world and promote every facet of the Made in Italy.
