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We will begin
our exploration of Italy in Puglia, where we will learn
why their cuisine is loved the world over. From the
bread basket of the country, we will travel north to
bask in the culture of Rome before discovering the charms
of Tuscany. Our classes will take place in the kitchens,
markets, fields, and farms of these regions as we learn
about every aspect of food production. From meeting
the farmer, working with chefs, and speaking with clients,
we will learn the hows, wheres, whats, and whys of culinary
arts in the 21st century while embracing centuries-old
traditions. And all this while living in beautiful villas
in Puglia and Tuscany!
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Puglia
The beginning of our program will find us in the southeastern
tip of Italy, surrounded by the stunning Adriatic Sea to the
east and the lovely Ionian Sea to the south. Here, we will
settle into our beautiful and historic Villa
and begin our culinary odyssey.
Rome
From Puglia we will travel north to Rome,
where we will learn about all aspects of the process that
takes our food from seed to table. We will explore the city’s
markets,
butchers, and restaurants, while soaking up the fascinating
culture and nightlife the Eternal City offers. Those students
who wish to will have the opportunity to attend a general
audience with the Pope.
Tuscany
What culinary adventure in Italy would be complete without
a visit to Tuscany? Perhaps the most celebrated culinary region
in the world, here we will not only learn what makes Tuscan
chefs world-renowned, but we will also have the chance to
put our newfound skills to the test as we battle one another
in our culinary competition for the coveted “Maestro
di Cucina” award. Our final night in Tuscany will find
us celebrating our culinary journey with a final banquet,
where we can sit back and relax as we treat ourselves to an
incredible Italian meal!
COURSES
• Grade 11 Culinary Arts (TFT3C)
• Grade 12 Culinary Arts (TFT4C)
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ITINERARY
Approximately 1 ½ weeks in Puglia; 3 days in
Rome; and 1 ½ weeks in Tuscany.
DATES
July 1 to July 26, 2010
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OUR
FACULTY
PAUL FINKELSTEIN is the director
of our Culinary Arts program in Italy. Paul was educated
at Queen’s University, where he completed both
an undergraduate and teaching degree. His culinary training
spanned the globe before he returned to Canada and graduated
with the top practical cookery award from the renowned
Stratford Chef School. Paul currently teaches in Stratford
and was awarded the Premier's
Award for Teaching Excellence in 2007-2008. He is
also the host of the Food Network Show 'Fink' and has
a regular column in Best Health magazine.
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ACCOMMODATIONS
In Puglia
and Tuscany
we will stay in carefully selected, centuries-old villas
equipped with private swimming pools, private bathrooms,
and twin, triple or quad rooms. In Rome we will stay
in a hotel in the heart of the city. Laundry and telephone
facilities will be available for a small charge. Breakfast
and dinner are provided, with vegetarian meals available
upon request. Lunch in Tuscany and Puglia will be provided.
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PROGRAM
FEE
$6,995 CAD.
Taxes and registration are additional.
Program fees are GST and PST exempt.
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PROGRAM INCLUDES |
• Airfare and accommodation
• Breakfast and dinner daily, and lunch four
times a week
• Travel Journal
• Maplewood, our online academic reporting
system
• Use of computer labs and Internet
as available
• Pre-loaded USB flash
drive
• Access to E-Library
•
Program handbook
• Lunch in Tuscany
and Puglia
• City tours of Rome
• Tours of the Colosseum
and Forum
• Visit to Trevi Fountain
and the Spanish Steps |
• Tour of Florence
• Blyth
chef jackets
• Market visits
•
All food and preparation equipment
•
Culinary tours in each centre
• Beach
trips in Puglia
• Afternoon and evening
activities with Activities
Coordinators
• Access to coordinated
Duke of Edinburgh Activities
• Final
banquet and awards night |
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FLIGHT INFORMATION
| Thursday July 1 |
Air Transat flight 914 |
Depart Toronto 8:40 pm |
Arrive Rome 11:40 am, July 2 |
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| Monday July 26 |
Air Transat flight 913 |
Depart Rome 6:15 pm |
Arrive Toronto 10:15 pm |
Please note: Flight times
are subject to change by the airline.
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©
2010 Blyth Education 
