Knowledge, flavours, territory, technique and practice: all this is Nosco’s mission, as the name itself suggests (from Latin nosco: to get know, to learn). Nosco Cooking School has become a leading reality in the catering and hôtellerie sector of Southern Italy, thanks to the strong commitment of a network of institutions, companies and professionals able to enhance and promote the traditional Hyblean culinary and winemaking culture.
The educational method, based on a ‘learning-by-doing’ approach, intends to train high-level professionals able to masterly combine the best theoretical and practical knowledge acquired.
The school is located inside the Antico Convento dei Cappuccini, a seventeenth-century building placed in the heart of Ragusa Ibla.
It is provided with a teaching kitchen with 16 fully equipped work stations where students can work and create recipes under the teachers’ surveillance; a library to follow theoretical frontal lessons with experts, a multimedia room devoted to specific master and sensory analysis classes, and an outdoor garden overlooking the educational greenhouse.
Three main types of courses are offered at Nosco: Vocational training courses, designed to make students acquire specific professional skills and competences, structured in two phases: a theoretical-practical training and a training internship to be carried out at facilities affiliated with the school; Master classes addressed to experienced culinary professionals aimed at building a more in-depth knowledge; and Amateur Cooking Classes for non-professional enthusiasts willing to engage in culinary adventures (tailor-made courses to be structured on request).
The vocational training courses currently provided are: Culinary Art and Intensive Course of Restaurant and Bar Management.
