Courses

Italian Cooking Advanced Course The course will be held in Italian with the presence of a simultaneous interpreter of English. The cook’s trade Theory and practice of transformation, technological adjuvants, taste, flavour and aroma, cook and chill techniques and food regeneration, sensory theory and organoleptic associations, creativity and experimentation Cooking advanced techniques Herbs and spices,...

The Chef’s tools - Kitchen tools, essential instruments. Work organisation - How to do food shopping, resources optimization, evaluating the quality of the ingredients, basic procedures and techniques of food preparation, how to correctly read the recipes, conservation techniques. Sauces and soups - How to create the basis, the roux, mother...

talian Cooking Intensive Course The course will be held in Italian with the presence of a simultaneous interpreter of English. Lesson 1 Traditions of the Italian cuisine and preparation of side dishes The basis of the Italian cuisine (techniques and ingredients) Tools for cooking and the use of knives Vegetables washing and cutting Different vegetables cooking methods How to...

Kitchen assistant with certificate of professional qualification The course will be held in Italian with the presence of a simultaneous interpreter of English Tools, Vegetables cutting, Cold starters, Hot starters, Creative starters hot and cold, Eggs cooking, Bread, How to prepare pizza, Deglazing, First courses: dry pasta, Creative first courses (pasta and rice),...

Confectionery Basic Course The course will be held in Italian with the presence of a simultaneous interpreter of English. The basic doughs Sweet shortcrust pastry, Sweet shortcrust pastry for biscuits, Chocolate shortcrust pastry, Sponge cake, Strudel dough, Ladyfingers dough, Bread and focaccia, Different leavening techniques, Puff pastry ,Choux pastry Classical desserts Crostatas, Zuppa inglese, Tiramisù,...