CHEF
For those who want to achieve a high level of specialization in Italian cuisine.
The course covers
-The culinary industry
-The chef profession
-The organization and management of stock and supplies
-The organization of marketing strategies specific to the culinary industry
-Hygiene practice regulations- HACCP
-The planning and construction of new menus
-The creation and development of recipes for complex culinary specialties
-The making of traditional Italian and regional dishes
-The preparation of: hot and cold appetizers and starters, first courses (pasta, rice and soup dishes), main course, different types of dough and egg and/or cheese-based courses and dishes
-Products within pastry-making, baking, and ice-cream making
-Working as an employee or running your own business
-Human resources management and teamwork
-Organizing work in the kitchen
-Hygiene, cleanliness and safety in the workplace
-Quality assessment of the services offered to clients
Course structure
Theoretical and practical classes: 2 months
Internship: 4 months (optional)
Qualification
-Qualified culinary assistant
-HACCP certificate
-Professional certificate of private nature
PIZZA CHEF BAKER
Discover the secrets of “arte bianca” and the technique of Pizza making, bread making and bakery. A journey through taste which goes from cooking plated pizza for restaurants, to cooking pizza on the peel, to pizza by the slide; not forgetting the bromatology (study of food) of ingredients and the balancing of recipes.
The course covers
-Food properties
-Organizing the workplace in a pizza restaurant
-The techniques and practice of the pizza restaurant (plated pizzas, those cooked on the peel, and pan pizzas)
-Bread-making techniques
-The management and balancing of pizza ingredients and personalizing of recipes
-The use of natural yeast and mother doughs
-Using specific and alternative types of flour
-The bromatology of the basic ingredients used for pizza
-Working as a pizza chef: legal requirements and work safety
-Hygiene practice regulations- HACCP
-Application of skills learnt (internship)
Course structure
Theoretical and practical classes: 1 month
Internship: 2 months (optional)
Qualification
-HACCP certificate
-Professional certificate of private nature
PASTRY CHEF
Students will obtain specialized pastry making skills and high-level practical and working abilities for preparing confectionery products. They also learn the pastry chef profession to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confectioner businesses.
The course covers
-Hygiene practice regulation-HACCP
-Food properties
-Staff and business organization in a pastry making company
-The features and techniques of pastry making equipment and machinery for working the dough, leavening and cooking
-The work cycle of confectionery products
-Pastry making technologies
-Production techniques for basic doughs
-The production techniques, composition, filling, and decoration of confectionery products
-The working techniques of cocoa and chocolate
-Working as a pastry chef: legal requirements and work safety
-Application of skills learnt (internship)
Course structure
Theoretical and practical classes: 1 month
Internship: 2 months (optional)
Qualification
-HACCP certificate
-Professional certificate of private nature
ICE-CREAM MAKER
A theoretical and practical course which teaches the techniques and methodologies for the production and selling of artistic Italian ice cream.
The course covers
-Hygiene practice regulation-HACCP
-The components of ice cream
-Basic concepts of food properties: raw materials and assembled ingredients
-The Chemistry and Physics of ice cream
-Balancing principles
-Balancing techniques and working methods
-The production of artistic ice cream
-Making fruit ice cream
-Practical laboratory work
-Using balancing software
-Decoration using chocolate and sugar
-Basic concepts of the art of fruit and vegetable cutting
-Planning and presentation techniques for goblets and trays
-Marketing, communication and business management
-Starting your own business
-Planning and structuring the ice cream laboratory and parlour
Course structure
Theoretical and practical classes: 1 month
Internship: 2 months (optional)
Qualification
-HACCP certificate
-Professional certificate of private nature
