Cooking courses

Subcategories

18-hours Course, with weekly lessons of 3 hours each, all in the laboratory. The participants will learn: Basic processing of raw materials needed to complete preparation of the dishes Preparation and presentation of meat dishes: roasts, braised meats and carpaccio Sizing and cuttings of meat cooking techniques: with wine, oven, grilled, raw Various combinations of meat with hot and cold side dishes Preparation of fish dishes: carpaccio, shellfish Combination with various side dishes, hot and cold cooking methods: baked and steamed; with salt The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels). A recognized diploma is awarded by the training agency accredited by the Tuscany Region.
Details
30-hours course, with weekly lessons of 3 hours each, all in the laboratory. The participants will learn the basic techniques of meal preparation and cooking: vegetable broths, bleaching, steaming. Meat: white and red (cuts and their uses); technique the cleaning and cooking; meat broths, light broths brown stock; demi glass The fish: cleaning and filleting a fish; cleaning, fish broth Pasta and bread: the various types of pasta, egg and semolina pasta; gnocchi, parigini; molding and baking of bread, focacce, bread sticks (grissini), pizza, the flours, stretch and folding Types and basic preparation of sauces: vegetarian sauces, meat, fish, vegetable sauce, white meat, red meat; types of combination of sauce and pasta; use of cooking broths The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels). A recognized diploma is awarded by the training agency accredited by the Tuscany Region.
Details
A 50-hours course, with weekly lessons in the laboratory The participants will learn the nutritive principles: legislation and regulations Creating healthy dishes Allergic problems and food intolerances Processing techniques, presentation and decoration of dishes Side dishes for salad and sweets food Cold dishes: appetizers, sauces, salads, main courses and side dishes Hot dishes: appetizers, first and second courses of meat and fish, cooked vegetables Cooking types: boiling, braising, stewing, fry, steaming, stir-fry, baking, roast, grill Mise en place and service Timing of meals from the kitchen output Processing times and preparation of food according of the hall demands The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels). A recognized diploma is awarded by the training agency accredited by the Tuscany Region.
Details