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.
