I Level | Italian Cooking

 

 18-hours Course, with weekly lessons of 3 hours each, all in the laboratory.328158

 

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.

 

Request course information

The data collected through the site will be used only for purposes strictly necessary to request management ....