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.
