III Level | Italian Cooking

329581 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.

 

 

 

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