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.
