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Professional Courses
CHEF
The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview.
Timetable of the course: lessons of 5 hours , from 9.30am to 2.30pm, 3 days per week, special education and apprenticeships in qualified structures.
The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia.
Our professional Training Courses for CHEFS are designed for those who want to build from the foundations a proper professional education and to become professionals of the foos sector. All our international classes are held in English.
At the end of course, apprenticeships in qualified structures selected along the whole national territory allow to refine and develop the knowledge acquired during the course and to enter in the professional cooking world.
TEACHING PLAN:
Basic topics:
- HACCP
- CUTTING TECHINIQUES
- FOOD GROUPS
- CONSERVATION METHODS
- MOTHER SAUCES AND DERIVATIVES
- STOCKS AND GRAVIES
- COOKING METHODS
- EMULSIFIED COLD SAUCES
- CLARIFIED BUTTER
- THE CONFIT
Starters:
- VEGETABLES, MEAT AND FISH STARTERS
- FINGER FOOD
The Bread-making:
- TRADITIONAL BREADS
- FOCACCE
- YEAST BASE USE
First courses:
- FRESH AND DRIED PASTA
- FILLED PASTA
- FEATURES AND USES OF ITALIAN RICE
- SOUPS AND BROTHS
Second courses:
- WHITE MEAT
- DEBONING TECHNIQUES
- RED MEAT
- WILD MEAT
- SEA FISH
- CRUSTACEA
- SHELLFISH
- FILLETTING AND FISH TREATMENT
- LEGUMES
- VEGETABLES
Desserts:
- SPONGE CAKE
- CUSTARD CREAM
- PASTRY CREAM
- SHORT CRUST PASTRY
- PASTRY FOR PROFITEROLES
- MOUSSE
- PLATES AND SPOON SWEETS
Kitchen innovation:
- VACCUM-SEALED
- LOW TEMPERATURE COOKING
FINAL EXAMINATION
The final examination consist in a theoretical and practical test, before the technical commission.
A degree, certifying also the apprenticeship, is issued by the Italian Chef Academy and ENUIP, the NAtional Institute of Professional Education.
All graduates are subscribed for free to the Italian Chef Association.