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Italian Cooking Advanced Course 2 weeks - All inclusive formula

Chef Academy
Chef Academy

Detailed information

Italian cooking advanced course. The course will be held in Italian with the presence of a simultaneous interpreter of English. A certificate of attendance will be released by the Province of Terni.
Italian cooking advanced technique
The Italian Cooking Advanced course aims at improving the ability and techniques of food cooking and preparation. The course allows to learn the necessary ability to realize a full high-level menu, choosing the dishes according to the season and it also teaches the different presentations and decorations of the dishes. The course allows to learn the advanced techniques at a professional level of the practical preparation of the dishes.
Type:Courses
Method:In a classroom
Duration:2 Weeks
Accreditation:A certificate of attendance will be released by the Province of Terni
Requirements:Passion for cooking, testing ability, aesthetic sense and creativity.
Students per class:14

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Course program

Italian Cooking Advanced Course
The course will be held in Italian with the presence of a simultaneous interpreter of English.

The cook’s trade
Theory and practice of transformation, technological adjuvants, taste, flavour and aroma, cook and chill techniques and food regeneration, sensory theory and organoleptic associations, creativity and experimentation
Cooking advanced techniques
Herbs and spices, red meats: prolonged cooking, furred and feathered game meat, Fish: cooking, other fish products: shellfishes, frogs and snails, emulsified sauces, soups, dishes decoration techniques, marinade and brine, pasta salads, battered vegetables from East to West, béchamel, tricks for cooking pasta as a Chef, ice creams and water ices, boiling and steaming, the art of chopping, mincing and grating , oven baked pasta, broth and consommé, how to save the aromas, pressure cooking, mushrooms preparation, how to serve cheeses, mixing, stirring and whipping, oven roasting, how to decorate the first courses, savoury pies, shellfishes, the art of frying, cooking in foil, preserved vegetables, garnishing methods, Grande Cuisine, eat with your eyes: the aesthetic aspect and the presentation of the dishes, Chef’s secrets and techniques. Professional sommeliers will hold classes on wine testing techniques, sensory analysis and how to pair food and wine.

Course location

Chef Academy

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