Sous Chef - Aiuto Cuoco Italiano

Chef Academy
En Terni (Italia)

6.900€ - ($4.933.858)
IVA inc.
¿O prefieres llamar ahora al centro?
+39 0... Ver más
Compara este curso con otros similares
Ver más cursos similares

Información importante

  • Curso
  • Terni (Italia)
  • Duración:
    3 Meses
Descripción

chef de cocina italiana.
Dirigido a: El curso intensivo de cocina italiana es ideal, tanto para los cocineros principiantes, que para los que han adquirido mayor experiencia y que desean conocer màs a fondo las técnicas y los secretos de la cocina italiana. El objectivo serà descubrir los sabores y técnicas de preparaciòn de la cocina mediterrànea, acompañadas por Chef titulados que acompañaràn a los estudiantes en la preparaciòn de las recetas.

Información importante
Instalaciones

¿Dónde se da y en qué fecha?

comienzo Ubicación
Consultar
Terni
Terni, Italia
Ver mapa

Preguntas Frecuentes

· Requisitos

Today Italian cooking is considered an international standard, there are more than 70.000 Italian Restaurants all over the world. This course give you the best training to work for Italian Restaurants and gives you also the knowledge of the most important international cooking standards. The course aims to train students to be able to address issues related to the professional activity of Sous Chef. The qualified sous chef works in catering and restaurants.

¿Qué aprendes en este curso?

BUILDING THE MENU:
MANAGING THE SUPPLY OF RESOURCES (RAW MATERIALS AND EQUIPMENT):
ORGANIZE THE WORKPLACE:
PREPARE THE RAW MATERIALS:
PREPARE THE SEMIFINISHED:

Temario

COURSE PROGRAM

Set up the workplace

Sanitize working environments and equipment

Ensure the conservation of raw materials and semi-finished products

Verify the operation of the equipment for the treatment and preparation of food

Monitor the characteristics and quality of raw materials

Preparation of starters

Savoury pies

Sauces

Bouillon and consommé

How to preserve the aromas

Decorate the first courses

Preparation of egg pasta

Baked Pasta

Boiling and steaming

Blend, mix and assemble

The fish preparation techniques, cooking techniques, fish bouillon concentrated, etc..

Recipes with blue fish, shellfish, fish larger and fish preserved

Shellfish and crustaceans

Cleaning and filleting of fish

Red meat, poultry and white meat various cuts and their use, deboning, breading, cooking techniques, lardellatura, binding, browning, deglazing, etc..

Roast in the oven

Herbs and spices

Vegetables in batter between East and West

Cleaning and cutting vegetables

The vegetables cooking techniques: boiled, steamed, glazed, fried, au gratin, roasted in a pan, etc..

The art of mincing, grinding and grating

Serve the cheese

The art of frying

Mode of decoration of the dishes

The techniques and the chef's secrets

Preparation of recipes which include various types of cuts and preparation

The desserts, demonstration and implementation of the main techniques

Información adicional

Observaciones: Professional Qualification Certificate: Legally recognized professional qualification of "Chef" (Cuoco) valid under Article 14 Law 21/12/1978 n 845, valid throughout the national and European territory. At the end of the examination each student will receive a booklet showing the level of competence achieved
Prácticas: STAGE WITH BENEFITS AT BEST ITALIAN RESTAURANTS
Persona de contacto: Ronny Albucci

Compara este curso con otros similares
Ver más cursos similares