Do you like cooking and spend a lot of time in the kitchen? Would you like to learn new cooking techniques? This course is made for you. The Professional Cooking course is aimed at all those who wish to learn and deepen basic, advanced and trendy cooking techniques. The purpose of this course is above all to allow participants to transform a passion into a real profession to be carried out as a cook in restaurants, laboratories, bars and catering establishments. The school has been recognized and collaborates with the IFC (Italian Federation of Chefs) Lazio Regional Chefs Union. The membership fee is included in the cost of the course. Joining the IFC (Italian Federation of Chefs) Lazio Regional Chefs Union offers numerous advantages and entitles you to many benefits.
• 1st meeting
Presentation of the course and orientation on the technologies and equipment used in the kitchen. Theoretical lesson on the nature of the products used in the kitchen. Broths, stocks, comics and mother sauces.
• 2nd meeting
Soups, soups, soups and past. Differences in implementation. Techniques for cutting, cooking and peeling the vegetables used.
• 3rd meeting
Vegetables 1: cleaning and washing of vegetables, cuts, cooking techniques. Using the steam oven, sautéed vegetables, braised vegetables, gratin vegetables, vegetable flans, vegetable puddings.
• 4th meeting
• 5th meeting
Legumes: cooking and use.
• 6th meeting
The eggs. Theory on the nature of eggs and their composition. Poached egg, boiled egg, fried egg, omelette, omelette, tortillas de patatas, soufflé, scrambled eggs, soft-boiled eggs.
• 7th meeting
Classic rice and risotto: Milanese rice, Risi e Bisi, English rice, Risotto with mushrooms, Sauteed rice, Pilau rice
• 8th meeting
Innovative and trendy rice and risottos
• 9th meeting
The gnocchi: Potato gnocchi, Roman-style gnocchi, water and flour gnocchi, Tyrolean gnocchi, stuffed gnocchi, Parisian gnocchi
• 10th meeting
Egg pasta and water and flour pasta: tagliatelle, tagliolini, maltagliati, pappardelle, farfalle, orecchiette, homemade fusilli.
• 11th meeting
Stuffed pasta: ravioli, tortelli and tortellini
• 12th meeting
Baked pastas and flans
• 13th meeting
Traditional dry pasta: Bucatini alla Amatricina, Rigatoni alla Carbonara, Tonnarelli with cheese and pepper, Spaghettini with garlic and oil, Linguine with clams, Trenette with Pesto
• 14th meeting
Regional first courses
• 15th meeting
Roasts, Braised, Stewed Stews. Some preparations will be made with low temperature cooking.
• 16th meeting
• 17th meeting
• 18th meeting
Fish from filleting to cooking
• 19th meeting
Molluscs, Crustaceans and Seafood
• 20th meeting
Frying and Italian street food: fried in batter, in tempura, croquettes, arancini, supplì …
• 21st meeting
Savory rotisserie: Brioche bread, pizza, rustic, panzerotti, focaccia …
• 22nd meeting
• 23rd meeting
Rehearsal restaurant and end-of-course dinner menu design
• 24th meeting:
Written, theoretical and practical exam on site.
• 25th meeting
Preparation of the dishes covered by the dinner at the end of the course
• 26th meeting
Theoretical lesson and release of the HACCP certification with a date to be agreed and from 9:30 to 13:30
• 27th meeting Final dinner
Students will have to prepare a complete menu for the final dinner which will be open to a paying public.
Final toast and issue of the certificate of attendance to the course
Place: Chef Gourmet, Via dei Monti Della Farnesina, 77, Rome, Italy
Date: every Tuesday and Wednesday, from September 14 to December 21, 2021
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Via dei Monti della Farnesina, Rím, TalianskoPrice