CHEF

corso professionale chef

PRICE: 1800 €
Il corso è riconosciuto dall' ENUIP - Ente Nazionale Istruzione Professionale - Prevede un massimo di 8 partecipanti ed una durata minima di 3 mesi, incluse 200 ore di tirocinio pratico presso qualificate struttura nostre partner.

Corso professionale chef

PRICE: 2500 €
Il corso è riconosciuto dall' ENUIP - Ente Nazionale Istruzione Professionale - Prevede un masimo di 8 partecipanti ed una durata di 4 mesi, incluse 300 ore di tirocinio pratico presso qualificate struttura nostre partner.
Our professional Chef courses are subjected to limited  enrolement of max 8 participants and foresee a selection interview.The course takes place in the morning or in the afternoon:
Daytime Course: 5 hours lessons, from 9:30 to 14:30, 3 times a week
Afternoon Course: 5 hours lessons, from 15:00 to 20:00, 3 times a week
Practical Internship takes place in qualified structures.
At the end of the course our school will povide a certificate of attendance for each participant  recognized by the National Public Authority for Professional Education (qualified at MIUR – Education, University and Research Ministry – Ministero Istruzione Università e Ricerca).
This professional Chef Course is addressed to everyone wants to become professional chef and gives to each participant the basis to an adequate professional training.All Professional Chef Courses are opened to extremely  motivated italian and foreigner students. If one or more foreigner students are present the cooking classes are held in english or in italian with a mother tongue interpreter. The school foresees for each participant practical trainings in selected and qualified restaurants all over Italy in order to complete and increase the knowledges gained during the course and to let the students have the right keys to entering in the working world.PROGRAM:

Basic Cuisine:

  • HACCP
  • KNIFE SKILLS
  • FOOD PYRAMID
  • FOOD PRESERVATION
  • MOTHER AND DERIVATIVE SAUCES
  • REDUCTIONS
  • COOKING METHODS
  • EMULTIONS
  • CLARIFIED BUTTER
  • CONFIT

Starters:

  • BASIC STARTERS WITH VEGETABLES, MEAT AND FISH
  • FINGER FOOD

Elementary Bakery:

  • TRADITIONAL BREAD RECIPES
  • FOCACCIA BREAD
  • YEAST BASED RECIPES

Main Courses:

  • BASIC FRESH AND DRIED PASTA
  • STUFFED PASTA
  • ITALIAN RICE – FEATURES AND USES
  • VELVET SAUCES AND SOUPS 

Second Courses:

  • WHITE MEAT
  • ELEMENTARY BUTCHERY SKILLS (e.g. DEBONE)
  • RED MEAT
  • GAME
  • SEA FISH
  • CRUSTACEANS
  • MOLLUSCS
  • FISH FILLETTING SKILLS AND ELEMENTARY FISH MAKING
  • LEGUMES
  • VEGETABLES

Desserts:

  • SPONGE CAKE
  • ENGLISH CREAM
  • CUSTARD
  • SHORT CRUST PASTRY
  • CREAM PUFF PASTRY
  • MOUSSE
  • CAKES AND MILK PUDDINGS

Cuisine Innovation:

  • VACUUM PROCEDURE
  • LOW TEMPERATURE COOKING

FINAL EXAMINATION
The final examination foresees one theoretical and one practical exam in the presence of the technical. The Italian Chef Academy in association with National Authority of Professional Education will issue a certificate, comprehensive of cooking training validation. Every graduate will automatically registered for free to Italian Chef Association.

  • Francesco Apreda Chef de Cuisine at Ristorante “Imago” (Michelin Star)
  • Gianfranco Pascucci Chef de Cuisine at Ristorante “Pascucci al Porticciolo (Michelin Star)
  • Stephane Betmon Créateur patissier
  • Antonio Dario Nuti 1° confectioner at Ristorante “Imago” (Michelin Star)
  • Fabrizio D’AlessandroChef de Cuisine
  • Emiliano Lopez Chef de Cuisine at Ristorante “La Buca Di Ripetta”
  • Francesco Mammola Event Planner Chef
  • Fabrizio Sepe Chef de Cuisine at Ristorante “Le Tre Zucche”
  • Alessandro Vassallo Chef de Cuisine
  • Antonio MartucciChef de Cuisine
  • Andrea Misseri Chef de Cuisine

Accomodation:

Students living out-of Rome, just ask to I PIACERI DEL PALATO ACADEMY for information! The school will suggest you comfortable and cheap solutions also to share with other students.

 

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