Course of Culinary Art

Via Nebrodi 8, Bronte

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Duration

6 Mesi

Group Size

Unlimited

Languages

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Overview

The six-month course (divided into 3 months of theoretical/practical lessons and 3 months of training internship) consists of 35 training modules for a total duration of 1100 hours (500 hours of theoretical/practical lessons and 600 of training internship).

At the end of the course students will undergo a final exam evaluated by an external commission. Successful candidates will receive a Certificate of Culinary Arts and Food Sciences Technologist.

The Course of Culinary Art will be held at pre-defined intervals throughout the year:

First session: lessons start in January 2020;
Second session: lessons start in April 2020.

Itinerary

Course Modules

History of Mediterranean cuisine
Nutrition and macrobiotics principles
Hygiene and prophylaxis
Structural aspects of a restaurant kitchen: brigade and equipment
Sensory analysis: Oil, Wine, Milk and dairy products, Mushrooms and truffles, Phytoalimurgy
Coordinating kitchen and dining room
Cereals and bakery
Pizza
Pastry
Chocolate and pralines
Spoon desserts
Large leavened products
Vegetables
Legumes
Marmalades, jams and preserves
Eggs
Pasta: fresh/ egg/dried/stuffed
Vegan-vegetarian
Cooking liquid, sauces and derivatives
Rice and risotto
Cold sauces
Thickeners
Meat
Fish, shellfish and crustaceans
Vacuum packing
Plating techniques
Regional cuisine
Sicilian cuisine (areas)
Genius loci
Food-wine pairing
Food and wine journalism
Food cost
Communication and team building
Written tests
Practical tests

Tour's Location

Via Nebrodi 8, Bronte

from €50,00

Date

26/02/2021

Adults

Age 18+

Children

Age 6-17

Infant

Age 0-5

Organized by

gosrl

Member Since 2019