Master in Italian Cuisine
Master
A Firenze (Florence)
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Descrizione
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Tipologia
Master
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Luogo
Firenze (florence)
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Ore di lezione
555h
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Durata
1 Anno
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Stage in azienda
Sì
Obiettivo del corso: This one-year program is aimed at celebrating the outstanding mastery of cuisine that has evolved in Italy over the centuries.The program provides students a sound understanding of the italian gastronomic culture. It develops each student’s attitudes to their optimum potential and gives them the opportunity to acquire specific skills and abilities in order to develop their professional career. Rivolto a: Professionals of the restaurant market and culinary arts.
Sedi e date
Luogo
Inizio del corso
Inizio del corso
Profilo del corso
Only for Professional Chefs or Hospitality graduates who wish to enhance specific skills in Culinary Arts.
Opinioni
Materie
- Chef
- Nutritition
- Stage
- Team Work
- Baking
- Wine
- Experiential learning
- Restaurant
- Pastry
- Management
Professori
Andrea Trapani
executive chef
Programma
This program is open to graduated students and experienced professionals that want to perfect their skills and knowledge of professional cooking, Italian cuisine, and Italian culinary traditions.
Students will understand the history and evolution of Italian gastronomy through a comparison between traditional and contemporary cuisine. A wider understanding of Italian culture will occur through the analysis of the rules of food consumption and the relationships between food and culture. An overview of professional pairing of food and wine will broaden students’ perception of food and wine matching, helping to identify key elements that affect pairings.
Courses will deepen students’ awareness of the Italian culinary culture with a special focus on the origins, characteristics, and use of traditional and specialty niche products. Nutrition, ingredients and cooking styles typical of the Mediterranean area will enrich students’ knowledge of this fundamental cuisine and lifestyle that still influences dietary regimens and cuisines worldwide.
The study of communication strategies and the elements that influence group behavior will allow students to acquire the skills necessary to communicate effectively in professional situations both with customers and colleagues.
Throughout the year students will be involved in management, organization and service of buffet receptions, cold kitchen preparations, and plating techniques during the Wednesday Aperitivo lab activities at the school restaurant, Ganzo. During these activities students will develop and experience a variety of cold dishes, classical and contemporary salads, house cured and/or smoked meats and fishes, homemade cheeses, gourmet sandwiches and appetizers, specialty sauces and dressings, and terrines and snacks, enriching their skills in plate presentation.
Emphasis will be placed on advanced Italian cooking through the analysis, planning and practice of a la carte service in a professional environment. Students will gain confidence in advanced culinary skills, and the organization and development of recipes and menus according to the course guidelines. Special workshops will focus on traditional and specialty fresh pasta production, meat and fish filleting and processing, special dietary requirements, gourmet vegetables cooking, Italian classical cakes, and tarts.
Ulteriori informazioni
Alunni per classe: 10
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Master in Italian Cuisine