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Basic techniques course of Italian cuisine

UNIT 1 | ABC in the kitchen-Introduction: HACCP MODEL/Food Evolution/Models of Food Energy

Lesson 1: Basic Cutlery – Operator Safety – Cutting techniques (slicing, dicing) – Cooking vegetables (cooked in water, in fat, roasted)
Lesson 2: Pasta with eggs – dough and preparation with eggs – dough with rolling pin – open pasta – preparation of a base for level 1 sauces.
Lesson 3: Pasta without eggs – dough and preparation without eggs – preparation of classic pasta – preparation of a base for level 2 sauces
Lesson 4: White and red meat – Cooking red meat in the oven  – washing, cutting and cooking in fat from white meat.
Lesson 5: Whole Fish – sliced-fillets – cleaning – gutting – fillet reduction  – mixed cooking.
Lesson 6: Introduction of appetizers and side dishes
Lesson 7: Dough and preparation for “Focaccia”, pizza and bread-immediate rising, poolish, ”Biga” – useful tips  –
Cooking and keeping salted products leavened.

 

UNIT 2 | Small pastry shop

Lesson 8: Introduction of baked cakes – simple panna cotta
Lesson 9: Semi-freddo desserts  – Desserts eaten with a spoon – creams.
Lesson 10: Shortbread – baked shortbread – puff pastry – cream ganache – crème caramel

 

UNIT 3 | Kitchen Techniques in more depth

Lesson 11: ”Fondi” broths and mother sauces  – brief history – preparation – Uses (“Fondo” – veal pasta sauce, white sauce, fish sauce, vegetable sauce) hot mother sauces (Common Velouté ,fish velouté, béchamel sauce, tomato sauce, veal sauce) – Cold mother sauces (mayonnaise, vinaigrette)
Lesson 12: Rice and risotto – brief history of rice  – Preparation  – cooking – “mantecatura”
Lesson 13: Eggs – Mixed cooking – preparation  – typical cooking times
Lesson 14: Second level fish  – Cephalopods  – Small Crustaceans   – shellfish; washing  – mixed cooking
Lesson 15: Preparation for “gnocchi”- with potatoes  – vegetables  -“alla Romana” – Preparation for third level sauces
Lesson 16: Second Level Meat  – Fillets  – cuts – stews
Lesson 17: Conclusion and evaluation: TEST / FINAL TEST Dish preparation

2016 COURSE DATES

Unit 1        26-27-28 Jan| 2-3-4-9 Feb
Unit 2        10-11-16 Feb
Unit 3        17-18-23-24-25 Feb | 1-2 Mar

 

Unit 1        9-10-15-16-17-22 Mar
Unit 2        23-24-29 Mar
Unit 3        30-31 Mar | 5-6-7-12-13 Apr

 

Unit 1        19-20-21-26-27-28 Apr | 3 May
Unit 2        4-5-10 May
Unit 3        11-12-17-18-19-24-25 May

 

Unit 1        31 May | 1-7-8-9-14-15 Jun
Unit 2        16-21-22 Jun
Unit 3        28-29-30 Jun | 5-6-7-12 Jun

 

Unit 1        20-21-22-27-28-29 Sep | 4 Oct
Unit 2        5-6-11 Oct
Unit 3        12-13-18-19-20-25-26 Oct

 

Unit 1        8-9-10-15-16-17-22 Nov
Unit 2        23-24-29 Nov
Unit 3        30 Nov | 6-7-13-14-15-16 Dic

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 1 – L’ABC DELLA CUCINA

CHEF: Giampiero Le Pera

Date

  •  26 – 27 – 28 Gennaio 2016
  • 2 – 3 – 4 – 9  Febbraio 2016

€ 460,00

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 2 – PICCOLA PASTICCERIA

CHEF: Giampiero Le Pera

Date

  • 10 – 11 – 16  Febbraio 2016

€ 200,00

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 3 – TECNICHE AVANZATE

CHEF: Giampiero Le Pera

Date

  •  17 – 18 – 23 – 24 – 25 Febbbraio 2016
  • 1 – 2  Marzo 2016

€ 460,00

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 1 – L’ABC DELLA CUCINA +

MODULO 2 – PICCOLA PASTICCERIA

CHEF: Giampiero Le Pera

Date

  •  26 – 27 – 28 Gennaio 2016
  • 2 – 3 – 4 – 9  Febbraio 2016
  • 10 – 11 – 16  Febbraio 2016

€ 625,00

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 2 – PICCOLA PASTICCERIA +

MODULO 3 – TECNICHE AVANZATE

CHEF: Giampiero Le Pera

Date

  • 10 – 11 – 16  Febbraio 2016
  • 17 – 18 – 23 – 24 – 25  Febbraio 2016
  • 1 – 2  Marzo 2016

€ 625,00

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 1 – L’ABC DELLA CUCINA +

MODULO 3 – TECNICHE AVANZATE

CHEF: Giampiero Le Pera

Date

  • 26 – 27 – 28  Gennaio 2016
  • 2 – 3 – 4 – 9  – 17 – 18 – 23 – 24 – 25 Febbraio 2016
  • 1 – 2  Marzo 2016

€ 825,00

Martedì – Mercoledì e Giovedì

Orario: h. 09.00-12.00

 

MODULO 1 – L’ABC DELLA CUCINA +

MODULO 2 – PICCOLA PASTICCERIA +

MODULO 3 – TECNICHE AVANZATE

CHEF: Giampiero Le Pera

Date

  • 26 – 27 – 28  Gennaio 2016
  • 2 – 3 – 4 – 9 – 10 – 11 – 16 – 17 – 18 – 23 – 24 – 25 Febbbraio 2016
  • 1 – 2  Marzo 2016

€ 1.050,00

Prices
Unit 1€ 460,007 lessons
Unit 2€ 200,003 lessons
Unit 3$ 460,007 lessons (including test, final test, dish preparation)
Unit 1+2€ 625,0010 lessons
Unit 2+3€ 625,0010 lessons
Unit 1+3€ 825,0014 lessons (including test, final test, dish preparation)
Unit 1+2+3€ 1.050,0017 lessons (including test, final test, dish preparation)

Prices are per person and per unit

AGSI card: € 10,00

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