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Chef Course Program

The document outlines a Cook/Professional Chef course focused on Italian cuisine, offering three levels of training: 80 hours, 150 hours, and 230 hours. Key lesson topics include nutrition, food safety, cooking techniques, and kitchen management, with practical training available in accredited restaurants. The course aims to equip participants with the skills and knowledge necessary to excel in the culinary field, emphasizing both theoretical and practical aspects of Italian cooking.

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6 views2 pages

Chef Course Program

The document outlines a Cook/Professional Chef course focused on Italian cuisine, offering three levels of training: 80 hours, 150 hours, and 230 hours. Key lesson topics include nutrition, food safety, cooking techniques, and kitchen management, with practical training available in accredited restaurants. The course aims to equip participants with the skills and knowledge necessary to excel in the culinary field, emphasizing both theoretical and practical aspects of Italian cooking.

Uploaded by

gheorghiu alexia
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

N. 29/07.08.

2020

Ref. China – Europe/


Europe Catering Culture Industrial Park

COOK / PROFESSIONAL CHEF COURSE


for ITALIAN CUISINE

These courses can be developed as follow:

- 80 hours course, first level, contains theory and practice in lab


- 150 hours course, second level contains theory and practice in lab
- 230 hours course, for professional chef

LESSON TOPICS
~ Italian Cuisine in the Mediterranean and world context
~ The advantages of nutrition according to Mediterranean Cuisine
~ The food pyramid applied for a balanced and healthy diet
~ Food education at the base of each training project
~ Cooking for customer satisfaction
~ The Cook, his mission, his profession, his code of ethics as a professional, health
promoter
~ Kitchen environment, hygiene, quality, waste
~ The necessary equipment in the kitchen and their use
~ Maintenance of equipment
~ Hygiene in the kitchen, staff organization
~ Operating and storage temperatures
~ HACCP system: food safety, quality, labelling
~ Presentation of the raw materials needed to make original Italian dishes
~ Product categories for flour, rice, vegetables, meat, cereals, fish, pasta.
~ The difference between types of flour
~ Fresh and seasoned type of cheese “DOP”
~ Cooking techniques and types of cooking
~ Types of knives and method of cutting
~ Classification of the dishes starting from appetizers, hot and cold, their presentation
and serving.

1
~ First course for dishes and pasta, flours, their classifications, preparation and cooking
methods
~ Second course based on meat, fish, vegetables, served hot or cold
~ Garnishments and their combination
~ Cooking desserts
~ Analysis of the quantities per portion
~ Food cost
~ Chef's Menu and seasonal suggestions
~ Match the food with the wine, by the sommelier
~ The right presentation of the dishes
~ Human resources management and workplace safety

Note: to be considered in addition, for these courses the practice can be made in
accredited restaurants

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