ANPA - Accademia Nazionale Professioni Alberghiere

The only certified and patented method to train
and work quickly in tourism and catering

Phone: +39 06 997 069 45
Phone: +39 06 997 069 46
Mobile: +39 393 9230 999

TRAINING AREAS

Description

Bistecca alla Fiorentina Ristorante Firenze 93117637 2

DESCRIPTION
SPECIALISTIC COURSE IN MEAT COOKING

The course will focus, with specific and thorough methodology, the selection, cutting, processing, cooking and presentation of meat dishes techniques: beef, pork, lamb, poultry and game. Particular attention will be paid to elaboration techniques of individual pieces, to the boning methods, to the portioning and the storage, as well as to the different types of cooking. The course is addressed to chefs, kitchen staff, restaurants owners, graduates of the training course of Chef (basic level), graduates of the hotel school and amateur interested in broadening and deepening their knowledge about the various types of meat and their cooking. The course totally practical, will take place within professional kitchens and with the utilization of equipment, tools and professional products.

Information

INFORMATION
SPECIALISTIC COURSE IN MEAT COOKING

START COURSES Every month

DURATION 15 hours (5 lessons of 3 hours)

N° STUDENTS Course delivered only in individual formula

TARGET Chefs, restaurants operators, graduated chefs, amateurs

FREQUENCY Customizable to the needs of the participant

HOURS OF LESSONS Customizable to the needs of the participant

COST € 1.000,00 + VAT 22%

INSTALLMENTS € 220,00 VAT included at the registration + n. 2 installments of € 500,00 VAT included

Didactic Program

DIDACTIC PROGRAM
SPECIALISTIC COURSE IN MEAT COOKING

The various types of meat (beef, pork, lamb and poultry): characteristics and differences
The various types of meat cuts
Preparation and cleaning of meat technics
Cooking meat techniques: baking cooking, cooking in foil, grilling, cooking in the frying pan and casserole cooking
Roasted meats: temperature and cooking time, browning and rest
Broths of meat, boiled meat and braised
Times and technics of marinating and smoking meat
Pasta, first courses and second courses with meat