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

pesce

DESCRIPTION
SPECIALISTIC COURSE IN FISH COOKING

The course will focus, in a specific and thorough methodology, the choice, the elaboration, the cooking and the presentation techniques of different types of fish: breeding, blue, mollusks, crustaceans and shellfish. Particular attention will be paid to the cleaning techniques, to the tapping and the storage, as well as to the different methods of cooking. The course is targeted to Chefs, Kitchen staff, Owners, Commis trained in the Chef course (basic level), graduates in hotel schools and amateurs interested in broadening and enhancing their knowledge on fish and on its use in cooking. The course, totally practical, will take place within professional kitchens, using equipments, tools and professional products.

Information

INFORMATION
SPECIALISTIC COURSE IN FISH 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, amateurs, graduated in Chef Courses

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

SPECIALISTIC COURSE IN FISH COOKING
DIDACTICAL SCHEDULE:

Varieties of fish: methods and criteria for the selection and the evaluation of the freshness
The classification of fish: breeding, blue, mollusks, crustaceans and shellfish
Cleaning techniques, shingling, gutting, filleting, processing and preserving of fish
Cooking techniques of fish: baking, cooking in foil, cooking in frying pan and casserole cooking
Technical and times of fish marinating and smoking
Sea broths and the fish fumet
Pastas and second courses with fish