CHEF BASIC LEVEL
The professional course for Chef (basic level) aims to train a technician in the kitchen, able to work in all departments of hotel and restorative companies, through the use of technical skills/manuals and product sufficient to perform practical tasks of medium complexity that they can at the same time ensure the proper production of the meals, the provision of basic products, quality control of materials and on the doses of the food, and the proper use of the equipment business. The profession of the cook, craft evolving, challenging, rewarding and that knows no crisis can, therefore, make it possible to find employment in all of those types of companies which provide for the production and administration of meals, the hotel catering and hospitality in general (hotels, nursing homes, hospitals), public premises (pizzerias, restaurants, trattorias, taverns, pubs, fast food), a complex tourist / reception (camping sites, villages, etc.). The course for Chef (basic level) is aimed at a diverse audience: young and old, Italians and foreigners, men and women, with or without experience in the field and in possession of any level of education, wishing to start this wonderful profession with competence, professionalism and seriousness. The course will take you through the organization of work in a professional kitchen, experience the various stages of food preparation, see up close as a recipe to life, learn about the organization and structure of an industrial kitchen, the role the kitchen staff, learn the proper use of equipment and professional tools, the product characteristics and organoleptic characteristics of the raw materials, processing methods and cutting of raw materials, the main mode of cooking and food storage, the basics of pastry d 'hotel, the health and hygiene regulations concerning the manufacture and handling of food and drinks, the basic principles of the marketing of food and the method of determining the food cost. The course is totally practical, it will take place in the kitchens of prestigious hotels and restaurants partners ANPA sites on national territory and will allow students to use professional equipment and tooling in order to ensure the proper execution of the dishes according to standard International job. The teaching of the courses is entrusted exclusively to Masters and Executive Chef Cooking with proven experience and high professionalism.