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ArteFormazione & Consulting in Turin - Italy - Cooking School

In Italy

Region

Piedmont
Piedmont
Cooking School
ArteFormazione & Consulting
Address:Via Spoleto, 9
Locality: Centro
Torino (Turin)

Distance from school to:

(Using public transportation)
Railway Station: 2 minutes
Airport: 30 minutes

Attractions near Torino

Old Town, Museums.
ArteFormazione & Consulting

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Courses

Professional Cooking BARISTA AND BARTENDER
Region: Piedmont Locality: Turin
from: 18 October 2017 Duration: 36 hours
Availability and Prices Request
Café Bar and bartender course aims to train professionals for the BAR, by the teaching of the work in the cafeteria, by acquiring all the techniques to prepare breakfasts, coffee, espresso, foam, coffee sheckerato, Cappuccino, Moroccan, snacks and appetizers to the teaching of the craft of Bartending, with preparation of aperitifs, cocktails and long drinks are typical of this work. The training will be addressed in a very practical and application: for this reason the courses are carried out not only in our labs but also within public places alongside bartenders and professional bartenders. The course is aimed at all those who want to acquire the technique, professionalism and expertise necessary and indispensable to work as bartenders and bartenders and have extensive training. All the skills and the skills learned during the course will be easily usable both for those who want to undertake the job with possibility of employment in bars, cafes, restaurants, night clubs, social clubs, etc. And for those who want to open up his own business, but also for those who live just like hobbies and personal passion. The course is open to all, regardless of age, no special requirements of access and also no experience because you always start from scratch. Our courses are always in limited number (maximum 6/7 people at a time), to allow it to be tracked individually by our professionals. At the end of the course you can activate an internship through the tourist Agency Orionis accredited training in the region of Piedmont (B275) with a hospitality partner of our educational project. For fairness and transparency towards users, ArteFormazione recalled that the training course registration does not entitle you to any location in the workplace (ArteFormazione is a training agency and conducts brokerage work). The course lasts 36 hours as follows: THEORETICAL INSTRUCTION IN the classroom and HACCP: in this phase the students will learn the operation, management and the correct use of machinery, history and geography of coffee, roasting and blending techniques, techniques for mixture, preparation of bar counter, bar, coffee tasting techniques, preparation and preparation of the barman, knowledge of tools and glasses, dispensing tools and their proper functioning and maintenance, knowledge of Spirits (Gin, Rum, Vodka, Tequila, Brandy, whiskey) and spirits (Vermouth, Bitter, bitter), HACCP mandatory for anyone who manipulates foods PRACTICAL TRAINING IN LABORATORY: in this phase the students will begin to familiarize yourself with the equipment of the bar and to produce the first coffee: various types of coffee, frothing, cappuccino, latte macchiato, Moroccan, etc. And the most popular cocktail preparation: Frozen Drinks, Smoothies, soft drinks and appetizers – the glasses, how to use the Mixing Glass, how to use the Shaker, how to use the Blender, practical techniques of free and paid its measurement of doses, spirits, long drinks. The course takes place in individual coaching to teacher professional to ensure professional training. PRACTICAL TRAINING IN COFFEE SHOPS PARTNER: once learned the basic techniques of the cafeteria, the student is projected within a working reality. By partnering with several bars, cafes and clubs, the student is trained in the field always alongside the teacher professional to verify how effectively the work and to test your dexterity. FINAL EXAM: at the end of the course there is a final exam which will issue a certificate which certifies all the skills acquired and a letter of reference useful to all those who are looking for work. Program background history and geography of coffee roasting and Blending, how do I create a mixture preparation of bench-bar Knowledge and maintenance of Haccp bar service Organization: what it is and how it works visually inspecting The check of the goods stored basic hygiene assessment and control temperatures and chemical commodity food microbiology topics microclimate notions of hygiene of facilities, equipment and hygiene preparedness espresso, coffee grinding and tamping the coffee tasting: organoleptic differences in theory and practice The Cappuccino frothing Italian preparations: latte macchiato, Café latte, espresso, Moroccan, etc. Notes on techniques Latte Art customer management organization of the Hall and bar treat mise en place, with attention to the different equipment related to local type and event scheduled services and processes to manage room daily room preparation and autonomy of the bar set up a buffet and menu Knowledge Processing carefully collect and precise orders and requests, sending in a timely and clear the kitchen Treat the relationship with customers coming into contact with guests with courtesy and garbo collection stage of orders to delivery of account activity and product promotion action-service offered by adopting within the work team communication strategies relational and business standards.
Professional Cooking PASTRY BASE
Region: Piedmont Locality: Turin
from: 16 October 2017 Duration: 38 hours
Availability and Prices Request
The course is intended for all lovers of pastry or to anyone interested to enter the profession of pastry chef and working in pastry. The aim of the course is to give practical training on all pastry techniques, so that at the end of the course the student is able to prepare the main confectionery production in complete autonomy. The pastry Base is addressed to everyone who wants to work in the field of Patisserie or to all fans who want to acquire the techniques and skills of pastry. The course is totally practical and teaches how to achieve the most famous preparations for confectionery: Spain, wet sponge for cakes, basic creams and base for mousses, pastry, sweet and savoury pastry, fresh fruit tarts, cream puffs, meringue, cakes, etc. The course includes the HACCP module, lasting 8 hours, required by law for all persons handling foods such as envisaged by d. Lgs 193/07 and 852/2004 s, certificate reg. EC legal. At the end of the course you can activate an internship through the tourist Agency Orionis accredited training in the region of Piedmont (B275) with a hospitality partner of our educational project. For fairness and transparency towards users, ArteFormazione recalled that the training course registration does not entitle you to any location in the workplace (ArteFormazione is a training agency and conducts brokerage work). Program of the course theory of HACCP: toilet law Spain loaf pastry normal and making meringue pie Pastry Biscuit puff pastry Ganache Assembly Creams and glazes Yarrow (Browse) Meringues and cream puffs Decorations with nozzles Savoury Pastry Exam.
Professional Cooking Haccp Course
Region: Piedmont Locality: Turin
from: 26 September 2017 Duration: 8 hours
Availability and Prices Request
The course refers to the legislation d. Lgs 193/07 s 852/2004,Reg. CE and on compulsory training for all those working in direct contact with food. The course replaces the old health card. At the end of the course is expected to issue a personal attendance certificate stamped and signed by licensed professional. Haccp system: what is it and how does Visual inspection verification of merchandise stored basic hygiene assessment and control temperatures and chemical food microbiology topics microclimate Hygiene notions of commodity structures, equipment and personal hygiene insights into regulatory relations with the various actors involved in the process of HACCP food TEST
Professional Cooking Course on ice cream 23 hours
Region: Piedmont Locality: Turin
from: 18 September 2017 Duration: 23 hours
Availability and Prices Request
The course on ice cream has as its objective the training of professionals in the production of ice cream, able to follow the entire process of preparation and coordination of activities, from the selection of ingredients to the management of the laboratory ice cream parlor. The aim of this course is to provide all the practical skills necessary to enter the profession of ice cream makers, both employed, both independently. It is the course suitable for all those interested in having a basic understanding of ice cream or who must do a retraining or to all those who need to be ready at work proving that they have the minimum skills to the exercise of this profession. During a mandatory HACCP form is required, law for all persons handling foods. The technical knowledge of store provides so exclusively practical: the course is conducted in the laboratory of home made ice creams MO. SA in Turin, with individual coaching each student to our master gelato maker, usually at 15.00 – 18.00 hours afternoon for a total of 23 hours of training – 15 hours of practical training-cream + 8 hours of HACCP food hygiene, with release of legal certification. Course syllabus BASIC different types of ICE cream on the market today, fashions and trends. The processing stages that distinguish the real traditional Italian ice cream (stages and equipment) the professional figure of the ice cream maker, ice cream story Lab Setup Knowledge Solutions, pasteurization, equipment used for ice cream The raw materials to be used in ice-cream manufacturing process balancing techniques producing artisan: bases and mixes up a basic recipe and the evolution of the main products used customer service into cones and Cups: techniques and practical Exercises, simulations and practical simulations of ice-cream production
Professional Cooking Professional Pizzeria course
Region: Piedmont Locality: Turin
from: 18 September 2017 Duration: 100 hours
Availability and Prices Request
The course is aimed at all those who want to learn to do, professionally, the most recognized Italian product and appreciated in the world: the Pizza. The aim of the course is to convey all the knowledge and skills that a good pizza should have to work in this sector. In recent years, the labour market requires increasingly skilled and no longer have simple basic knowledge. Our course is conducted not only within our own workshops but also within pizzerias affiliate to allow students to deal immediately with all the equipment and professional equipment that you will use on job. The course of Pizzeria is a professional course: 100 hours of theoretical and practical training, ideal for all those who are looking for a job and needing a complete and thorough training. This is also useful to those who decide to open their own business, who wants to go to work abroad or those who need to improve their skills. The course is open to all, regardless of age, no special requirements of access and also no experience because you always start from scratch. The course is divided into 3 parts: theoretical instruction in classroom: in this phase the students will learn the HACCP food hygiene regulations, mandatory for all those handling food and in addition will acquire all the information on the processing of direct and indirect mixtures on different types of flour, on the analysis of work equipment and the FOOD COST, today's topic of great professional interest. Practical training on teaching laboratory: learned the theory you pass to practice: 100 square meters of laboratory equipped to learn to do, with continuous exercise, dough, staglio balls, drafting, seasonings, using the oven and shovels and production of pizza. Practical training in one of the pizzerias project partners: you have finished processing some pizza students will be able to make pizza on a professional level. But how does it really work in a pizzeria? What is the deadline to be respected? How to prepare a line? What are the responsibilities of the pizza maker? All of this can be learned only by living a pizzeria inside: for this reason, on completion of the course, there are 50 hours of practice directly within pizzerias partners of our agency, with an individual training, in addition to our pizzaiolo Pro. At the end there is a final examination course. There is included the HACCP form, which lasts 8 hours, mandatory for all those handling food as provided by 193/07 and 852/2004,Reg. EC d. Lgs s on mandatory training. For fairness and transparency towards users, ArteFormazione recalled that the training course registration does not entitle you to any location in the workplace (ArteFormazione is a training agency and conducts brokerage work). Pizza Maker courses consist of maximum 5/6 people, to allow students to be tracked individually by our professional Mr. Francis dispersed, European champion, 2nd place at the European Championships of Pizza 2017.It is possible to attend the course in group or individual mode: what will change? From the point of view of the content of the course, the practical and vocational training does not change anything, the Group course and individual are made the same way. The Group course takes 5 or 6 participants, each of which is supported directly by the master Pizzaiolo. It is ideal for those who want to attend the course to confront other people and learn more too just watching how others work and listening to the questions that everyone does. The Group course lasts for 100 hours and is always played in the evenings from 18.00 to 22.00 from Monday to Thursday. The individual course is the course played "face to face" teacher/student. It is ideal for anyone who cannot attend the course in the evening or for those who need a customized training, direct and fast, alone with the teacher. The course duration is less, usually around 50 hours because, clearly, the notions of progress when there is only one student learn in less time.
Professional Cooking Cooking/Prep Cook
Region: Piedmont Locality: Turin
from: 11 September 2017 Duration: 1 months
Availability and Prices Request
Course is intended for all food lovers and professionals and provides for the establishment of a practical and theoretical lessons and working location with tasting of dishes products. The course is also aimed at all those who want to work in the kitchen alongside the Chef in the definition of recipes and menus, and in more complex dishes. At the end of the course the student will be able to deal with both the preparation and the presentation of the dishes, in addition to knowing how to choose the raw materials to be used. The course takes place directly inside the restaurant kitchens Lunarossa in the center of Turin, is addressed to MAX 6 People to ensure targeted training and quality. INDIVIDUAL coaching is provided to the Chef of the restaurant. The cooking class is a professional course and lasts 30 hours of practical training and mentoring to the Chef. INTRODUCTION introduction and presentation of the course The Assistant Cook: who is and what it does. Principles for the proper management and maintenance of equipment The restaurant: the storage and treatment of raw materials and semi-finished products in kitchen catering kitchen organization and technologies of the work plan type of cooking preparation of semi-finished products and vegetable dishes, meat, fish, pasta, sauces presentation types of cutting with a knife food preservation (HACCP Principles) cooking (appetizers, first courses, main courses and desserts) herbs, vegetables, sauces, soups, cream tarts, salads and vegetable Quiche sauces Creams Carpaccio slices fresh and dry Pasta First meat and seafood rice and rice dishes Fish sauces and meats and cooking Crepes, their cooking, cleaning and filleting, sauces cuts and basic preparations Soups desserts and sweet sauces pastry Tarts Cakes to the dish and the spoon Tiramisu weekly schedule: 15.00 – 18.00



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