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Noichef accademia di arte culinaria in Latina - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
Noichef accademia di arte culinaria
Address:Via Beethoven, 27
Locality: Cisterna Di Latina
Cisterna di Latina (Latina)

Distance from school to:

(Using public transportation)
Seaside: 20 minutes
Railway Station: 5 minutes

Noichef accademia di arte culinaria

Staff:

Docenti altamente qualificati del settore della ristorazione, pasticceria, pizzeria, barman e gelateria.

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Courses

Professional Cooking Professional pizzeria course
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 25 September 2017 Duration: 30 hours
Availability and Prices Request
PIZZA COURSE our professional course of Pizzeria is addressed to all those who want to become true professionals and so enter into employment, but do not have any kind of experience. The purpose of this course is to convey the fundamental skills to enter the profession of pizzaiolo acquiring specific notions and secrets of the trade, from the preparation of different mixes, pizza seasoning, cleaning and packaging of products used. The course takes place in a modern and equipped classroom, where each student has their own workstation and utensils needed to carry out their work, as our wood stove and oven to learn all the various techniques. Also the apprentice pizza maker will be driven by teachers pizzaioli high fame and their personal associates, a thorough theoretical training, the acquisition of practical skills necessary for the business world. At the end of the course each student will face a final exam will receive a certificate of participation recognized by the Italian Federation of chefs Regione Lazio and the Provincial Association of latina. Included: COURSE MATERIAL and RAW ATTENDANCE CERTIFICATE FIC DIVIDED ' NOICHEF '
Professional Cooking Professional pastry class
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 25 September 2017 Duration: 52 hours
Availability and Prices Request
Our professional course Pastrycook by 1° level is addressed to all those who dream of becoming professional in order to fit in the best confectioners and work structures but do not have any kind of experience. The purpose of this course is to convey the fundamental skills to enter the profession of pastry chef and then integrate successfully in important companies such as bar-pastries, artisan bakeries, restaurants and confectionery industries. Future pastry chefs will acquire specific notions and tricks of the trade to acquire specialist skills of pastry and high practice on the preparation of pastries. Explores a variety of topics, such as rising, the boulders, creams, and much more, so that graduates are able to achieve any kind of pastry recipe and use their creativity. The course takes place in a modern and equipped classroom, where each student has their own workstation and utensils necessary for them to perform their work. The apprentice pastry chef will be led by professors pastry chefs and chocolatiers of high renown. At the end of the course each student will face a final exam, where you will receive a certificate of participation recognized by the Italian chefs Federation Region Lazio. Also with the inclusion stage-work many people will find work and will undertake a long career diplomat. Included: COURSE MATERIAL (theory and recipes) raw materials and CONSUMOTESSERA ASSOCIATIVAATTESTATO of NOICHEF CDIVISA by CHEF ' PARTICIPATION is recognised by Te '
Professional Cooking Corao professional cooking
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 25 September 2017 Duration: 60 hours
Availability and Prices Request
Our professional course level 1 Cook is addressed to all those who like dream to work in the kitchen of a restaurant, but they don't have any kind of experience. Or just to those who have a passion for cooking and wants to learn this art. The purpose of this course is to convey the fundamental skills to undertake this profession and integrate successfully within major dining facilities and qualified. Future Chef will acquire specific notions and secrets of the trade in order to achieve a successful catering, from preparation, to the combination up to art dell'impiattamento. Explores a variety of topics, such as rising, bread, meat, fish and much more, so that the graduates cooks will be able to realize any kind of recipe and use their creativity. The course takes place in a modern and equipped classroom, where each student has their own workstation and utensils necessary for them to perform their work. The apprentice Chefs will be driven by high fame and their Chef instructors coaching Associates, a thorough theoretical training, the acquisition of practical skills dispensable to confer a specific professionalism increasingly required in catering. At the end of the course each student will face a final exam will receive a certificate of participation recognized by the Italian chefs Federation Region Lazio. Included: COURSE MATERIAL (theory and recipes) raw materials and CONSUMOTESSERA ASSOCIATIVAATTESTATO of NOICHEF CDIVISA by CHEF ' PARTICIPATION is recognised by Te '
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