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MADE IN ITALY SCHOOL in Rome - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
MADE IN ITALY SCHOOL
Address:Via Sistina, 149
Locality: Rione Campo Marzio
Roma (Rome)

Distance from school to:

(Using public transportation)
Seaside: 35 minutes
Railway Station: 5 minutes
Airport: 30 minutes

Attractions near Roma

MADE IN ITALY SCHOOL is located in the centre of Rome, in Via Sistina 149,near Piazza di Spagna, Piazza Barberini and Fontana di Trevi
MADE IN ITALY SCHOOL

Made In Italy School promotes professional course in cooking, high pastry and wine management based on the Innovative Method of Real Practice: Crafts are taught only at the workplace. After the 1st Phase, Theory in class, students follow the 2nd and 3rd Phase of the Course, Training and Internship, in Restaurants and Pastries reviewed by the best international guides. The Course ends with the Job Search Service.

Staff:

Massimiliano Salemme - Direttore; Elisa Pittori - PR Manager; Federica Cecchetti - Manager didattica; Valentina Piernovelli - Office Manager;

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Courses

Professional Cooking RESTAURANT MANAGER PROFESSIONAL COURSE
Region: Lazio Locality: Rome
from: 14 January 2020 Duration: 8 months
Availability and Prices Request
30 HOURS OF IN-SCHOOL THEORY 40 HOURS OF TEACHING WORKSHOP in INTERNATIONAL GUIDE Restaurants 430 HOURS OF HANDS-ON TRAINING in INTERNATIONAL GUIDE Restaurants HACCP COURSE WORK SAFETY COURSE POST-TRAINING JOB-SEARCH SERVICE 70 HOURS OF TECHNICAL THEORETICAL-PRACTICAL TRAINING Classroom lessons (30 hours) twice a week aand in Laboratory (40 hours) in INTERNATIONAL GUIDE Restaurants 9 am -12 noon 12 noon - 3 pm 3 pm – 6 pm The course will focus on all aspects and categories of management: a professional figure will be formed responsible for the planning and general organization of the catering department in hotels and non-hotel catering environments of small, medium and large size, as well as providing the right entrepreneurial skills to start and successfully manage own catering business (restaurants, wine/bar, wine shops, pubs, bars, pizzerias etc. ). What is more, pupils will also learn all the technical skills related to the supervision of supply, quality control, organization and management of wine cellars, relations with suppliers and clients, definition of company gastronomic and wine lines. Through specific didactic themes, in-depth knowledge will be acquired of wines, label legislation, processing plants and everything needed to become a professional. RECIPIENTS Entrepreneurs and professionals in private and collective catering, producers, creative persons and managers in the food & beverage industry; graduates in design, management and cooking courses. PROFESSIONAL OUTLETS The professional figure of reference is among the managerial profiles currently most sought after by the national and international catering market, being the key figure in the management and supervision of the operational areas of the kitchen and dining room. COURSE PROGRAMME FOOD MERCEOLOGY – 30H Safety in the workplace | HACCP system | Food safety and technologies | Inspection checks | Nutritive principles and metabolic pathways | Nutrition and diet therapy | Food hygiene and food contamination | Food allergies and intolerances | Conservation and additives | Cooking modifications of NHPs | Food safety/MOCA | National Plan for the official control of mycotoxins in food (2016/2018) National Biodiversity Records (Ministry of Agricultural Policies) | Community Alert System – Rapid alert (RASFF) | Integrated National Plan (PNI 2015/2018) | All controls from the Fields to the Table | Food Quality (DOP, IGP and STG Products) | Production Standards and Control Systems | Traditional Food Products (PAT) | Territory and Products |New Food Products (Organic, Light, Fortified, Enriched, Supplemented, Functional Foods, Innovative or Novel Foods New Range Foods) AGRONOMY AND OENOLOGY - 20H Wine | Water | Distillates | Spirits | Liqueurs | Wine business 1°level Agro-food products | Tree, herbaceous and horticultural crops cultivation | Crop protection| Environmental impact of animal husbandry | Animal production processes | Environmental and genetic factors influencing the production and composition of meat, milk, eggs | Anthropology of grapevine and wine| Viticulture, aspects of wine-making technology, fermentation chemistry | Food tests and quality control | Food and wine microbiology MANAGEMENT - 20H Public Speaking Expressiveness of the body and individual expressiveness| Main techniques of strategy and construction of the message Strategic and operation marketing Neuro-marketing | Emotional aspect in the choice and evaluation | The 2 decision paths | Applications for persuasion | Analysis of packaging and labelling and evaluation of graphic choices| The role of communication | Wine business 2nd level | Food-Marketing Reception and communication techniques Persuasive and advertising communication | Public and social communication and journalism| Social Media Marketing | Study and application of reception techniques |Customer psychology Restaurant Management Organization of food & beverage departments | Management of bookings, suppliers and clients | Personnel management - Pyramid of skills | Warehouse management - Rotary stock | Study of the price-quality ratio in setting up a menu | Organisation of an event | Implementation policies and implementation practices | Role of the person in charge of communication, planner of cultural and promotional events, Social media planner 430 HOURS OF HANDS-ON TRAINING 430 hours of hands-on training in Italian recognised by international guide. The hands-on training is the most important part of the professional course of Italian Restaurant Manager: it is performed inside the kitchens of the best Italian restaurants, carefully selected by the school management. An aptitude interview makes it possible to understand the student's needs and motivations, useful for his or her correct placement in the different partner structures. Training attendance is flexible to meets the student's commitments, bearing in mind that weekly attendance (morning or afternoon) cannot be less than three working days and in any case cannot last more than 3 months. The Restaurant Manager becomes the tutor of the IGA student, accompanying him/her along an evolutionary teaching path that goes from basic preparation to express service. HACCP COURSE HACCP rules and regulations “Personal hygiene and quality control” Since ,the European economic community has issued a number of fundamental decrees regulating “Personal hygiene and quality control” in the food industry and which involve all operators in this industry. This occurs through adequate training and by means of a food self-checking system “HACCP” (hazard analysis and critical control points). IGA offers students the chance to obtain the Haccp certificate at no extra cost.
Professional Cooking HAUTE PATISSERIE PROFESSIONAL COURSE
Region: Lazio Locality: Rome
from: 14 January 2020 Duration: 8 months
Availability and Prices Request
30 HOURS OF IN-SCHOOL THEORY 40 HOURS OF TEACHING WORKSHOP IN HAUTE PATISSERIE 430 HOURS OF HANDS-ON TRAINING HACCP COURSE POST-TRAINING JOB-SEARCH SERVICE 70 HOURS OF THEORY/HANDS-ON TECHNIQUES The first lesson is always held by one of our best chefs and trainers so as to convey to IGA students the basic notions of the baking and pastry art. Each theme is addressed with a practical approach: thanks to the professional experience of our leading kitchen and pastry chefs, students are able to come into direct contact with the reference market in question and learn catering industry basics of catering technique. The workshop (40 hours) is a real simulation of kitchen guidelines and will be carried out directly in the Rosaria Garzone Cakes confectionery facility according to the practical philosophy that distinguishes our Academy. A real brigade de cuisine in action is created, highlighting priorities and collaborating with the team. The good management of the pastry line, the importance given to the cleanliness and hygiene of the worktop, manual cutting and preparation skills, the service and the mise en place are the essential elements required to be able to subsequently access to the WORKSHOPS of the best Italian confectioners. The lessons are held by chef pâtissiers who convey to IGA students the most important notions of Italian confectionery with French contaminations. Each theme is addressed with a practical approach: thanks to the professional experience of our leading chefs, students are able to come into direct contact with the reference market in question and learn catering industry basics of catering technique. Objectives: The preparation and basic training of the students; the acquisition of fundamental techniques to perform and support work in a patisserie brigade in an operating environment; Basic knowledge of respective roles, hierarchies and positions to be respected in order to make work within the brigade as efficient as possible, in a situation of utmost individual autonomy. COURSE PROGRAM 1st MEETING Basic mixes – short pastries: preparation methods, pate sablée, pate sucrée, short pastry with cocoa, short pastry for bases. 2nd MEETING Tea biscuits 3rd MEETING Puff pastry 4th MEETING Creams and not only - pastries, with chocolate, mousseline, chantilly, Lemon curd, anglaise, chocolate ganache. 5th MEETING Italian, French and Swiss Meringue, crème chiboust, butter cream. 6th MEETING Mignons 7th MEETING Whipped masses: sponge cakes (2 types) and biscuit. 8th MEETING Making classic cakes 9th MEETING Introduction to cake design: bases of English/American cakes and cupcakes. 10th MEETING Cake design: cake assembly and preparation for decoration. 11th MEETING Cake design: sugar paste, royal icing and cake decoration. 12th MEETING Classic-Bavarian plated desserts, mousse and ice-cream cakes; preparation of finished products. 13th MEETING Mise en place. Preparation for final test 14th MEETING Final test with dessert preparation to assess acquired skills. 430 HOURS OF HANDS-ON TRAINING 430 hours of hands-on training in Italian recognised by international guide. The hands-on training is the most important part of the pastry professional course: it is performed inside the kitchens of the best Italian restaurants, carefully selected by the school management. An aptitude interview makes it possible to understand the student's needs and motivations, useful for his or her correct placement in the different partner structures. Training attendance is flexible to meets the student's commitments, bearing in mind that weekly attendance (morning or afternoon) cannot be less than three working days and in any case cannot last more than 3 months. The chef pâtissier becomes the tutor of the IGA student, accompanying him/her along an evolutionary teaching path that goes from basic preparation to express service. The student, by moving among the various lines, acquires culinary skills in every section of the kitchen: appetizers, first courses, second courses and pastries.
Professional Cooking Cooking Course
Region: Lazio Locality: Rome
from: 14 January 2020 Duration: 8 months
Availability and Prices Request
30 HOURS OF IN-SCHOOL THEORY 40 HOURS OF RESTAURANT TEACHING WORKSHOP 430 HOURS OF HANDS-ON TRAINING recognized Italian restaurants HACCP COURSE WORK SAFETY COURSE JPOST-TRAINING JOB-SEARCH SERVICE 70 HOURS OF THEORY/HANDS-ON TECHNIQUES Classroom lessons (30 hours) are spread over 10 lessons staged from 10 am-1 pm or 3 pm-6 pm. The addressed themes are characterized by a practical approach: thanks to the professional experience of our teachers, students are able to come into direct contact with the reference market in question and learn catering industry basics. The workshop (40 hours) is a real simulation of kitchen guidelines and will be carried out directly in the kitchens of the restaurants of Chef Gaetano Costa or at the Grand Hotel Ritz according to the practical philosophy that distinguishes our Academy. A real brigade de cuisine in action is created, highlighting priorities and collaborating with the team. The good management of the line, the importance given to the cleanliness and hygiene of the worktop, manual cutting and preparation skills, the service and the mise en place are the essential elements required to be able to subsequently access the kitchens of the best Italian restaurants. Topics: Food Merceology (4 meetings) Italian cuisine: regional differences Cuisine from around the world: international traditions and trends Professional terminology and cooking methods Elements of confectionery and cake design Food and wine combinations with tasting Food design & catering market Objectives: The preparation and basic training of the students; the acquisition of fundamental techniques to perform and support work in a brigade de cuisine in an operating restaurant; Basic knowledge of respective roles, hierarchies and positions to be respected in order to make work within the brigade as efficient as possible, in a situation of utmost individual autonomy. Hands-on and theoretical issues will be discussed regarding cuts, the use of basic equipment, knowledge of the various and respective lines, correct handling of raw material, ingredients, food preparation and storage in accordance with the law. COURSE PROGRAM 1st MEETING Professional terminology: approach to utensils. Brigade management and division of tasks for the kitchen line. Techniques of cutting, sharpening, incisions, cleaning vegetables, chopping these in various sizes and use of respective knives according to the different preparations. 2nd MEETING Vegetables: choice of seasonality, processing techniques and different cooking methods. 3rd MEETING Stocks, broths, mother sauces, sauces with preparation and realization of specific recipes. 4th MEETING Appetizers: warm - cold; Catering management and line management. 5th MEETING Fresh pasta, egg pasta and dried pasta, preparation and production of specific dishes, use of the acquired stock and sauce techniques. 6th LESSON Clear soups, thick soups, pureed soups and traditional regional recipes. 7th MEETING Rice and risotto, cooking, roasting, origin and quality of the respective crops, creation of specific recipes, methods of production and plating-up. Application of techniques for the composition of different courses. 8th MEETING Cooking techniques. Meat part A: maturation and cutting techniques, boning, recognition of various cuts, beating and various cooking methods, storage with specific recipes. 9th MEETING Cooking techniques. Meat part B: maturation and cutting techniques, boning, recognition of various cuts, beating and various cooking methods, storage with specific recipes. 10th MEETING Fish: choice and diversification of product, cleaning, filleting, cooking methods. 11th MEETING Elements of pastry-making. Creams and base mixes. Creation of some cakes. 12th MEETING Finger food, happy hour, preparation of events: cold, hot, savoury confectionery aperitifs and fries, oils. 13th MEETING Mise en place. Simulation of a brigade with respective roles, product selection and creation of the menu for the final test. 14th MEETING Final test with preparation of dishes for the assessment of skills acquired in particular on cuts, whisking and plating-up, stocks and sauces. 430 HOURS OF HANDS-ON TRAINING 430 hours of hands-on training in Italian restaurants recognised by international guide. The hands-on training is the most important part of the professional course of IGA Italian haute cuisine: it is performed inside the kitchens of the best Italian restaurants, carefully selected by the school management. An aptitude interview makes it possible to understand the student's needs and motivations, useful for his or her correct placement in the different partner structures. Training attendance is flexible to meets the student's commitments, bearing in mind that weekly attendance (morning or afternoon) cannot be less than three working days and in any case cannot last more than 3 months. The executive chef becomes the tutor of the iga student, accompanying him/her along an evolutionary teaching path that goes from basic preparation to express service. The student, by moving among the various lines, acquires culinary skills in every section of the kitchen: appetizers, first courses, second courses and pastries. At the end of training, the iga diploma is awarded, a passepartout for the world of work, as well as certifying the student's attendance at the course. It therefore represents true recognition of the experience acquired



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