LovelyITALIA
Schools
accesso
Strutture Ricettive
Iscrizione accesso
Search School
by Locality
language
cooking

ArteFormazione & Consulting in Turin - Italy - Cooking School

In Italy

Region

Piedmont
Piedmont
Cooking School
ArteFormazione & Consulting
Address:Corso Regina Margherita, 304
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

Our job is to believe in your Future.

Information Request

(not binding inquiry)
Name
E-mail
Phone
Country
Information required
by clicking the send button I declare I have read and agree to the Privacy statement

Courses

Professional Cooking HACCP COURSE
Region: Piedmont Locality: Turin
from: 3 June 2019 Duration: 8 hours
Availability and Prices Request
The HACCP Course on Food Hygiene is a course aimed at all those who handle food or who work in the food sector, as set forth in Reg 852/04 / CE (Annex II). All workers employed in the food sector, both fixed and seasonal, must receive training in food hygiene, according to methods and programs defined at national level by the individual Regions. The HACCP course, which is mandatory to replace the Health Record, provides all the regulations governing the food sector. Furthermore, it indicates the guidelines for the correct behaviors and procedures, aimed at guaranteeing adequate food hygiene (control of refrigeration and cooking temperatures, cleaning of the rooms, etc. ) The HACCP course has a duration of 8 hours for the Managers, and has a variable updating periodicity by Region: Piedmont, Emilia Romagna, Campania, Abruzzo, Calabria, Marche, Sicily, Umbria, Valle D’Aosta: update every 3 years Lombardy, Trentino Alto Adige, Veneto: the update is indicated in the HACCP Manual, as established by the owner of the food business (Employer). The recommended update frequency is 2 years. Friuli Venezia Giulia, Basilicata, Sardinia: update every 2 years Liguria, Puglia: update every 4 years Molise, Tuscany: update every 5 years. Course program Haccp system: what it is and how it works Visual inspection The verification of the stored goods Basic hygiene rules Evaluation and temperature control and microclimate Food microbiology topics Notions of commodity chemistry Hygiene of structures, equipment and personal hygiene Insights on the regulatory framework Relations with the various subjects involved in the food process HACCP TEST.
Professional Cooking FRESH PASTA
Region: Piedmont Locality: Turin
from: 4 September 2019 Duration: 50 hours
Availability and Prices Request
The course Fresh pasta - professional course, intends to return a detailed knowledge on the techniques of making and preserving the dough, production and preservation of the dough rolled out by hand, up to the techniques of making fresh pasta stuffed and not stuffed. The course is entirely practical. Moreover, during the course, you will learn the techniques of selection and processing of semolina and alternative flours, as well as of unconventional raw materials useful for coloring, decorating and flavoring puff pastries and pasta The aim of the course is also to provide elements related to the science of nutrition and biochemistry applied to preparations: - High protein value; - Low glycemic index; - Balanced; - Gluten free; - Low gluten content The course is open to everyone, amateurs and professionals of fresh pasta. The course includes the HACCP module, lasting 8 hours, mandatory by law for all those who handle food as required by Legislative Decree 193/07 and subsequent amendments, Reg. CE 852/2004 with the issue of a legal certificate. Course program HACCP regulation Historical / geographical, scientific / nutritional introduction for each raw material used Making the dough Dough preservation Introduction to tools Molds for corzetti Rosonittas Castors Cut Sardinian pasta Ferretti for hollowed pasta Preparation of formats derived from the Ligurian and central southern Italian traditions Introduction to tools Knuckles / Cutters Pastry Cutter Traditional Pasta Cup Anolinatrice ravioli Preparation of formats derived from the Emilian and central-northern Italian tradition The two roasts of the agnolotto from Turin The three roasts of the Plin langarolo Filling of the Bolognese tortellino Filling of the Emilia tortellone based on ricotta and spinach Stuffed with pumpkin, amaretto and mostrada Vegetarian (lean) fillings selected on a seasonal seasonal vegetable base Stuffed vegan Ancient Italian grains (Senatore Cappelli durum wheat semolina; Tumminia durum wheat semolina; Saragolla durum wheat semolina) Legume flours; - Spelled flour; Whole flour and semolina; FiberPasta flour - Khorasan durum wheat semolina; Flour obtained from alternative cereals (Orzo, Segale, Avena); Gluten-free flours (Buckwheat; Teff; Quinoa, Amaranth); Burnt wheat Making of pasta and multicolor pasta Preparation Origami / Pasta (treat the dough as an origami paper for the preparation of unconventional formats) Super Food (Algae, The matcha, curcuma etc. ). Cocoa; Coffee; Small fruits (blueberry, currant, raspberry, blackberry); Dried flowers (Malva, lavender, etc. .); Made pasta shapes: noodles Pappardelle Tajarin Ligurian Troffie Ligurian Corzetti Emilian graganelli Orecchiette / Orecchiotte / Orecchioni Busiate Trapani Macaroni with iron Unconventional formats (Leaves; Garlands; Emilian Strichett; Istrian Fusi) Agnolotti / Ravioli / Tortelli filled with meat (two roasts: beef, pork loin, spinach, rice) Agnolottini dal Plin langaroli (three roasts: beef, pork loin, rabbit) Tortellini di Bologna (* Recipe deposited) Unconventional formats (Priest's hats; Cappellaz; Decorated squares) filled with lean and vegan stuffed Agnolotti / Ravioli / Tortelli filled with meat (two roasts: beef, pork loin, spinach, rice) Agnolottini dal Plin langaroli (three roasts: beef, pork loin, rabbit) Tortellini di Bologna (Recipe deposited) Unconventional formats (Cappelli del prete; Cappellaz)
Professional Cooking COURSE BARMAN COCKTAIL
Region: Piedmont Locality: Turin
from: 10 June 2019 Duration: 40 hours
Availability and Prices Request
During the lecture hours of the Barman Cocktail course, the typical situations of the task will be addressed: thanks to the continuous practical exercise and the many work simulations, cocktails and drinks recipes and many food ideas will be prepared to prepare an attractive aperitif. At the end of the training course an exam is scheduled with a practical test in one of the prestigious Cocktail Bars in Piazza Vittorio in the center of Turin. The course is held by our qualified professional Andrea di Benedetto, Barman Flair Bartender. During the lecture hours of the Barman Cocktail course, the typical situations of the task will be addressed: thanks to the continuous practical exercise and the many work simulations, cocktails and drinks recipes and many food ideas will be prepared to prepare an attractive aperitif. At the end of the training course an exam is scheduled with a practical test in one of the prestigious Cocktail Bars in Piazza Vittorio in the center of Turin. The course is held by our qualified professional Andrea di Benedetto, Barman Flair Bartender.
Professional Cooking COFFEE BAR COURSE
Region: Piedmont Locality: Turin
from: 4 September 2019 Duration: 40 hours
Availability and Prices Request
The course is aimed at all those who want to work as baristas and who want to acquire solid foundations in the preparation of all coffee drinks as well as all those who want to open their own business to work professionally and competently in contact with customers. The course is carried out by trained trainers, international coffee tasters, partner coffee roasters and people who are well known in the coffee world to ensure a high level of education. The goal of the Bar Cafeteria course is to get the production techniques in the cafeteria by passing from theory to practice with professional tools and continuous exercise: the course is practical and innovative, carried out with few people to guarantee quality training and better learning. During the course we will analyze all aspects of the Cafeteria Bar, from coffee processing techniques, to roasting and professional tasting, from brewing to Latte Art techniques, from customer service to professional machine management. The course includes the HACCP module, lasting 8 hours, mandatory by law for all those who handle food as required by Legislative Decree 193/07 and subsequent amendments, Reg. CE 852/2004 with the issue of a legal certificate. Course program HACCP regulation Notes on the history and geography of coffee Roasting and blending, how to create a mixture Set up of the bar-counter Machine knowledge and maintenance Bar service organization Haccp system: what it is and how it works Visual inspection The verification of the stored goods Hygiene of structures, equipment and personal hygiene The preparation of the espresso, the grinding and pressing of the coffee Coffee tasting: organoleptic differences The Capuchin in theory and practice The milk setting Italian preparations: latte macchiato, coffee latte, espresso, Moroccan, etc. Notes on Latte Art techniques Customer management The organization of the room and the bar department Independently manage the daily preparation of the room and bar Buffet setup Processing and knowledge of the menu Collect orders and requests with care and precision, transmitting them in a timely and clear manner Taking care of the relationship with the customers, coming into contact with the guests with courtesy and grace from the order collection phase to the delivery of the account Implement actions to promote the activity and product-service offered by adopting within the work team communication and relational strategies in compliance with company standards.
Professional Cooking Pastry Course
Region: Piedmont Locality: Turin
from: 12 June 2019 Duration: 70 hours
Availability and Prices Request
Course program Pastry theory HACCP: hygiene regulations The normal and meringue cake Preparation of Creams Cake assembly Shortbread Puff Pastry Biscuit Ganache and Glasse Millefoglie (puff pastry) Meringues and Bignè Spout decorations Salty pastry Module 1 exam Classic Sponge Cake Sponge Cake With Chocolate Chess cake Bases for single portions (Biscuit and Frolla) Panna Cotta Single-portion + Cake decoration English cream Bavarians (Mignon stratification and single portion) Bavarian decoration Preparation of Italian Meringue for Lemon Monoportion Cake decoration Advanced chocolate decoration Decoration in artistic sugar English biscuits Eggnog tiramisu Parisian cake Craquelin Choux in monoportion Modern cake and decoration Plum cake Sacher cakes Module 2 exam
Professional Cooking PROFESSIONAL PIZZERIA COURSE
Region: Piedmont Locality: Turin
from: 20 May 2019 Duration: 60 hours
Availability and Prices Request
The Pizzeria course is a professional course: 60 hours of theoretical and practical training, perfect for a complete and in-depth training. This is also a useful course for those who decide to open their own business, a person who wants a job abroad or a need to perfect their manual skills. The course is aimed at zero, without age limits, without specific access requirements and even without experience. Our courses for pizza makers are made up of a maximum of 5 people, to allow students to be followed individually by our professional. It is ideal for those who want to attend the course by comparing themselves with other people and learn more by simply looking at the work methods of others and listening to the questions they all ask. The group course lasts 60 hours and is always held in the evening from 18.00 to 21.00,from Monday, Tuesday and Thursday. THEORY The HACCP system: food hygiene Work equipment: various types of oven, mixers (spiral, dipping arms, forks), work benches, refrigerators. Main raw materials: flour, water, salt, added fats The choice of flour according to the dough Yeasts: mother yeast, fresh yeasts, chemical levites, dry yeasts Types of dough: direct, indirect, Neapolitan STG Dough leavening and maturation Condiments: types of mozzarella, types of tomatoes and study of pizza ingredients Theoretical final exam PRACTICE Pizza dough preparation Preparation of farinata dough Staglio of balls Handling of pasta disks Condiments and decor Baker: bake and churn out pizzas and farinate Work at speed Practical final exam



Go to the Top
WebSite
Accommodation options and costs:
Hotel - B&B
Offered Courses:

more info about Accommodations
more info about Courses

We use third party profiling cookies, by continuing you agree to their use Continue to browse or see more