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BY FORMAT SRL in Turin - Italy - Cooking School

In Italy

Region

Piedmont
Piedmont
Cooking School
BY FORMAT SRL
Address:Corso Francia 2 Ter
Locality: Cit Turin
Torino (Turin)
Phone:+39 011 4338109

Distance from school to:

(Using public transportation)
Seaside: 90 minutes
Railway Station: 5 minutes
Airport: 15 minutes

Attractions near Torino

Basilica of Superga, Royal Palace, Cathedral Dome, Holy Shrou.
BY FORMAT SRL

Training courses in the following sectors: Computer Science, Cooking and Bar, Health and Beauty, Social Welfare, Interior Design, Visual Merchandising.

Staff:

Sig. Spitaleri

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Courses

Professional Cooking PIZZA CHEF
Region: Piedmont Locality: Turin
from: 29 June 2020 Duration: 3 months
Availability and Prices Request
Pizza chef, one of the most popular and sought after professions both in Italy and abroad. You can make traditional pizzas or invent new solutions, you can work in different contexts with a profession that makes you autonomous and independent, and if you are good. Also very desired! The course aims to train a professional figure of the Pizza Maker, able to perform his functions in full autonomy in compliance with the hygiene and health standards. It is aimed at all those who want to learn an emerging profession that allows them to express their creativity and professionally assert themselves in a sector that offers great and varied job opportunities.
Professional Cooking PASTRY CHEF
Region: Piedmont Locality: Turin
from: 29 June 2020 Duration: 3 months
Availability and Prices Request
The course aims to train the professional figure of PASTRY, able to perform its functions in full autonomy in compliance with hygiene and health standards.
Professional Cooking COOK
Region: Piedmont Locality: Turin
from: 27 June 2020 Duration: 4 months
Availability and Prices Request
The aim of the course is to transmit to the student the skills necessary to assist the chef in defining recipes and menus, preparing the most complex dishes, constantly evaluating work times in relation to requests from the room. At the end of the course the student will be able to take care of both the preparation and presentation of the dishes, as well as being able to personally choose the raw materials to be used. COURSE PROGRAM Module 1 The job of the cook The kitchen brigade The professional uniform The kitchen department Glossary of technical-professional terms Module 2 Canapés, canapés, mousses and decorations with technical explanation of preparation of the marinade Hot and cold sauces Fatty dressings of vegetable origin Fatty dressings of animal origin Sweet and other types of condiments Spices Herbs Kitchen funds Mother sauces and derivatives appetizers Module 3 The various cooking preparations: steamed, sauteed, roasted, boiled. Meaning of cooking The main systems for cooking food in the kitchen Rules to consider in cooking food Module 4 Clear and tied soups Fresh, stuffed and au gratin pasta Potato dumplings, semolina Some types of dry pasta with their sauces Module 5 The various egg preparations Module 6 The cutting of the meats Beef: cut with rocket. Poultry meat: cooking some types of meat Pork meats: cooking, presentation and completion of the dish Various preparations of lamb Module 7 Cutting the vegetables and cooking them Vegetables, legumes, mushrooms Preparation techniques and use in the kitchen Basic recipes with vegetables and legumes Module 8 The various preparations on fish: cleaning The freshness of fish Clams Crustaceans Use of fish, molluscs and crustaceans in the kitchen Some recipes Module 9 Pastry art, pastes for lining Desserts: basic doughs, creams Yeast pastries: sponge cake, filling and sweet completion Whipped pasta Yeast pastries Meringue Choux pastry Basic creams Bavarian Hot cakes Ice cream and sorbets Sugar and chocolate Module 10 Short history of the menu Menu design Dishes and products related to seasonality Types of the menu How to prepare a menu
Professional Cooking Barman
Region: Piedmont Locality: Turin
from: 27 June 2020 Duration: 3 months
Availability and Prices Request
The course aims to train the professional figure of the Barman, able to operate in full autonomy with skills and knowledge in compliance with hygiene and health standards.
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