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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)

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 MAKER
Region: Piedmont Locality: Turin
from: 22 June 2019 Duration: 1 months
Availability and Prices Request
Pizzaiolo, one of the most popular professions and demands both in Italy and abroad. You can make traditional pizzas or invent new solutions, you can work in a variety of contexts with a profession that makes autonomous and independent, and if you're good. Also very desired! The course aims to train professionals of Pizzaiolo, able to carry out its functions independently in compliance with sanitary regulations. Will appeal to all those who wish to learn a profession that allows you to express your creativity and succeed professionally in an industry that continues to grow. The training is aimed at the transmission of competences. It's mainly practical training carried out directly in premises involved in the profession.
Professional Cooking Barman
Region: Piedmont Locality: Turin
from: 22 June 2019 Duration: 1 months
Availability and Prices Request
Barmen, professionals increasingly required in the hotel industry for the continuous and constant increase in premises intended for fun and recreation. The course aims to train the professional figure of the Barman, able to work independently with skills and knowledge in accordance with the sanitary regulations. Will appeal to all those who wish to express their creativity and succeed professionally in an industry that offers great and varied job opportunities both in Italy and abroad. COURSE SYLLABUS types of Bar staff: uniforms, hygiene, posture, Work behavior at the bar: how to take and extend the Mise en place cups and glasses bar using the tray table service Vision gear glasses and coffee grinder, machine weights expressed the coffee and its derivatives The and chocolate products in the cafeteria used in milkshakes, smoothies, breakfasts and drinks used to bar categories of liqueurs and spirits product category: Vermouth and aromatized wines, Whisky, Gin, Vodka, Rum, Tequila, brandy, Calvados, Cognac, Armagnac Cocktails: what they are, when you need them and how to prepare the cocktail preparation techniques Preparing cocktails IBA The Unforgettables sunsets (classic cocktails unforgettable) Contemporary Classics (contemporary classic cocktails) New Era Drinks (cocktails of new generation) the fruit and its use as an ingredient in cocktails and decorating the Bar menu wine and Beer and wine-production and services mixing with beer to recognize the types of customers manage customer relations customer communication
Professional Cooking COOK
Region: Piedmont Locality: Turin
from: 22 June 2019 Duration: 6 weeks
Availability and Prices Request
The aim of the course is to give the student the skills to assist the chef in the definition of recipes and menus, preparing more complex dishes, constantly evaluate the working time in relation to the requests coming from the Hall. 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 offers interesting job opportunities in Italy and abroad. COURSE OUTLINE Module 1: the job of Cook The kitchen Department kitchen staff professional uniform glossary of terms technical and professional Form 2: Tartine, Canapé, mousses and decorations with explanation of the pickling preparation technique Hot and cold sauces Dressings Toppings vegetable fats animal fats and other desserts Seasoning Spices Herbs parent-derived Sauces cooking Funds Form 3 Appetizers: the various preparations of cooking: steam, jumped, arro I'm cooking the main Meaning, boiled cooking food kitchen Rules to consider when cooking food Module 4: clear Soups and related fresh pastas, stuffed and baked potato Gnocchi, semolina Some kinds of pastries shallows with their sauces Module 6 Module 5: the various egg preparations: the cut of meat beef: cut with rocket. Poultry meat: cooking of some types of meats pork: cooking, presentation and completion of Form 7 different Preparations of lamb dish: cutting the vegetables and cooking vegetables, legumes, mushrooms, preparation techniques and use in the kitchen Basic recipes with vegetables Module 8: the various preparations on the fish: cleaning The freshness of fish Shellfish Crustaceans use of fish and shellfish in cooking some recipes Form 9: art of pastry, Sweet pastries to line: left the Basic, creme dough: sponge cake, filling and completing the sweet Paste base mounted Bavarian Cream Meringue dough choux Pastries warm ice cream and sorbet sugar and chocolate Form 10: brief history of men's Designer menu u Dishes and products related to seasonal Types of menu how to prepare a menu
Professional Cooking PASTRY CHEF
Region: Piedmont Locality: Turin
from: 17 June 2019 Duration: 1 months
Availability and Prices Request
Pastry chef, a profession that allows to express the best inspiration and creativity in a context full of scents and colors. The course aims to train the professional figure of the PASTRY CHEF, able to carry out its functions independently in compliance with sanitary regulations. The formation relies on the expertise of professional trainers in the industry. The course lasts four months on a weekly basis. Course Schedule: -The Oven-The VARIOUS TYPES Of OVEN USED IN PASTRY-PASTRY PRODUCTION And Processing Techniques INCLUDING PRETZELS-Pizza And CANNOLI PASTRY-PASTRY IN ALL ITS FORMS-PASTRY PRODUCTS MANUFACTURING INCLUDING TART Of FRUIT And Jam-TECHNIQUES To PRODUCE The CUSTARD-Various PRODUCTION TECHNIQUES Of SPONGE CAKE For CAKE MAKING SEASONAL And Classic ROLL INCLUDING Sant ' HONORÈ-Decorations With CREAM-BUTTER CREAM, Processing Techniques And Employment- BAVARIAN CAKES-BISCUITS INCLUDING NOVARA-ANICINI-BISCUITS-ALMOND BISCOTTI And Processing To Produce DELICIOUS PETIT FOURS-CHOUX PASTRY And CHOUX PRODUCTION-CHANTILLY And PROFITEROLES-CAKE PARIS BRESS-PASTRY PRODUCTION DRY INCLUDING BACI DI DAMA-PASTA DI MELIGA-SHORTBREAD and CHOCOLATE TEMPERING TECHNIQUE and PARISIAN CAKE-APPLICATIONS IN DECORATIONS on CAKES with CHOCOLATE SACHERTORTE PRODUCTION-production (PRALINERIE)-processing of DOUGH for PRODUCTION CROISSANTS-CHOCOLATE-Cake DUMPLINGS-LANGHE SWIVELS And Cake YOLANDA-BAVARIAN MOUSSE And PRODUCTION-Products SAVOURY YEAST-SWEET BREADS-Pizzas-BUNS-DANISH PASTRY And Applications-BUNET-TIRAMISU IN MODERN VERSION-Pear And Chocolate Cake- PISTACHIO CAKE And Chocolate-PRODUCTION Of PANETTONI And COLOMBE-The ARTISAN PRODUCTION Of ICE CREAM
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Accommodation options and costs:
Apartment
Hotel - B&B
Offered Courses:

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