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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)
Phone:069698135

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 SECOND LEVEL PASTRY
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 27 September 2021 Duration: 10 days
Availability and Prices Request
Our SECOND LEVEL OF PASTRY is aimed at those who, having the basics and notions of first-level pastry, want to deepen their knowledge and complete their training process with a path of excellence, in order to successfully enter the of future catering facilities. The aim of the course is to give the student the necessary knowledge to work in a pastry or confectionery bakery. The students of our Academy will be followed slavishly by a staff of highly qualified teachers of recognized fame. The Master has a maximum number of 10 participants to ensure the full involvement of all students in the operational phases of the lessons. At the end of the course, a final certificate will be issued, recognized by the Italian Federation of Chefs of the Lazio Region and the Provincial Association of Latin Chefs. SUPPLIED: • TEACHING MATERIALS • RAW AND CONSUMABLE MATERIALS • CERTIFICATE • 'NOICHEF' DIVIDED COURSE PROGRAM: The mousse: balancing technique, production and shelf life of products. Realization of mignon cakes and single portions with insertions and fillings. Bavaresi: balancing technique, production and shelf life of products. Biscuit and cigarette paste: Decorative paste for modern and single-portion cakes Semifreddo: knowledge of the various types of semifreddo, ingredients balancing technique, knowledge of raw materials, production techniques of sliced ​​semifreddo, single portions and decorations. Cake decoration: knowledge of the croissant and bag with the use of the nozzles to make decorations in ice, chocolate and creams. Chocolate: knowledge of the raw material, history of chocolate through the processing and creation of decorations. Mirror glazes: knowledge of the ingredients, balancing techniques for the correct success of glossy glazes Modern cakes: knowledge and use of work tools, making cakes with insertions, glazing and decorations and tasting.
Professional Cooking PIZZERIA COURSE
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 27 September 2021 Duration: 30 hours
Availability and Prices Request
Our Professional Pizzeria Course is aimed at all those who want to become true professionals in the sector and thus be able to enter the world of work, but do not have any type of experience. The purpose of this course is to transmit the fundamental skills to undertake the profession of pizza maker by acquiring specific essential notions and secrets of the trade, from the preparation of different doughs, to the seasoning of pizzas, to the cleaning and packaging of the products used. The course takes place in a modern and well-equipped classroom, where each student has his own workstation and the tools necessary to do his job in the best possible way, such as our WOOD-BURNING OVEN and electric oven to learn all the various techniques. In addition, the pizza chef apprentice will be guided by highly renowned pizza chef teachers and their coaching allows them to associate the acquisition of practical skills indispensable for the working world with a thorough theoretical training. At the end of the course, each student will face a final exam where a certificate of participation will be issued recognized by the Italian Federation of Chefs of the Lazio Region and the Provincial Association of Latina. SUPPLIED: -TEACHING MATERIALS - RAW AND CONSUMABLE MATERIALS - FINAL CERTIFICATE -DIVISA 'NOICHEF'
Professional Cooking COOKING CLASS
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 27 September 2021 Duration: 60 hours
Availability and Prices Request
Our 1st Level Professional Cook Course is aimed at all those who have the dream of working in the kitchen of a restaurant, but do not have any type of experience and basis, or simply to those who have a passion for cooking and want to learn this. 'art. The purpose of this course is to convey the fundamental skills to undertake this profession and successfully integrate within important and qualified catering facilities. Future Chefs will acquire specific essential notions and secrets of the trade to achieve successful catering, from preparation, to combinations up to the art of serving. Various topics will be addressed, such as regional cuisine, fresh pasta, meats, fish and much more, so that graduated chefs will be able to create any type of recipe and use their creativity. The course takes place in a modern and well-equipped classroom, where each student has his own workstation and the tools necessary to do his job at his best. The Chef Apprentice will be guided step by step by our Chef Teacher, which allows you to combine an accurate theoretical training with the acquisition of practical skills that can be dispensed in order to confer a specific professionalism that is increasingly required in the restaurant sector. At the end of the course, each student will face a final exam where a certificate of participation will be issued recognized by the Italian Federation of Chefs of the Lazio Region and the Provincial Cuochi Association of Latina. SUPPLIED: TEACHING MATERIAL (theory and recipes) RAW MATERIALS AND CONSUMABLES MEMBERSHIP CARD FINAL CERTIFICATE DIVIDED BY CHEF with the logo
Professional Cooking FIRST LEVEL PASTRY COURSE
Region: Lazio Locality: Cisterna Di Latina (Latina)
from: 28 September 2021 Duration: 52 hours
Availability and Prices Request
Our 1st Level Professional Pastry Chef Course is aimed at all those who dream of becoming professional pastry chefs and being able to fit into the best working structures but have no type of experience. The purpose of this course is to convey the basic skills to undertake the profession of pastry chef and thus successfully integrate within important and qualified companies such as bar-pastry shops, artisan pastry shops, restaurants and confectionery industries. Future pastry chefs will acquire specific essential notions and secrets of the trade to get to acquire specialized pastry skills and high practices on the preparation of pastry products. Various topics will be addressed, such as leavening, boulders, creams, and much more, so that graduated pastry chefs will be able to make any type of recipe and use their creativity. The course takes place in a modern and well-equipped classroom, where each student has his or her own workstation and the tools necessary to do their job at their best. The pastry chef apprentice will be led by highly renowned pastry chefs and chocolatiers teachers. At the end of the course each student will face a final exam, where a certificate of participation will be issued recognized by the Italian Federation of Chefs of the Lazio Region and the Provincial Association of Latin Chefs. SUPPLIED: TEACHING MATERIAL (theory and recipes) RAW AND CONSUMABLE MATERIALS FINAL CERTIFICATE PASTRY UNIFORM with logo
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