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Progetto PerFormare in Ravenna - Italy - Cooking School

In Italy

Region

Emilia Romagna
Emilia - Romagna
Cooking School
Progetto PerFormare
Address:Via Martiri Di Felisio N., 202
Locality: Castel Bolognese (Ravenna)
Progetto PerFormare

Staff:

Progetto PerFormare

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Courses

Cooking Modern pastry course in Castellucchio (MN)
Region: Lombardy Locality: Castellucchio (Mantova)
from: 4 June 2019 Duration: 18 hours
Availability and Prices Request
REGISTRATIONS OPEN TO THE PRACTICAL COURSE OF DECORATIVE PASTRY ORGANIZED IN CASTELLUCCHIO (MN) - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET * Duration: 18 hours * Lessons: 6 * Calendar: 2 nights a week. * Teaching material: Lecture notes, recipe books and pastry kits. DESCRIPTION The course provides in-depth information on confectionery, in particular on the decoration of classic and modern cakes. Among the various themes developed will be the processing and decoration in chocolate and the preparation of a cake in cake design. There will also be cake decorations in a revisited classic style. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone wishing to explore certain themes of pastry and cake decoration, pastry chefs looking for creativity and new ideas, to those who already make cakes and want to improve their presentation, or to those who simply want to learn more about some techniques processing of some materials both classic pastry (chocolate, sugar, real ice) and modern as sugar paste for cake design. CONTENTS • Classic cake decoration with chocolate paste or butter cream. • Realization of flowers and subjects in real ice. • Making flowers and subjects in sugar paste. • Processing and realization of chocolate subjects and decorations. • Preparation and finishing of a cake in cake design. • Creation of alternative decorations in isomalt or cocoa butter stencil. • Study of necessary materials and equipment but also how to get the same results with things we can find at home. Note: The program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are pastry chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods.
Cooking Cooking course in Genoa
Region: Liguria Locality: Genoa
from: 4 June 2019 Duration: 27 hours
Availability and Prices Request
ENTRIES OPEN TO THE COOKING TRAINING COURSE ORGANIZED IN GENOA - THE COURSE ENTAILS AN REGISTRATION FEE DATA SHEET * Duration: 27 hours * Lessons: 9 * Calendar: One or two nights a week. * Teaching material: Lecture notes, cookbooks and cooking kits. RECIPIENTS The cooking course is aimed at: beginners, aspiring cooks, enthusiasts, anyone who wants to learn the basics of cooking and catering or want to update their skills, to young people looking for qualified work. CONTENTS The course provides the basic techniques and elements for preparing simple and quick dishes. Among the topics discussed: kitchen utensils and equipment, the choice of raw materials, interaction and food preservation; this preparation will be addressed in compliance with the health and hygiene standards of the food production sector. • FRESH AND HOT STARTERS - FINGER & FOOD (practical realization of different courses of appetizers of all kinds: sandwiches, appetizers, pies, meat, fish, vegetables; presentation techniques: small glasses, spoons, skewers, small cups, rolls, cocotte, saucers etc. ) • PASTA (simple dry and fresh egg-based) • SAUCES AND SAUCES (mothers sauces, cold and hot sauces, fondue sauces, aromatic herbs, butters, sauces for seasoning) • SOUPS AND SOUPS - RISOTTI (soups, fondues, creams, velvets, consomme and broth etc. ) • WHITE AND RED MEAT (selection, cuts, cooking and ligation techniques, larding, browning, brazing, etc. ) • COOKING - FRYING (stewed, salt, roasted, grilled, steamed, marinated, smoked, etc; frying: choosing foods and frying techniques, various breading and batters, various types of fried food) • VEGETABLES AND CONTOURS (selection, cuts and cooking techniques - boiled, steamed, grilled, fried, etc. ) • FISH (selection, cleaning-filleting-cuts and cooking techniques, seasonings, preservation) • DESSERTS (pastry bases, shortcrust pastry and leavened dough, spoon desserts such as mousses, bavarese, zabaione, creams and their practical applications, etc. ) • Practical exercises and tasting of dishes prepared during the course. N.B. The above program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are expert chefs and professional chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods.
Cooking Modern pastry course in Cesena (FC)
Region: Emilia - Romagna Locality: Cesena (Forli-Cesena)
from: 3 June 2019 Duration: 18 hours
Availability and Prices Request
REGISTRATIONS OPEN TO THE MODERN PASTRY TRAINING COURSE ORGANIZED IN CESENA (FC) - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET * Duration: 18 hours * Lessons: 6 * Calendar: 2 nights a week. * Teaching material: Lecture notes, recipe books and pastry kits. DESCRIPTION The course provides in-depth information on confectionery, in particular on the presentation and decoration in a modern way of sweets and cakes. A path studied with the aim of experimenting and creating innovative desserts, beautiful to look at and above all good to eat, original in aesthetics. The cakes will be decorated with different techniques, alternative and revisited variations of a classic of the tradition will be realized, modernized in taste, realization and decoration. You will learn to work chocolate and create delicious chocolates, to create desserts on the plate with different consistencies based on what you want to get from the dessert you are preparing and to make mignon of different types. In addition, different combinations of tastes, consistencies, chewiness, sweetness (single portions, cream puffs, plates, spoons, etc. ), height, color, temperature and decorative elements will be tackled. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone wishing to explore certain themes of pastry and cake decoration, pastry chefs looking for creativity and new ideas, to those who already make cakes and want to improve their presentation, or to those who simply want to learn more about some techniques of processing and presentation of sweets. CONTENTS (18 hours, 6 lessons) • Chocolates and chocolate ganache • Dessert on the plate (panna cotta, cream caramel and mascarpone) • Sweet Buffet (bignè and mignon pastry) • Sponge cake, chocolate sponge cake, roulade and crunchy • Construction of a modern cake • Decorating a modern, themed cake Note: The program is a guideline and may vary. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are pastry chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods.
Cooking Modern pastry course in Cavriago (RE)
Region: Emilia - Romagna Locality: Cavriago (Reggio-Emilia)
from: 21 May 2019 Duration: 18 hours
Availability and Prices Request
REGISTRATIONS OPEN TO THE MODERN PASTRY TRAINING COURSE ORGANIZED IN CAVRIAGO (RE) - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET * Duration: 18 hours * Lessons: 6 * Calendar: 2 nights a week. * Teaching material: Lecture notes, recipe books and pastry kits. DESCRIPTION The course provides in-depth information on confectionery, in particular on the presentation and decoration in a modern way of sweets and cakes. A path studied with the aim of experimenting and creating innovative desserts, beautiful to look at and above all good to eat, original in aesthetics. The cakes will be decorated with different techniques. Alternative and revisited versions of a classic of the tradition will be realized, such as the tart, modernized in taste, realization and decoration. You will learn to create sauces for finger foods and desserts with different consistencies based on what you want to get from the dessert you are preparing. In addition, different combinations of tastes, consistencies, chewiness, sweetness (single portions, verrines, plates, spoons, etc. ), height, color, temperature and decorative elements will be tackled. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone wishing to explore certain themes of pastry and cake decoration, pastry chefs looking for creativity and new ideas, to those who already make cakes and want to improve their presentation, or to those who simply want to learn more about some techniques of processing and presentation of sweets. CONTENTS • Cheesecake • Finger Food • Sugar paste cakes • Setteveli • Mousse • Mignon Note: The program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are pastry chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods.
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