COURSE IN ITALIAN CULINARY ARTS FOR FOREIGN PROFESSIONALS

ITALIAN CULINARY ARTS - 1 WEEK (40 hours)
This program consists of a one-week course gauged to introduce  the basics of Italian cuisine and, present the techniques and ingredients of the Italian gourmet tradition.  Participants learn to, prepare the most well-reknowned Italian dishes (starters, pasta, risotto, meats, fish, and desserts)  as well as speciality items from the various zones of Italy.

Each student participates in the creation of the dishes as taught by the chef, following suggestions and instructions.

Once the lesson has ended, the food prepared will be tasted.

The lessons are held in English.  

The objective of this course is to provide the training and information necessary to permit each participant to confidently add any number of traditional Italian dishes to the menu of his or her own establishment.
Programme
For each of the specialities indicated in the programme, the preparation techniques, the guidelines of production and preservation, and suggestions for an appealing presentation will be explained and applied.

Monday
•  Presentation of the course and explanation of the basic theories of Italian cuisine
•  Fundamental rules of hygiene and safety
•  Hot and cold starters of classic cuisine:
   o  meat recipes
   o  fish recipes, with the use of a variety of specialities: marinated fish, raw fish, fish cooked in various ways
   o  vegetarian recipes

Tuesday
•  Traditional Italian  soups with vegetables and fish
•  Risotto with vegetables and fish
•  Various fillings

Wednesday
•  Fresh pasta, filled pasta, and first courses
•  Series of classic first courses with homemade pasta and various sauces
•  Filled pasta

Thursday
•  Main courses with fish, meat
•  Vegetarian dishes

Friday
•  Recipes of classic desserts: dry, with cream, with fruit
•  Biscuit recipes
•  PRESENTATION OF THE CERTIFICATE

COURSE IN ITALIAN CUISINE FOR FOREIGN PROFESSIONALS
ITALIAN CULINARY ARTS - 2 WEEKS (80 hours)

Description
The two-week course enables the participants to acquire a mid-high level of knowledge, techniques, and recipes of Italian cuisine, from starters to desserts.
In addition to the classic and most famous dishes of Italian culinary tradition, the techniques and trends of contemporary cuisine will also be analysed.
Upon completion of the course, each participant will be able to add the dishes prepared during these lessons to the menu of his or her own establishment.
During the first week, the most typical recipes of the Italian culinary tradition will be learnt, while during the second week the preparation of more elaborated dishes will be studied and some of the more recent innovations on the Italian gourmet scene will be experimented.
Each student participates with the chef in the creation of the dishes, following suggestions and instructions.
Once the lesson has ended, the food prepared will be tasted.
The lessons are held in English.  
The course concludes with the cooking show of a prestigious star-rated Italian chef and the awarding of the attendance certificate.

Programme
For each of the specialities indicated in the programme, the preparation techniques, the rules of production and preservation, and suggestions for an appealing presentation will be explained and applied.

First week
Monday
•  Presentation of the course and explanation of the basic theories of Italian cuisine
•  Fundamental rules of hygiene and safety
•  Hot and cold starters of classic cuisine:
o  meat recipes
o  fish recipes, with the use of a variety of specialities: marinated fish, raw fish, fish cooked in various ways
o  vegetarian recipes

Tuesday
•  Typical soups of Italian tradition with vegetables and fish
•  Risotto with vegetables and fish
•  Various fillings

Wednesday
•  Visit to a local wine cellar, tasting of typical local wines and lunch in a trattoria or farm holiday structure with local cuisine.
•  Visit to a producer of typical local foods (cheese, cold meats, or agricultural products)

Thursday
•  Fresh pasta, filled pasta, and first courses
•  Series of classic first courses with homemade pasta and various sauces
•  Filled pasta

Friday
•  Pizza, bread, breadsticks, and focaccia for catering

Second week
Monday
•  Meat and vegetable broths and bases
•  Fish main courses
•  Classic fish dishes with a contemporary twist

Tuesday
•  Meat main courses
•  Classic meat dishes with a contemporary twist

Wednesday
•  Classic pastries and desserts

Thursday
•  Complete menu with 5 courses and complementary wines: starter, soup, first course, main course, dessert

Friday
•  Cooking show with a famous star-rated chef
•  PRESENTATION OF THE ATTENDANCE CERTIFICATE

COURSE IN ITALIAN CUISINE FOR FOREIGN PROFESSIONALS
ITALIAN CULINARY ARTS - 3 WEEKS (120 hours)

Description
The three-week course was designed for those who intend to attain a high level of skills in the preparation of Italian dishes, with a view to offering clients in his/her own restaurant a wide range of original Italian dishes, prepared according to traditional methods and with innovative touches and ingredients.
During the first week, attention will be focussed on the ingredients and on the preparation of the classics of Italian tradition.
The second week is dedicated to the preparation of dishes that express new orientations in Italian culinary art. Moreover, there will be guided visits to important local companies known abroad for the quality of their gourmet products. Finally, some lessons on the preparation of homemade gelato for catering and on the techniques for making true Italian pizza.
The third week is aimed at developing high-level professional skills and creating dishes requiring more complex processes. Furthermore, some lessons are dedicated to gaining knowledge of Italian wine tasting, studying how wines can complement different foods.
Each student participates with the chef in the creation of the dishes, following suggestions and instructions.
Once the lesson has ended, the food prepared will be tasted.
The lessons are held in English.  
The course concludes with the cooking show of a prestigious star-rated Italian chef and the awarding of the attendance certificate.

Programme
For each of the specialities indicated in the programme, the preparation techniques, the rules of production and preservation, and suggestions for an appealing presentation will be explained and applied.

First week
Monday
•  Presentation of the course and explanation of the basic theories of Italian cuisine
•  Fundamental rules of hygiene and safety
•  Hot and cold starters of classic cuisine:
   o  meat recipes
   o  fish recipes, with the use of a variety of specialities: marinated fish, raw fish, fish cooked in various ways
   o  vegetarian recipes

Tuesday
•  Typical soups of Italian tradition with vegetables and fish
•  Risotto with vegetables and fish
•  Various fillings

Wednesday
•  Guided tour of a local wine cellar, wine tasting, and lunch with typical local products.
•  Guided tour of a local company outstanding for the quality of its products. 

Thursday
•  Fresh pasta, filled pasta, and first courses
•  Series of classic first courses with homemade pasta and various sauces
•  Filled pasta

Friday
•  Techniques for preparing both traditional thin-crust and deep-pan pizza.

Second week
Monday
•  Meat and vegetable broths and bases
•  Finger food and small food for aperitifs

Tuesday
•  Fish main courses
•  Classic fish dishes with a contemporary twist

Wednesday
•  Meat main courses
•  Classic meat dishes with a contemporary twist

Thursday
•  Visit to a local wine cellar, tasting of typical local wines and lunch in a trattoria or farm holiday structure with local cuisine.
•  Visit to a producer of typical local foods (cheese, cold meats, or agricultural products)

Friday
•  Ice cream making for catering

Third week
Monday
•  Pastry and biscuit making

Tuesday
•  Bread and baked goods for catering

Wednesday
•  Dessert and garnishing

Thursday
•  Complete 6-course menu with complementary wines: aperitif, starter, soup, first course, main course, dessert.
•  Presentation of the menu with banquet simulation

Friday
•  Cooking show with a famous star-rated chef
•  PRESENTATION OF THE ATTENDANCE CERTIFICATE

info: info@universitadelgustovicenza.it +39 0444 521227