Individual recuperation: During the course, whether for personal reasons you miss lessons, you can schedule a recovery and define the cost, taking into account the availability of teachers and the organization of the Chef Academy.
Professional Qualification Certificate: Legally recognized professional qualification of “Sous Chef” (Aiuto Cuoco) valid under Article 14 Law 21/12/1978 n 845, valid throughout the national and European territory. At the end of the examination each student will receive a booklet showing the level of competence achieved
GENERAL DATA
Objectives:
The course is offered to all those with a good predisposition to the kitchen. who want to know, explore and master the advanced techniques. Students will address the most important issues about culinary knowledge through the practical preparation for dishes and courses at a high level appropriate to the the professional figure of Sous Chef.
International Service Package:
For students from abroad, there is a specific package of additional services called “International Service Package” for a price of € 1.000, already included in the fee, which includes:
– Visa assistance (if necessary)
– Assistance dedicated to the search for accommodation / logistics accommodation in Terni
– Tutoring during the course to solve specific problems
– Support for obtaining the tax code and residence permit
– Support the process of learning progress with the course manager
– Translation of part of the documentation and the essential elements of the teaching material in English
Students who do not need any service and have B1 level knowledge of the Italian language may apply, without the dedicated assistance for students from abroad. In this case the cost will be € 4.000,00
COURSE PROGRAM
- Set up the workplace
- Sanitize working environments and equipment
- Ensure the conservation of raw materials and semi-finished products
- Verify the operation of the equipment for the treatment and preparation of food
- Monitor the characteristics and quality of raw materials
- Preparation of starters
- Savoury pies
- Sauces
- Bouillon and consommé
- How to preserve the aromas
- Decorate the first courses
- Preparation of egg pasta
- Baked Pasta
- Boiling and steaming
- Blend, mix and assemble
- The fish preparation techniques, cooking techniques, fish bouillon concentrated, etc..
- Recipes with blue fish, shellfish, fish larger and fish preserved
- Shellfish and crustaceans
- Cleaning and filleting of fish
- Red meat, poultry and white meat various cuts and their use, deboning, breading, cooking techniques, lardellatura, binding, browning, deglazing, etc..
- Roast in the oven
- Herbs and spices
- Vegetables in batter between East and West
- Cleaning and cutting vegetables
- The vegetables cooking techniques: boiled, steamed, glazed, fried, au gratin, roasted in a pan, etc..
- The art of mincing, grinding and grating
- Serve the cheese
- The art of frying
- Mode of decoration of the dishes
- The techniques and the chef’s secrets
- Preparation of recipes which include various types of cuts and preparation
- The desserts, demonstration and implementation of the main techniques
ORGANIZATION NOTES:
COMMISSION EXAM
The qualifying examinations will be carried out at our offices with the presence of a commission formed by:
– Regional President – Public education
– Ministry of Labour – union organization
– Provincial representative – provincial Secretary
The examination will last an afternoon from 15:00 to 20:00
TYPOLOGY OF EXAMINATION
At the end of the course the student will participate in a final exam that will include:
– Creation of a cake selected from the group extracted by the committee with its tasting and evaluation by the committee members
– Individual oral examination on the program carried out during the training activities
– Written test with multiple choice questions
Two days after the examination each student can request the Province of Terni a paper that can be used for competitions and / or transcribed at the Employment Agency.
The official qualification certificate will be written in ITALIAN, ENGLISH, GERMAN, FRENCH and will be delivered to the student after about 3 months.
Enrollment Contract: Participation in courses is defined by a contract in which are indicated the commitments of the company and the participant. The cost (tax-free) defined by the contract will not be varied and will include:
– TRAINING MATERIAL
– SET OF COOKING TOOLS
– RAW MATERIALS AND CONSUMABLES
– CERTIFICATE OF QUALIFICATION
– CHEF LIVERY
