Professional terminology: approach to utensils. Brigade management and division of tasks for the kitchen line. Techniques of cutting, sharpening, incisions, cleaning vegetables, chopping these in various sizes and use of respective knives according to the different preparations.
Vegetables: choice of seasonality, processing techniques and different cooking methods.
Stocks, broths, mother sauces, sauces with preparation and realization of specific recipes.
Appetizers: warm - cold; Catering management and line management.
Fresh pasta, egg pasta and dried pasta, preparation and production of specific dishes, use of the acquired stock and sauce techniques.
Clear soups, thick soups, pureed soups and traditional regional recipes.
Rice and risotto, cooking, roasting, origin and quality of the respective crops, creation of specific recipes, methods of production and plating-up. Application of techniques for the composition of different courses.
Cooking techniques. Meat part A: maturation and cutting techniques, boning, recognition of various cuts, beating and various cooking methods, storage with specific recipes.
Cooking techniques. Meat part B: maturation and cutting techniques, boning, recognition of various cuts, beating and various cooking methods, storage with specific recipes.
Fish: choice and diversification of product, cleaning, filleting, cooking methods.
Elements of pastry-making. Creams and base mixes. Creation of some cakes.
Finger food, happy hour, preparation of events: cold, hot, savoury confectionery aperitifs and fries, oils.
Mise en place. Simulation of a brigade with respective roles, product selection and creation of the menu for the final test.
Final test with preparation of dishes for the assessment of skills acquired in particular on cuts, whisking and plating-up, stocks and sauces.