haute cuisine professional course

HAUTE CUISINE

PROFESSIONAL COURSE

  • Made in Iyaly
  • Made in Iyaly
  • Made in Iyaly

Duration: 400 hours

Lessons are staged at the following times

10 am/1 pm
3 pm/6 pm

ASK FOR DETAILS
CALL 06 42016628

30 HOURS OF IN-SCHOOL THEORY

40 HOURS OF RESTAURANT TEACHING WORKSHOP

330 HOURS OF HANDS-ON TRAINING
in MICHELIN GUIDE/L’ESPRESSO recognized Italian restaurants

HACCP COURSE

WORK SAFETY COURSE

JPOST-TRAINING JOB-SEARCH SERVICE

70 HOURS OF THEORY/HANDS-ON TECHNIQUES

Classroom lessons (30 hours) are spread over 10 lessons
staged from 10 am-1 pm or 3 pm-6 pm.

The addressed themes are characterized by a practical approach: thanks to the professional experience of our teachers, students are able to come into direct contact with the reference market in question and learn catering industry basics.

The workshop (40 hours) is a real simulation of kitchen guidelines and will be carried out directly in the kitchens of the restaurants of Chef Gaetano Costa or at the Grand Hotel Ritz according to the practical philosophy that distinguishes our Academy.

A real brigade de cuisine in action is created, highlighting priorities and collaborating with the team.

The good management of the line, the importance given to the cleanliness and hygiene of the worktop, manual cutting and preparation skills, the service and the mise en place are the essential elements required to be able to subsequently access the kitchens of the best Italian restaurants.

Topics:

  • Food Merceology (4 meetings)
  • Italian cuisine: regional differences
  • Cuisine from around the world: international traditions and trends
  • Professional terminology and cooking methods
  • Elements of confectionery and cake design
  • Food and wine combinations with tasting
  • Food design & catering market

Objectives:

  • The preparation and basic training of the students; the acquisition of fundamental techniques to perform and support work in a brigade de cuisine in an operating restaurant;
  • Basic knowledge of respective roles, hierarchies and positions to be respected in order to make work within the brigade as efficient as possible, in a situation of utmost individual autonomy.

Hands-on and theoretical issues will be discussed regarding cuts, the use of basic equipment, knowledge of the various and respective lines, correct handling of raw material, ingredients, food preparation and storage in accordance with the law.

1st MEETING

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.

2nd MEETING

Vegetables: choice of seasonality, processing techniques and different cooking methods.

3rd MEETING

Stocks, broths, mother sauces, sauces with preparation and realization of specific recipes.

4th MEETING

Appetizers: warm - cold; Catering management and line management.

5th MEETING

Fresh pasta, egg pasta and dried pasta, preparation and production of specific dishes, use of the acquired stock and sauce techniques.

6th LESSON

Clear soups, thick soups, pureed soups and traditional regional recipes.

7th MEETING

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.

8th MEETING

Cooking techniques. Meat part A: maturation and cutting techniques, boning, recognition of various cuts, beating and various cooking methods, storage with specific recipes.

9th MEETING

Cooking techniques. Meat part B: maturation and cutting techniques, boning, recognition of various cuts, beating and various cooking methods, storage with specific recipes.

10th MEETING

Fish: choice and diversification of product, cleaning, filleting, cooking methods.

11th MEETING

Elements of pastry-making. Creams and base mixes. Creation of some cakes.

12th MEETING

Finger food, happy hour, preparation of events: cold, hot, savoury confectionery aperitifs and fries, oils.

13th MEETING

Mise en place. Simulation of a brigade with respective roles, product selection and creation of the menu for the final test.

14th MEETING

Final test with preparation of dishes for the assessment of skills acquired in particular on cuts, whisking and plating-up, stocks and sauces.

330 HOURS OF HANDS-ON TRAINING

330 hours of hands-on training in Italian restaurants recognised by the Michelin Guide

The hands-on training is the most important part of the professional course of IGA Italian haute cuisine: it is performed inside the kitchens of the best Italian restaurants, carefully selected by the school management.

An aptitude interview makes it possible to understand the student's needs and motivations, useful for his or her correct placement in the different partner structures.

Training attendance is flexible to meets the student's commitments, bearing in mind that weekly attendance (morning or afternoon) cannot be less than three working days and in any case cannot last more than 3 months.

The executive chef becomes the tutor of the iga student, accompanying him/her along an evolutionary teaching path that goes from basic preparation to express service.

The student, by moving among the various lines, acquires culinary skills in every section of the kitchen: appetizers, first courses, second courses and pastries.

At the end of training, the iga diploma is awarded, a passepartout for the world of work, as well as certifying the student's attendance at the course. It therefore represents true recognition of the experience acquired.

HACCP rules and regulations

“Personal hygiene and quality control”

Since 1994, the European economic community has issued a number of fundamental decrees regulating “Personal hygiene and quality control” in the food industry and which involve all operators in this industry.

This occurs through adequate training and by means of a food self-checking system “HACCP” (hazard analysis and critical control points).

IGA offers students the chance to obtain the Haccp certificate at no extra cost.

JOB PLACEMENT

FIND A JOB

Job Placement both in Rome and abroad

At the end of the course, the Academy helps its students to find a job in their specific training sector, thanks to the JOB PLACEMENT office, both in Rome and abroad. This includes drawing up a CV and sending weekly newsletters with the best job offers.

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