Intensive course of cooking - Badge
Name
Issuer
The School of Italian Cooking.
Issued since 10 June 2016.
Description
The holder of this Badge has completed the Intensive course of cooking supplied by La Scuola de La Cucina Italiana (The School of Italian Cooking). During the training course the students acquire the knowledge that enables them to create, in a simple way, cooking and pastry preparations, following operational techniques and based on the procedures laid down by sanitary hygiene legislation.
Badge Criteria
To obtain the Intensive course of cooking, the student has to attend at least 80% of the total course hours, comply with the subjects dealt with and pass the final examination. The course is held more than once a year and consistsof approximately two sessions every four months. For information about the next course dates click here: http: //scuola. lacucinaitaliana.it/corsi/ or contact the School’s office: scuola@lacucinaitaliana.it , tel 02 49748004.
Skills
The holder of this Badge has demonstrated that he or she possesses and knows how to apply the following ABILITIES: he or she is capable of creating preparations based on cooking; he or she is capable of creating preparations based on pastry making; he or she is capable of carrying out tasting (Wines and Cheeses); he or she is capable of preparing the correct dining room mise en place; he or she is capable of working to the correct sanitary hygiene procedures. and the following SOFT SKILLS: he or she is capable of working in a team and of conducting professional relations with his or her colleagues. The holder of this Badge has also successfully acquired the following items of KNOWLEDGE: knowing the various techniques of cooking applicable to all foods and preparations (boiling, affogato, blanching,steaming, frying, sauté, roasting, glazing, braising, baking, cooking au gratin,cuocere sottovuoto); knowing the basic preparations for pastries (shortcrust, puff pastry, pan di spagna, beignet); knowing the techniques for preparing crèmes and soft puddings; knowing the techniques for preparing leavened products; knowing the techniques for preparing plate desserts; knowing the techniques for cheese tasting; knowing the techniques for tasting and matching wines; knowing the correct sanitary hygiene procedures; knowing the catering market and classification of the companies operating in it. During the training course and through the final examination the student has acquired the knowledge enabling him or her to create, in a simple way, cooking and pastry preparations, following operational techniques and based on the procedures laid down by sanitary hygiene legislation.
Tags
Food, Italiancuisine, Foodservice