Single-theme Cookery Course - Badge
Name
Issuer
The School of Italian Cooking.
Issued since 13 March 2017.
Description
The holder of this Badge has attended one or more of the Single-theme Cookery Courses held by the School of Italian Cuisine from the following list: Al Cartoccio, Baccala, Braising and stews, Cooking in couples, Cooking with beer, Cuts of meat: offal, Eggs, First courses of fish, Gnocchi and filled pasta, Main courses of fish, Menus for fast food, Menus for Vegetarians, Menus with Fish , Menus with Meat, Milan in dishes, Rice and risottos, Roasts, Soups and creams, Steam cooking, Sushi and sashimi, Vegan Cuisine, Vegetarian finger food, Wok. Completion of the single-theme courses allows the student to acquire skills, competencies and knowledge of particular aspects of cookery, as well as using correct operational techniques and working procedures. Each course is held in one lesson lasting 3 hours.
Badge Criteria
To obtain the Single-theme Cookery Course Badge, attendance is required of at least one of the single-theme courses organised by the School of Italian Cuisine listed below: Al Cartoccio, Baccala, Braising and stews, Cooking in couples, Cooking with beer, Cuts of meat: offal, Eggs, First courses of fish, Gnocchi and filled pasta, Main courses of fish, Menus for fast food, Menus for Vegetarians, Menus with Fish , Menus with Meat, Milan in dishes, Rice and risottos, Roasts, Soups and creams, Steam cooking, Sushi and sashimi, Vegan Cuisine, Vegetarian finger food, Wok. The courses are held more than once in the same year (15 sessions each in four-monthly periods). For information on the next sessions please click here http: //scuola. lacucinaitaliana.it/corsi/ or contact the School administration: scuola@lacucinaitaliana.it , tel 02 49748004.
Skills
The holder of this Badge has demonstrated that he or she possesses and knows how to use the following SKILLS: ability to create basic cookery preparations; ability to create basic cookery preparations with particular aspects and/or products; ability to assess the quality of the products used; and the following SOFT SKILLS: planning work processes, taking account of available time and resources; ability to work in a group. The holder of this Badge has also successfully acquired KNOWLEDGE relating to: particular working techniques; use of particular products.
Tags
Food, Italiancuisine, Foodservice