Basic Course in Italian cooking

The basic course is designed for chefs with good basic knowledge of cooking and for well-skilled aspiring chefs. The course includes 3 weeks of teaching and 8 weeks of work experience in typical Italian restaurants and offers a comprehensive knowledge of the Italian cuisine.

The course is divided into modules as follows:

	Italian language		Basic Italian language to learn Italian cuisine terminology.
	Kitchen lab		Knowledge and use of typical ingredients of Italian cuisine. Herbs, spices, oils, vinegars. Rice, fresh pasta, stuffed pasta, classical shapes of pasta, potato dumplings, cornmeal porridges. Red and white meat, game, fish. Vegetables, mushrooms, truffles. Salamis, sausages, cheeses. Origins and richness of Italian regional cuisine. Preparation of pasta and pizza.
	Pastry making		Chocolate, dry pastries and cakes, petit fours and creamy puddings. Ice creams and sorbets
	Wines		Vineyards and marks of quality and origin. Combination between dishes and wines. Tasting and sensory evaluation.
	Organization		Creation of a menu. Service techniques. Customer managing. Types of restaurants and exploitation of Italian tradition.
	Management		Kitchen and restaurant management. Machines and furniture. Organization and administration. Creation of a menu. Service techniques. Customer managing. Types of restaurants and exploitation of Italian tradition.
	Italian products		Guided tours to mature cheese producers, pasta producers and winemakers.

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