course-premium

Course for restaurant dining service

Course

In Costigliole d'Asti (Italy)

£ 1,026.12 VAT inc.

*Indicative price

Original amount in EUR:

1,200 €

Description

  • Type

    Workshop

  • Location

    Costigliole d'asti (Italy)

  • Duration

    6 Days

  • Internship

    Yes

ICIF has created the Course for Restaurant Dining Service, a full-immersion professional course, with a total duration of 2 months, divided into 6 days of theoretical and practical lessons at the Institute, from Monday to Saturday included, 8 hours of lessons per day, and 7 weeks of practical training at medium-high level Italian restaurants selected by the Institute. The program of the course gives an opportunity to learn the best professional service techniques that are fundamental in the sector, to become experts in reception services management, general management, entertainment and customer service from the great experts of the profession. The ICIF Course for Restaurant Dining Service will help students to understand that a waiter is a professional figure who should not be underestimated and does not only have the job of serving food and pouring wine. Our students will become “Guest Services Managers” accompanying customers throughout the meal making sure they have a pleasant dining experience. Students will gain managerial skills, complemented by the knowledge of the culinary world, in relation to food preparation and appropriate pairing with wine and drinks.

The program of the course will also help the student to improve his/her personal style, will provide cognitive tools for etiquette and savoir-faire, courtesy, good manners, personal grooming and the proper way to deal with people. The course is in Italian and the teacher is supported by an English speaking interpreter for foreign participants.

The course also includes a full day dedicated to national Enography, wines, and the basics of food and wine pairing. If students are interested in going more into depth on this topic they can buy an additional week of lessons, which follows the ICIF Course for Restaurant Dining Service, and attend the ICIF Course on Italian Wines and Food and Wine Pairing then complete the training internship period of 6 weeks at medium-high level restaurants.

Facilities

Location

Start date

Costigliole d'Asti (Italy)
See map
Piazza Vittorio Emanuele 10, 14055

Start date

On request

About this course

"Foreign and Italian professionals from the food and wine sector
Foreign and Italian food lovers and enthusiasts"

Certificate of participation from the ICIF Institute on completion of the

"6 days of theoretical and practical lessons at the Institute
7 weeks of internship (optional) at medium-high level restaurants selected by the Institute"

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Reviews

This centre's achievements

2019

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 4 years

Subjects

  • English
  • Catering
  • Wine
  • Etiquette
  • Communication Training
  • Restaurant Supervision
  • Waiter
  • Buffet
  • Banqueting
  • Bar Management

Course programme

Monday
Morning (9:00 am – 12:30 pm)
CLASSIFICATION OF THE HOSPITALITY INDUSTRY
Hotels – Restaurants – Bars – The new classifications
COMMERCIAL RESTAURANT SERVICE
Hotel catering – Traditional catering – Fast catering – Opening a restaurant business
“BANQUET AND BUFFET” CATERING
The history banqueting – Collective catering: Banqueting and catering – Types of banquets – Organizing a banquet – A Buffet and its service -Table layout – Equipment used in banquets and buffets – Table decorations and plants – Colors, Flowers


Afternoon (13: 30-18: 00)
THE WORKING ENVIRONMENTS WITHIN RESTAURANT DINING ROOMS
The dining hall – The kitchen – The office – The passe – The plonge
The coffee bar – The pantry – The storage room – The wine cellar
THE DINING ROOM BRIGADE
The professional profiles of the brigade
Other professional figures
The dining room brigade in structures of different categories - Tuesday
Morning (9:00 am – 12:30 pm)
DINING ROOM FURNISHINGS : THE FIRST IMPACT
From the table to the cart
EQUIPMENT in the DINING ROOM
Table linens – Tableware – Glassware – Flatware
UNIFORMS AND ACCESSORIES
A uniform for each role and occasion
Uniform accessories
SITTING AT THE TABLE – demonstration by the teacher and hands-on practice by the student
Setting the table:
How to place more than one square tablecloth on a long table
How to place a square tablecloth on a square table
How to place a square tablecloth on a round table
How to place the table-cloth guard


Afternoon (13: 30-18: 00)
SERVICE at the TABLE
Setting the table – Ways of serving at the table – Using tongs – Clearing the table – Mise en place for restaurant service
SERVING THE CUSTOMER IN THE BEST WAY – demonstration by the teacher and hands-on practice by the student
Hospitality and professionalism – Professional behavior – Communication – Work in the dining room: ethics and professional rules
Table seating: rules of etiquette
Welcoming of the Customer: customer welcoming techniques
Verbal communication and non-verbal communication
MENU: VARIOUS TYPES
Ordering: how to give the customer suggestions and manage any special needs
Restaurant Dining Service: Italian style, French style (direct and indirect), Russian style, English style, Self service - Wednesday
Morning (9:00 am – 12:30 pm)
THE “MISE EN PLACE” OF TABLES ( SETTING THE TABLE)
Rules for placing flatware, tableware and glassware – demonstration by the teacher and hands-on practice by the student
Informal table and formal table
“DECORATIONS” TYPES AND TECHNIQUES OF SERVICE – demonstration by the teacher and hands-on practice by the student
Italian style service – French style service (direct tray and indirect tray) – Russian style service – English style service – Self service


Afternoon (13: 30-18: 00)
TYPES AND TECHNIQUES OF SERVICE – demonstration by the teacher and hands-on practice by the student
Service at the gueridon – Serving plated dishes – Clearing the table – The various steps of clearing a table – Replacing flatware - Thursday
Morning (9:00 am – 12:30 pm)
“SPECIAL” SERVICES IN THE DINING ROOM
Salads – Seasonings and dressings – Serving salads – Preparing a vinaigrette sauce – Preparing a vinaigrette sauce au citron, “citronette” – Preparing a mustard sauce
The art of flambè – demonstration by the teacher and hands-on practice by the student
Lampworking techniques – demonstration by the teacher and hands-on practice by the student


Afternoon (13: 30-18: 00)
Carving the meat – demonstration by the teacher and hands-on practice by the student
Roasted chicken – Cheateaubriand – Leg of lamb – Loin rack – Roasted meat
Filleting fish – demonstration by the teacher and hands-on practice by the student
Filleting long slender fish – Filleting flatfish - Friday
Morning (9:00 am – 12:30 pm)
Serving cheese – Serving desserts
“ LUXURY FOOD”
Caviar – Oysters – Smoked salmon – Foie gras – Truffles


Afternoon (13: 30-18: 00)
Fruit slicing – demonstration by the teacher and hands-on practice by the student
Various guéridon mise en place for: – Slicing a pineapple – a grapefruit – an orange – a banana – a kiwi – an apple and a pear - Saturday
Morning (9:00 am – 12:30 pm)
CLASSIFICATION AND BEVERAGE SERVICE – demonstration by the teacher and hands-on practice by the student
Drinks: classification
Beverage service: Water – Sit down aperitif (Aromatized wines, sparkling wines, etc..) – Wine – Liqueurs and the distillates at the table
CLASSIFICATION OF WINE REGULATIONS
Wine in Italy – DOCG DOC IGT (TABLES)


Afternoon (13: 30-18: 00)
ENOGRAPHY OF ITALIAN REGIONS
Wine labels (docg / doc / igt / vdt)
SPECIAL WINES
Special wines – Sparkling wines – Aromatized wines – Fortified wines – Raisin wines
THE TECHNIQUE OF FOOD AND WINE PAIRING – basics
Wine and food – Calculating calories in the wine – Food and wine pairing – Various types of food and wine pairing – Positive and negative food and wine pairings

Additional information

The fee for the ICIF Course for Restaurant service is  1.200,00 Euro.

If the student decides to also buy the  ICIF Course on Italian Wines  and Food and Wine Pairing,  a discount of 100 euros on the cost of this Course will be applied.

The fee for the complete course includes:

1 week of accommodation at the ICIF guesthouse in small 2 bedroom apartments with single, twin or triple rooms and one bathroom
Welcome dinner upon arrival on Sunday at the ICIF Training Restaurant “La Barbera” in the Castle of Costigliole d’Asti
Breakfast from Monday to Saturday
Meals (lunch and dinner) in the school canteen from Monday to Saturday
A complete waiter’s uniform with the Institute’s logo: one jacket, a pair of pants and an apron
Assistance with the Student Visa application procedure (if needed)
 
ADDITIONAL SERVICES
Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
Assistance in purchasing and activation of a new sim card
Assistance and organization of Food and Wine tours and extra curricular activities
Assistance and organization of transfers for food sector events and fairs

Course for restaurant dining service

£ 1,026.12 VAT inc.

*Indicative price

Original amount in EUR:

1,200 €