II Level Master course in italian cuisine and oenology

COOKING• General knowledge and technical vocabulary. Traditional, regional and modern-creative cuisine.• Italian regional cuisine: condiments, herbs and spices, sauces, cold and hot antipasti, cold cuts and salami, fresh, dried and filled pastas, rice, gnocchi,game meats, vegetables, mushrooms, cheeses.• Preparation of the main regional dishes.

TECHNOLOGY CULINARY AND INNOVATIVE COOKING TECHNIQUES• Vacuum cooking• Low temperature cooking• Cooking with Microwave• Pacojet

PASTRY• Dry and yeast dough, basic creams, meringues, chocolate works.• Preparation of cakes, sweets and traditional small pastries.• Creamy desserts for restaurant.

BREAD-MAKING• Rising and baking techniques.
• Bread-sticks, focaccia and pizza.

ITALIAN GELATO MAKING• Basic preparations for ice-creams and sorbets.• Iced-cakes and semifreddos.• Sorbets in modern cuisine.

WINE• Italian territories and wine-growing.• Location of main Italian grape varieties and vinification techniques.• Denominations: I.G.T., D.O.C., D.O.C.G. (from 2009, reg. 479/2008, definedas D.O.P. e I.G.P)• Tasting techniques: specific terms, method, sensorial analysis.• Food and wine pairing: specific terms and method, graphical visualizationof practical test.• Storing methods for wine and serving techniques.

RESTAURANT• The food-service concept in Italy. Trattorias, pizzerias, typical and traditionalrestaurants. Serving techniques.• Food tastings: methodology, terminology, sensorial analysis, graphicalevaluation sheets.• Seeking the typical and traditional taste.• The art of welcoming and serving.• How to manage an Italian restaurant.

RAW MATERIALS FOOD & BEVERAGE MANAGEMENT• Typical products: characteristics, nutritional values and use in diets• Sensorial analysis of typical products• Processing techniques• Visits to cultivation and production areas, small laboratories and largefood companies

FOOD & BEVERAGE MANAGEMENT• The management of the Restaurant• Marketing Strategies and promotion of the Restaurant• Introduction to the costs and to the Computer System for the calculation of "food cost"• Planning and control of supply for the catering industry• The composition of the menu and its selling

HALAL CERTIFICATION - Cooking for Muslims• Theoretical introduction to compliance with the dictates of the Islamic faith by members of HIA (INTERNATIONAL HALAL AUTHORITY)• Execution of Italian dishes cooked according to HALAL dictates

HACCP AND FOOD SAFETY• Notions of microbiology applied to food• Main CDF (Communicable Diseases with Food)• Main systems for food storage• Sanitary procedures (hygiene in the workplace, personal hygiene) • HACCP system• Correct choice of materials and articles in contact with food

PRODUCTS• Typical products: characteristics, nutritional values and use in diets.• Processing techniques.• Visits to cultivation and production areas, small laboratories and large food companies.

ITALIAN LANGUAGE• Basic knowledge of Italian language and grammar.• Specific Culinary terms

EDUCATIONAL TRIPS