Professional Chef Course - Italian Cuisine

Chef Academy of London

Course

In London

Price on request

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Description

  • Type

    Course

  • Location

    London

  • Class hours

    325h

  • Duration

    3 Months

  • Start date

    Different dates available

Professional_Chef_Italian Cuisine 325 hours

The second step is 250 hours of training that will take place in one of our Italian partner restaurants. Here, students will broaden their culinary imagination, and particular attention is given to the nutrition, taste perception, developement of the recipes and presentation of the dishes. This course is a fantastic opportunity for students who want to gain the necessary experience that will strengthen their desire to be a successful chef in an Italian kitchen.

Facilities

Location

Start date

London
See map
57-61 Mortimer Street, W1W 8HS

Start date

Different dates availableEnrolment now open

About this course

The objective of the course is to prepare students through practice into the kitchen. During the first 75 hours of the course, students learn and improve their knowledge and skills in all aspects, from the basics to the more advanced techniques. The program will cover all aspects of Italian cuisine, including traditional and innovative cuisine.

This course is designed for students who want to become professional chefs specializing in Italian cuisine.

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Subjects

  • Manual Handling
  • Fire Safety
  • Presentation
  • Chef
  • Cooking
  • Italian cuisine
  • Health and Safety
  • Soups
  • CUTTING TECHNIQUES
  • Fish
  • Vegetables
  • Poultry
  • Professional chef course
  • Kitchen machines
  • Kitchen sections

Course programme

Development Training (75 hours)

Online HACCP training to be completed before you begin the course.

Introduction to a professional kitchen with our executive development trainer.
  • Kitchen tour
  • Fire safety
  • Health and safety
  • Rules of the kitchen
  • Manual handling
  • Kitchen machines, utensils and knives
  • Cutting techniques
  • Mise en place and kitchen sections
  • mise en place for stocks, sauces, and soups
  • mise en place for meats, poultry, fish and shellfish
  • mise en place for vegetables and fresh herbs
  • Flavours (bitter, sour, sweet, umami, salty)
  • Differences between starters, mains, sides and desserts (portions and timing etc)
  • Meat, poultry and game
  • Fish and shellfish
  • Sauces and soups
  • Pasta and risotto
  • Stew
  • Stocks and dressings
  • Cooking techniques (grilling, broiling, roasting, sautéing, pan frying, deep frying, steaming, submersion cooking, braising and stewing)
  • Presentation skills
  • Bakery and yeast products
  • Pastry (Pastries, desserts and confectionery)
Live Training (250 hours)

The use of the Italian extra virgin oils from different Italian regions in different dishes; aromatic and balsamic vinegars, condiments, herbs and spices.
Stock, sauces and soups
Vegetables
  • vegetables
  • potatoes
  • grains and legumes
Italian starters hot and cold

Pasta
  • fresh pasta in different shapes
  • filled and baked pasta from different Italian regions
  • fried pasta with traditional sauces
  • gnocchi, polenta and timbales
  • rice and risotti
Meat
  • classification, cleaning, white and red meats, storage and cooking techniques
  • grilling, broiling and roasting
  • sauteing, pan frying and deep frying
  • steaming and submersion cooking
  • braising and stewing
  • alternative cooking techniques (sous vide etc)
  • bases and broths of white and red meats
  • storage and recipes
Fish
  • classification
  • cleaning, white fish and shellfish
  • storage and cooking techniques
  • sauteing, pan frying and deep frying
  • steaming and submersion cooking
  • braising and stewing
  • alternative cooking techniques (sous vide etc)
  • fish broths and shellfish bisque
  • storage and recipes
Garde manger
  • salad dressings and salads
  • hors d’oeuvre and appetizers
  • cold cuts, salami and cheeses
Bakery
  • rising and baking techniques
  • bread sticks, focaccia and pizza
  • speciality breads and different doughs
  • bakery products
Pastry
  • dry and yeast doughs, basic creams, meringues, chocolate works
  • preparation of cakes, sweets and traditional small pastries
  • spoon desserts for restaurants
  • cream based desserts
  • Italian small pastries
  • chocolate desserts
  • Italian style ice-creams and sorbets

See related categories

Professional Chef Course - Italian Cuisine

Price on request

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