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REGISTRATION IS OPEN FOR THE PRACTICAL COOKING TRAINING COURSE HELD IN SCIOLZE (TO) - PAID COURSE (Request Information) NEXT COURSE STARTING: OCTOBER 9,2026.DETAILS • Duration: 28 hours, 7 lessons. • Instructor: Chef. • Teaching Materials: Handouts, recipe books, and cooking kits. • Location: The course will be held in a fully equipped kitchen. • Title: A Certificate of Attendance will be issued. DESCRIPTION The practical cooking course provides the foundation for learning and/or consolidating cooking and preparation techniques for each course, with a comprehensive understanding of table service and particular attention to kitchen organization. Lessons are held in person, each focusing on a single course; they will include notions of cooking techniques, characteristics of raw materials, and product types. WHO IS IT FOR The training is aimed at professionals, beginners, aspiring chefs, and anyone who wishes to learn the fundamentals of cooking, improve their skills, explore new techniques, or master both the work surface and the kitchen plan itself, learning about organizational skills (planning). PROGRAM (28 HOURS, 7 LESSONS) PASTA Fresh pasta, doughs, and traditional first courses. Dough preparation with selected flours, processing techniques, rolling, and making fresh pasta. In-depth study of the processing techniques for unfilled pasta, filled pasta, and gnocchi, completing the dish through cooking, creaming, and presentation. • Cooking techniques: dough, processing, rolling, cutting, filling, shaping, creaming, and mise en place. • Cooking methods: boiling, baking, and risotto-style cooking. VEGETABLES Techniques for preparing and showcasing vegetables. Choosing, preparing, and cooking vegetables for balanced and creative dishes. • Cooking techniques: cutting, preparing, preserving, and pairing ingredients. • Cooking methods: oven, steam, wok, and other cooking techniques. RICE Rice preparation and cooking techniques. Understanding the main varieties of rice, and the differences between risotto, rice, and couscous. An in-depth look at toasting, cooking, and creaming techniques. • Cooking techniques: toasting, boiling, creaming, and enhancing the product. • Cooking methods: boiling, absorption cooking, and creaming. MEAT Choosing, preparing, and cooking meat. Understanding the main cuts, characteristics of white and red meat, and techniques for preserving tenderness and flavor. • Cooking techniques: cutting and preparing meat. • Cooking methods: traditional cooking, cbt, and other preparation techniques. FISH Preparing and cooking fish. Product selection, understanding the different types of fish, cleaning and processing techniques for fish, mollusks, and crustaceans. • Cooking techniques: cleaning, gutting, and filleting. • Cooking methods: marinating, salt-cooking, and other preparation techniques. FRYING AND EGGS Frying techniques and egg-based preparations. In-depth study of oil selection, different types of breading, and cooking techniques for crispy, balanced results. • Cooking techniques: cutting, breading, preparing, and handling eggs. • Cooking methods: traditional and air frying. OBJECTIVES, STRENGTHS, AND SKILLS The aim of the course is to learn basic cooking techniques, becoming independent in the preparation and creation of your own recipes, and to provide insights into a constantly evolving field, building on a solid organizational foundation. Specifically: • Knowledge of raw materials and their preservation; • Preparation techniques (dough and cutting); • Cooking techniques, both new and established, and knowledge of equipment; • Display and creation of dishes. Among the course's strengths are technical and practical preparation, knowledge of the subject matter, and knowledge of industrial and professional equipment adapted for home use. At the end of the training program, students will have acquired the skills to work in any kitchen, with the opportunity for personal and professional growth. They will know which tool is right for the right time, which technique to combine and use for the intended purpose, and the process of preparing and consolidating cooking techniques. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the program, schedule, timetable, location, registration form, and payment methods.

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