Corso Avanzato di Chef

Se hai deciso che il tuo futuro è nell'ambito della gastronomia e vuoi ricevere un training che ti permetterebbe di entrare in una cucina professionale con conoscenze e capacità elevate, questo è il corso di cui hai bisogno. Passerai 150 ore nella nostra cucina dove il Chef trainer ti spiegherà dettagliatamente tutte le materie del nostro programma di addestramento. Uscirai da questa parte del corso con le capacità pratiche di un membro di una cucina professionale e sarai pronto per la parte successiva del programma, 400 nella cucina di uno dei nostri ristoranti. Avrai l'opportunità di prendere due dei nostri partner per ricevere un'ampia formazione da chef differenti, con diversi stili e diversi modi di cucinare. Questo è il massimo del programma di training professionale!

 

Inizio: 8 settembre 2014

Fine: 28 Febbraio 2015

Luogo: Londra

Durata: 550 ore

Fees: £ 7,800 VAT inc.

 

ISCRIVITI ORA

Advanced Professional Chef Course Training Programme (550 hours)

1. Basic Training Program (75 hours)

  • HACCP Certification
  • Kitchen Introduction and Uniforms
  • Kitchen machines and utensils. How to use them
  • Knives explanation
  • Knives skills
  • 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
    • Mise en place for vegetables and fresh herbs
  • Flavours of the Products (Sour, Sweet, Salty, Acid)
  • Differences between Starters - Mains – Sides - Desserts (Portions (gr.), Timing
  • Meat, Poultry and Game
  • Fish and Shellfish
  • Sauce and Soups
  • Pasta and Risotto
  • Stew
  • Stocks & Dressings
  • Cooking’s Techniques (grilling, broiling, roasting, sautéing, pan frying, deep frying, steaming, submersion cooking, braising and stewing)
  • Presentation skills
  • Yeast Products, Bakery
  • Pastry, Pastries, Desserts & Confectionary

2. Advanced Training Program (75 hours)

  • Professional Kitchen Introduction
  • Ingredients and Techniques of Fabrication
  • Advanced Cooking Techniques
  • Contemporary Topics in Culinary Arts
  • Molecular Cooking Techniques:
    • sous­vide
    • spherification
    • carbonation
    • films and gels
    • airs and foams
    • rapid freezing with liquid nitrogen.
  • Equipment being featured: Thermomix, chamber vacuum sealer, immersion circulator, gourmet
  • whips, aromatizer, smoking gun, etc.
  • A variety of ingredients will be used for jellification and creating textures. These will be supplied by "Powder for Texture."
  • Baking and Pastry Advanced Techniques
  • Contemporary Restaurant Cooking
  • Contemporary Restaurant Service
  • Meat, Poultry and Game
  • Fish and Shellfish
  • Sauce and Soups
  • Baking and Pastry Advanced Techniques
  • Contemporary Restaurant Cooking
  • Presentation skills
  • Stew
  • Stocks & Dressings
  • Presentation skills
  • Contemporary Restaurant Service

3. Live Training (400 hours - see our Restaurant Partners section)

  • Stock, sauces and Soups
  • Pastas - Fresh pastas and dried pastas, realization, storage and recipes
  • Vegetables– Vegetables, potatoes, grains and legumes, pastas and dumplings
  • Meat part - 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..)
  • Meat part 2 – Bases and broths of white and red meats, storage and recipes
  • Fish part 1 - 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..)
  • Fish part 2 –Fish broths and shellfish bisque, storage and recipes
  • Garde manger
    • Salad dressings and salads
    • hors d’oeuvre and appetizers
    • charcuterie and garde manger
  •  Baking and Pastry
    • Baking mise en place
    • Breads
    • Pastry dough and batters
    • Custard, creams and mousses
    • Fillings, frosting and dessert sauces
    • Plated desserts