Corso di Chef professionale

Hai fretta di iniziare la tua carriera? Vorresti sapere se lavorare in una cucina professionale è quello che fa per te? Hai già lavorato in una cucina ma sei stato fuori dal giro per un po'? Allora questo corso è quello che fa per te! Farai 50 ore di training in una nostra cucina, a stretto contatto con il nostro Chef trainer. Questo corso ti darà tutte le conoscenze di base necessarie per lavorare in qualsiasi ristorante e sarà seguito da un corso di 250 ore nella cucina di uno dei nostri ristoranti partner. Qui avrai l'opportunità di lavorare come membro dello staff, imparare da veri professionisti in un ambiente professionale, e ricevere l'insegnamento necessario che ti permetterà di entrare nel settore culinario in ogni momento.

 

Inizio: 8 Settembre 2014

Fine: 22 dicembre 2014

Luogo: Londra

Durata: 300 ore

Fees: £ 4,200 VAT inc.

 

ISCRIVITI ORA

Professional Chef Course Training Programme (325 hours)

1. Basic Training (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. Live Training - 250 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