Corso di Chef Stella Michelin

Questo corso è dedicato ai professionisti che vogliono dare una svolta alla loro carriera. Se stai già lavorando nel settore, sicuramente saprai quanto lavorare in una cucina Michelin Starred potrebbe migliorare le tue opportunità di lavoro e il tuo stipendio. Dopo un test di valutazione da parte del nostro Chef trainer, ti daremo l'opportunità di entrare in una delle nostre cucine Michelin Starred. Qui, nelle 300 ore di training, sarai in grado di ampliare la tua conoscenza culinaria e le tue capacità e acquisire l'esperienza necessaria per lavorare dove desideri.

Registrati adesso

 

Inizio: 8 settembre 2014

Fine: 22 dicembre 2014

Luogo: Londra

Durata: 300 ore

Fees: £ 6,600 VAT inc.

 

ISCRIVITI ORA

Michelin Star Chef Course Training Programme (300 hours)

1. Advanced Chef Course (50 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

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