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Italian School of Culinary Arts, Certificates for Chef, Pastry Chef and Sous Chef

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Chef (Cuoco) | Certificate Program | Course Fee € 7.600

Approved course with the legal issue of professional qualification

ART. 14 ITALIAN LAW 21/12/1978 N.845

LESSONS WILL BE HELD BY FAMOUS ITALIAN PROFESSIONAL CHEF

STAGE WITH BENEFITS AT BEST ITALIAN RESTAURANTS

Duration: About 12 weeks + Final Exam + 2 months internship.

Internship: 2 months (optional, costs incuded in the fee) Read the Reastaurants List

Who can attend the course: The course is aimed at those who wish to gain good technical skills in order to develop the profession and the passion of Italian Coolinary Arts. The qualified person to the kitchen work in catering and restaurants businesses can be employed or manage its own restaurant in which he gives activity.

 

Objectives: The course is offered to all those with a good predisposition to the kitchen. who want to know, explore and master the advanced techniques. Students will address the most important issues about culinary knowledge through the practical preparation for dishes and courses at a high level appropriate to the the professional figure of Chef. This course is in Italian Language, if student is Non-Native in Italian Language we organize optional Italian Language courses.

Individual recuperation: During the course, whether for personal reasons you miss lessons, you can schedule a recovery and define the cost, taking into account the availability of teachers and the organization of the Chef Academy.

Professional Qualification Certificate: Legally recognized professional qualification of "Chef" (Cuoco) valid under Article 14 Law 21/12/1978 n 845, valid throughout the national and European territory.  At the end of the examination each student will receive a booklet showing the level of competence achieved

Fee: 7.600 Course fee,  "International Service Package" included

International Service Package:

For students from abroad, there is a specific package of additional services called "International Service Package" for a price of € 1.600,00, already included in the fee, which includes:

- Visa assistance (if necessary)

- Assistance dedicated to the search for accommodation / logistics accommodation in Terni

- Tutoring during the course to solve specific problems

- Support for obtaining the tax code and residence permit

- Support the process of learning progress with the course manager

- Translation of part of the documentation and the essential elements of the teaching material in English

 

Students who do not need any service and have B1 level knowledge of the Italian language may apply, without the dedicated assistance for students from abroad. In this case the cost will be € 6.000,00

 COURSE PROGRAM

BUILDING THE MENU: 

Choose, appetizers, first courses, main courses, the side dishes, dessert and fruit / salad to be included in the menu taking account of the seasonality, production costs of the dishes, reservations received and the standard flow of customers. Prepare and deliver the menù to the direction, with an indication of the main ingredients in order to publish the menu and inform the waiters.

MANAGING THE SUPPLY OF RESOURCES (RAW MATERIALS AND EQUIPMENT):

Identify the necessary raw materials for the realization of selected dishes and verify availability in stock / pantry. Compile a list (quantitative / qualitative) of missing raw materials, using, where present, the specific order form prepared by the management. Deliver the completed order forms to the management who will purchase what is indicated in accordance with the established budget. 

ORGANIZE THE WORKPLACE:

Divide tasks among employees. Define the organization of the working points. Giving instructions to employees for the preparation of the mobile kitchen places.

PREPARE THE RAW MATERIALS:

Take the necessary raw materials for the preparation of the dishes in the program. Clean, peel, cut the vegetables. Clean and gutting the fish. Clean, boning, beat and grind meat. 

PREPARE THE SEMIFINISHED:

Mix and emulsify the ingredients to make gravies, sauces, seasonings and creams.

Mix the ingredients for dough. Adopt conservation of semifinished.

PLANNING OPERATIONS FOR THE EXECUTION OF ORDERS OF HALL:

Define the sequence of operations to be carried out, in order to fulfill orders received, taking into account the characteristics of food choices, the number of guests and the time lag. Assigning tasks and responsibilities between the members of the kitchen brigade.

ORGANIZATION NOTES

COMMISSION EXAM

The qualifying examinations will be carried out at our offices with the presence of a commission formed by:

-      Regional President                     - Public education

-      Ministry of Labour                     - union organization

-      Provincial representative  - provincial Secretary

The examination will last an afternoon from 15:00 to 20:00

TYPOLOGY OF EXAMINATION

At the end of the course the student will participate in a final exam that will include:

-      Creation of a cake selected from the group extracted by the committee with its tasting and evaluation by the committee members

-      Individual oral examination on the program carried out during the training activities

-      Written test with multiple choice questions

Two days after the examination each student can request the Province of Terni a paper that can be used for competitions and / or transcribed at the Employment Agency.

The official qualification certificate will be written in ITALIAN, ENGLISH, GERMAN, FRENCH and will be delivered to the student after about 3 months.

Enrollment Contract: Participation in courses is defined by a contract in which are indicated the commitments of the company and the participant. The cost (tax-free) defined by the contract will not be varied and will include:

-      TRAINING MATERIAL           

-      SET OF COOKING TOOLS      

-      RAW MATERIALS AND CONSUMABLES

-      CERTIFICATE OF QUALIFICATION

-      CHEF LIVERY