Semiprofessional
Semi-professional courses introduce the students to professional and home-cooking practices. Teaching involves a large number of recipes, to be prepared in different combinations. Students are encouraged to give a personal interpretation of cooking models, to develop their own unique cooking style. For this purpose, students learn: 1) general techniques to be used to prepare various Italian and international dishes 2) traditional Italian cooking methods 3) the new cuisine 4) international cuisine.
The course involves various exercises, designed to reinforce the practical ability required to work as a first class chef. It’s practical, dynamic and fast includes continuous testing (preparation, cutting, cooking and plating). A final exam is designed to evaluate the knowledge acquired by the student, essential for a career as a chef.
Only 5 people will be admitted to this course.
1. First Level: General. Scuola di Cucina Bologna’s professional training course is recognized as a career training for first level chefs. This is mainly a practical course, for students to acquire basic cooking techniques and utilize ingredients. Theoretical references will be given during the teaching activities. The course-syllabus includes an overview of various types of cuisine, cooking methods and multiple traditions. Students prepare the dishes, guided by their teacher-chef. Lessons have a specific theme: gravies and sauces, vegetables, potatoes, cereals, rice, eggs, dry pasta, fresh pasta and filled pasta, timbales, fish, meat, sweet and savoury cakes, leavening, storage techniques and hygiene
2. Second Level: In-depth. A deeper exploration of Italian cuisine, or other nations cuisine, in its complexity. The lessons focus on starters, first courses, main courses, side-orders, desserts, bread-making, composition, decoration, serving and presentation of dishes
3. Third Level: Specialized. Every week focuses on a different theme. Teacher and students analyze and practice g different ways to prepare and present the selected theme’s dishes, so that each student can define their unique style. Students are encouraged to give their personal interpretation of the recipes (how to prepare dishes, how to season food, serve, variations in the ingredients, composition and experimenting). Each participant chooses their favourite aspects in each model, and finds their own way to apply them in home or professional cooking
| 1-2 people per class | |
|---|---|
| 5 Meetings (per week) | Euro 937 |
| 4 Meetings (per week) | Euro 824 |
| 3 Meetings (per week) | Euro 663 |
| 2 Meetings (per week) | Euro 486 |
| 1 Meeting (per week) | Euro 261 |
| 3-5 people per class | |
|---|---|
| 5 Meetings (per week) | Euro 525 |
| 4 Meetings (per week) | Euro 462 |
| 3 Meetings (per week) | Euro 381 |
| 2 Meetings (per week) | Euro 279 |
| 1 Meeting (per week) | Euro 139 |
extra week 10% discount
