A2 Italian Language Course + Italian Language Skills for Professional Kitchens and Restaurants: 200 hours
This part of the course will cover the basics of the Italian language with a focus on kitchen and restaurant terminology. Students will learn how to communicate effectively with Italian-speaking colleagues, customers, and suppliers.
The Italian course is a so-called “blended course”: students will attend both online and in-person classes.
(Please note that the Culinary Arts course, however, will be entirely in-person.)
First Courses: 200 hours (100 theory, 100 practice)
This section of the course will cover the preparation of different types of first dishes, such as soups, risottos, and pasta dishes. Students will learn how to select and cook various types of pasta, as well as how to create different sauces and garnishes to accompany them.
- Pasta - From simple pasta to filled pasta, all the tips and basic preparations to make fresh homemade pasta: Garganelli, maccheroncini al ferretto, cavatelli, orecchiette, tagliatelle, pappardelle, and tagliolini, spaghetti alla chitarra, tortellini, cappelletti, agnolotti del plin, ravioli di magro, anolini alla parmigiana, green-colored pasta, red-colored pasta, lasagna, cannelloni, Vincisgrassi.
- Sauces, condiments and seasonings - Vegetable sauce, Bolognese ragù, Butter and sage, Meat broth, Meat ragù, Amatriciana sauce, Genovese pesto, Carbonara sauce, Béchamel sauce, Fish sauces
- Risottos: Risotto alla Milanese, Risotto al salto, Risotto with red turnip and cheese fondue, Spinach and fontina rice croquettes, Risotto with clams and citrus
- Vegetarian first courses - classic choices include pasta dishes like spaghetti aglio e olio or penne all'arrabbiata, risottos with fresh vegetables like asparagus or mushrooms, or hearty soups like minestrone or lentil soup.
Fish and Meat: 200 hours (100 theory, 100 practice)
This section of the course will focus on the preparation of fish and meat dishes. Students will learn how to select the best quality fish and meat, how to clean and fillet them, and how to cook them using different techniques such as grilling, sautéing, and baking. The section will also cover the preparation of sauces and side dishes to accompany the main courses.
- Meats – Meat-based recipes will be presented, providing inspiration to enrich techniques and knowledge in the kitchen: Beef, Meat, Pork, Poultry, Game meat.
- Fish - Second courses in which fish is the main ingredient will be presented and prepared: Blue Fish, Farmed Fish, Game Fish, Lake Fish, Crustaceans and Molluscs.
- Vegetarian second courses - different types of protein like tofu, tempeh, or seitan, which can be grilled, baked, or stir-fried for a flavorful and satisfying main course. Seasonal vegetables paired with grains like quinoa or faro, stir-fries, stuffed peppers, or grilled eggplant with tomato sauce and mozzarella.
Pizza: 150 hours (50 theory, 100 practice)
This section of the course will cover the preparation of traditional Italian pizza, from the dough to the final baking. Students will learn how to make different types of pizza, including Margherita, Napoletana, and Calzone, as well as how to create different toppings and garnishes.
- Ingredients: different types of flour, yeast, tomatoes, mozzarella, oil. Organoleptic characteristics, caloric intake, storage methods, and possible alterations
- Procedures, techniques, and tools for blending and mixing ingredients
- Handling and treatment techniques of ingredients used for preparing traditional pizzas (cheeses, cured meats, vegetables, preserved in oil)
- Preparation of different types of pizza (round, in a pan, Neapolitan, Roman, etc.)
- Bread-making and focaccia
- Celiac-friendly pizza
- Basic recipe book related to traditional pizzas
- Characteristics and types of conservation methods (techniques and tools)
- Phases of the conservation process
- Control methods, risks, and common mistakes
Pastry: 100 hours (50 theory, 50 practice)
This section of the course will cover the preparation of cakes, pastries, and other desserts. Students will learn how to make different types of dough, such as puff pastry and shortcrust pastry, as well as how to create different fillings and decorations. The section will also cover the preparation of ice cream and sorbets.
- Brioches and croissants - Mixing, shaping, proofing, baking, filling
- Shortcrust pastry and its variations - Mixing, storage, baking, using mixers, production of tarts, jam tarts, apple tarts, cookies, and mini tarts.
- Puff pastry - Mixing, processing, baking: cannoli, palmiers, turnovers, savory appetizers, etc.
- Creams - Pastry cream, whipped cream, Chantilly cream, buttercream, inverted sugar, Bavarian cream, cheese creams.
- Soft cakes - Sponge cake, plum cake, muffins, soft baked cakes.
Advanced Cooking: 150 hours (50 theory, 100 practice)
This section of the course will cover advanced cooking techniques, including:
- Evolution of food preparation and maintenance techniques
- Low-temperature cooking
- Sous-vide and oil-cooking techniques
- Other advanced cooking methods
- Chef techniques and baking
- Enhancing creativity and traditional cuisine
- Techniques for improving taste
- Chef's finger food
- Using elements of Asian cuisine
- Reproducing starred dishes
- Layered dishes
- Dishes for intolerances and vegetarians
- Advanced pastry techniques
- Improving aesthetics and multisensory experience: plating and high-level pairing of ingredients
- Intrapersonal and management skills
Interpersonal and management skills
This section of the course will cover advanced cooking techniques and other skills that are vital for anyone looking to work long-term in the culinary and hospitality field:
- Professionalism in the food and beverage industry
- Longevity in the culinary profession
- Hospitality and customer loyalty
- Staff management
- Team building and team work
- Restaurant marketing, both locally and internationally
- Creating and maintaining quality
- Creating and maintaining standards for quality and efficiency
- Smart ingredient selection and food cost strategy
- Note: The above course outline is subject to change based on the discretion of the instructor and the needs of the students.
Assessment and Evaluation
Students will be assessed through a combination of written exams, practical exams, and projects. The final evaluation will be based on the overall performance of the student, including attendance, participation, and final exam results.
