Course in

Tasting and Matching Techniques

Milan, 4 – 8 May 2020

Become an expert in matching techniques

An authentic journey through flavours and combinations. The course of Matching and Tasting will teach you to enhance every dish creating a perfect match with wines, beers and cocktails.

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Tasting and Matching Techniques

Milan, 4 – 8 May 2020

COURSE THEMES:

FOOD CHARACTERISTICS AND SENSORY ANALYSIS

WINE, BEER AND COCKTAILS AND PAIRING PRINCIPLES

THE CHOICE OF GLASSES

TASTING

MATCHING

Training course

The expert in matching and tasting techniques is able to choose the right combination in every occasion in order to enhance to the maximum tastes and flavors from the first to the desserts.

JOB OPPORTUNITIES

The importance of enhancing every flavor is the key to success and the ablility to enhance the tastes of each dish allows you to fit in the best in food sector and to expand and make more appealing the menu of your restaurant.

INFO

PROGRAM

  • The sensory characteristics of food
  • Sensory analysis
  • Organoleptic analysis
  • Knowledge of wine and food
  • Choice of glasses and serving temperature
  • Wine in the diet
  • Pairing principles
  • Analysis
  • Tastings and pairings
  • Beer-food pairing
  • Knowledge of beer
  • Choice of glasses and serving temperature
  • Tastings and pairings
  • Birth and history of gastronomy and mixing
  • New techniques
  • Analysis
  • Practice and tasting

CERTIFICATES

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Course.

MATERIALS PROVIDED AND REQUIREMENTS

Master participants will be provided with textbooks.

It is necessary to have gained experience in the hotel and/or catering sector.

Phases of the route

Lezioni propedeutiche: testi + piattaforma online
Corso online di 20 ore finalizzato al rilascio del Certificato HACCP di terzo livello
Fase d’aula: 32 ore
Rielaborazione e divulgazione CV nelle zone di preferenza

HOW TO APPLY

Fill out the information request form and we will contact you. In the selection of candidates will be considered the school and work CV, and the cover letter. You can support the application with a portfolio of previous jobs. The Selection Board, considering these elements, will communicate the result of the selection and the admission to the Course/Master; only later it will be possible to send the registration form.

Facilities

Possibility of financing the registration fee;
Career-focused meeting during the classroom phase;
Video CV ;
Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.

Teachers

  • Davide Damiano
    Davide Damiano

    Chef with a twenty-year career: at a more traditional beginning that has seen him protagonist in important international cuisines, followed by an evolution that led him to become a consolidated and recognized consultant, an application chef as it is said, a multifaceted figure able both to develop new products and recipes, and to structure from scratch a local. Creative researcher, expert in baking techniques, products for dedicated food and molecular cuisine. Teacher who continuously supports training and refresher courses for colleagues, professionals and amateurs

  • Chiara Caprettini
    Chiara Caprettini

    Young sommelier and writer from Turin; two years ago she started the foodblog, NORDFOODOVESTEST, where she writes and above all tells of small and large producers and restaurateurs – Italians and non-Italians who transfer all their passion into their work, combined with respect for ancient family traditions. The blog talks about small Spanish wineries producing wine, French bistros, maisons in the Champagne region, organic farms and pasta factories of the past. 

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