Course in

Professional Kitchen - Basic level

Milano, 6 – 11 luglio 2020 – SOLD OUT

Milano, 14 – 19 dicembre 2020

Become a professional chef

Vuoi diventare un cuoco professionista?
Il Corso di Cucina Professionale IFA è un percorso di formazione full-time che ti insegnerà tecniche base e avanzate per preparare piatti straordinari, a partire dalla selezione degli ingredienti e dai vari tipi di cottura, fino alla presentazione del piatto finito.

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PROFESSIONAL KITCHEN - BASIC LEVEL

Milano, 6 – 11 luglio 2020 – SOLD OUT

Milano, 14 – 19 dicembre 2020

What you will learn:

Work tools and their use

The choice of ingredients

Organisation of the pantry

Food preparation

Cooking methods

Preparation of bases and sauces

Decoration and presentation of dishes

Training course

The chef is that professional figure of the restaurant responsible for the kitchen, the creation of the menu, the recipes and the entire supervision of their realization. It is one of the oldest trades, still in continuous evolution and transformation.
International statistics tell us that the cook and his collaborators are in the top ten of the most requested trades.
In short, a profession that knows no crisis. The numerous job vacancies and television programmes which are increasingly devoting space to this professional figure have given rise to the emergence of a new ruling class.

Job Opportunities

The culture of food opens several horizons also in the area of streetfood, home cooking, creative and decorative cuisine but also food and wine tourism; without forgetting that the Italian professional chef is much sought after also abroad, thanks to the brand “Made in Italy”.

INFO

PROGRAM

  • Work tools and their use
  • Organisation of the pantry
  • Choose the ingredients
  • Know how to prepare
  • Meat
  • Fish
  • Vegetables
  • Know how to cook
  • Traditional and fast cooking methods
  • Fish and meat appetizers
  • Starters and main of fish and meat
  • Basic recipes: bases and sauces
  • Dessert
  • Decoration and presentation of dishes

MATERIALS PROVIDED AND REQUIREMENTS

Master participants will be provided with textbooks.

You need to possess passion for the food, manual ability and creativity.

 

OBJECTIVES OF THE COURSE

The goal is to train aspiring chefs who do not have a basic preparation. It is therefore necessary for beginners, but also for those who want to perfect their skills.
During the training will be addressed all the fundamentals of the national culinary art: techniques, ingredients, equipment, sauces, appetizers, starters and main, a lesson on meat sauce, meat, poultry, fish, game, side dishes and desserts, with some hints to the international one increasingly present and current in our menus.

JOB OPPORTUNITIES AND CERTIFICATES

The job opportunities are many: restaurants, Snack bars, cafes, pizzerias, self-service, fast-food, catering companies, large hotels, cruise ships, tourist villages, farm holidays, food processing companies, typical taverns, airlines and company canteens.

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Master and the certificate of internship issued by the host structure.

 

Phases of the route

  • Preparatory lessons: texts + online platform
  • 20-hour online course to the HACCP Certificate of 3°level
  • Classroom phase: 48 hours
  • Stage: internship (300 hours - requirements: maximum age 45 years)
  • CV and video CV

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

  • Mirko Ronzoni
    Mirko Ronzoni

    Growing up in Bergamo, Mirko Ronzoni is the winner of the second Italian edition of “Hell’s Kitchen”. The win earned him the position of Executive Chef at the Hell’s Kitchen restaurant at the Forte Village Resort in Sardinia. After graduating from the hotel school, she worked in Italy and abroad; she lived in London, New York and Bucharest.

  • Fabio Castiglioni
    Fabio Castiglioni
    Fabio Castiglioni has collaborated as chef and in charge of cooking with Restaurants and Hotel Chains of international fame like La Piazzetta, doubletree by Hilton, FedeGroup, Hotel Domina Milano. He is currently Chef De cuisine for the Hotel Milano Scala. He represents the perfect combination of competence, passion and innovation.
  • Davide Spadari
    Davide Spadari

    Davide Spadari began his career in El Pirlar (Peschiera del Garda). He also coordinates a social project for children based in Ecuador. In 2015-2016 he collaborated with the Ambrosian refectory of Massimo bottura in Milan and since then frequented the Osteria Francescana in Modena and the Ristorante di cracco in Milan.

  • Massimiliano Maraschiello
    Massimiliano Maraschiello

    A young chef with great enthusiasm and passion, he began his training at the hotel institute of San Benigno, then taking an internship at the renowned Accademia barilla in Parma and at the Grand Hotel Et De Milan. He has gained great experience in the kitchens of renowned hotels such as Hermitage on the Island of D’Elba, but also abroad (in Australia).

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