Do you want to become a professional cook?
The IFA Professional Cooking Course is a full-time training course that will teach you basic and advanced techniques. Prepare extraordinary dishes, starting with the selection of ingredients and different cooking types, up to the presentation of the ultimate dish.
Special guest of the course, the great chef Gianfranco Vissani
The chef is the professional figure of catering responsible for the kitchen, the creation of the menu, the recipes and the entire surveillance of their realization. It is one of the oldest trades, still in constant evolution and transformation. International statistics tell us that the chef and his derivatives (whether they are sous chefs or chefs) are in the top ten of the most popular jobs. In short, a profession that knows no crisis! The numerous announcements and job offers, together with the television programs that increasingly dedicate space to this figure, have consecrated the birth of a "new ruling class".
You do not need to be a chef with one or more Michelin stars to make money ... who knows how to cook monetize right away! The culture of food opens up several horizons also in the field of street food, home cooking, creative and decorative cuisine, not to mention the food and wine tourism sector. Furthermore, the Italian professional chef is highly sought abroad, thanks to the "Made in Italy" brand. The key word is therefore: excellence in training.
Knowledge of work tools and their use
Arranging of the pantry
Choose the ingredients
Learn how to prepare:
Learn how to cook:
Traditional cooking methods
Quick cooking methods
Fish and meat appetizers
First and second courses of fish and meat
Basic recipes: bases and sauces
Decoration and presentation of dishes
The goal is to train aspiring chefs. This course is therefore necessary for those who are beginners, but also for those who want to improve their skills.
During the classes all the fundamentals of national culinary art will be dealt with: techniques, ingredients, equipment, sauces, appetizers, first courses, meat sauce, second courses of meat, poultry, fish, game, side dishes and desserts, with some reference to the international cuisine that is ever more present and current in our menus.
The employment opportunities for this professional figure are many: restaurants, snack bars, coffee shops, pizzerias, self-service restaurants, fast-food companies, catering companies, large hotels, cruise ships, tourist villages, agritourisms, food processing companies, typical taverns, airline companies and canteens.
Third level HACCP certificate
Certificate of attendance of the Course
Internship certificate issued by the host company
Set of knives
Passion for the cuisine, dexterity and creativity