Course in Food and Beverage Studies in Florence in Italy

View Course Studies in Food and Beverage Studies 2017 in Florence in Italy

Food and Beverage Studies

There are hundreds of nationally recognized Professional qualifications & training courses from the worlds leading education providers. Course objectives should lead to teaching methods and student interest.

Food and beverage studies is a broad field that includes the production of food and the physical, chemical and biological sciences involved with that production. It also includes the storage, transportation and consumption of food and beverages.

Officially known as the Italian Republic, the country is found in southern Europe. The official language is Italian and the cultural rich capital is Rome. Many of the world's oldest universities are located in Italy, in particular the University of Bologna (founded in 1088). There are three Superior Graduate Schools with "university status", three institutes with the status of Doctoral Colleges, which function at graduate and post-graduate level.

Florence is one of the most populous city of Italy. This place is known for its Art institutions. Moreover, institutions like Florence University of Arts are dedicated to providing good quality art based education. These educational institutions focus on over all grooming of the students.

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Italian Cooking Course

In Florence Academy
Campus Full time Part time 1 - 20 weeks Open Enrollment Italy Florence + 1 more

The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]

Course Studies in Food and Beverage Studies in Florence in Italy. Italian Cooking - Basic Course The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. Basic course features: Lessons (a week): 5 practical lessons a week (two cooking sessions, every Tuesday and Thursday afternoon) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 1 to 12 weeks Also available in English. Course price (per week): 70 Eur Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cooking - Professional Course The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson. Professional course features: Lessons (per week): 8 hands on cooking lessons a week (two sessions) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 4 to 20 weeks Also available in English Course price: under request Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cookery + Italian Language Course (NEW!) Would you like to discover real the Italian language and traditions? Eurocentres Firenze offers you a unique programme combining Italian language with a cookery course. Learn how to select the freshest local ingredients and to prepare typical Tuscan dishes while also furthering your knowledge of the Italian language with a specific focus on food / cookery terminology and vocabulary. The cookery course is available in Italian and English. Course aimed at Students interested in pursuing a career in the field of culinary arts Individuals who wish to learn Italian Lovers of Italy and its culture and traditions Course Objectives To acquire specialised terminology in the field of Italian cookery; Develop specific technical skills; Study and have practical experience in a Florentine cookery school; Transform your passion in to reality Course Contents Tourist course: 2 week Eurocentres Firenze Survival Italian course (10 lessons per week) 3 hours or 3 day Italian cookery course; Basic and Advanced: 3 week Italian language course focusing on specialised cookery terminology (20 lessons per week) Italian cookery course: 3 weeks (20 lessons per week) 3 months (20 lessons per week) 1 semester ( 20 lessons per week) In General Age: Min. age 16 years Location: Eurocentres Firenze , Palazzo Guadagni, Florence, Italy Time: from Monday to Friday Enrolment fee: € 70,00 Fees (min. 5 students): Tourist course: € 250,00 (Italian course +3 hours Italian cookery) € 320,00 (Italian course +3 days Italian cookery) Basic and Advanced course: € 1.600,00 (Italian course + 3 weeks Italian cookery) € 3.200,00 (Italian course + 3 months Italian cookery) € 6.000,00 (Italian course + 3 months Italian cookery) Courses available all year [-]

Pastry Chef

La Scuola di Cucina - Cuisine Academy
Campus Full time 1 - 3 months June 2017 Italy Florence

Students learn the pastry chef profession in order to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confectionery businesses. [+]

Teaches specialised pastry making skills and high-level practical and working abilities for preparing confectionery products. Students learn the pastry chef profession in order to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confectionery businesses. The course covers Hygiene practice regulations – HACCP Food properties Staff and business organisation in a pastry making company The features and techniques of pastry making equipment and machinery for working the dough, leavening and cooking The work cycle of confectionery products Pastry making technologies Production techniques for basic doughs The production techniques, composition, filling, and decoration of confectionery products The working techniques of cocoa and chocolate Working as a pastry chef: legal requirements and work safety Application of skills learnt (internship) [-]

Ice Cream Maker

La Scuola di Cucina - Cuisine Academy
Campus Full time 1 - 3 months September 2017 Italy Florence

A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. [+]

Course Studies in Food and Beverage Studies in Florence in Italy. A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. The course covers Hygiene practice regulations – HACCP The components of ice cream Basic concepts of food properties: raw materials and assembled ingredients The Chemistry and Physics of ice cream Balancing principles Balancing techniques and working methods The production of artisanal ice cream Making fruit ice creams Practical laboratory work Using balancing software Basic demonstrations of decorating Decoration using chocolate and sugar Basic concepts of the art of fruit and vegetable cutting Planning and presentation techniques for goblets and trays Marketing, Communication and Business Management Starting your own business Planning and structuring the ice cream laboratory and parlour [-]

Pizza Chef & Baker

La Scuola di Cucina - Cuisine Academy
Campus Full time 1 - 3 months July 2017 Italy Florence

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. [+]

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants.   The course is taught by qualified bakers and pizza-makers who are all experts in the field. The course covers Food properties Organising the workplace in a pizza restaurant The techniques and practice of the pizza restaurant (plated pizzas, those cooked on the peel, and pan pizzas) Bread-making techniques The management and balancing of pizza ingredients and personalising of recipes The use of natural yeast and mother doughs Using specific and alternative types of flour The bromatology of the basic ingredients used for pizza Working as a pizza chef: legal requirements and work safety Hygiene practice regulations – HACCP Application of skills learnt (internship) [-]

Chef

La Scuola di Cucina - Cuisine Academy
Campus Full time 2 - 6  April 2017 Italy Florence

Designed for those who want to achieve a high level of specialisation in Italian cuisine. [+]

Course Studies in Food and Beverage Studies in Florence in Italy. Designed for those who want to achieve a high level of specialisation in Italian cuisine. The course allows students to gain highly-qualifying skills that will enable them to invent and propose menus which exalt the value of the products found within the Italian culinary tradition. The course covers The culinary industry The Chef profession The organisation and management of stock and supplies The organisation of marketing strategies specific to the culinary industry Hygiene practice regulations – HACCP The planning and construction of new menus The creation and development of recipes for complex culinary specialties The making of traditional Italian and regional dishes The preparation of: Hot and cold Appetizers and Starters, First Courses (Pasta, Rice and Soup dishes), Main Courses, different types of dough and egg and/or cheese-based courses and dishes Products within pastry-making, baking, and ice-cream making Working as an employee or running your own business Human resources management and teamwork Organising work in the kitchen Hygiene, cleanliness and safety in the workplace Quality assessment of the services offered to clients [-]