COQUIS

Introduction

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coquis is University of the Italian KitchenIt offers professional courses of Kitchen, confectionery, Pizza, Room and Management to form the best professionals in the industry. A quality process that ensures access to the labor market.

coquis It is the highest expression in culinary training, recognized by the largest companies in the sector with the highest percentage of students placed in the best restaurants.

She created on the initiative of the Trojans brothers, l 'University It has achieved international recognition thanks to the experience and the passion of the founders and of high quality teaching staff.

SECOND FOOD & WINE, coquis IS AMONG THE 10 BEST COOKING SCHOOLS IN THE WORLD.

coquis, University of Italian Kitchen, He collaborates with 'University of Rome Tor Vergata, And it is the place par excellence where students learn the art enogastronomy.

This school offers programs in:
  • Italian

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Programs

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Courses

During Professional Kitchen

Campus Full time 10 weeks October 2017 Italy Rome

Cookery Course Professional coquis is a path of Higher Education useful to acquire all the knowledge needed to begin a career as a chef. The course of study, articulate and qualified, provides for the division into theoretical and practical lessons, in order to ensure the proper training of students ... [+]

Cookery Course Professional coquis is a path of Higher Education useful to acquire all the knowledge needed to begin a career as a chef. The course of study, articulate and qualified, provides for the division into theoretical and practical lessons, in order to ensure the proper training of students. At the end of the educational activity, each student will support the final exam and once passed, will be included in the exclusive "Find coquis Work" circuit. Circuit in which the most important companies of Italian and Roman Meal, select their kitchen staff. recipients The professional cookery course is intended for highly motivated young people, who are looking for a solid formation to enter the world of work and is open also to those who want to change jobs to follow their passion and turn it into a profession. Access to the course is allowed to a maximum of 16 participants in order to ensure full involvement by the operating phases of all the students, divided into individual workstations fully equipped with the latest technology. Duration and Frequency The duration of the Professional Cooking Course is 10 weeks (400 hours), daily, from Monday to Friday, from 09.15 to 17.30. practical lessons Equipment and technology in the kitchen: The new technology in the kitchen: ovens and blast-art Paco Jet, vacuum, Roner, Hot mix, Softcooker and small kitchen utensils Products: Depth knowledge of the main raw materials seasonality km 0 biodiversity The world's bio The Italian legislation seasonings and salts spices: origins and application extra virgin olive oil: production, varieties, use and combination fat: animal and plant pork products: salami, sausages and cured milk and cheese food processing: The cuts and the choice of the meat for the various uses, the boning techniques The species and the quality of fish products and the processing techniques The fruit and vegetable cuts cooking techniques: Fried, roasted, braised, steamed, vacuum, low temperature Preparation for the main categories: Cooking funds, restricted and sauces pasta: fresh, dried, egg and wholemeal rice cereals legumes fish: white, blue, soup, shellfish, crustaceans and shellfish meat: white, red, poultry, game, offal eggs vegetables Cuisine: knowledge of products and dishes from all Italian Regions. pastry: The basics of pastry. Conservation and storage of raw and cooked foods. The presentation: The choice of the plate the provision of food decoration. HACCP: Application of the rules of hygiene in the kitchen Organization of Work: The workplace in the kitchen, preparing (mise en place), service. The testimonies of success with Chef. lectures The kitchen environment: History of Italian cuisine the different departments of the kitchen organizational chart of the kitchen brigade Restaurant management: management Business financial management of a company catering quality control approvviggionamento, warehouse and supplier relations the menu the menu design composition of the recipes, the weights to the preparation the cost of the dish (food cost) the selling price of the product alternative menus for special diets. Healthy food and nutrition: Basic principles of nutrition intolerances and diseases related to 'power related diseases: diabetes and obesity Food intolerance: allergies and celiac disease. HACCP Food Safety: Course of 12 hours with certificate for HACCP and food-borne diseases Reg. 852/04 and Reg. 178/02 Pursuant to Delib. Reg. 825 of 28/11/2009 The world of work: Write your Curriculum Vitae work interview contacts with companies insertion into employment educational visits educational visits to various companies in the sector Final exam - Thesis on a topic of your choice taken from the course program - Written exam - practical exam - Construction of a full menu At the end of the training program, a final exam is scheduled at the coquis school, they access only the students who have attended at least 90% of the classes. The examination board consists of a Chef starry, an executive of the University of Italian cuisine coquis and responsible course Chef. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

During Professional Pastry

Campus Full time 8 weeks October 2017 Italy Rome

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training necessary to enter the profession of Pastry Chef ... [+]

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training needed to pursue a Pastry Chef profession. recipients The Professional Pastry Course is for those who have the desire to learn the basics and techniques of pastry to fit into a professional context, with a level of qualification recognized by the industry. Access to the course is allowed a maximum number of 16 participants, to ensure the full involvement in the operation of all the students, divided into individual workstations fully equipped with the latest technology. Duration and Frequency The duration of the daily pastry Professional Course is 8 weeks (320 hours), daily, from Monday to Friday from 9.15 to 17.30. The course is structured in 320 total hours and involves the deepening of the following activities: practical lessons Equipment and technology Ingredient Pastry: Milk, dairy products cream yogurt butter burroli sugars the chocolate thickeners yeast food additives eggs flours and starches pastry bases: pastry and crust puff pastry masses mounted sponge cake biscuit Meringue choux pastry daquoise frangipane based semifreddo masses mounted leavened doughs crunchy praline Creams: confectionery English ganache sauces coulis icings jams and marmalades Chocolate Regional Pastry Cakes HACCP salty pastry: Application of the rules of hygiene for a pastry Preservation of basic products, semi-finished and finished product Labour Organisation: The workplace the preparation and finishing Simulation of complete preparations for a workshop with the dealer presentation. lectures The pastry environment: The lab Pastry catering Chemistry in pastry: balancing yeast and yeast The correct reading and writing of recipes HACCP Food Safety: Course of 12 hours with certificate for the HACCP system and foodborne diseases Reg. 852/04 and Reg. 178/02 Pursuant to Delib. Reg. 825 of 28/11/2009 Nutrition: Basic principles of nutrition intolerances and food-related diseases The job's World: Write your Curriculum Vitae work interview contacts with companies integration into the labor market. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

During The Evening Professional Kitchen

Campus Full time 27 weeks October 2017 Italy Rome

Learn the art enogastronomy, turn their passion into a profession, engage in the world of cooking acquiring all the in-depth expertise, through a series of articulated and qualified studies, divided into theory and practice lessons: the kitchen Professional Course coquis teaches the fundamental skills likely to pursue a professional chef from the ground up ... [+]

Learn the art enogastronomy, turn their passion into a profession, engage in the world of cooking acquiring all the in-depth expertise, through a series of articulated and qualified studies, divided into theory and practice lessons: the kitchen Professional Course coquis teaches the fundamental skills likely to pursue a professional chef from the ground up, and then start working career in the restaurant industry. recipients Cookery Course Professional Night is for those who have no work experience and has the desire to learn the basics of the kitchen to immediately enter into a professional context, with a level of qualification recognized by the industry. Access to the course is allowed to a maximum number of 16 participants, to ensure the full involvement in the operation of all the students, divided into single workstations, fully equipped with the latest technology. Duration and Frequency The duration of the course Professional Kitchen Night is 26.5 weeks (320 hours), three times a week Frequency: Monday, Wednesday and Friday from 18.30 to 22.30. practical lessons Equipment and technology in the kitchen: The new technology in the kitchen: ovens and blast-art Paco Jet, vacuum, Roner, Hot mix, small implements for cooking Ingredient: seasonality km 0 biodiversity The world's bio The Italian legislation food processing: The cuts and the choice of the meat for the various uses, the boning techniques The species and the quality of fish products and the processing techniques The fruit and vegetable cuts cooking techniques: Fried, roasted, braised, steamed, vacuum, low-temperature Preparation for the main categories: Cooking funds, restricted and sauces pasta: fresh, dried, egg and wholemeal rice cereals legumes fish: white, blue, soup, shellfish, crustaceans and shellfish meat: white, red, poultry, game, offal eggs vegetables baking: leavening Bread for catering pastry: The basics of pastry desserts and pastries for the restaurant The different procedures for conservation of raw foods and cooked HACCP: Application of the rules of hygiene in the kitchen Organization of Work: The workplace in the kitchen, preparing (mise en place), the service The students' restaurant: Managing a true to the restaurant service lectures The kitchen environment: History of Italian cuisine the different departments of the kitchen organizational chart of the kitchen brigade Products: Seasonings and salts spices: origins and application extra virgin olive oil: production, varieties, use and combination fat: animal and plant pork products: salami, sausages and cured milk and cheese thickeners: gelling agents and emulsifiers Composition of the recipes: From the preparation weights • the cost of the dish (food cost) | preparation of a full menu Kitchen Healthy and Nutrition: Basic principles of nutrition intolerances and diseases related to nutrition healthy eating these days, cooking and choice of raw materials HACCP food safety | 12 hour course with certification for the HACCP system and foodborne diseases Reg. 852/04 and Reg. 178/02 Pursuant to Delib. Reg. 825 of 28/11/2009 The world of work: Write your Curriculum Vitae work interview contacts with companies insertion into employment educational visits educational visits to various companies in the sector Final exam - Thesis on a topic of your choice taken from the course program - written examination - Practical examination - Implementation of a comprehensive menu The examination board consists of a starred chef, the manager of the University of Italian cuisine coquis and manager of Chef course. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

During The Evening Professional Pastry

Campus Part time 27 weeks October 2017 Italy Rome

The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training necessary to enter the profession of Pastry Chef ... [+]

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training needed to pursue a Pastry Chef profession. recipients The Professional Pastry Course is for those who have the desire to learn the basics and techniques of pastry to fit into a professional context, with a level of qualification recognized by the industry. Access to the course is allowed a maximum number of 16 participants, to ensure the full involvement in the operation of all the students, divided into individual workstations fully equipped with the latest technology Duration and Frequency The duration of the evening Pastry Professional Course is 320 hours, with weekly on Monday, Wednesday and Friday from 18.30 to 22.30. practical lessons Equipment and technology Ingredient Pastry: Milk, dairy products cream yogurt butter burroli sugars the chocolate thickeners yeast food additives eggs flours and starches pastry bases: pastry and crust puff pastry masses mounted sponge cake biscuit Meringue choux pastry daquoise frangipane based semifreddo masses mounted leavened doughs crunchy praline Creams: confectionery English ganache sauces coulis icings jams and marmalades Chocolate Regional Pastry Cakes HACCP salty pastry: Application of the rules of hygiene for a pastry Preservation of basic products, semi-finished and finished product Labour Organisation: The workplace the preparation and finishing Simulation of complete preparations for a workshop with the dealer presentation. lectures The pastry environment: The laboratory of Pastry restaurant Chemistry in pastry: balancing yeast and yeast The correct reading and writing of recipes HACCP Food Safety: Course of 12 hours with certificate for the HACCP system and foodborne diseases Reg. 852/04 and Reg. 178/02 Pursuant to Delib. Reg. 825 of 28/11/2009 Nutrition: Basic principles of nutrition intolerances and food-related diseases The job's World: Write your Curriculum Vitae work interview contacts with companies integration into the labor market. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

Professional Course For Pizza (round, Shovel And Pan)

Campus Full time 5 weeks October 2017 Italy Rome

The course is designed to train Pizzaioli professionals with expertise on the complete management of a pizzeria.Le thousands of jobs available in Italy in the area, make this profession immediately spendable in the labor market. The training allows you to acquire all the knowledge, practical skills and the small secrets need to prepare a good pizza from the choice of ... [+]

The course is designed to train Pizzaioli professionals with expertise on the complete management of a pizzeria.Le thousands of jobs available in Italy in the area, make this profession immediately spendable in the labor market. The training allows you to acquire all the knowledge, practical skills and the small secrets need to prepare a good pizza from the choice of the dough ingredients, from processing to cooking. Learning the rules on food safety and the economic management of a pizzeria complete the theoretical and practical training of the course. recipients The course is aimed at all those who, despite not having any specific training, want to pursue this profession. Access is allowed to a maximum of 16 participants to ensure the full involvement of all students in the practical phases of the lessons. Duration and Frequency The course duration is five weeks on a daily, scheduled from Monday to Friday from 13.30 to 18.30. At the end of the course, to those who hafrequentato least 90% of lessons and passed the final exam, it will be issued the coquis certificate and the HACCP certificate provided for pizzerias. Study plan Commodity doughs leavening sourdough condiments round pizza Pizza in baking tin pizza shovel electric oven and a wood stove HACCP food safety educational tour Planning and economic management of a pizzeria over the counter sale Exam - Written examination - Oral examination - Practical examination The examination board is composed by the teacher of pizza Chef, an external critic and director of the University of Italian cuisine coquis. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]