Course in Food and Beverage Studies in Rome in Italy

Search Course Studies in Food and Beverage Studies 2017/2018 in Rome in Italy

Food and Beverage Studies

A course is the study of a particular topic within a wider subject area and is the foundation of a qualification. A typical course includes lectures, assessments and tutorials.

The science of how food reaches the table is vast, and is included in food and beverage studies. These studies include food production, storage, transportation and consumption. Domestic and industrial food production are also included in these studies.

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.

For those who are interested in studying in a capital city with a rich heritage, Rome is the right place. It has distinctive universities such as the University of Rome that provides degree programs in a variety of disciplines like history and Engineering. This city is peaceful and ideal to live.

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Professional Courses PASTRY

Italian Chef Academy
Campus Part time 110 - 520 hours October 2017 Italy Rome

The professional Training Courses for Pastry Chefs have restricted entry: ten partecipants, selected through a preliminary motivational interview. [+]

Course Studies in Food and Beverage Studies in Rome in Italy. The professional Training Courses for Pastry Chefs have restricted entry: ten partecipants, selected through a preliminary motivational interview. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Timetable: 12 lessons of 5 hours, from 3pm to 8pm. Our Professional Training Courses for Pastry Chefs are designed for those who want to build from the foundations a proper professional education and to become professionals of the food sector. All our international classes are held in english. Three different training programs allow the students to choose the preferred learning level: Level 1: 60 hours of theoretical and practical classes. A 50 hours apprenticeship is offered to the most meritorious students; Level 2: 80 hours of theoretical and practical classes + 150 hours apprenticeship; level 3: 100 hours of theoretical and practical classes + 300 hours apprenticeship; level 4: 120 hours of theoretical and practical classes + 400 hours apprenticeship. TEACHING PLAN HACCP qualification certificate Visit to the laboratory with explanation of machines and their use Theoretical lesson on pastry ingredients and bases 1) PASTRY BASES Tart and Short pastry: methods and doses Sponge cake, bisquit, whipped creams: methods, variants, applications and balancing Pate a choux: balancing table and preparations Meringue: Italian, French and Swiss type Flaky Pastry: explanation and making 2) STUFFINGS Custard cream English cream, Ganache Coulis Sauces Icings Jams Preserves 3) BREAKFAST SWEETS Yeast base activation Classic... [-]

Professional Courses CHEF

Italian Chef Academy
Campus Part time 280 - 530 hours October 2017 Italy Rome

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. [+]

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. Timetable of the course: lessons of 5 hours , from 9.30am to 2.30pm, 3 days per week, special education and apprenticeships in qualified structures. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Our professional Training Courses for CHEFS are designed for those who want to build from the foundations a proper professional education and to become professionals of the foos sector. All our international classes are held in English. At the end of course, apprenticeships in qualified structures selected along the whole national territory allow to refine and develop the knowledge acquired during the course and to enter in the professional cooking world. TEACHING PLAN: Basic topics: HACCP CUTTING TECHINIQUES FOOD GROUPS CONSERVATION METHODS MOTHER SAUCES AND DERIVATIVES STOCKS AND GRAVIES COOKING METHODS EMULSIFIED COLD SAUCES CLARIFIED BUTTER THE CONFIT Starters: VEGETABLES, MEAT AND FISH STARTERS FINGER FOOD The Bread-making: TRADITIONAL BREADS FOCACCE YEAST BASE USE First courses: FRESH AND DRIED PASTA FILLED PASTA FEATURES AND USES OF ITALIAN RICE SOUPS AND BROTHS Second courses: WHITE MEAT DEBONING TECHNIQUES RED MEAT WILD MEAT SEA FISH CRUSTACEA SHELLFISH FILLETTING AND FISH TREATMENT LEGUMES VEGETABLES Desserts: SPONGE CAKE CUSTARD CREAM PASTRY CREAM SHORT CRUST PASTRY PASTRY FOR PROFITEROLES MOUSSE PLATES AND SPOON SWEETS Kitchen innovation: VACCUM-SEALED LOW TEMPERATURE COOKING FINAL EXAMINATION The final examination consist in a theoretical and practical test, before... [-]

Professional Course For Pizza (round, Shovel And Pan)

COQUIS
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 ... [+]

Course Studies in Food and Beverage Studies in Rome in Italy. 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... [-]

During The Evening Professional Kitchen

COQUIS
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... [-]

During The Evening Professional Pastry

COQUIS
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 ... [+]

Course Studies in Food and Beverage Studies in Rome in Italy. 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... [-]

During Professional Pastry

COQUIS
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... [-]

During Professional Kitchen

COQUIS
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 ... [+]

Course Studies in Food and Beverage Studies in Rome in Italy. 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... [-]