Trova Corsi nel Settore Alberghiero e Turistico

How to identify and control hazards in the workplace Understand risk assessment in the workplace Understand food safety procedures Understand how to keep yourself clean and hygienic Understand how to keep the working area clean and hygienic How to receive and store food correctly Know how to hold cold and hot cooked food and serve safely Set up the kitchen for the chef

What you’ll learn Safety at work including Knife use and Food Safety in Catering – essential for all Café work How to make: Scones, muffins, tort, biscuits, buns and bread The skills learned here can be used to bake a wide variety of café products

What you’ll learn Safety at work including knife use and food safety in catering – essential for all Café work How to make: Eggs Benedict Classic Ceasar Dressing and Classic Ceasar Salad Coleslaw with lemon pepper mayonnaise Bread Rolls Fruit scones Apple & Pecan Muffins Calzone Quiche Lorraine The skills learned here can be used to make a wide variety of café products

What you will learn: Explain global sustainability concepts, issues and concerns Discuss sustainable decisions and actions that foodservice can take and reasons for these Identify some challenges to a business in implementing sustainable practices. Describe why a successful distribution model is necessary to support the infrastructure of sustainable food. Explain current sustainability issues in food production (agriculture, livestock and seafood and some solutions for food service. Explain current sustainability issues regarding water, energy and waste and potential solutions for food service.

Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.

In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level. This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe.Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.

One of the most influential chefs working today, Yotam Ottolenghi creates dishes that layer color and flavor for maximum impact. Now the James Beard Award winner teaches you simple steps for making and mixing Middle Eastern–inspired recipes. Learn how to make generous platters—mezze and brunch spreads to homemade condiments, stunning stand-alones, and delicious vegetables—so you can entertain with ease.

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions. Now the chef of Contramar shares the richness of her culture through the art of food. Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.

The course includes 36 hours of training and will be partly online and partly in person in the fantastic training facilities of ALMA, the School of Italian Culinary Arts in the heart of the Food Valley, Colorno. Sessions will be taught by experts in the field, professional chefs and trainers. The course is free to attend. Support could be provided for accommodation costs.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.