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The Fontegiusta Academy high school of cooking, in the heart of Siena, Tuscany, Italy offers training courses and advanced culinary training.
The school opens its doors to those who want to embark on a journey into the taste of Senese, Italian and international cuisine, within a fresh and professional environment, adjacent to the homonymous Trattoria Fonte Giusta.
The dedication and technique of chefs Giuseppe and Francesco will be your guide on this journey through flavours.
The basic level course aims to provide comprehensive training on the basics of cooking, alternating moments of theory with continuous practice.
The course pursues the objective of providing comprehensive training on the basics of Italian cuisine, alternating moments of theory with continuous practice.
You will learn the main cooking, processing and food processing techniques and the rules for effectively building a menu.
Giuseppe Chiarelli, Chef
The history of cuisine and the brigade
Characteristics of pasta, rice, flours and special flours
Use of flours in various preparations
The ingredients for making different doughs and their functions inside the dough
Evaluation indices of pasta quality
Gluten and its importance in the kitchen
Starches and their use in cooking
The various pasta shapes, including traditional (pici, ravioli, gnocchi, tortelli, etc.) and variations of them
The dough, the drafting and the shaping of the pasta
The first courses of the Italian tradition
The correct cooking of the pasta Packaging techniques
Organoleptic, nutritional and morphological characteristics of vegetables
Classification of various vegetables Variety and seasonality
Storage and shelf-life of fruit and vegetables
Preliminary processing of vegetables Cooking techniques
Organoleptic, nutritional and morphological characteristics
Product classification and distinction
The various types of legumes and their properties
The various types of fats
Extra virgin olive oil and its benefits The main cereals
The equipment for storage, processing and cooking
The decoration of dishes and trays for buffets.
Preparation planning for dishes.
Creation of some dishes for buffet Buffet appetizers
Creation of banquet dishes
Specific rules for drawing up menus for banquets and buffets
Main modern diets and their nutritional characteristics
Criteria and techniques for the composition of different types of menus
Control of utensils used, condiments and basic ingredients
Reorganization of the workstation
Organization of the service and management of the pass
Setting up the service and managing orders
Preparation of the service with setting up the room and tables
Creation of traditional dishes of Italian cuisine: appetizers, first and second courses.
FULL COURSE COST
Possible payment by installments,
3 to 10 installments
In addition to the full course, you can also purchase only one or more specific modules