Theoretical and practical course for aspiring pasta makers or professionals who want to know more about pasta - base course
Program:
Program of the course:
Day 1
1) Homemade pasta and pasta in the workshop: Durum wheat semolina and soft wheat flour.
2) Notes on pasta regulations in the workshop.
3) Minimum characteristics of the production structures (workshop/ shop, workshop/ wholesale).
4) The main raw materials: hints about the market.
5) Temperatures and production cycle: introduction to HACCP and flows.
6) Production: basic doughs for drawn and laminated pasta, drying.
7) Reference standards and regulations.
Day 2
1) Ancient grains: Russello, Tumminia, Perciasacchi, Biancolillo, Senatore Cappelli, Khorasan.
2) Colored and flavored pastas: coloring with fresh vegetables, flavoring with spices and alcohol.
3) Food Risk, Aw, Bacteria.
4) Production techniques in the kitchen: vacuum cooking, constant production.
5) Reference regulations, labeling.
6) Fresh and dry pasta: production notions and calculation examples.
7) Constancy in production and the impact of workforce.
8) Fresh potatoes, potato flakes, preparations.
Day 3
1) Baker's syndrome.
2) Food cost and more: constant production, bill of materials.
3) Example of transformation of recipe into numbers.
4) The business plan of a pasta factory.
5) Marketing applied to pasta: case history and creations.
Upon completion of the course attendees will receive a digital certificate of participation, and for the next 30 days, will be entitled to ask for the teacher's advice free of charge.
Costs:
COURSE IN ITALIAN FOR EACH STATION CONNECTED |
Euro 500 (Reverse Charge may apply) |
COURSE IN ENGLISH FOR EACH STATION CONNECTED |
Euro 500 (Reverse Charge may apply) |
COURSE IN FRENCH FOR EACH STATION CONNECTED |
Euro 500 (Reverse Charge may apply) |
COURSE IN SPANISH FOR EACH STATION CONNECTED |
Euro 500 (Reverse Charge may apply) |
COURSE IN OTHER LANGUAGES |
PRICE ON REQUEST |
Professional Course 'Fresh Pasta'
10/06/2024 - 14/06/2024
Basic theoretical and practical course for aspiring pasta makers and chefs.
Professional Course 'Fresh Pasta'
30/09/2024 - 04/10/2024
Basic theoretical and practical course for aspiring pasta makers and chefs.
Advanced Professional Course 'Pasta Chef - Fresh pasta in the food service business'
07/10/2024 - 11/10/2024
Advanced theoretical and practical course for restaurant professionals.
Ciao amici! Credo che questo corso sia eccezionale sopratutto se si ha la passione di imparare un mestiere. ..bye ...
Bubba Sabina
Ho appena finito il corso e mi sento entusiasta, grazie per tutto (tanto) quello che ci è stato insegnato...tecnica e...
Catia Villa Passodoro Cartigliani
Se ci fossero 6 stelle da mettere anziché 5 le meriterebbero tutte ! Danilo un vero professionista e 5 giorni...
Federico Perandin
© 2017, 2024 - ITALGI S.r.l. - V.A.T.: 01079960991 - C.F.: 01596160182 - R.E.A.: GE - 360111 - Soc. Cap.: Euro 118,000.00 e.v.