COURSE DESCRIPTION

The aim of the course is to train an expert professional figure in the catering sector, who can acquire technical skills both in the preparation of traditional and contemporary Italian and international cuisine, and in the management of room and bar service.

The training activity will be delivered through theoretical lessons and practical workshops with sector experts.

The student will be able to strengthen and deepen their scholastic knowledge through internship experience in restaurants, hotels, self-services and coffee bars.

A kitchen and dining room assistant will learn the correct methods of organizing the kitchen service from the preparation of the line, to the pre-cooking and baking techniques for the creation of simple menus, from appetizers to desserts; from food preparation to preservation, to plating, portioning and service techniques, including tidying up and ordinary maintenance of equipment.

The student will also learn the techniques of setting up, room service and clearing, as well as the preparation of drinks at the bar counter, he will learn to communicate with customers from the reception, to the acquisition of the order with the presentation of the dishes, up to the dismissal.