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Postgraduate course in vegan cooking and food legislation

SPECIALIZING IN VEGAN CUISINE

More and more establishments are flanking the traditional menu with a wide selection of vegan dishes, causing the demand for chefs who can transform vegan recipes into true gourmet dishes to grow exponentially. The course is a specialization in this branch of cooking, which is increasingly in demand for both ethical and health reasons.

EMPLOYMENT OUTLETS

The employment outlets for a vegan cooking expert are extremely varied: from starred restaurants to typical local delis, trattorias and fast-food restaurants, large catering companies, hospitality and tourism facilities such as hotels and B&Bs.

Postgraduate course in vegan cooking and food legislation

OBJECTIVES

MATERIALS AND REQUIREMENTS

Good manual dexterity, creativity and passion for vegan cooking are required to participate in the Specialization Course.

CERTIFICATES

Level 3 HACCP Certificate

Private Certificate of Course Attendance

THE STEPS.

PROPEDEUTICAL: Text-based study and online platform; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;

AULA PHASE: 12 hours online + 32 hours of full immersion lab time in Milan;

PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.

Postgraduate course in vegan cooking and food legislation

PROGRAM

HINTS OF LEGISLATION AND ECONOMIC ASPECTS

Workplace safety
Hints of health legislation
Haccp regulations
Overview of product labeling regulations
food
Overview of food packaging regulations
Overview of waste disposal regulations
food
Outlines of administrative law

  • Merchandise and choice of raw materials
  • Knowing the ingredients
  • Identifying substitutions for our health
  • Various types of flour and how to choose them
  • How to sweeten by eliminating sugar
  • Practical part
  • Culinary and cooking techniques
  • Selection of recipes to carry out (soups, starters, main courses and desserts)
  • Baked, spoon-fed, cereal desserts

HINTS OF LEGISLATION AND ECONOMIC ASPECTS

  • Workplace safety
  • Hints of health legislation
  • Haccp regulations
  • Overview of product labeling regulations
    food
  • Overview of food packaging regulations
  • Overview of waste disposal regulations
    food
  • Outlines of administrative law

Textbooks and a cookbook will be provided to each student.

TEACHERS.

Ph.D. in food science and technology, professional food organizer and food blogger, Serena Ioppolo loves to explain in a simple way the chemistry of food and the why of things in the kitchen to bring to the table only the best from the ingredients that nature offers.
"Cooking is a perfect balance of chemistry and magic," Serena argues, "knowing how food behaves as we cook or store it allows us to be better cooks" .

Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.

He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.

Davide Larise, from the Gualtiero Marchesi school, expanded his experience in Friuli in facilities at Chef Scarello's Agli Amici restaurant. Approaching vegetarian food, he landed at Chef Pietro Leemann's Joia restaurant in 2014.He became responsible for opening a vegetarian bistro in Mantua and, later, kitchen manager at Hotel Raphael Relais & Chateaux (5-star luxury, Rome). In 2016 he returned to Joia (Europe's only vegetarian starred restaurant) in the role of sous chef.

Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.

Document generated on 06/23/2024 the latest information on the training course are available online at this link: https://italianfoodacademy.com/en/corsi/corso-di-cucina-vegana/
en_US

Excellence is now more affordable

Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.  

Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.

WHAT IS IT?

Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.

TO GET THE BONUS:

- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit

- one must be a resident or established of the state territory;

- Applicants must be in the full enjoyment of civil rights.

ELIGIBLE EXPENSES:

- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)

- Participation in professional development courses.

HOW THE 2023 CHEF BONUS WORKS

The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP. 

It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries. 

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