Thanks to the Italian Food Academy Course, you can embark on a unique culinary journey exploring the authentic flavors of Korea.
Korean cuisine is famous for its unique, bold flavors, its unique preparation techniques that combine elements of sweet, savory, bitter, and spicy in harmony, and its variety of dishes rich in history and tradition.
During this course, you will have the opportunity to learn how to prepare some of the most iconic traditional Korean recipes, such as fermented kimchi, colorful bibimbap, and savory bulgogi.
Guided by an experienced chef, you will discover the techniques and ingredients that make this cuisine so special. Each class will be an opportunity to experiment and improve your culinary skills.
In recent years, Italy has witnessed an explosion of interest in Korean culture, a phenomenon that has encompassed many aspects, from music to fashion to cuisine. Korean restaurants are popping up in many Italian cities, offering a wide range of dishes. The phenomenon of Korean culture in Italy is an example of how globalization and digital media can bring different cultures closer together, creating a bridge between East and West. The influence of K-Pop and K-Dramas has made Korean cuisine an integral part of the Italian culinary scene, enriching our table with new flavors and gastronomic experiences.
Korean Cuisine is becoming increasingly popular. Professionals skilled in this culinary art are in high demand, from establishments of all kinds and levels: starred restaurants, korean street food, reception halls, catering companies, cruise ships and home chef service.
Participants in the Korean Cooking Course will be provided with textbooks with in-depth study of the main topics covered.
The Korean Cooking course is aimed at chefs and bar managers who want to specialize in this type of preparation, but also at enthusiasts, equipped with manual dexterity and creativity.
HACCP Level III Certificate
Certificate of Participation in the Course
PROPEDEUTICAL: Text-based study and online platform; 20-hour online course aimed at issuing the Level 3 HACCP Certificate
CLASSROOM PHASE: 32 hours of lectures in full immersion mode + 12 hours in Live Streaming of the Hints of Legislation Module.
PROFESSIONAL ORIENTATION: Resume development and dissemination and/or video Curriculum in the region of residence or preference
KIMCHI: THE KOREAN FERMENTATION TECHNIQUE
Different types of Kimchi: Baechu-kimchi, Kkakdugi-kimchi, Baeck-kimchi
Preparation and fermentation
Storage and seasoning: traditional preservation techniques
KNOW ABOUT CONDIMENTS AND SAUCES
Fermented base sauces : Ganjang, Doenjang, Gochujang
Other sauces and condiments: Jeotgal (fermented fish), Ssamjang (barbecue sauce)
Preparing Sauces: Techniques for preparing and using sauces.
Seasonings and Marinades: Preparing marinades for meat and fish
Practical Applications
MAIN DISHES, STEWS AND SOUPS
Soups: Maeuntang, Miyeok guk
Soy-Based Stews: Doenjang Jjigae
Spicy Stews: Kimchi Jjigae, Sundubu Jjigae
RICE DISHES, NOODLES AND RICE DUMPLINGS
Bibimbap: Regional variations and preparation techniques
Noodles: Jjajangmyeon (noodles with black bean sauce)
Kimchi Bokkeumbap Stir-fried Rice Dishes
Advanced Rice Dishes: Juk (rice porridge), Nurungji (crispy rice)
Rice dumplings: Tteokbokki, Gungjung tteokbokki. Regional variants and preparation techniques
KOREAN BARBECUE AND GgIM
Meat cuts and their uses
Marinings and Sauces: Bulgogi, Galbi, Dakgalbi
Cooking Techniques: Stew or pot roast
Accompaniments: Banchan preparation
FISH AND SEAFOOD
Fish Selection and Preparation
Cleaning techniques
Seafood: Haemul Pajeon (seafood and spring onion pancakes)
SWEETS
Rice Desserts
Gelatinized sweets: Patbingsu (crushed ice with red beans).
Seminar on Traditional Beverages:
Fermented Beverages: Soju (distilled)
Herbal Teas and Infusions: Omija cha (five-flavor tea), Yuza cha (cedar tea)
Sweet Drinks: Sujeonggwa (cinnamon and ginger drink)
Refreshing Drinks: Misutgaru (cereal drink), Bori cha (roasted barley tea), Oksusu cha (roasted corn tea).
Hints of Legislation and Economic Aspects
Workplace safety
Hints of health legislation
Overview of food labeling regulations
Overview of food packaging regulations
Overview of food waste disposal regulations
Outlines of administrative law
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.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
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.
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.