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Milan - September 16 to 18, 2024
During the course, participants will have the opportunity to explore every step of the fresh pasta making process, from selecting high-quality ingredients to preparing the dough and creating a variety of traditional and innovative shapes and fillings. Through hands-on classes led by industry experts, you will learn pasta-making techniques, sheet handling, and the creation of delicious fillings. You will also deepen your knowledge of the raw materials used and gain advanced skills in large-scale production.
The employment outlets for this professional are many: gourmet restaurants, catering companies, pasta factories, contemporary taverns, and starred restaurants. With the growing popularity of artisanal cooking and the search for fresh, high-quality ingredients, opportunities in the fresh pasta industry can be diverse and constantly developing.
The goal of the course is to provide comprehensive training that will enable you to excel in the restaurant industry, from gourmet catering to the artisanal production of high-quality fresh pasta, addressing basic techniques, in-depth knowledge of ingredients and the creation of gourmet shapes and fillings.
To enter the Course, it is necessary to have a hotel/restaurant degree or gained previous experience in the field
I Smooth pastes
Dough by hand
Dough rest management
Pappardelle, maltagliati, noodles and nests
Stuffed pastas
How to prepare the dough
Choice of filling
Tortellini, cappelletti, ravioli
Eggless pasta and regional specialties
Focus on regional particularities: sheets, formats and fillings
What pairings and why
How to serve them
Product marketing
Communication: strategies and techniques for new customer acquisition
How to improve market positioning
Level 3 HACCP Certificate
Private Certificate of Course Attendance
PROPEDEUTICAL: Textbook study and propaedeutic lectures on flours: two 4-hour live streaming meetings; 20-hour online course aimed at issuing Level 3 HACCP Certificate;
AULA PHASE: 24 hours of full immersion in a laboratory in Milan;
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.
Milanese since time immemorial, but with an Emilian/Romagnol streak that transformed her over time into a modern rezdora, the typical female figure who in the countryside took care of the household kitchen, animals and the vegetable garden.
He cultivated this attitude in the city by "holding up" a life full of family, children, and work, without giving up his passion for conviviality, cooking and especially fresh pasta.
In the early 2000s he turned this passion into a job by taking over a historic pasta factory behind Sant'Ambrogio and later opening an e-commerce of fresh handmade pasta. Today he is dedicated to training and consulting, transferring knowledge and little secrets while he puts his hands in the pasta with course guests. You learn not only technique but also a little bit about the organization, characteristics and anecdotes of the various types of flours
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.
I was born and raised in Apulia, Italy, where in 2019 I earned a Bachelor's Degree in Law. I then attended a University Master's Degree specializing in teaching legal-economic subjects. Since 2020 I have been working in a Social Promotion Association specializing in family protection.
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.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
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.
