Corso di specializzazione per meat specialist

The IFA Meat Specialist course is designed to provide advanced, up-to-date skills in meat handling, preparation and cooking, using state-of-the-art equipment and innovative methodologies. It is designed for those who aspire to excel in the field of gourmet catering.

This course combines theory and practice, offering an in-depth study of raw material selection, optimal cutting, and advanced processing and cooking techniques. Special attention is also paid to modern cooking techniques, designed to improve operational efficiency while keeping the flavors and characteristics of raw materials intact, as well as the presentation of the dish, recognized as a crucial element on par with the very selection and preparation of ingredients.

requisiti

Participants in the Meat Specialist Course will be provided with textbooks with in-depth coverage of the main topics covered. 

You must have the Diploma of Higher School (Hotel Institute) or have gained previous experience in the sector.

fasi del corso

50 ore minimo di studio autonomo in autoapprendimento per il materiale didattico fornito e per le dispense fornite durante le lezioni, inclusa la possibilità di rivedere le lezioni registrate su piattaforma e le eventuali esercitazioni previste.

PROPEDEUTICAL: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;

FASE D’AULA: 12 hours of live streaming online classes + 24 ore di full immersion in laboratorio a Milano + 2 ore di seminario .

INTERNSHIP: 150 hours of nationwide internship (*phase reserved for those under 40)

PROFESSIONAL ORIENTATION: Resume development and dissemination in the region of residence or preference. 

programma

Seminari introduttivi:

  • Principi di Zootecnica e alimentazione animale
  • Alimentazione animale e impatto sulla qualità delle carni
  • Tracciabilità, qualità e sicurezza della carne

—————————————————-

TEORIA:

  • Ingredientistica e materie prime: l’importanza della provenienza e del benessere animale, del tipo di allevamento e dell’età di macellazione;
  • Meat processing cycle;
  • Anatomy and physiology of animals;
  • Anatomical cuts and cuts of most suitable for type of preparation and cooking method;
  • Ethics and Sustainability of Supply Chain;
  • Cleanliness and preparation, sanitation rules;
  • Cutting techniques, equipment and their maintenance,
  • Meat preservation;
  • Hints of meat maturation techniques: meat maturation before, during and after.

PRATICA:

  • Hints of dissection methods and anatomical cuts; cutting techniques;
  • Primary and secondary processing of meat (boning, the processing of anatomical pieces of animals; ready-to-cook recipes, such as burgers, shreds, bites, rolls, the marinated).
  • Raw meat dishes;
  • Piatti di carne cotta: Principali tipologie di carne, tecniche e relativi tempi e gradi di cottura: Forno, Padella, Arrosto, Brasato, Frittura, Lesso, Stufato, Griglia;
  • Direct cooking techniques: Main types of meat, techniques and related cooking times and degrees.
  • Hints of presentation and serving.
  • Food Cost settoriale.

 

  • MASTERCLASS: Japanese Wagyu

—————————————————-

Seminario conclusivo:

  • La carne argentina
opportunità di carriera

The Meat Chef or Meat Specialist is a professional figure that is often missing in Italian restaurant kitchens. Every restaurant that wants to call itself a meat specialist requires the presence of its own Meat Chef, or Butcher specialist, or Roast chef.

attestati

HACCP Level III Certificates;

Private certificate of attendance at the Course; 

Certificate of Internship (Optional).

kit visibilità & career lab

Il nostro Istituto mette a disposizione strumenti, canali e un network professionale:

  • Amplificazione social: i contenuti migliori verranno condivisi sui canali ufficiali della scuola, aumentando l’esposizione verso recruiter e aziende partner;
  • Guida pratica alla creazione: un manuale scritto per imparare a raccontare la propria esperienza e i propri progetti con il massimo impatto;
  • CV Positioning & Talent Distribution: supporto dedicato per ottimizzare struttura, competenze e stile del CV. Aggiornamento finale al termine del percorso formativo e diffusione, insieme a una lettera di presentazione a cura di Italian Food Academy®, alle aziende del settore su tutto il territorio nazionale, favorendo concrete opportunità di inserimento professionale.

job placement

Italian Food Academy gestisce attivamente l’incontro tra domanda e offerta di lavoro offrendo agli allievi un servizio personalizzato di job placement fin dall’inizio del percorso formativo. Incrociando le attitudini degli studenti con i requisiti richiesti dalle aziende, l’accademia agevola l’inserimento nel mercato professionale attraverso una strategia mirata. Questa comprende una preselezione iniziale, la rielaborazione del CV (anche in formato video), la promozione del profilo dell’allievo presso le attività del settore, il monitoraggio costante delle posizioni aperte e l’organizzazione di colloqui conoscitivi finalizzati all’assunzione.

da marzo 2027

Download the brochure

• i docenti •

Roberto Costa

Paolo Tucci

CONTACT US

The training of excellence of students and the creation of educational paths in line with the demands of the labor market are our goals, our vocation. Our teachers are chefs of recognized professionalism with extensive teaching experience, who have the skills and passion necessary to effectively train tomorrow's protagonists of Italian and international cuisine. Contact us at our toll-free number, or email us to find out more about the institute or for proposals for collaborations, partnerships and sponsorships.

Scrivici

  • This field is for validation purposes and should be left unchanged.
en_US
it_IT 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. 

Go to the Ministry page with all the instructions