It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
Professional Cooking: first courses, meat, fish, and vegetarian dishes
Target Audience:
The course is aimed at workers of companies affiliated with the EBURT Bilateral Entity.
Description:
Professional cooking is the beating heart of any catering activity. The ability to create well-executed, balanced, and creative dishes – from first courses to meat, fish, and vegetarian options – is essential to satisfy a clientele increasingly attentive to quality, variety, and presentation of food.
This training course is designed to develop updated technical and operational skills, offering a practical approach to preparing the main courses. The course provides tools to enhance raw materials, improve kitchen organization, and propose menus aligned with contemporary culinary trends.
Program:
The role of professional cooking in the identity of the restaurant
Basic and advanced techniques for preparing first courses
Cooking and preparation of meat: methods, cuts, and pairings
Techniques for processing and enhancing fresh fish
Creative and balanced vegetarian cuisine: ideas and solutions
Conscious and seasonal use of ingredients
Plate presentation: aesthetics, balance, and coherence with the menu
Hygiene, safety, and work organization in the kitchen
Practical exercises and case studies
Teaching Methodology:
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
