This program include practical cooking classes with a dedicated professional chef, visits to artisan food and wine producers, lectures, seminars, and Cibrèo’s staff talks.
The course features training on:
Cooking skills: knife skills, mise en place, stocks and sauces, soups, principles of meat, fish, vegetables and legumes, fresh pasta making, basic pastry, and baking techniques
Food and Beverage Management: how to develop a profitable menu, how to manage costs related to style of service, price range, menu-item selection, food production capabilities. Notions and lectures on Restaurant branding, planning and forecasting
History and Culture of Food: from Food laws and regulations to History of Italian Regional Cuisine, this module provides you with an immersive understanding on the environment you work in
Field Trips: Visits to artisanal food producers who supply Cibreo’s kitchens, in order to learn, understand and see how a Food Business operates on a daily basis
HACCP (Hazard analysis and critical control points): You will attend a mandatory Haccp certification course which will allow them to work safely and respect the hygiene and safety standards in the kitchen
All of these modules are paired with the Practical Cooking Training at Cibreo’s kitchen, resulting in an advanced and unique blend of culinary course and professional internship.
