Course description
Apply the different cooking techniques used to prepare, present, preserve and reheat Italian dishes.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
Sustainable and circular implementation:
0.1. Strategies for applying the circular economy in the tourism sector in Spain.
0.2. Identifying the characteristics of smart and circular tourist destinations.
First steps in Italian cuisine.
1.1. Fundamentals of Italian cuisine.
1.2. Basic machinery and equipment in Italian cuisine: identification and classification by characteristics and functions.
1.3. Production processes, procedures and operations in Italian cuisine.
Culinary raw materials and goods commonly used in Italian cuisine.
2.1. Main varieties, classification, characteristics, qualities and culinary uses.
2.2. How they are marketed and usual treatments; storage and reheating requirements.
Pre-preparation of culinary goods commonly used in Italian cuisine.
3.1. Preparing and cutting vegetables, mushrooms and truffles.
3.2. Preparing and cutting fish, crustaceans and shellfish.
3.3. Preparing and cutting meat, poultry and game.
3.4. Carrying out the operations needed to obtain culinary pre-preparations.
Basic Italian cuisine preparations.
4.1. Preparing stocks, broths, garnishes and pasta.
4.2. Preparing dishes based on pasta, pulses, vegetables, meat, fish and shellfish.
Preserving and reheating kitchen goods and preparations.
5.1. Description of the associated basic equipment.
5.2. Identifying simple techniques and applications.
0.1. Strategies for applying the circular economy in the tourism sector in Spain.
0.2. Identifying the characteristics of smart and circular tourist destinations.
First steps in Italian cuisine.
1.1. Fundamentals of Italian cuisine.
1.2. Basic machinery and equipment in Italian cuisine: identification and classification by characteristics and functions.
1.3. Production processes, procedures and operations in Italian cuisine.
Culinary raw materials and goods commonly used in Italian cuisine.
2.1. Main varieties, classification, characteristics, qualities and culinary uses.
2.2. How they are marketed and usual treatments; storage and reheating requirements.
Pre-preparation of culinary goods commonly used in Italian cuisine.
3.1. Preparing and cutting vegetables, mushrooms and truffles.
3.2. Preparing and cutting fish, crustaceans and shellfish.
3.3. Preparing and cutting meat, poultry and game.
3.4. Carrying out the operations needed to obtain culinary pre-preparations.
Basic Italian cuisine preparations.
4.1. Preparing stocks, broths, garnishes and pasta.
4.2. Preparing dishes based on pasta, pulses, vegetables, meat, fish and shellfish.
Preserving and reheating kitchen goods and preparations.
5.1. Description of the associated basic equipment.
5.2. Identifying simple techniques and applications.