FORMAT FOR THE COURSE OF PROFESSIONAL COOK IN ITALIAN COUSINE

Knowledge

The necessary knowledge to have awareness and master a subject to find solutions.

Ability

The ability to obtain good products from a particular form of business, with contents both intellectual and practical.

Competence

An act intentionally responsible, according to criteria and variables, suitable according to the requirements.

Qualification

Achieving the standard of knowledge, skills and competencies, in relation to a certain sector.

FORMAT FOR PROFESSIONAL TRAINING
Course of Professional Cook in Italian Cousine

Becoming a cook means accepting a complex role but very stimulating. The study and commitment in creating their skills is critical. The cook is one of those professions which are always requested and can find a job in different types of activities. Obviously a qualified cook by Italian standards has an undeniable advantage that comes from knowledge, skills and expertise of higher level recognized worldwide.

 

SKILLS REQUIRED

For “qualified resource” means a professional figure that, in the technical knowledge about ingredients, doses, cooking, hygiene and equipment, is able to combine a number of important factors. Passion and Organisation unite and become a base for steady growth, supported by the right amount of humbleness. But all this must be supported by strength, dedication and patience. But the Cook with an Italian Qualification has a particular form of Aesthetic Sense makes him different. An art that only a small part is instinct, the rest is study and training.

 

SECRETS AND ANCIENT PRACTICES TRANSLATED IN PROFESSIONAL FORMATS

After a meticulous work of research and consultation with the leaders of this art exquisitely Italian, was born a format of major success in Italy. Every year, students of different nationalities and ages face this path with enthusiasm. The result is a professional able and capable in a position to adapt to situations and being able to play multiple roles in the brigades of restaurants of all levels, including starred restaurants.

A SUCCESSFUL FORMAT WIDELY TESTED

(Updated July 2015)

15170

TRAINING MODULES HANDED

45510

HOURS OF TEACHING HANDED

350100

HOURS OF PROFESSIONAL PRACTICE

92 %

PERCENTAGE OF STUDENTS SATISFIED FOR ANY MODULE OF LECTURE HANDED

83 %

PERCENTAGE OF GRADUATES WORKING WITH THE QUALIFICATION OF A PROFESSIONAL COOK

THIS FORMATS ARE AVAILABLE FOR FRANCHISING IN ALL COUNTRIES*

*Availability is restricted to countries where there are already franchisees.

 

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NEW FORMATS CURRENTLY PROVIDED TO THE ACADEMIES