Pietro Leemann nella cucina di Modena con Gusto
La cucina di Modena con Gusto ha avuto l'onore e il piacere di ospitare presso il suo laboratorio un grande chef e uomo Pietro Leemann che ha tenuto una cooking class Martedì 20 Febbraio pe
Dettagli del corso
Giovani e adulti disoccupati o inoccupati, cittadini italiani o stranieri in possesso di un livello di conoscenza della lingua italiana almeno B1, residenti o domiciliati in Emilia-Romagna e con obbligo scolastico assolto.
Il corso è particolarmente adatto a chi desidera inserirsi o riqualificarsi nel settore della ristorazione e dell’accoglienza, acquisendo competenze operative spendibili in contesti nazionali e internazionali.
Il corso mira a formare una figura in grado di:
Preparare e servire alimenti e bevande secondo ricette, standard di qualità e normative igienico-sanitarie;
Gestire le operazioni di sala e bar garantendo un servizio accurato e cortese al cliente;
Applicare protocolli HACCP e norme di sicurezza alimentare;
Collaborare con lo chef e lo staff di cucina nella gestione dei tempi e delle attività operative;
Utilizzare strumenti digitali per la gestione delle comande, dei magazzini e delle prenotazioni.
Contenuti principali:
Pulizia, preparazione e porzionamento di materie prime e semilavorati.
Conservazione e stoccaggio corretto degli alimenti secondo le norme igienico-sanitarie.
Uso di attrezzature e macchinari per la lavorazione di materie prime e semilavorati.
Monitoraggio della qualità, freschezza e idoneità delle materie prime e dei semilavorati.
Risultati attesi:
Materie prime e semilavorati trattati e conservati nel rispetto delle norme di igiene, sicurezza e qualità.
Le lavorazioni rispettano le ricette, le procedure operative e gli standard di sicurezza alimentare.
Contenuti principali:
Applicazione di metodi di cottura appropriati alle diverse tipologie di piatto (bollitura, frittura, forno, vapore, sous-vide, ecc.).
Preparazione e porzionamento dei piatti secondo ricette e standard qualitativi.
Mantenimento dell’igiene e della sanificazione della cucina e delle attrezzature.
Composizione dei menù semplici con corretta scelta e combinazione degli ingredienti (antipasti, primi, secondi, contorni, dolci).
Risultati attesi:
Piatti preparati secondo ricette, standard qualitativi e norme igienico-sanitarie vigenti.
Presentazione, gusto e consistenza dei piatti conformi agli standard richiesti.
Contenuti principali:
Allestimento della sala e disposizione dei tavoli secondo la tipologia di struttura e evento.
Tecniche di servizio ai tavoli: presa ordini, distribuzione piatti e bevande.
Controllo igiene, funzionalità e immagine della sala.
Comunicazione e gestione del rapporto con il cliente durante il servizio.
Risultati attesi:
Spazi ristorativi allestiti e servizio ai tavoli erogato secondo standard di qualità e norme igienico-sanitarie.
Servizio organizzato e gestione cliente efficiente e professionale.
Contenuti principali:
Preparazione e presentazione di bevande (caffetteria, cocktail, succhi) con strumenti adeguati.
Preparazione e servizio di snack e piatti veloci (panini, toast, tramezzini, ecc.).
Controllo della qualità dei prodotti e rispetto delle norme igienico-sanitarie.
Organizzazione dei tempi e delle attività in base alle richieste dei clienti e agli ordinativi.
Risultati attesi:
Bevande, snack e piatti veloci preparati e serviti secondo richieste, qualità e norme igienico-sanitarie.
Servizio efficiente, sicuro e conforme agli standard aziendali.
Durata del corso: 600 ore di cui 240 di stage.
Il corso prepara figure professionali in grado di lavorare in diversi contesti della filiera dell’ospitalità e della ristorazione, tra cui:
Ristoranti, trattorie, mense e pizzerie
Hotel e strutture ricettive con servizio ristorativo
Aziende di catering, banqueting ed eventi
Bar, caffetterie e pasticcerie
Mense aziendali e scolastiche
Strutture turistiche, agriturismi e resort
Gli operatori formati potranno inserirsi nel mercato del lavoro come aiuto cuoco, commis di sala, addetto al servizio bar, cameriere di sala o come collaboratori in imprese di ristorazione collettiva e commerciale.
Attestazione finale : Rilascio della Qualifica Professionale riconosciuta dalla Regione Emilia-Romagna a seguito del superamento dell’esame finale.
English version
Hospitality and Catering Operator
Target Participants
Young people and adults who are unemployed or inactive, Italian or foreign citizens with at least a B1 level of Italian language proficiency, residing or domiciled in Emilia-Romagna, and who have completed compulsory schooling.
The course is particularly suitable for those who wish to enter or retrain in the hospitality and catering sector, acquiring practical skills applicable in national and international contexts.
Learning Objectives
The course aims to train a professional capable of:
Preparing and serving food and beverages according to recipes, quality standards, and hygiene regulations;
Managing dining room and bar operations while ensuring courteous and attentive service to customers;
Applying HACCP protocols and food safety regulations;
Collaborating with the chef and kitchen staff in managing timing and operational activities;
Using digital tools for managing orders, inventory, and reservations.
Training Content by Competence Unit (CU)
Contents:
Cleaning, preparation, and portioning of raw materials and semi-finished products.
Correct storage and conservation of ingredients according to hygiene and safety standards.
Use of kitchen equipment and machinery for processing foods and semi-finished products.
Monitoring quality, freshness, and suitability of raw materials and semi-finished products.
Expected outcomes:
Raw materials and semi-finished products are handled and stored in compliance with hygiene, safety, and quality standards.
Processing respects recipes, operational procedures, and food safety regulations.
Contents:
Cooking methods for different types of dishes (boiling, frying, baking, steaming, sous-vide, etc.).
Following recipes and portioning dishes for service.
Maintaining hygiene and sanitation standards in the kitchen.
Selection and combination of ingredients to create complete menus (starters, main courses, sides, desserts).
Expected outcomes:
Dishes are prepared according to recipes, quality standards, and hygiene regulations.
Final presentation and taste of the dishes comply with culinary and food safety requirements.
Contents:
Setting up dining spaces, arranging tables, and preparing the mise en place.
Serving techniques including order taking, dish distribution, and beverage service.
Monitoring cleanliness, functionality, and aesthetic standards of the dining area.
Applying customer service and communication skills during table service.
Expected outcomes:
Dining areas are prepared and service delivered in accordance with quality and hygiene standards.
Customer experience is efficient, organized, and visually appealing.
Contents:
Preparation and presentation of beverages (coffee, cocktails, juices) using appropriate equipment.
Preparation and serving of quick meals and snacks (sandwiches, toast, wraps).
Quality control and hygiene compliance during beverage and snack preparation.
Planning and sequencing activities according to customer orders and workflow requirements.
Expected outcomes:
Beverages, snacks, and quick meals are prepared and served according to customer requests, quality, and hygiene standards.
Service is delivered efficiently, ensuring safety and satisfaction.
Course Duration: 600 hours, including 240 hours of internship.
Career Opportunities
The course prepares professionals able to work in various segments of the hospitality and catering industry, including:
Restaurants, trattorias, canteens, and pizzerias
Hotels and accommodation facilities with dining services
Catering, banqueting, and event companies
Bars, cafés, and pastry shops
Corporate and school canteens
Tourist facilities, agritourisms, and resorts
Graduates may enter the labor market as assistant cooks, dining room commis, bar staff, waiters, or collaborators in collective and commercial catering enterprises.
Certificate: Issuance of the Professional Qualification Certificate recognized by the Emilia-Romagna Region upon passing the final exam.
Dettagli del corso
Young people and adults who are unemployed or inactive, Italian or foreign citizens with at least a B1 level of Italian language proficiency, residing or domiciled in Emilia-Romagna, and who have completed compulsory schooling.
The course is particularly suitable for those who wish to enter or retrain in the hospitality and catering sector, acquiring practical skills applicable in national and international contexts.
The course aims to train a professional capable of:
Preparing and serving food and beverages according to recipes, quality standards, and hygiene regulations;
Managing dining room and bar operations while ensuring courteous and attentive service to customers;
Applying HACCP protocols and food safety regulations;
Collaborating with the chef and kitchen staff in managing timing and operational activities;
Using digital tools for managing orders, inventory, and reservations.
Training Content by Competence Unit (CU)
Contents:
Cleaning, preparation, and portioning of raw materials and semi-finished products.
Correct storage and conservation of ingredients according to hygiene and safety standards.
Use of kitchen equipment and machinery for processing foods and semi-finished products.
Monitoring quality, freshness, and suitability of raw materials and semi-finished products.
Expected outcomes:
Raw materials and semi-finished products are handled and stored in compliance with hygiene, safety, and quality standards.
Processing respects recipes, operational procedures, and food safety regulations.
Contents:
Cooking methods for different types of dishes (boiling, frying, baking, steaming, sous-vide, etc.).
Following recipes and portioning dishes for service.
Maintaining hygiene and sanitation standards in the kitchen.
Selection and combination of ingredients to create complete menus (starters, main courses, sides, desserts).
Expected outcomes:
Dishes are prepared according to recipes, quality standards, and hygiene regulations.
Final presentation and taste of the dishes comply with culinary and food safety requirements.
Contents:
Setting up dining spaces, arranging tables, and preparing the mise en place.
Serving techniques including order taking, dish distribution, and beverage service.
Monitoring cleanliness, functionality, and aesthetic standards of the dining area.
Applying customer service and communication skills during table service.
Expected outcomes:
Dining areas are prepared and service delivered in accordance with quality and hygiene standards.
Customer experience is efficient, organized, and visually appealing.
Contents:
Preparation and presentation of beverages (coffee, cocktails, juices) using appropriate equipment.
Preparation and serving of quick meals and snacks (sandwiches, toast, wraps).
Quality control and hygiene compliance during beverage and snack preparation.
Planning and sequencing activities according to customer orders and workflow requirements.
Expected outcomes:
Beverages, snacks, and quick meals are prepared and served according to customer requests, quality, and hygiene standards.
Service is delivered efficiently, ensuring safety and satisfaction.
Course Duration: 600 hours, including 240 hours of internship.
Career Opportunities
The course prepares professionals able to work in various segments of the hospitality and catering industry, including:
Restaurants, trattorias, canteens, and pizzerias
Hotels and accommodation facilities with dining services
Catering, banqueting, and event companies
Bars, cafés, and pastry shops
Corporate and school canteens
Tourist facilities, agritourisms, and resorts
Graduates may enter the labor market as assistant cooks, dining room commis, bar staff, waiters, or collaborators in collective and commercial catering enterprises.
Certificate: Issuance of the Professional Qualification Certificate recognized by the Emilia-Romagna Region upon passing the final exam.
Dettagli del corso
Jeunes et adultes au chômage ou inactifs, citoyens italiens ou étrangers possédant un niveau de connaissance de la langue italienne d'au moins B1, résidents ou domiciliés en Emilia-Romagna et ayant terminé la scolarité obligatoire.
La formation est particulièrement adaptée à ceux qui souhaitent s'insérer ou se reconvertir dans le secteur de la restauration et de l'accueil, en acquérant des compétences opérationnelles utilisables dans des contextes nationaux et internationaux.
La formation vise à former une figure capable de :
Préparer et servir des aliments et des boissons selon des recettes, des normes de qualité et des réglementations hygiéno-sanitaires ;
Gérer les opérations en salle et au bar en garantissant un service précis et courtois au client ;
Appliquer les protocoles HACCP et les normes de sécurité alimentaire ;
Collaborer avec le chef et le personnel de cuisine dans la gestion des délais et des activités opérationnelles ;
Utiliser des outils numériques pour la gestion des commandes, des stocks et des réservations.
Contenus principaux :
Nettoyage, préparation et portionnement des matières premières et semi-finis ;
Conservation et stockage corrects des aliments selon les normes hygiéno-sanitaires ;
Utilisation d'équipements et de machines pour la transformation des matières premières et semi-finis ;
Suivi de la qualité, de la fraîcheur et de l'aptitude des matières premières et semi-finis.
Résultats attendus :
Matières premières et semi-finis traités et conservés dans le respect des normes d'hygiène, de sécurité et de qualité.
Les transformations respectent les recettes, les procédures opérationnelles et les normes de sécurité alimentaire.
Contenus principaux :
Application de méthodes de cuisson adaptées aux différents types de plats (bouillir, frire, four, vapeur, sous-vide, etc.) ;
Préparation et portionnement des plats selon les recettes et les normes de qualité ;
Maintien de l'hygiène et de la désinfection de la cuisine et des équipements ;
Composition de menus simples avec un choix et une combinaison corrects des ingrédients (antipasti, premiers, seconds, accompagnements, desserts).
Résultats attendus :
Plats préparés selon les recettes, les normes de qualité et les réglementations hygiéno-sanitaires en vigueur.
Présentation, goût et texture des plats conformes aux standards requis.
Contenus principaux :
Aménagement de la salle et disposition des tables selon le type de structure et d'événement ;
Techniques de service en salle : prise de commandes, distribution des plats et des boissons ;
Contrôle de l'hygiène, de la fonctionnalité et de l'image de la salle ;
Communication et gestion du rapport avec le client lors du service.
Résultats attendus :
Espaces de restauration aménagés et service en salle effectué selon les normes de qualité et d'hygiène.
Service organisé et gestion du client efficace et professionnel.
Contenus principaux :
Préparation et présentation de boissons (café, cocktails, jus) avec des outils appropriés ;
Préparation et service de snacks et plats rapides (sandwichs, toasts, wraps) ;
Contrôle de la qualité des produits et respect des normes hygiéno-sanitaires ;
Organisation des délais et des activités en fonction des demandes des clients et des commandes.
Résultats attendus :
Boissons, snacks et plats rapides préparés et servis selon les demandes, la qualité et les normes hygiéno-sanitaires.
Service efficace, sécurisé et conforme aux standards de l'entreprise.
Durée du cours : 600 heures dont 240 heures de stage.
