| Date | Sector | Mode | Course Tittle |
|---|---|---|---|
|
Monday 10/03/25 |
F&B Management |
On-demand |
The current role of food & beverage management |
|
Wednesday 12/03/25 |
Service in the Dining Room |
On-Demand |
Operational Standards |
|
Friday 14/03/25 |
Service in the Dining Room |
On-Demand |
The basic table set up in the restaurant dining room |
|
Monday 17/03/25 |
Kitchen |
Lecture |
Plating techniques and visual food |
|
Tuesday 18/03/25 |
Kitchen |
On-demand |
The table set up |
|
Tuesday 18/03/25 |
Pastry |
Live |
Small leavened pastries: preparation, handling, and baking techniques for croissants and brioche |
|
Wednesday 19/03/25 |
Service in the Dining Room |
Live |
Service models |
|
Thursday 20/03/25 |
Kitchen |
Workshop |
Stocks and broths in the kitchen:
- White stocks (common white veal or chicken stock, fish fumet, vegetable stock) - Brown stocks (veal brown stock, lamb brown stock, game brown stock) - Court-bouillon (classic, wine-based, white) - Basic preparations (glasses, extracts, roux) |
|
Monday 24/03/25 |
Baking |
Lecture |
From tradition to innovation |
|
Tuesday 25/03/25 |
Service in the Dining Room |
Live |
Advanced table set up |
|
Thursday 27/03/25 |
Kitchen |
Workshop |
Hot Appetizers |
|
Monday 31/03/25 |
Bartender |
Lecture |
Cocktail menus and creating new recipes |
|
Wednesday 02/04/25 |
Kitchen |
On-Demand |
Food Commodity Science |
|
Wednesday 02/04/25 |
Housekeeping |
Live |
Service Standards |
|
Thursday 03/04/25 |
Baking |
Workshop |
Pizza toppings and fillings |
|
Monday 07/04/25 |
Baking |
Lecture |
Basic pizza dough: Types and essential characteristics of flours, direct dough, and indirect dough methods |
|
Thursday 10/04/25 |
Kitchen |
Workshop |
Fresh and stuffed pasta dishes |
|
Thursday 17/04/25 |
F&B Management |
Lecture |
Operation management |
|
Monday 28/04/25 |
Pastry |
Lecture |
Cakes: classic cakes, modern cakes, and baked cakes |
|
Wednesday 30/04/25 |
Bartender |
On-Demand |
Professional standards and operational processes |
Trainer with deep knowledge of the market and its unique challenges
Careful selection to ensure the highest level of service
Always new and fuctional solutions to help our clients thrive
Structured to help local companies reach their full potential
Planning of customized training programs at the requesting company’s premises, tailored to specific needs
Reservation of "exclusive" seats during in-person sessions
Personalized paths for employees who wish to obtain a biennial skills certificate recognized in the European community
Organization of masterclasses exclusively dedicated to their employees
