THE COURSE AIMS TO PROVIDE STUDENTS WITH A COMPREHENSIVE OVERVIEW OF THE PRINCIPLES AND HOW THEY ARE CARRIED OUT MAJOR CONSERVATION OPERATIONS (BLANCHING, PASTEURIZATION, STERILIZATION, DEHYDRATION, REFRIGERATION, FREEZING), PROCESSING (FERMENTATION, CONCENTRATION / EVAPORATION, EXTRACTION, DISTILLATION , FILTRATION) AND CULINARY ENHANCEMENT OF FOODSTUFFS (ELEMENTS OF CATERING TECHNOLOGY, WITH PARTICULAR EMPHASIS ON COOKING TECHNIQUES), WITH PARTICULAR EMPHASIS ON THE EFFECT ON FOOD QUALITY TRAITS. THE COURSE ALSO AIMS TO PROVIDE A THOROUGH EXAMINATION OF SOME TRADITIONAL CRAFTS CHAINS (BREAD, PASTRIES, CHEESES, COLD MEATS).
teacher profile teaching materials
Food consumption outside the home - Terminology of catering - Structure and organization of
catering in Italy (traditional and modem commerciaI catering, collective, automatic, etc.) - Main
format of meaI delivery points - Main operators in the Italian catering market and related strategies
and brands - GeneraI information on the catering supply chain.
Tbe produetion ehains of the main food products used by eatering
Systems, methods and techniques of production and conservation (pasteurization, sterilization,
refrigeration, freezing, etc.) of the products most common1y used in catering frnns - In-depth
examination of some production chains such as: bread, pasta, vegetable preserves, oil, meat, cured
meats, wines.
Supply and storage of food products
Brief description ofthe operating flow ofpurehases with analysis of: Seareh, seleetion and evaluation
of suppliers - Orders and purchase contracts - Calculation of the Reorder Point - Calculation of the
purchase Economic Lot - Systems and methods of transport, receipt and control of food goods Storage,
operational management and inventory accounting of warehouse.
Physieal strueture and operating principles of catering systems
The kitchen structure, lay out and main features - Restaurant room requirements - Main kitchen
equipment for commerciaI and collective catering - Organization of the catering system Centralization
in eatering systems - Produetion parameters and optimization of eatering systems.
Basic operations of food preparation and eooking methods
Preliminary actions necessary for the preparation of foods (Cutting, Extraction, Combination, etc.)
and their mechanization with particular regard to the preparation of vegetables and meat - Modem
food processing machines - The use of heat in the food cooking processes ( Conduction, Convection,
Radiation, Induction) - Analysis of the cooking of vegetables, meat and other foods (Cereals, Eggs,
Milk) with particular deepening of the cooking process with fats and special attention to the
transformations that undergo the various foods.
New gastronomie teehnologies
GeneraI information on the latest gastronomie methods with partieular regard to the folIowing
techniques: Vacuum cooking - Roner - Pacojet - Sonication - Confit - Molecular cuisine (Gelification,
spherification, emulsion, pressurization with siphon, suspension, pulverization, cooling with liquid
nitrogen, frying in sugar) .
Balanee of matter and energy in gastronomie teehnologies
Closed and open systems - Reactive and non-reaeting systems - Examples ofmass balances Examples
of energy baIances and calorimetrie elements - Exereises on related eaIeulations.
Teehniques and metbods for tbe distribution of meals
Transported Meals - The logie of temperature links - eonventional system and deferred link system
Cook and serve - Cook and ChilI (refrigerated and frozen) - Packing and transport ofmeals (systems
and equipment).
Fundamentals of economie management of eatering
Determination ofthe costs ofthe food courses (reeipes and standard eosts) - Methods for the defrnition
of the mark up - Fundamental elements of the company balance and calculation of break even and
profit.
Programme
Catering as tbe main user of gastronomie teebnologiesFood consumption outside the home - Terminology of catering - Structure and organization of
catering in Italy (traditional and modem commerciaI catering, collective, automatic, etc.) - Main
format of meaI delivery points - Main operators in the Italian catering market and related strategies
and brands - GeneraI information on the catering supply chain.
Tbe produetion ehains of the main food products used by eatering
Systems, methods and techniques of production and conservation (pasteurization, sterilization,
refrigeration, freezing, etc.) of the products most common1y used in catering frnns - In-depth
examination of some production chains such as: bread, pasta, vegetable preserves, oil, meat, cured
meats, wines.
Supply and storage of food products
Brief description ofthe operating flow ofpurehases with analysis of: Seareh, seleetion and evaluation
of suppliers - Orders and purchase contracts - Calculation of the Reorder Point - Calculation of the
purchase Economic Lot - Systems and methods of transport, receipt and control of food goods Storage,
operational management and inventory accounting of warehouse.
Physieal strueture and operating principles of catering systems
The kitchen structure, lay out and main features - Restaurant room requirements - Main kitchen
equipment for commerciaI and collective catering - Organization of the catering system Centralization
in eatering systems - Produetion parameters and optimization of eatering systems.
Basic operations of food preparation and eooking methods
Preliminary actions necessary for the preparation of foods (Cutting, Extraction, Combination, etc.)
and their mechanization with particular regard to the preparation of vegetables and meat - Modem
food processing machines - The use of heat in the food cooking processes ( Conduction, Convection,
Radiation, Induction) - Analysis of the cooking of vegetables, meat and other foods (Cereals, Eggs,
Milk) with particular deepening of the cooking process with fats and special attention to the
transformations that undergo the various foods.
New gastronomie teehnologies
GeneraI information on the latest gastronomie methods with partieular regard to the folIowing
techniques: Vacuum cooking - Roner - Pacojet - Sonication - Confit - Molecular cuisine (Gelification,
spherification, emulsion, pressurization with siphon, suspension, pulverization, cooling with liquid
nitrogen, frying in sugar) .
Balanee of matter and energy in gastronomie teehnologies
Closed and open systems - Reactive and non-reaeting systems - Examples ofmass balances Examples
of energy baIances and calorimetrie elements - Exereises on related eaIeulations.
Teehniques and metbods for tbe distribution of meals
Transported Meals - The logie of temperature links - eonventional system and deferred link system
Cook and serve - Cook and ChilI (refrigerated and frozen) - Packing and transport ofmeals (systems
and equipment).
Fundamentals of economie management of eatering
Determination ofthe costs ofthe food courses (reeipes and standard eosts) - Methods for the defrnition
of the mark up - Fundamental elements of the company balance and calculation of break even and
profit.
Core Documentation
Notes by the teacherType of delivery of the course
The course takes place in the classroom and can be integrated with some visits to companies in the gastronomic field.Type of evaluation
The exam consists of a series of oral questions concerning the program carried out during the lessons.