The course aims to provide students with an overview of the technological and management principles involved in making a food preparation to be used for catering. A path that starts from the supply of foodstuffs and auxiliary materials and reaches the distribution of meals, passing through the preparation and transformation techniques, with particular emphasis on cooking methods. During the course will also be extensively treated many commercial principles, as well as the fundamental elements for a modern sustainable management of a food production activity (in environmental, social and economic terms).
teacher profile teaching materials
Food consumption outside the home - Terminology of catering - Structure and organization of catering in Italy (traditional and modern commercial catering, collective, automatic, etc.) – Main format of meal delivery points - Main operators in the Italian catering market and related strategies and brands - General information on the catering supply chain.
Supply and storage of food products
Brief description of the operating flow of purchases with analysis of: Search, selection 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.
Physical structure and operating principles of catering systems
The kitchen structure, lay out and main features - Restaurant room requirements - Main kitchen equipment for commercial and collective catering - Organization of the catering system - Centralization in catering systems - Production parameters and optimization of catering systems.
Basic operations of food preparation and cooking 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 - Modern 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 gastronomic technologies
General information on the latest gastronomic methods with particular regard to the following techniques: Vacuum cooking - Roner - Pacojet - Sonication - Confit - Molecular cuisine (Gelification, spherification, emulsion, pressurization with siphon, suspension, pulverization, cooling with liquid nitrogen, frying in sugar) .
Techniques and methods for the distribution of meals
Transported Meals - The logic of temperature links - conventional system and deferred link system Cook and serve – Cook and Chill (refrigerated and frozen) - Packing and transport of meals (systems and equipment).
Fundamentals of economic management of catering
Determination of the costs of the food courses (recipes and standard costs) - Methods for the definition of the mark-up - Fundamental elements of the company balance and calculation of break even and profit.
The business management system through the adoption of voluntary norms
System certifications (quality, environment, worker safety, social accountability) - Certifications related to food safety and organic production.
Sustainable development for food production companies.
The ethical aspects involved – Environmental, social and economic implications – Eco-friendly MOCA - The calculation of carbon foot print applied to food - The commercial implications of sustainable development.
• S. Ciappellano – Manuale della ristorazione – Casa Editrice Ambrosiana
Programme
Catering as the main user of gastronomic technologiesFood consumption outside the home - Terminology of catering - Structure and organization of catering in Italy (traditional and modern commercial catering, collective, automatic, etc.) – Main format of meal delivery points - Main operators in the Italian catering market and related strategies and brands - General information on the catering supply chain.
Supply and storage of food products
Brief description of the operating flow of purchases with analysis of: Search, selection 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.
Physical structure and operating principles of catering systems
The kitchen structure, lay out and main features - Restaurant room requirements - Main kitchen equipment for commercial and collective catering - Organization of the catering system - Centralization in catering systems - Production parameters and optimization of catering systems.
Basic operations of food preparation and cooking 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 - Modern 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 gastronomic technologies
General information on the latest gastronomic methods with particular regard to the following techniques: Vacuum cooking - Roner - Pacojet - Sonication - Confit - Molecular cuisine (Gelification, spherification, emulsion, pressurization with siphon, suspension, pulverization, cooling with liquid nitrogen, frying in sugar) .
Techniques and methods for the distribution of meals
Transported Meals - The logic of temperature links - conventional system and deferred link system Cook and serve – Cook and Chill (refrigerated and frozen) - Packing and transport of meals (systems and equipment).
Fundamentals of economic management of catering
Determination of the costs of the food courses (recipes and standard costs) - Methods for the definition of the mark-up - Fundamental elements of the company balance and calculation of break even and profit.
The business management system through the adoption of voluntary norms
System certifications (quality, environment, worker safety, social accountability) - Certifications related to food safety and organic production.
Sustainable development for food production companies.
The ethical aspects involved – Environmental, social and economic implications – Eco-friendly MOCA - The calculation of carbon foot print applied to food - The commercial implications of sustainable development.
Core Documentation
• Lecture notes by the teacher• S. Ciappellano – Manuale della ristorazione – Casa Editrice Ambrosiana
Type of delivery of the course
Lectures in the classroom with Power Point presentations and some videos. The lessons will be interactive. During the lessons some Case Histories will be treated so to open debates in the classroom. At the end of the course will be organized a visit to a company where are applied the technologies studied during the course. In view of what has been specified so far, the frequency of lessons is particularly necessary and therefore strongly encouraged.Type of evaluation
ORAL EXAM: questions regarding the topics covered during the lessons. Overall, the acquired knowledge, the method of exposure and the student's ability to apply the knowledge and methodologies acquired for the resolution of some practical cases will be evaluated.