Course for restaurant service, oenology and coffee skills

• Classification of the hospitality industry

• Commercial restaurant service

• "Banquet and Buffet" catering

• The working environments within restaurant dining rooms

• The dining room brigade

• Dining room furnishings: the first impact

• Equipment in the dining room

• Uniforms and accessories

• Sitting at the table

• Service at the table

• Serving the customer in the best way

• Menu: various types

• The "mise en place" of tables (setting the table)

• "Decorations"

• Types and techniques of service - demonstration by the teacher and hands-on practice by the student (ex: italian style service, french style service, direct tray and indirect tray, etc...)

• Types and techniques of service- demonstration by the teacher and hands-on practice by the student (ex: at the gueridon, plated, the clearing of the table, the replacing flatware, etc...)

• "Special" services in the dining room (salads, seasonings and dressings, varieties of vinaigrette sauces, the art of flambé, the lampworking techniques, etc...)

• Carving the meat - demonstration by the teacher and hands-on practice by the student (roasted chicken, chateaubriand, leg and loin lamb, filleting fish)

• Serving cheeses and desserts

• "Luxury food" (caviar, oysters, smoked salmon, truffles, etc...)

• Fruit slicing - demonstration by the teacher and hands-on practice by the student

• Classification and beverage service - demonstration by the teacher and hands-on practice by the student (water, sit down aperitif, wines, liqueurs and distillates)

• Training and tasting of waters (from san bernardo company)

• Notions on technique of wine tasting (tasting of no. 2 wines)

• National enography: different denomination of italian wines, territories of production and tasting of no. 3 wines

• Food and wine pairing with simple food (ex: pieces of grana padano cheese) and tasting of no. 2 wines to choose the right pairing

• Food and wine pairing with starters (tasting exercise with no. 2 starters in pairing with no. 4 wines)

• Food and wine pairing with first courses (tasting exercise with no. 2 first courses in pairing with no. 4 wines)

• Guided tour to a sparkling wine and red wine company, visit to the cellar and wine tasting.

• Food and wine pairing with meat and fish main courses (tasting exercise with 1 main courses with meat and 1 main course with fish in pairing with wines)

• Guided tour to a local Winery of the territory for tasting of Grappa and Turin Vermouth

• Food and wine pairing with dessert (tasting exercise with no. 2 desserts in pairing with wines)

• Food and wine pairing with cheeses (tasting exercise with variety of cheeses in pairing with wines)

• Introduction to the world of Coffee: Countries of production and varieties (Arabica, Robusta, etc..)

• Brief history of coffee: from Yemen to plantations in Sicily.

• Coffee tasting session: Arabica and Robusta – 20 minutes

• Practical session preparing two French press with one Arabica, one Robusta, explanation of the main sensory differences

• Espresso equipment GRINDER and ESPRESSO MACHINE, Correct terminology

• Arrangement of equipment, accessories and main ingredients, to promote speed and efficiency (Calibration of a grinder – practice 30 minutes).

• Practical sessions on the espresso machine – espresso coffee recipe regulation of the grinder.

• Cleaning session – pulyhopper, pulicaff puliygrind

• Coffee tasting session: Arabica specialties

• Coffee roasting process – definition, the roaster, roasting profiles for espresso and filter

• Brief history of espresso (steam machine, lever machine, Faema E61, Dalla Corte multiboiler, La Marzocco Leva)

• Milk (chemical composition of milk, role of proteins in foam formation, deterioration of milk and problems in foam formation, hygiene and shelf life)

• Milk varieties: whole milk, skimmed milk, fresh milk, cow's milk, vegetable milks: oat, soya and other vegetables

• Demonstration by the teacher of traditional cappuccino - Traditional cappuccino practice

• Latte painting practice (drawing with the Art pen) macchiato

• Water treatment systems and aroma recognition

• Introduction to professional coffee tasting: body, acid, bitter, sweet and aromatic notes.

• Cleaning session: pulyhopper, pulicaff, pulymilk

• Coffee tasting exercises: Coffee tasting session: Arabica specialties – 20 minutes

• Water quality, different softeners – Practical session - testing the same coffee with different water quality

• Coffee preparation methods – practical session by the instructor: moka, french press, chemex, hario V60, aeropress, siphon

• Practical production session by the students

• Grinding setting exercises with dose weighing and extraction Test (Grinding adjustment test)

• Explanation / Demonstration and practice to the students: introduction to the latte art technique preparation of Cappuccinos with heart – leaf - tulip

• Practice on macchiato, latte macchiato, Caffelatte flat white, marocchino

• Cleaning session: pulyhopper, pulicaff, pulymilk

• Menu for a coffee shop (Espresso coffee-based drinks: preparation of cold coffee cream, cold milk, coffee toppings, alcoholic and non-alcoholic coffee-based drinks)

• Practical exercise for students

• Practice on Latte Art - preparing Cappuccinos with heart-leaf-tulip

• General review

• Cleaning session: pulyhopper, Pulicaff, pulymilk

• Practical exercise for students: preparation for the practical exam

• Practice on espresso cappuccinos and coffee-based drinks

FINAL EXAMS (Written exam and Practical exam)