廚藝課程

意大利素菜烹飪與擺盤
課程編號: IVEGAN
課程: 意大利素菜烹飪與擺盤
學費: HKD 6900
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報讀編號: ivegan20240722 (Mon)     立即報名
2024/07/22 - 2024/08/26     時間: 7:00pm-10:00pm
(07/22, 07/29, 08/05, 08/12, 08/19, 08/26)
課程編號: IVEGAN

Fees:

  • HK $6,900
  • Student needs to prepare the following items and deposit on the start day.
    • Deposit of chef uniform sets total $402
       (By cash, including chef jakcet($300), apron($50), big towel($30)，spoon & fork ($10，no return) and chef hat($12，no return))
    • Two new kitchen clothes with different colours＄12

Introduction:

  • The recipes are divided as they are traditionally in Italy: antipasti (starters), primi (first courses), secondi (second courses), piatti unici (main courses) and dolci (desserts).

    Antipasti are small dishes which should stimulate the appetite. Primi are pasta or rice dishes that precede secondi. Secondi are dishes based on meat or fish (in this course they are all replaced with vegan variations). Piatti unici are dishes served as a main course and are not usually preceded by a primo or secondo. Finally, dolci are the desserts.

    In this course, each dish will be plated using different plating techniques. With an understanding of the food presentation formulas that works, you will be able to create beautifully – presented dishes.

Content:

Lesson (1)

BENVENUTO – Warm Up

  • Culinary techniques: Pizza Dough.
  • Plating technique introduction: (1) Rules of presentation (2) Choice of plates (3) Equipment
  • Ricette Basi : Vegan Mozzarela (meltable)
  • Dishes:
    1. Pizza Bianca di Patate e Tartuffo – White pizza with potatoes, mushrroms and truffle infused oil
    2. Pizza Marguerita or free-style
Lesson (2)

ANTIPASTI

  • Culinary techniques: Knife skills. Stock.
  • Plating Technique (1)infused oil  (2) cold spherification (3) vegetable cutting garnishes  
  • Ricette Basi : Vegetable Stock, Creamy vegan ricotta
  • Dishes:
    Bruschetta Pomodoro e Ricotta – Crunchy Bread with Tomatoes and Ricotta
    Caponata di Melanzane - Roasted Aubergine on Crispy bread
    Trifolata di Funghi - Sauteed Mushrooms on Crispy bread
Lesson (3)

PRIMI

  • Culinary techniques: Pasta. Sauces.
  • Plating Technique (1) Purees and strips
  • Ricette Basi: Vegan Pasta, Vegan Parmesan, Vegan “bacon”, Cream cheese (savoury)
  • Dishes:
    Spaghetti alla Carbonara- Spaghetti Carbonara
    Ravioli di Zucca - Pumpkin Ravioli with Spinach and Cream-Cheese Filling
    Spaghetti alla Bolognese - Spaghetti with Bolognese Sauce
Lesson (4)

SECONDI

  • Culinary techniques: sauces - cold emulsion. Plating Technique.
  • (1) Foams (2) Bread Croutes
  • Ricette Basi: Seitan, vegan mayonnaise, Tomato sauce
  • Dishes
    "Vitello" Tonnato - Thinly Sliced Roast with "Tuna" Sauce
    Polpettone alla Pomodori  – Tofu-Meatballs with Tomato Sauce  
    Bastoncini di Pesce Fritto - Fried “Fish” Sticks with Garlicnnayse.  
Lesson (5)

PIATTI UNICI

  • Culinary Techniques: Rice.
  • Plating techniques. (1) Basquets (2) leaf garnishes
  • Ricette Basi: Vegan Mozzarela (non – meltable)
  • Dishes:
    Risotto alla Milanese – Saffron Risotto
    Arancine - Rice Balls filled with Mozzarella and Tomato Sauce
    Capunet – Spinach Gnocchi with Fried Sage and Parmesan
Lesson (6)

DOLCI

  • Culinary Techniques: Desserts -  Custards, Fruits.
  • Plating techniques. (1) tuille (2) edible flowers
  • Ricette Basi: Plant-based Cream Cheese (sweet)
  • Dishes:
  • Coppa ai Piccoli Frutti – Cream-Cheese and Berries Dessert
    Titamisú
    Gelato al Basilico – Basil Ice-Cream

Course Arrangement: 3 hours per lesson, total 6 lessons.

Medium of Instruction: English

Maximum no: 12

Instructor: 

Make-up: This course do not provide make-up classes.

Awards:

  • Students who achieve a minimum attendance of 75% may apply for "Attendance Certificate in Basic Italian Cookery".  Award will be issued within 3 months.

Application:

Contact Us


Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612/2156 0610

FAX: 2529 6311

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