Course ID: #439 - Basic Cooking - Evening

Fish and sea food

The course centers on Italian and International cooking techniques.
March 10th
3 hours evening
How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

The Art of Pasta Making

The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.

Course for Cordon Bleu Cook

Learn the techniques of professional gastronomy and experience how the kitchen brigade system works during the internship period.

Fig: che Fico!

The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.