Advanced cooking and rotisserie course (in person) - free

The course advanced cooking and rotisserie"aims to provide practical and theoretical skills related to the entire process of preparing, cooking, preserving, and presenting dishes, with a specific focus on traditional cuisine and rotisserie. The training program is designed to develop professionals capable of working independently and responsibly in professional kitchens, food laboratories, and hot and cold food outlets.

The course takes place at the professional cooking laboratory of Ideas Together, equipped with professional equipment and tools, compliant with current regulations regarding hygiene and food safety. The teaching is inspired by the guidelines established by ISFOL (now INAPP), promoting training geared towards job placement and the development of practical and operational skills.

Specifically, Operator of Kitchen and Rotisserie It falls within the professional economic sector "Tourism services", in the work process "Catering services", within the activity area "Preparation and distribution of hot and cold meals, including rotisserie dishes", structured as follows:

1. Acquisition and use of kitchen and rotisserie equipment and utensils
2. Management of sanitary conditions
3. Monitoring and selection of raw materials
4. Preparation of the bases and dishes of traditional and modern cuisine
5. Preparation of rotisserie products
6. Setup, assembly and service
7. Organization of the kitchen operating cycle

GOAL OF THE PROJECT:

The course aims to provide skills covering the entire process of preparing hot and cold dishes from traditional cuisine and rotisserie, appropriate for the professional role of Kitchen and Rotisserie Operator, following a guideline consistent with that outlined by ISFOL, now INAPP.

At the end of the course, students will be able to manage the kitchen and rotisserie service, acquiring the following skills:

1. Apply personal, environmental and food hygiene standards, according to the HACCP system
2. Properly manage waste, fumes, odors, and noise in food preparation environments
3. Safely and efficiently use major cooking and preparation equipment, including ovens, stoves, griddles, fryers, mixers, blast chillers, and planetary mixers
4. Use professional tools for cleaning and preparing food correctly (cutlery, potato peelers, slicers, etc.)
5. Monitor and evaluate the quality of raw materials and semi-finished products, applying criteria for their selection and dosage
6. Prepare cooking bases, such as stocks, broths, mother sauces and derivatives
7. Making traditional Italian cuisine
8. Adopt correct portioning, plating and artistic decoration techniques
9. Prepare rotisserie products, such as rustici, Neapolitan sandwiches, artisanal sofficini
10. Apply specific leavening, filling, breading and baking techniques
11. Manage professional frying, controlling the oil, temperature, and double cooking to obtain crispiness and quality
12. Preparing rotisserie specialties
13. Making cold and emulsified sauces (mayonnaise, ketchup, barbecue sauce, aromatic sauces)
14. Carry out assembly and portioning operations for sale at the counter or take-away
15. Apply packaging, conservation and regeneration techniques for finished products
16. Contribute to the set-up and management of the rotisserie counter, respecting hygiene regulations and taking care of the display aspect

Students will practice their skills using a fully equipped laboratory.

FUNDING BODY: Formattemp

PROMOTING BODY: New Frontiers of Work

IMPLEMENTING BODY: Ideas Together soc.coop.soc.

PRICE: free (funded by Forma.temp)

DURATION: 160 hours Since the day 14 APRIL al 24 June 2026 - 40 days classroom totals from 4 hours;

CERTIFICATE: attendance (min. 70% of total hours)

CLASSROOM LESSONS: the lessons are from Tuesday to Friday from 13:30 17:30

LOCATION OF ATTENDANCE: Via Ferrante Imparato, 192 - San Giovanni a Teduccio (Na)

MEMBERSHIPS: To participate in the course, you can contact the laboratory at 081.19810920 (by 13/04/2026 at 17.00 pm)

PARTICIPATION REQUIREMENTS: the course is aimed at candidates for temporary work assignments (both unemployed and out of work) registered and selected by the Employment Agency;

- for foreigners, knowledge of the Italian language and grammar, even if NOT certified;

PARTICIPATION: Those who have joined will be contacted by email or telephone for confirmation (by 13/04/2026 at 18.00 pm) of participation from 14/04/2026 at 13.30 pm at the location where the pizza making laboratories are located.

INFO: For any further information, call IDEEINSIEME at 081.19810920