Kitchen and rotisserie (in presence)

The course aims to provide skills covering the entire food preparation process and kitchen management. The indicated competency units refer to the expected outcomes related to ADA (23.01.03 - Food preparation and plate setting), the sequence (defining the offering and supervising the food service, preparing food and beverages, and packaging pre-cooked or raw foods), the process (Food Services), and the SEP (23 - Tourism Services) of the Atlas of Work.

The course is held at the Idee Insieme Cooking and Rotisserie laboratory located in via Ferrante Imparato, 192 - San Giovanni a Teduccio (Na) within the Malvagni structure (part of Centro Mercato 2) with equipment and tools necessary for an efficient implementation of the training course.

The cook supports the chefs in preparing and presenting dishes to customers. They prepare and process the ingredients needed to create hot and cold meals, store ingredients and semi-finished products, comply with the self-monitoring system for food safety, and ensure the necessary safety conditions for the premises and equipment. They generally work as employees in hotels with catering services, canteens, fast food outlets, restaurants, and catering agencies. Depending on the type of establishment and its location, the employment contract may or may not be seasonal. They report to the chef and the maître d', and are responsible for their work, interacting with other kitchen staff.

OBJECTIVES: The course aims to provide skills covering the entire food preparation process and kitchen management. The indicated competency units refer to the expected outcomes related to ADA (23.01.03 - Food preparation and plate setting), sequencing (defining the offering and supervising food service, preparing food and beverages, and packaging pre-cooked or raw foods), process (Food Services), and SEP (23 - Tourism Services) of the Atlas of Work.

The student will achieve the following objectives:

•Prepare raw materials, respecting the assigned times and on the basis of the work plan received, selecting, cleaning and processing the food and ensuring, where necessary, its conservation

•Cook different foods, applying the most suitable cooking methods, having previously prepared the necessary semi-finished products and finally taking care of the distribution and arrangement of the dishes on plates or trays

•Compose the dishes to be presented or trays to be displayed in a buffet, following a personal artistic sense, using different components for decorative purposes (e.g. elements of the same food or elements external to the contents of the dish)

FUNDING BODY: Forma.Temp

PROMOTING BODY: New Frontiers Work spa

IMPLEMENTING BODY: Idee Insieme soc.coop.soc.

COST: free (funded by Forma.Temp )

DURATION: 160 hours from 29 SEPTEMBER to 4 DECEMBER 2026 – 39 04-hour IN- PERSON days

CERTIFICATE: attendance of at least 70% of the total project hours and/or achievement of the defined objectives. Additionally, for recipients without training credits, attendance of at least 90% of the "General Health and Safety" module and at least 70% of the "Rights and Responsibilities of Temporary Workers" module;

CLASSROOM LESSONS: Tuesday to Friday from 1:30 pm to 5:30 pm at Via Ferrante Imparato, 192 – Naples easily reachable by Circumvesuviana or car/motorbike;

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

PARTICIPATION REQUIREMENTS: The course is aimed at temporary work candidates (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 to confirm ( by 6:00 pm on 28/09/2026) their participation from 9:00 am on 29/09/2026 at the location where the pizza making laboratories are located.

INFORMATION: For any further information, please call NUOVE FRONTIERE LAVORO spa at 081.19335800