After many months of closure, GiglioCooking School is ready to reopen.
In compliance with anti-covid19 health regulations, we will cook together again!
The proposed courses for this fall are:
FOOD EDUCATION : a course for elementary and middle school children, which arises from the need to “run for cover”.
Technological progress (and not human evolution) has led us to a lifestyle in which traditional rituals, first of all being at the table, are missing, replaced by advertised snacks. The consequences are various: in this course we will try to analyze what wrong habits cost to personal health and ecological system of the planet.
Eating healthy is an act of responsibility towards our body and towards the planet.
The topics covered in this course are nutrition – micro and macro nutrients, their intake and metabolism, their function -, the traditional Italian diet; intensive cultivation and breeding, what seasonality means.
The program consists of six mini-courses of two lessons each, each divided into a theoretical and a practical part. During the practice the children will be involved in the preparation of dishes, refining their manual skills and improving the recognition of raw materials and their quality through sensory perceptions. Boys and girls, under the guidance and observation of the chef, will cook dishes related to the theoretical explanation and will evaluate the final result.
BASIC CUISINE : dedicated to young people who “leave the family home” and find themselves struggling with the shopping cart and the time to do it, the wallet and the organization of the kitchen, the need to eat as healthy as possible, taking into account taste.
Dedicated to those who want to do things themselves, to those who want to preserve both the things and the art of making them.
Dedicated to young people and beyond.
You have to learn to cook when you have time and to learn how to use time, which is a very precious asset, even for cooking.
Dedicated to those who want to have a solid cooking base from which to start a profession: those who teach this profession – indeed, the catering professions, cooks, chefs and teachers – ; dedicated to whom already knows these jobs.
This course is dedicated to those who want to know what is behind and inside the food, to those who already have a base and to those who do not.
The program is structured in modules, each module consists of 1 to 4 lessons according to the topic covered.
You therefore have the opportunity to attend all the lessons of the entire program or decide to attend only the modules that interest you most: also from this point of view the cooking course follows the same philosophy that it wants to teach: one eye on shopping and one on nutrition, one eye on the wallet and one on the taste of eating that Pellegrino Artusi defined as “art”.
The teachers at GiglioCooking are food “technicians” and their contribution is always professional: the explanation of “what happens” inside the food helps us to understand the method for treating them. Everything happens in a fluid, empirical way: that is, it starts from the hands, from what they feel and what our senses perceive. From experience, we get to practice passing through a short theory phase. Often theory and practice go hand in hand because one supports the other during the “cooking” work.
We cook then we taste. We taste and comment.
The experience of the Italian Table is completed with all the culture, memory and sharing it brings.
Other autumn programs will be:
TUSCANY AND ITS DISHES – third part of the trimester course “Overview on Italian cuisine” https://www.gigliocooking.com/it/project/trimester/
PROFESSIONAL PASTRY COURSE – https://www.gigliocooking.com/it/project/pastry/
MINI CORSI TECNICI:
Il Pane: farina, acqua, tempo e temperatura https://gigliocooking.blogspot.com/2020/01/il-pane-farina-acqua-tempo-e-temperatura.html
L’uso del cioccolato in pasticceria https://gigliocooking.blogspot.com/2020/01/luso-del-cioccolato-in-pasticceria.html
Arte e tecnica del formaggio https://gigliocooking.blogspot.com/2020/01/arte-e-tecnica-del-formaggio.html
La cottura in sottovuoto e il controllo dei costi https://gigliocooking.blogspot.com/2020/01/la-cottura-in-sottovuoto-e-il-controllo.html
For further information, please contact us at info@gigliocooking.com