Course calendar

Crostino di carpaccio di merluzzo
Baccalà mantecato alla veneta
Hamburgher di baccalà
Baccalà alla vicentina
Peperoni ripieni di baccalà alla spagnola
Baccalà gratinato
Stoccafisso alla ligure

Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.

Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.

Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting 

Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.

Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.