Italian Vegan Cooking and Presentation
Table of Contents
Introduction
Medium of Instruction: English
Learn to prepare delicious Italian vegan dishes in this course. By the end of the course, students will create a variety of plant-based Italian meals, using ingredient selection, cooking techniques, and recipe adaptation.
Your Instructors
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Awards
Students who achieve a minimum attendance of 75% may apply for “Attendance Certificate in Italian Vegan Cookery”. Award will be issued within 3 months.
Tuition Fee
HK$6,900
Schedules & Registration
Syllabus
- Lesson 1
- Culinary techniques:
- Pizza Dough.
- Plating technique introduction:
- (1) Rules of presentation
- (2) Choice of plates
- (3) Equipment
- Ricette Basi :
- Vegan Mozzarela (meltable)
- Dishes:
- 1. Pizza Bianca di Patate e Tartuffo – White pizza with potatoes, mushrooms and truffle infused oil
- 2. Pizza Marguerita or free-style
- Culinary techniques:
- Lesson 2
- Culinary techniques:
- Pasta. Sauces.
- Plating Technique
- (1) Purees and strips
- Ricette Basi:
- Vegan Pasta, Vegan Parmesan, Vegan “bacon”, Cream cheese (savoury)
- Dishes:
- Spaghetti alla Carbonara- Spaghetti Carbonara
- Ravioli di Zucca – Pumpkin Ravioli with Spinach and Cream-Cheese Filling
- Spaghetti alla Bolognese – Spaghetti with Bolognese Sauce
- Culinary techniques:
- Lesson 3
- Culinary Techniques:
- Rice
- Plating techniques.
- (1) Basquets
- (2) leaf garnishes
- Ricette Basi:
- Vegan Mozzarela (non – meltable)
- Dishes:
- Risotto alla Milanese – Saffron Risotto
Arancine – Rice Balls filled with Mozzarella and Tomato Sauce - Capunet – Spinach Gnocchi with Fried Sage and Parmesan
- Risotto alla Milanese – Saffron Risotto
- Culinary Techniques:
- Lesson 4
- Culinary techniques:
- Knife skills. Stock.
- Plating Technique
- (1) infused oil
- (2) cold spherification
- (3) vegetable cutting garnishes
- Ricette Basi :
- Vegetable Stock, Creamy vegan ricotta
- Dishes:
- Bruschetta Pomodoro e Ricotta – Crunchy Bread with Tomatoes and Ricotta
- Caponata di Melanzane – Roasted Aubergine on Crispy bread
- Trifolata di Funghi – Sauteed Mushrooms on Crispy bread
- Culinary techniques:
- Lesson 5
- Culinary techniques:
- Sauces – Cold Emulsion.
- Plating Technique
- (1) Foams
- (2) Bread Croutes
- Ricette Basi:
- Seitan, vegan mayonnaise, Tomato sauce
- Dishes:
- “Vitello” Tonnato – Thinly Sliced Roast with “Tuna” Sauce
- Polpettone alla Pomodori – Tofu-Meatballs with Tomato Sauce
- Bastoncini di Pesce Fritto – Fried “Fish” Sticks with Garlicnnayse.
- Culinary techniques:
- Lesson 6
- Culinary Techniques:
- Desserts – Custards, Fruits.
- Plating techniques:
- (1) tuille
- (2) edible flowers
- Ricette Basi:
- Plant-based Cream Cheese (sweet)
- Dishes:
- Coppa ai Piccoli Frutti – Cream-Cheese and Berries Dessert
Titamisú - Gelato al Basilico – Basil Ice-Cream
- Coppa ai Piccoli Frutti – Cream-Cheese and Berries Dessert
- Culinary Techniques:
FAQs
Kindly pay the initial deposit for the course as well as prepare the following items:
- Chef uniform set deposit – total $392 in cash (uniform – $300, apron – $50, big towel – $30, and chef hat – $12; non refundable)
- Two new kitchen clothes with different colors $12
Valid payment methods and their instructions can be found here.
This course does not provide make-up classes.
Miscellaneous charges can be found here.
How to Enroll
You may download our enrollment form here or click on the link below to begin enrollment.
The Academy reserves the right to adjust course arrangements, assessments and teaching methods. For further inquiries, please feel free to contact us.
