The Training and Development Division of 1Q Management, comprised of highly qualified Manager Chefs, Pastry Chefs, and Maîtres, organizes training courses to meet every client's needs.

Thanks to our professionalism developed through personal experience and by collaborating in synergy with training institutes, research centers, and equipment manufacturers, we are able to offer a training methodology that allows the practical application of suitable tools to create well-being in various work environments.

For every business owner, their collaborators, and their clients.

The courses are structured on thematic bases:

• TECHNOLOGICAL COURSES
• MANAGEMENT COURSES
• KITCHEN SYSTEM
• CREATIVE CUISINE
• HEALTHY COOKING

These will be collective appointments that will allow participants to gain basic knowledge on the topics covered, as well as interactive moments of exchange and sharing of their experiences. The students, under the direct guidance of the instructors, will be encouraged to be actively involved in the educational program.

CONTACT US FOR MORE INFO!

Cell: +39 345/0144921 | Tel: +39 051/0235680

 info@nidodellaquila.com

VACUUM PACKING LEVEL II

Theoretical and practical course on the use of vacuum packing techniques:

• Cooking system
• Storage techniques
• Techniques for reheating for à la carte service,   banquets, and catering
• Focus on the superior organoleptic, nutritional, and health quality of gastronomic preparations
• Analysis of the impact of technology on the economic aspects of businesses
• Definition of new economic strategies to optimize product quality and their sales time
• Analysis of the effects of this technology in the logic of producing, preserving, and selling menu dishes
• HACCP

Certification awarded:

Certificate of participation

COOK 'N' CHILL TECHNOLOGY

The course focuses on various production techniques related to the use of the blast chiller, analyzing:

•  The advantages of organizing work through the structuring of production and service flows with the forward march logic
•  The perceived quality of the dishes and menus offered
•  Portioning and storage techniques for foods subjected to positive and negative thermal shock cycles
•  The advantages of non-contemporaneity of production cycles compared to service cycles
•  Reheating techniques
•  Storage techniques for semi-processed goods
•  Opportunities to acquire and develop new segments in the catering industry

Certification awarded:

Certificate of participation

MICROWAVE COOKING

The ideal course for fine, immediate preparations, useful for customizing and managing delicate or difficult-to-store preparations in your kitchen.

By integrating the performance of this appliance into a technological pathway, the research chain for optimizing quality standards in the customization of your recipes with innovation is completed.

The course aims to impart the knowledge for the correct use of the microwave oven.

• To better determine the choice of power levels based on the types of cooking we want to develop.

Analysis of techniques:

•     Regeneration of semi-processed products
•     Finishing of cooking
•     Reheating for service

Analysis of the dynamic impact in the express production phase linked to new and fast timing.

Certification awarded:

Certificate of participation

BUTCHER AND GASTRONOMY SPECIALIST FOR LARGE RETAIL, GASTRONOMY, AND CATERING

The theoretical/practical course aims to restore the use of alternative cuts for gastronomy and catering preparations with the goal of enhancing less noble cuts and offal to reintroduce the immense heritage of regional Italian cuisine in a modern key. In this course, the chef, in collaboration with the master butcher, will present the various types of meat available on the market (red, white, game, offal), particularly focusing on national products, and will illustrate:

•     Production logic
•     Sales logic of ready-to-eat products
•     Sales logic of ready-to-cook products

In the first part of the course, the topic of meat preparation will be addressed:

Sectioning:

•         For the counter
•         For catering service

The meats will be transformed according to different cooking processes with innovative techniques (Low Temperature, Delta T, Vacuum) with the aim of analyzing weight loss, yields, and shelf life, without neglecting classic cooking methods (pan, grill, oven, etc.).

During the course, the effects of proper meat aging, the use of dry and wet marinades, the composition of aromatic salts, and the production of kitchen stocks and sauces will be illustrated.

CARPACCIO AND ALTERNATIVE CURED MEATS OF MEAT AND FISH

The course will cover the processing of alternative sausages and cured meats aimed at the catering industry. The goal is to customize products that have been monopolized by the food industry, with the intention of offering customers natural products treated without chemical preservatives and developed through the most advanced technologies accessible to all restaurateurs.

The theoretical and practical course is based on the most advanced applications of vacuum packing techniques:

•     Special dry marinades
•     Balanced brines for infusion
•     Balanced brines for injection
•     Correct techniques and times for using the churn
•     Correct techniques and times for curing

Certification awarded:

Certificate of participation

GLUTEN-FREE COOKING

The theoretical and practical course focuses on alternative food combinations from a health perspective, free of gluten, with great respect for nutritional values and the tradition of our cuisine. The instructor will outline the profile of the celiac customer, their needs, the risks they face when eating out, and the perception of food as a danger rather than a pleasure.

Criteria will be determined for integrating celiac cooking into a traditional production system, ensuring gluten-free products are not at risk of contamination during processing, cooking, and service alongside gluten-containing foods.

•  Production strategies
•  Service strategies
•  Gluten-free baking
•  Storage systems for dry, wet, and semi-processed products
•  Commercial aspects

Certification awarded:

Certificate of participation

COOKING FOR MODERN GASTRONOMY

The course is primarily aimed at those working in gastronomy, both in family-run businesses and those located within shopping centers.

The goal of the course, through theoretical presentations and practical examples, is to offer a series of strategies related to:

•  The way of production (cooking in view)
•  The way of driving sales during counter service
•  Techniques for selling and offering products to customers
•  Staff animation
•  Strategies for setting up counters following visual criteria
•  Colorfulness of displayed products
•  Three-dimensional arrangement of product displays at the counter
•  Positioning of loss leaders to drive the sale of other preparations
•  The display counter seen as a restaurant menu
•  Techniques for managing the hot line:
•  Correct maintenance of products at adequate temperatures
•  Correct holding time of goods
•  Techniques for reheating for takeout sales
•  Cross merchandising to create events

Certification awarded:

Certificate of participation

INNOVATIVE FAST FOOD: A NEW WAY TO DINE OUT

Aimed at those operating bars and businesses based on street food.

Through theoretical presentations and practical examples, a series of strategies will be illustrated related to both production and counter service:

•     Apericena
•     Enhanced appetizers
•     Quick business lunch dishes
•     Innovative sandwiches
•     Finger foods
•     Street food
•     Food cost and criteria for proper pricing

The course will utilize equipment that is typically already available in these types of commercial activities and will demonstrate various uses aimed at producing innovative lines of meals to be served in compliance with current health regulations:

•     Panini presses
•     Thermomix
•     Steam wand of the coffee machine
•     Microwave - Combination microwave grill oven
•     Small oven for pastries - Warming cradle for bakery products

CATERING: PRODUCE, SET UP, SERVE

The theoretical/practical course aims to develop the quality parameters necessary for those who make catering their commercial activity.

Specifically, the instructor will explain how to design and organize the key aspects of this activity:

•   Menu Engineering with reference to the product portfolio to determine:
•    The optimal price list for ingredients used in recipes
•    Food cost and calculation of the best selling price
•    Product transformation techniques related to cook ’n’ chill and à la minute preparations
•     Definition of different types of setup and service, including the necessary accessories
•    Event sales
•    Organization and management of the event
•    Analysis of logistics and timing for production, transfer, and service
•    Personnel management
•    Equipment required for various operational phases
•    Organization and loading of carriers for distribution
•    Recovery of goods and equipment at the end of the event 

Certification Issued:

Participation Certificate

Innovative First Courses

Prepared using new technologies, innovative first courses also help improve the quality standard of the establishment.

Certification Issued: Participation Certificate

Creative Meat Cuisine

A theoretical and practical course on the preparation of special hams and cured meats, aimed at enhancing the ability to customize catering services.

Certification Issued: Participation Certificate

Creative Fish Cuisine

Valuable insights and tips for preparing fish and shellfish adapted to modern technology. Ultimately, it is the cook, not the recipe, who makes the difference.

Certification Issued: Participation Certificate

Game Meat

A theoretical and practical course related to producing dishes centered around game meat, both furred and feathered, using innovative techniques and methods while respecting traditional recipes. The course will cover special marinades and brines to enhance flavor and achieve unexpected tenderness and juiciness through delicate cooking temperatures.

Certification Issued: Participation Certificate

Innovative Vegetarian Cuisine

A theoretical and practical course on creating meat- and fish-free food combinations to develop a diet that meets customer needs in terms of taste, appeal, product variety, and preparation variety.

Topics include:

•     Work organization
•     Criteria for balancing and making the menu appealing
•     Designing the menu as an effective sales tool rather than a fallback option

 Certification Issued: Participation Certificate

Plated Desserts

How to meet the demand for plated desserts: hot, cold, composed, with innovative flavors and accompanied by a range of decoration techniques for increasingly effective presentation. How to create a dessert menu based on the type of establishment, service, and profitability.

Certification Issued: Participation Certificate