Sample Curriculum
Week 3 – CONTINUING EDUCATION
Week Dedicated to An in-depth understanding of the products and techniques used in Italian Cuisine
Week |
Day |
Event |
Content |
Format |
|---|---|---|---|---|
3 |
Monday |
|
Pasta In Italian Cuisine |
Dealing with various types of flours and their uses |
|
Tuesday |
|
Other Staples of Italian Cuisine Rice |
Dealing with different varieties of Italian rice and their uses; potatoes and corn: 2 products of American origin, and how they’ve become integrated in Italian culture and cuisine. |
|
Wednesday |
|
Legumes in Italian Cuisine Chickpeas |
Characteristics of legumes, cooking methods, preserving, and methods of use in Italian cuisine |
|
Thursday |
|
Olive Oils and Vinegars Recipes based on oil and vinegar (marinades\carpione in the Italian kitchen) |
Characteristics of olive oil and how they differ according to the region in which the olives were grown, various types of vinegar and their uses; frying oil and uses of vinegar |
|
Friday |
|
Cheeses and Sausages/Salumi Recipes based on cheese in Italian cuisine |
Characteristics and an overview of Italian cheese and cured meats |
|
Saturday |
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|
|
Sunday |
|
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