It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
PROFESSIONAL DAYTIME COOKING COURSE 01/26
Professional Cooking Course – 80 hours Daytime (CP80D)
Who it is for
The course is aimed at those who want to acquire solid cooking skills with a practical and structured approach. It is intended for:
those dreaming of a career in the restaurant industry;
those already working in the sector and wanting to strengthen their training;
those with a strong passion for cooking who want to turn it into concrete expertise.
It is ideal for those seeking an intensive program that combines technique, practice, and creativity in a professional and stimulating environment.
Course objectives
The aim is to provide participants with the knowledge needed to work in a professional kitchen, learning to:
recognize and correctly use raw materials;
learn basic cutting, cooking, and preparation techniques;
organize the kitchen line and work in a team;
prepare appetizers, first courses, second courses, and side dishes professionally;
pay attention to aesthetics and presentation of dishes;
respect hygiene and food safety standards (HACCP).
At the end of the course, participants will receive a certificate confirming the skills acquired, which can be used in the job market.
Curriculum
Kitchen equipment and utensils
Basic cutting and preparation techniques
Classic broths and sauces
Hot and cold appetizers
Traditional and modern first courses
Meat and fish main courses
Side dishes and vegetables
Vegetarian and innovative cuisine
Cooking techniques (braising, roasting, frying, steaming)
Plating and presentation
Hygiene and safety in the kitchen (HACCP)
Practical exercises and final test
Lesson schedule – CP80D
Lessons are held from 09:00 – 13:00, twice a week.
The course will start in January 2026
(Schedule to be defined)
Total: 80 hours of practical and theoretical training.
Instructors
The course is taught by professional chefs with direct experience in the restaurant industry and training, capable of conveying technical and practical skills with a dynamic and engaging approach.
Course location
Lessons will take place at the Modena with Gusto kitchen laboratory, hosted by Iscom Formazione at via Piave 125, Modena.
Registration method
To reserve a spot, simply fill out the registration form and pay a deposit. Payment installment options are available.
An unique opportunity for those who want to enter the world of professional cooking starting from solid foundations and reaching advanced operational skills.
We look forward to seeing you in the kitchen!
