Food Academy, Professional Training Courses

A complete training to become a professionist in the Horeca world, with an international open mind


A joint venture with the School Academy in Milan


     

 

Courses 2018-2019 

 

  • Free lance/personal chefs: create your own brand, basic cooking, trendy, marketing and orientation
  • Level 1 basic cooking course - fundamentals of cooking
  • Level 2 Advanced cooking course for Chef exetucive     
  • Level 1 patisserie - basic course          
  • Mise en place & Food Photography workshop with smartphone  
  • How to organize an event-catering   
  • Marketing for Horeca Businesses - Communication with Social Media
  • Finger food workshop    
  • Barista workshop
  • Master chocolate workshop
  • Backing with sourdough - bread workshop
  • Gluten free workshop 1 & 2  
  • Vegan Workshop 1 & 2      

       

                 

 

 

Coming soon agenda

with schedules and details



POLICY

 

Antonella Food Academy wants to be an innovative and constantly evolving Academy: for the didactic offer and for the supplementary services it offers to the students with Job Opportunity.

The Job Opportunity service is a precious plus of which Antonella Food Academy can boast nationally and international.

Each student can choose a training-stage package from 6 months at the end of the course, and begin to work in real restaurants, patisserie, chefs clubs, events and catering companies.

We guarantee a successful support on CV editing and work research through selected portails, reserved alerts and job application to affiliated companies.

 

 

OUR CLIENTS

 

Our students are:

 

1. Young people approaching the world of work for the first time and looking for a specific orientation with real possibilities of job placement. 

 

2. Adults who already working and intend to improve their skills, or people who want to retrain in view of a new or better placement.

 

3. Amateurs and passionate people who want to deepen knowledge and acquire technical information, to learn how to optimize management times and surprise their guests with professional preparations.

 

 

ABOUT  US

 

Our founder, Antonella Barbella, is a passionate Italian chef who has worked in the Horeca for 20 years, with experience in events, catering, restaurants, show cooking with big brands, "sommelier" with Ais 3th level  dipoloma, food writer and food blogger.  Her inductive teaching method stimulates students creativity, ticling their abilities, bringing out inclinations and attitudes. The further holistic approach reinforces the acquisition of information, creating a favorable emotional balance for personal growth and interaction with the stress-free attitude at work. All the teachers are professionals in Horeca with many years of experience in restaurant and catering , also present in the FIC (Federation of Italian Chefs) as organizers of events representing Italian cuisine in the world.

 

 



 

FREE LANCE-PERSONAL CHEF TRAINING

Cooking, marketing and orientation with internships in Milan and international stage by restaurants, catering, events

  • 30 hours in Milan (Italy)
  • 90 hours in Amsterdam (Holland)
  • Stage* 100 hours in a restaurant/catering event in Milan or Amsterdam (location chosen by the student)

Our students

For business integration in the market of professional chefs, for who wants to create their own personal brand, or work in the world of free lance agency or in restarant around the world.

 

What we teach

Business planning, ideation and creation of the brand, study of the positioning of the service, marketing and social media. Guided visits between producers and cash & carry searcvhing quality products.

Cooking lessons and mise en place, including Italian classics, bakery, pastry, fresh pasta, meats, fish, finger food, vegan, vegetarian, gluten-free and lactose-free, food trends, diets, food allergies and religious needs.

We will focus on the trends between Amsterdam and Milan, making a comparison of the market with guided tours.

 

Certificate

- Diploma of participation in the Antonella Academy courses with frequency protocol
- Exame from FIC chefs (Federation Italianc Chefs)
- Card registration with FIC, Italian chefs federation and participation to some international events in Europe as stage
- Support to achieve HACCP online diploma in NL

 

  

PROGRAM

 

Training in Milan

1 Presentation of the course + workshop for a successful project.

2 Marketing: Analysis of international markets and free lance chef

3 Marketing and planning: Create an event - catering

4 Marketing: Social media

5 Marketing: Create your website

 

Training in Amsterdam

6 Presentation in a foreign market / theoretical lessons

7 Laboratory of fresh pasta

8 Laboratory of sauces and sauces

9 Laboratory fish

10 Laboratory  vegetable & eggs

11 Laboratory meat

12 Visit local farms and producers

13 Laboratory patisserie 

14 Visit Dutch and Italian cash & carry suppliers

15 Laboraroty finger food

16 Laboratory vegan, gluten-free and raw food 

17 Fusion cooking workshop

18 Dutch cooking workshop: classic recipes   

19 Stage in an Italian restaurant in Holland    

20 Event tour

21 Exams & diploma                                                                                                        

 

 

Duration and costs

  • 5 monts course: 1 week in Milan (5 consecutives lessons) + 1 p. week in Amsterdam + 100 hours stage 
  • or 5 weeks course: 1 week in Milan + 4 consecutives weeks with daily  lessons in Amsterdam + 100 hours stage
  • € 3.700 tax inlcuded.

We have conventions for accomodations in hotels and flights Amsterdam-Milan.

 

* The stage is an addictional service we create for the students to get them into the market and offer them job opportunity. They can choose to go for Amsterdam or Milan, with their own costs.

 



BASIC COOKING TRAINING

 

  • 56 hours Amsterdam + 100 hours stage
  • Stage* in Amsterdam or Milano by restaurants or catering events (location chosen by the student)

Our students

For cooking lovers, for those who already know how to juggle the kitchen but would like to learn the basics and the secrets of the ingredients reactions, deepening different topics.

 

What we teach

A fascinating journey in fresh ingredients and authentic recipes full of specific and professional information.

Meat, fish, vegetables, eggs, fresh fruit, nuts, sweeteners, flours, yeasts, spices.

In our inductive courses we start the lessons directly in the kitchen, with a 360-degree sensory experience: watching, touching, sniffing. 

 

Certificate

- Diploma of participation in the Antonella Academy courses with frequency protocol
- Exame from FIC chefs (Federation Italianc Chefs)
- Card registration with FIC, Italian chefs federation and participation to some international events in Europe as stage
- Support to achieve HACCP online diploma in NL

 

Course lesson in Amsterdam

1. Fresh pasta: tagliatelle, ravioli, tortellini, potato gnocchi, passatelli

2. Rice, cereals and legumes and sauces: risotto, farrotto, lentils, chickpeas, tomato sauce, meat sauce, béchamel

3. Sauces, fonds and creams: brown fond, stock, comics, mayonnaise, cold and hot sauces

4. Meat: beef, chicken, turkey, pork. Cut, fillet, braise, juicy meats

5. Fish and molluscs: dislodge, fillet, baking, saute ', in a pan, in the oven

6. Vegetables: fry, grill, stew, bake, flans, flan, gateaux

7. Eggs: omelettes, crepes, savory pies, rustic finger food

8. Bread and focaccia: yeast and sourdough, bread, focaccia, soft and crunchy preparations

9. Basic patisserie: Italian classics: traditional recipes, cakes, chocolate cake, cannoli

10.Single-portion pastry: mousse, pannacotta, semifreddos, zabaione

11. Haccp and marketing for Horeca: raw materials and cleaning, smart storage, to manage a restaurant

12. Shopping tour: visiting a selection of suppliers to get the best quality.

13. Exame and diploma

 

Duration and costs

11 evening lessons of 4 hours on Monday, time 19:00 - 22:00 with take away of the preparation + 1 day tour + 1 day examen en diploma

€ 2.500 tax inlcuded.

 

 * The stage is an addictional service we create for the students to get them into the market and offer them job opportunity. They can choose to go for Amsterdam or Milan, with their own costs.

 



 

PASTRY COURSE 

  • 56 hours Amsterdam + 100 hours stage
  • Stage in Italy by patisserie: Abruzzo or Sicily

Our students

For lovers of alchemy in the kitchen who want to learn the basics of pastry, without necessarily becoming professionals in the field.

 

What we teach

For those who would like to learn the basics and secrets of the reactions of the ingredients, deepening different topics: pastry, leavened, puff pastries, creams, biscuits, decorations of small creations and cakes, chocolate, icing and bagne.

In our inductive courses we start the lessons directly in the kitchen, with a 360-degree sensory experience: watching, touching, sniffing. A fascinating journey full of personal and professional improvements.

 

Certificate

 

- Diploma of participation in the Antonella Academy courses with frequency protocol
- Exame from FIC chefs (Federation Italianc Chefs)
- Card registration with FIC, Italian chefs federation and participation to some international events in Europe as stage
- Support to achieve HACCP online diploma in NL

 

1. Puff pastry: millefeuille, croissants, sfogliatelle abruzzesi, voulevant

2. Shortbread: pies, bocconotto, sweet and savory tartlets

3. Leavened dough: treccie, donuts, sweet Danube, chocolate sandwiches

4. Sponge cake: vanilla cake, lemon, chocolate, rolls and soft sheets

5. Creams: coffee custard, fruit cream, raw creams

6. Cake design: sac-a poche decorations - sugar paste

7. Salty pastry: brise 'salata, tartellette, mousse, fried

8. Small pastry: choux, bigne, baba', cannoli, cupcake

9. Biscuits: cantucci, anicini, bull's eye, baci di dama, biscuits with butter

10. Semifreddos: Italian cheesecake, charlotte, wild berry cupolas

11. Chocolate: temper chocolate, chocolates and bon bon

12. Shopping and semi-finished products: ingredients and preparations + tour by a supplier

13. Examen and diploma

 

Duration and costs

  • 13 evening lessons of 4 hours on Monday, time 19:00 - 22:00 with take away of the preparation
  • € 2.500 tax inlcuded.

 

 

 


In order to be defined as "professionals" or to be "professional", knowledge skills are needed. Theoretical knowledge and practical skills related to a specific profession create professionalism.