KNIFE SPECIALIST

Locations

This course is designed for: A Professional Butcher with or without a kitchen


Prerequisites: 3 years experience as a butcher and HACCP certification


What’s in the course: Academic lessons, Educational Handbook, all materials and ingredients used. AMI customized apron and headband, safety insurance, all internship costs, Final Exam, and Certificate.

What is this course?

IT’S A ONE OF A KIND COURSE, it doesn’t promote the selling of additives or pre-mixed seasonings or other chemicals products. Binding training activities to chemical products companies led to the catastrophic results in which many butcher shops in Italy are right now.

In this course we teach you the 5 major preparations types, that are Minced Meat, Breading, Skewer, Roasts, and Marinade. Everything without any chemical additive or artificial flavour.

This technology allows the student to get the basic principles, the general and uniformly valid rules, and the stable data through which he will be able to make the 5 Major Ready-To-Cook Types, WITHOUT USING A SINGLE ADDITIVE = A NEAT LABEL


“I was on a well-known chat where a lot of colleagues of mine are, and there was many butchers exchanging recipes with so many bag dosing advices that I felt like I was in a pharmacy”

That’s what one of our students said when she finally found us, and once she started the Knife Specialist course, she commented: “I found exactly what I was looking for a long time”.

What’s the added value?

★ These are techniques not (only) recipes, that represent the basics on which you will be able to create your own personal recipes.
★ Everything is tested by the student himself: there is nothing to read, but only on the spot preparations and tastings.
★ No additives, no premixed seasoning only natural products.
★ How to efficiently exploit everything you have left in the counter at the end of the day with the 5 types written technology.
★ Only direct practice, no theory or useless filler lessons with laws and bureaucracy.
★ Real results: all our graduates use all the products and the techniques learnt during the course and they improve their business profits (99% positive feedbacks).
★ Continuing formation: thanks to the course handbook, you can easily find and retrain everything learnt in the course at home.

How do you learn?

Il corso viene fatto con un programma che giorno per giorno elenca le tecniche le ricette e i riferimenti al manuale. Lo studente le esegue personalmente. In questo modo è totalmente sicuro della sua nuova capacità acquisita e ne prende dimestichezza. Non ci sono dimostrazioni ma solo vera pratica.

The course develops through a day-to-day programme that lists the techniques, the recipes, and every handbook reference. The student performs everything by himself. Working in this way, he is completely certain of – and gets used to – every newly acquired skill. There are no demonstrations but only actual practice.

The method used is the following:
★ The students read the technique or the recipe from the Handbook
★ The teacher explains it and answers to any question from the students
★ The students perform it
★ In most cases every preparation is tasted in Accademia on the spot.
★ The student brings home his Handbook, so that he can afterwards review all the materials in their exact order and use them for long time
★ In this way, the professional-student can directly train his colleagues or employees once he is back to work, thus saving time and money.

Duration

The course is structured in 12 modules during 6 consecutive days, or during weekdays, depending on the location

Course Insights

MODULE 1

Part a: MATURING, BASE PRINCIPLES
Part b: THE 5 MAIN READY-TO-COOK TYPES, AN INTRODUCTION


MODULE 2

Part a: HOW TO USE CHEAP WHITE MEAT CUTS WITH MARINADES
Part b: BUTCHERY STUFFING, BASIC TECHNIQUES


MODULE 3

Part a: DRY MARINADE, BASIC TECHNIQUES
Part b: PREPARATIONS AND READY-TO-COOK, MAIN TYPES: CHRISTMAS AND HOLIDAY ROASTS


MODULE 4

Part a: PREPARATIONS AND READY-TO-COOK, MAIN TYPES: GRILL, OVEN, AND PAN SKEWERS
Part b: LITTLE STUFFING, WRAPS AND ROLLS


MODULE 5

Part a: PREPARATIONS AND READY-TO-COOK, MAIN TYPES: WET MARINADES
Part b: ITALIAN STYLE FRYING, MILANESI AND MOZZARELLE IN CARROZZA


MODULE 6

Part a: HOW TO PROFIT USING LEFTOVERS: VARIATIONS FOR STRIPS AND FRYING-PAN MEAT
Part b: PREPARATIONS AND READY-TO-COOK, MAIN TYPES: MINCED MEAT

MODULE 7

Part a: TARTARRE SHOWCOOKING AND FINGER FOOD
Part b: MEAT DESIGN: PUFF PASTRY CREATIONS


MODULE 8

Part a: ALTERNATIVE FAST COOKING SKEWERS
Part b: MAKING POULTRY MORE PROFITABLE: STUFFED FREE-RANGE ANIMALS


MODULE 9

Part a: IN CRUST ROASTS
Part b: WET MARINADES (PART TWO)


MODULE 10

Part a: HOW TO PAIR SWEET AND SALTED FLAVOURS DEPENDING ON SEASON
Part b: OSMOSIS, HOW TO USE IT FOR TENDERIZING, MATURING, AND MARINATING.


MODULE 11

Part a: THE CHEF BUTCHER, TRADITIONAL ITALIAN MEAT-BASED DISHES
Part b: SUMMER TAKE AWAY COLD PREPARATIONS


MODULE 12

Part a: COURSE FINAL EXAM
Part b: COMPLETE MODULES REVIEW AND GRADUATION

At the end of the course you will receive the
Knife Specialist Butcher Certificate

◯ The cost for the Knife Specialist Butcher course is € 1,597 (tax included)

★ Includes: Academical lessons, Accademia Macelleria Italiana customized apron and headband, all materials used, tastings, Handbook, Final Exam, Certificate, safety insurance.

★ No extra costs (students must pay their own board and lodging).

★ Payment: € 350 deposit at enrolment, € 1,247 at the start of the course.


Pay the deposit with PayPal, it’s easy, safe and fast!

It accepts major credit card networks (MasterCard – Maestro – Visa – Visa Electron – Amex – Aura – Discover)

The course is structured in 12 modules during 6 consecutive days, or during weekdays, depending on the location.

★ Turin Monday and Tuesday
★ Rome Wednesday and Thursday
★ Prato from Monday to Saturday
★ Milan coming soon

The course duration is 3 weeks in Rome and Turin, and 1 complete week in Prato.

Knife Specialist Course

In Prato you will attend the course intensively from Monday to Saturday in 6 training days.

NEXT AVAILABLE DATES

Start: 04 November 2019 – End: 9 November 2019
Start: 18 November 2019 – End: 23 November 2019

Start: 02 December 2019 – End: 07 December 2019

Start: 13 January 2020 – End: 18 January 2020
Start: 27 January 2020 – End: 01 February 2020

Start: 10 February 2020 – End: 15 February 2020
Start: 24 February 2020 – End: 29 February 2020

Start: 09 March 2020 – End: 14 March 2020
Start: 23 March 2020 – End: 28 March 2020

Start: 30 March 2020 – End: 04 April 2020
Start: 20 April 2020 – End: 24 April 2020 < Due to holidays the course will be held in 5 days
Start: 04 May 2020 – End: 09 May 2020

Schedule: Monday, Wednesday, Thursday, and Friday 8:30 AM – 4:30 PM / Tuesday and Saturday 8:00 AM – 1:30 PM
Includes a break for food tasting in Accademia
Discounted lunch for AMI students at Macelleria Conti, 5 €
———

Week end Course

1 Dicember 2019
8 Dicember 2019
15 Dicember 2019
12 January 2020
19 January 2020
26 January 2020

Schedule: from 9 AM to 4:30 PM
Discounted lunch for AMI students at Macelleria Conti for € 5

Knife Specialist Course

NEXT AVAILABLE DATES

6 – 7 – 8 November 2019
13 – 14 – 15 November 2019 / COURSE END
Schedule 8:30 AM – 3:30 PM

20 – 21 – 22 November 2019
27 – 28 – 29 November 2019 / COURSE END
Schedule 8:30 AM – 3:30 PM

15 – 16 – 17 January 2020
22 – 23 – 24 January 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

29 – 30 – 31 January 2020
5 – 6 – 07 February 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

4 – 5 – 06 March 2020
11 – 12 – 13 March 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

18 – 19 – 20 March 2020
25 – 26 – 27 March 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

6 – 7 – 08 May 2020
13 – 14 – 15 May 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

20 – 21 – 22 May 2020
27 – 28 – 29 May 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

Includes a break for food tasting in Accademia.

Knife Specialist Course

NEXT AVAILABLE DATES

Intensive course

From Monday 27 January 2020 to Saturday 1 February 2020
Schedule: 8:30 AM – 3:30 PM
———

Single days course

13 January 2020
20 January 2020
27 January 2020

03 February 2020
10 February 2020
17 February 2020

Schedule: Monday 8:30 AM – 4:30 PM
Includes a break for products tastings in Accademia ———

A course designed as per ISO 29990 standards

★ The student sign every step of the programme, but only after he can actually execute the technique, or make the recipe, as stated in the programme. Working like this, the student is made self-confident in his certainty as he can check his skill in real time, without any gap in learning. This is an assurance of real learning.


★ The student will have to integrate the learning path with individual study of the Handbook, so that the classroom study time will be used for successfully advance in the course. The written Handbook guarantees that techniques and recipes were successfully tested thousands of times.


★ The purpose of the course is to create competent professionals. The final exam unquestionably determines the result of the course. With a 6/10 mark the exam is passed. If the mark is below this, the student must repeat a part of the course in one of the usual locations, depending on available dates. This repetition is not charged to the student. This method guarantees the functionality of the course.


★ Follow-up service is included in the course cost. The student can phone the teacher and he will receive help in the execution of techniques or recipes for a period of up to 6 months from the end of the course. This is a warranty that no one is left alone after the course.

Professional ACADEMICAL AWARD for the
worthiest students

Accademia Macelleria Italiana, following its purpose to promote and stimulate entrepreneurship in the Italian butchery, to encourage its students in becoming entrepreneurs, established the ACADEMICAL AWARD.

The award is granted to every graduate student that reached a 10/10 mark in the final exam. This special award is a way to inspire graduates toward excellence and toward a high profile professional career.

There is a lot of fundamental technology in the whole course and it’s all included in the Handbook and in the Knife Specialist Course.

These technologies form the BASICS and includes, for example:
★ How to do dry and wet marinades.
★ The differences between fresh flavourings, spices, and fresh herbs, and how to use them.
★ How to pair vegetables and meat in your preparations.
★ Basic rules for pairing stuffing with meat types
★ The 8 main mixture to use in minced meat preparations for every season.
★ How to make sous-vide cooking and marinades.

★ ABOVE ALL: HOW TO REDUCE WASTAGE AND INCREASE YOUR PROFIT USING SECOND AND THIRD CUTS IN PREPARATIONS.

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