COURSE FOR RESTAURANT DINING SERVICE

6 Days of theoretical and practical lessons and the opportunity of a period of practical training at medium-high level Italian restaurants selected by the Institute

Train as Guest Services Manager!

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Train as “Guest Services Manager” and Waiter/Waitress, a profession currently highly requested in Italy and abroad!

ICIF has created the Course for Restaurant Dining Service, a full-immersion professional course, with a total duration of 2 months, divided into 6 days of theoretical and practical lessons at the Institute, from Monday to Saturday included,  8 hours of lessons per day, and 7 weeks of practical training at  medium-high level Italian restaurants selected by the Institute. The program of the course gives an opportunity to learn the best professional service techniques that are fundamental in the sector, to become experts in reception services management, general management, entertainment and customer service from the great experts of the profession. The ICIF Course for Restaurant Dining Service will help students to understand that a waiter is a professional figure who should not be underestimated and does not only have the job of serving food and pouring wine.   Our students will become  “Guest Services Managers” accompanying customers throughout the meal making sure they have a pleasant dining experience.  Students will gain managerial skills, complemented by the knowledge of the culinary world, in relation to food preparation and appropriate pairing with wine and drinks.

The program of the course will also help the student to improve his/her personal style, will provide cognitive tools for etiquette and savoir-faire, courtesy, good manners, personal grooming and the proper way to deal with people. The course is in Italian and the teacher is supported by an English speaking interpreter  for foreign participants.

The course also includes a full day dedicated to national Enography, wines, and the basics of food and wine pairing. If students are interested in going more into depth on this topic they can buy an additional week of lessons, which follows the ICIF Course for Restaurant Dining Service, and attend the ICIF Course on Italian Wines and Food and Wine Pairing (https://www.icif.com/en/professional-courses/course-on-italian-wines-and-food-and-wine-pairing/), then complete the training internship period of 6 weeks at medium-high level restaurants selected by the Institute.

DURATION

  • 6 days of theoretical and practical lessons at the Institute
  • 7 weeks of internship (optional) at medium-high level restaurants selected by the Institute

CERTIFICATE

  • ICIF certificate upon completion of the course

WHO CAN SIGN UP FOR THE COURSE

  • Professionals of the food and wine sector, Italians and foreigners
  • Italian and foreign gourmet food-lovers and enthusiasts

PROGRAM

Monday
  • Morning (9:00 am – 12:30 pm)
    • CLASSIFICATION OF THE HOSPITALITY INDUSTRY
      Hotels – Restaurants – Bars – The new classifications
    • COMMERCIAL RESTAURANT SERVICE
      Hotel catering – Traditional catering – Fast catering – Opening a restaurant business
    • “BANQUET AND BUFFET” CATERING
      The history banqueting – Collective catering: Banqueting and catering – Types of banquets – Organizing a banquet – A Buffet and its service -Table layout –  Equipment used in banquets and buffets – Table decorations and plants – Colors, Flowers

 

  • Afternoon (13: 30-18: 00)
    • THE WORKING ENVIRONMENTS WITHIN RESTAURANT DINING ROOMS
      The dining hall – The kitchen – The office – The passe – The plonge
      The coffee bar – The pantry –  The storage room  – The wine cellar
    • THE DINING ROOM BRIGADE
      The professional profiles of the brigade
      Other professional figures
      The dining room brigade in structures of different categories
Tuesday
  • Morning (9:00 am – 12:30 pm)
    • DINING ROOM FURNISHINGS : THE FIRST IMPACT
      From the table to the cart
    • EQUIPMENT in the DINING ROOM
      Table linens – Tableware –  Glassware – Flatware
    • UNIFORMS AND ACCESSORIES
      A uniform for each role and occasion
      Uniform accessories
    • SITTING AT THE TABLE – demonstration by the teacher and  hands-on practice by the student
      Setting the table:
      • How to place more than one square tablecloth on a long table
      • How to place a square tablecloth on a square table
      • How to place a square tablecloth on a round table
      • How to place the table-cloth guard

 

  • Afternoon (13: 30-18: 00)
    • SERVICE at the TABLE
      Setting the table – Ways of serving at the table – Using tongs – Clearing the table – Mise en place for restaurant service
    • SERVING THE CUSTOMER IN THE BEST WAY – demonstration by the teacher and hands-on practice by the student
      Hospitality and professionalism – Professional behavior – Communication – Work in the dining room: ethics and professional rules
      Table seating: rules of etiquette
      Welcoming of the Customer: customer welcoming techniques
      Verbal communication and non-verbal communication
    • MENU: VARIOUS TYPES
      Ordering: how to give the customer suggestions and manage any special needs
      Restaurant Dining Service: Italian style, French style (direct and indirect), Russian style, English style, Self service
Wednesday
  • Morning (9:00 am – 12:30 pm)
    • THE “MISE EN PLACE” OF TABLES ( SETTING THE TABLE)
      Rules for placing flatware, tableware and glassware – demonstration by the teacher and hands-on practice by the student
      Informal table and formal table
    • “DECORATIONS” TYPES AND TECHNIQUES OF SERVICE – demonstration by the teacher and hands-on practice by the student
      Italian style service – French style service (direct tray and indirect tray) – Russian style service – English style service – Self service

 

  • Afternoon (13: 30-18: 00)
    • TYPES AND TECHNIQUES OF SERVICE – demonstration by the teacher and hands-on practice by the student
      Service at the gueridon – Serving  plated dishes – Clearing the table – The various steps of clearing a table – Replacing flatware
Thursday
  • Morning (9:00 am – 12:30 pm)
    • “SPECIAL” SERVICES IN THE DINING ROOM
      Salads – Seasonings and dressings – Serving  salads – Preparing a vinaigrette sauce – Preparing a vinaigrette sauce au citron, “citronette” – Preparing a mustard sauce
      The art of flambè – demonstration by the teacher and hands-on practice by the student
      Lampworking techniques – demonstration by the teacher and hands-on practice by the student

 

  • Afternoon (13: 30-18: 00)
    • Carving the meat – demonstration by the teacher and hands-on practice by the student
    • Roasted chicken – Cheateaubriand – Leg of lamb – Loin rack – Roasted meat
    • Filleting  fish – demonstration by the teacher and hands-on practice by the student
      Filleting long slender fish – Filleting  flatfish
Friday
  • Morning (9:00 am – 12:30 pm)
    • Serving cheese – Serving desserts
    • “ LUXURY FOOD”
      Caviar – Oysters – Smoked salmon – Foie gras – Truffles

 

  • Afternoon (13: 30-18: 00)
    • Fruit slicingdemonstration by the teacher and hands-on practice by the student
      Various guéridon mise en place for: – Slicing a pineapple – a grapefruit – an orange – a banana – a kiwi – an apple and a pear
Saturday
  • Morning (9:00 am – 12:30 pm)
    • CLASSIFICATION AND BEVERAGE SERVICE – demonstration by the teacher and hands-on practice by the student
    • Drinks: classification
    • Beverage service: Water – Sit down aperitif  (Aromatized wines, sparkling wines, etc..) – Wine – Liqueurs and the distillates at the table
    • CLASSIFICATION OF WINE REGULATIONS
      Wine in Italy – DOCG DOC IGT (TABLES)

 

  • Afternoon (13: 30-18: 00)
    • ENOGRAPHY OF ITALIAN REGIONS
      Wine labels (docg / doc / igt / vdt)
    • SPECIAL WINES
      Special wines – Sparkling wines – Aromatized wines – Fortified  wines – Raisin wines
    • THE TECHNIQUE OF FOOD AND WINE PAIRING – basics
      Wine and food – Calculating calories in the wine – Food and wine pairing – Various types of food and wine pairing – Positive and negative food and wine pairings

PROFESSIONAL INTERNSHIP (OPTIONAL)

The student can choose whether to continue the program of the course by doing a period of internship (the internship is optional) lasting a total of 7 weeks at medium-high level restaurants previously selected by the Institute.

FEES

The fee for the ICIF Course for Restaurant service is  1.200,00 Euro.

If the student decides to also buy the  ICIF Course on Italian Wines  and Food and Wine Pairing,  a discount of 100 euros on the cost of this Course will be applied.

 

The fee for the complete course includes:

  • 1 week of accommodation at the ICIF guesthouse in small 2 bedroom apartments with single, twin or triple rooms and one bathroom
  • Welcome dinner upon arrival on Sunday at the ICIF Training Restaurant “La Barbera” in the Castle of Costigliole d’Asti
  • Breakfast from Monday to Saturday
  • Meals (lunch and dinner) in the school canteen from Monday to Saturday
  • A complete waiter’s uniform with the Institute’s logo: one jacket, a pair of pants and an apron
  • Assistance with the Student Visa application procedure (if needed)

 

ADDITIONAL SERVICES

  • Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
  • Assistance in purchasing and activation of a new sim card
  • Assistance and organization of Food and Wine tours and extra curricular activities
  • Assistance and organization of transfers for food sector events and fairs

INFORMATION

For further information about the courses please fill out and send us the following form.

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