Archivio mensile:aprile 2018

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Olive Oil Sommelier course – Tuscan Edition 2018

Olive Oil Sommelier course – Tuscan Edition 2018

22nd  – 26th October 2018

Pienza Val d’Orcia – Siena – Italy

COURSE CONFIRMED – PLACES STILL AVAILABLE

Download brief presentation and application form

Complete Olive Oil Sommelier course content and list of lectures

See some photos of the last past editions of the Olive Oil Sommelier course by Olive Oil Academy

A wonderfully exciting olive oil & food experience for those who want a deeper knowledge of the production, commercial processes, tasting and innovative use in the kitchen and restaurants of olive oil “…from the earth to the table”.

Not just a course but a memorable experience with well-balanced theory and practical segments that provide participants with the right skills and knowledge to be able to recognize and communicate the rational use of olive oil in the kitchen and on table through the harmonization of olive oil and food pairing.

Course inclusions

  • Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
  • Didactical material
  • The annual subscription at the Association IRVEA
  • Five overnight stay – Check-in 21st October and Check-out 26th October 2018
  • Five breakfast buffet
  • Five light lunches buffet
  • “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
  • Two didactic dinners in local restaurants
  • Guided tour of two local wineries/olive grove/olive mill for a true culinary experience
  • Guided tasting of olive oil, wine, local artisan salumi and cheese
  • Olive Oil Sommelier Diploma
  • Sensory Aptitude Certificate
  • I.D. Olive Oil EXPERT / Sommelier Card 2019
  • Professional Olive Oil Sommelier Pin
  • A selection the official olive oil standard defects (I.O.O.C. – EU)

A course created and organized by the Olive Oil Academy


Olive Oil Sommelier



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Food export managing controller – DATE CONFERMATE

FOOD EXPORT MANAGING CONTROLLER

DATE CONFERMATE

A PARMA SI FORMANO I NUOVI MANAGER DELL’EXPORT ALIMENTARE

SCARICA IL PROGRAMMA COMPLETO E IL MODULO DI ISCRIZIONE

Corso di formazione e specializzazione professionale organizzato da SSICA, Borsa Merci Telematica e Feder Quality

Dal 18 al 20 Giugno a Parma in viale Tanara 31/a

Un evento patrocinato dalla Commissione Europea e da Accredia

Le complessità normative e procedurali che disciplinano l’export dei prodotti agroalimentari è aumentata con l’intensificarsi degli scambi con i maggiori mercati europei ed extra europei e richiedono una comprovata competenza tecnico- professionale degli operatori per evitare di incorrere in spiacevoli incidenti di percorso, con relativi costosi oneri aggiuntivi.

I diversi accordi bilaterali tra Paesi e le normative USA che disciplinano l’export, evidenziano la necessità di una figura altamente professionale, il Food Export Managing Controller, un professionista con una formazione specifica a 360°, che si differenzia per le necessarie conoscenze e competenze sulle diverse normative e problematiche che disciplinano le attività di verifica, controllo e certificazione per l’esportazione dei prodotti agroalimentari. Un operatore in grado di implementare le azioni necessarie per adempiere i servizi aziendali sui diversi mercati esteri, con riferimento non solo alle specificità del mercato USA.

Durante l’evento formativo si illustreranno inoltre i benefici e le potenzialità del Food Label Check, un innovativo strumento che, in un’ottica di prevenzione, coadiuva le aziende nel garantire corrette informazioni ai consumatori e nel superare le difficoltà che si incontrano nella corretta attuazione delle norme.

Il personale formato avrà la facoltà di essere inserito, previa richiesta, nel Registro Nazionale Ispettori e Operatori della Qualità istituito al fine di supportare le aziende e favorire la ricerca di professionisti con specifiche competenze nei diversi ambiti operativi.

Info su www.irvea.org – www.federquality.org – www.ssica.it – www.bmti.it -  www.gruppomaurizi.it – www.contra.it – www.comarkspa.it

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Scopri l’elenco dei finalisti del 12° Concorso Armonia

L’elenchi dei finalisti del XII International Olive Oil Competition Armonia sono online

Scopri i produttori di olio di oliva di eccellenza che potrebbero vincere il Trofeo ARMONIA 2018

Finalists of Intense Fruity

Finalists of Medium Fruity

Finalists of Light Fruity

La cerimonia di premiazione si svolgerà a Maggio 2018. Tutti i produttori partecipanti sono invitati a prenderne parte per beneficiare di questa opportunità di condivisione e di creazione di sinergia con i professionisti del settore!

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TECHNICAL COURSE FOR PROFESSIONAL OLIVE OIL EXPERTS

TECHNICAL COURSE FOR PROFESSIONAL OLIVE OIL EXPERTS

25th – 29th June 2018 – Pienza (SI)

Download presentation and application form

A high level qualification and professionalization course, designed for those who have obtained in the past Olive Oil Sommelier diploma and for olive oil tasters or connoisseurs to improve their skills and competencies in the field.

The course is designed also for those who want to obtain Olive Oil Sommelier diploma with a new comprehensive and original formula, using teaching unique approach that guarantees a solid understanding of the required skills and innovative content never studied before in this field.

Our goal is to offer a high level qualification and professionalization course to improve theoretical and practical knowledge concerning sensorial analysis, also with guided tasting sessions with more than 60 olive oils coming from worldwide.

Those who want to verify their subjective perception can take part to the optional selective trials, perception olfactory tests for the comprehension of the different intensities.

Practical laboratories will present techniques to create directly blends with olive oils with different origins and characteristics.

During the course participants will take part to laboratories concerning gastronomy and healthy aspects, with degustation and cooking demonstrations and a peculiar attention to the alternative use of olive oil in cooking, in cold preparations in kitchen and in restaurants and for the preparation of cosmetics.

Very interesting will be also the session of the course dedicated to the marketing oriented to the difference between countries and customs in the different markets and with a focus to the ways to turn costs into profit opportunities.