THE PROJECT, PRESENTED BY CIOFS FP LAZIO WHICH HAS IN THE A.F. 2019/2020 N. 1,634 STUDENTS OF IEFP, INTENDS TO START THE II AND III YEARS OF THE CATERING OPERATOR — ADDRESS MEAL PREPARATION, RECIPIENTS OF THE INTERVENTION, TO INNOVATIVE COOKING TECHNIQUES PREPARING THEM TO RESPOND TO THE RENEWED NEEDS OF THE WORLD OF WORK, THUS OFFERING HIM A CHANCE TO COMPLETE HIS COMPETITIVE BAGGAGE IN ORDER TO MAXIMISE EMPLOYMENT OPPORTUNITIES. THE PRIMARY PURPOSE IS, THEREFORE, TO ENHANCE THE PROFESSIONAL TECHNICAL ACTIVITIES OF THE STUDENTS OF IEFP COURSES FOR CATERING OPERATORS WITH A LABORATORY THAT GIVES THEM SKILLS IN THE FIELD OF APPLICATION, BASED ON THE PRINCIPLES FAVOURED BY MOLECULAR GASTRONOMY AND THE EXPERIMENTATION OF NEW WAYS OF PREPARATION, COOKING, PAIRING AND PRESENTATION OF FOOD. THE PROPOSAL IS DIVIDED INTO MOLECULAR COOKING, LOW TEMPERATURE COOKING, POT-COOKING AND VACUUM COOKING, SMOKING, COOKING IN INDUZION