Cooking Practical pastry making course in Bari
Region: Apulia Locality: Bari
from: 29 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN BARI - PAYMENT COURSE (request information) DATA SHEET · Duration: 35 hours - Lessons: 10 · Educational material: Handouts, recipe books and pastry kits. · Teachers: Master Pastry Chefs. · Issues: PerFormare Project Attendance Certificate and Practical Training Certificate issued by the course teacher. DESCRIPTION The course provides the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at anyone who has a passion for the subject of pastry making: from those who come from a hotel school experience and want to improve their skills (students), to those who love cooking and pastry making in general and want to satisfy their doubts or has thought about making it a profession or to those who are new to the world of catering and want to improve and become a good Pastry Chef by building a new professional future or to those who already work in the sector but have not completed a training course. CONTENTS (FULL BASIC+ADVANCED COURSE: 35 HOURS, 10 LESSONS) INTRODUCTION (included in both training modules) • Hygiene and safety in the food sector: Personal and environmental hygiene (HACCP) - Food legislation. Food contamination: methods of contamination, characteristics of the most widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (17.5 hours - 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, choux pastry). • Basic creams (classic custard, chocolate, lemon and Chantilly cream). • Sweet baked pastries (brioche and small leavened breakfast products, dry biscuits, baked desserts, strudel). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter and English cream). • Fresh pastries (semifreddos, stuffed cakes and miniatures). • Artistic pastry shop (themed cakes and various decorations, also with fresh fruit). Note: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SKILLS Skills acquired at the end of the training course: • Knowledge and mastery of pastry making techniques. • Ability to make classic and modern pastry products. • Knowledge of raw materials and pastry making equipment. • Correct use of work tools and machinery. • Technical ability in filling and decorating cakes and desserts. • Correct cleaning. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.