Cooking Classic pastry-making course in Casalmaiocco (LO)
Region: Lombardy Locality: Casalmaiocco (Lodi)
from: 5 October 2026 Duration: 35 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL PASTRY COURSE HELD IN CASALMAIOCCO (LO) - THE COURSE IS PAID (request information) NEXT COURSE STARTING: OCTOBER 5,2026.DETAILS • Duration: 35 hours - Lessons: 10 • Teaching Materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance. DESCRIPTION The course provides the basic elements for preparing dough, creams, and decorations, enabling students to acquire the essential skills needed to become a pastry chef. This training will be conducted in compliance with the industry's health and hygiene standards. TARGET AUDIENCE The training is aimed at anyone with a passion for pastry making: from those with a background in hotel management who want to improve their skills (students), to those who love cooking and pastry making in general and want to answer their questions or have considered making a career out of it, to those new to the restaurant industry who want to improve and become a skilled Pastry Chef, building a new professional future, or to those who already work in the industry but have not completed a training program. PROGRAM (COMPLETE 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: contamination methods, characteristics of the most common microorganisms. Equipment, laboratory staff, laboratory work management. • Raw materials: Dosing, mixing, shaping, baking, decorating, and storing basic doughs and finished products. BASIC PASTRY (17.5 hours - 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, choux pastry, sweet and savory puff pastry). • Basic creams (classic, chocolate, and lemon custard). • Sweet and savory baked pastries (brioche and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked tarts, strudels, meringues, mini pizzas, tarts, and savory mini pastries). ADVANCED PASTRY (17.5 hours - 5 lessons) • Advanced creams (ganache, butter cream (meringue), Chantilly cream, English cream). • Fresh pastries (filled and mini cakes). • Artistic pastry making and cake design (cake base creation, filling and topping, creation of 2 themed cakes). WHAT'S THE NEXT STEP AFTER REQUESTING INFORMATION? Request more information, no obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, including information on the program, schedule, timetable, and location, along with the registration form and payment methods.