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PASTRY CHEF in Torino (Turin) from 17 June 2019

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Professional Cooking PASTRY CHEF
Region: Piedmont Locality: Turin
from: 17 June 2019 Duration: 1 months
Availability and Prices Request
Pastry chef, a profession that allows to express the best inspiration and creativity in a context full of scents and colors. The course aims to train the professional figure of the PASTRY CHEF, able to carry out its functions independently in compliance with sanitary regulations. The formation relies on the expertise of professional trainers in the industry. The course lasts four months on a weekly basis. Course Schedule: -The Oven-The VARIOUS TYPES Of OVEN USED IN PASTRY-PASTRY PRODUCTION And Processing Techniques INCLUDING PRETZELS-Pizza And CANNOLI PASTRY-PASTRY IN ALL ITS FORMS-PASTRY PRODUCTS MANUFACTURING INCLUDING TART Of FRUIT And Jam-TECHNIQUES To PRODUCE The CUSTARD-Various PRODUCTION TECHNIQUES Of SPONGE CAKE For CAKE MAKING SEASONAL And Classic ROLL INCLUDING Sant ' HONORÈ-Decorations With CREAM-BUTTER CREAM, Processing Techniques And Employment- BAVARIAN CAKES-BISCUITS INCLUDING NOVARA-ANICINI-BISCUITS-ALMOND BISCOTTI And Processing To Produce DELICIOUS PETIT FOURS-CHOUX PASTRY And CHOUX PRODUCTION-CHANTILLY And PROFITEROLES-CAKE PARIS BRESS-PASTRY PRODUCTION DRY INCLUDING BACI DI DAMA-PASTA DI MELIGA-SHORTBREAD and CHOCOLATE TEMPERING TECHNIQUE and PARISIAN CAKE-APPLICATIONS IN DECORATIONS on CAKES with CHOCOLATE SACHERTORTE PRODUCTION-production (PRALINERIE)-processing of DOUGH for PRODUCTION CROISSANTS-CHOCOLATE-Cake DUMPLINGS-LANGHE SWIVELS And Cake YOLANDA-BAVARIAN MOUSSE And PRODUCTION-Products SAVOURY YEAST-SWEET BREADS-Pizzas-BUNS-DANISH PASTRY And Applications-BUNET-TIRAMISU IN MODERN VERSION-Pear And Chocolate Cake- PISTACHIO CAKE And Chocolate-PRODUCTION Of PANETTONI And COLOMBE-The ARTISAN PRODUCTION Of ICE CREAM

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