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Accademia Italiana Chef in Florence - Italy - Cooking School

In Italy

Region

Tuscany
Tuscany
Cooking School
Accademia Italiana Chef
Address:Via Domenico Bartoloni N°, 92
Locality: Empoli (Florence)

Distance from school to:

(Using public transportation)
Seaside: 80 minutes
Railway Station: 40 minutes
Airport: 25 minutes

Attractions near Empoli

The capital city of the Italian region of Tuscany and of the province of Florence. Florence is famous for its history. A centre of medieval European trade and finance and one of the wealthiest cities of the time, Florence is considered the birthplace of the Renaissance, and has been called the Athens of the Middle Ages. [4] A turbulent political history includes periods of rule by the powerful Medici family, and numerous religious and republican revolutions. From 1865 to 1871 the city was also... more
Accademia Italiana Chef

BORN TO CREATE EFFICIENCY AND PROFESSIONALISM The Italian Chef Academy has become over the years an important reference point as training school for anyone who wants to become a professional in the field of catering and caterning. OBJECTIVE: KNOW-HOW A Professional in fact does not mean only to have a certificate, but knowing how to effectively understand and manage the dynamics of the work in an activity that produces good taste and income. The Academy offers professional courses, theoretical and especially practical, group and individual.

Staff:

Master Chef Simone Falcini, Chef Sandro Bellucci, Maestro Pizzaiolo Daniele Gorini, Presidente Giuseppe Siesto. L'Accademia collabora con molti Chef di alto prestigio per lezioni specifiche e stage mirati.

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Courses

Professional Cooking PROFESSIONAL PIZZA MAKER COURSE
Region: Lombardy Locality: Milan
from: 26 June 2018 Duration: 3 months
Availability and Prices Request
■ COURSE CERTIFICATIONS of PIZZAIOLO: European quality standard UNI ISO designed 0,subjected to quality checks & and end user satisfaction. ■ Course objectives: Turn the pizza passion into a profession. Provide all the professional bases of work as pizza makers and a creative predisposition on fundamental subjects required to produce any kind of pizza in a professional way: the goal is to learn and gain experience to enter fast in the world of work as a professional. ■ Access requirements: pizza Passion and desire to learn the profession. ■ Securities and certificates: Diploma of Professional Pizzaiolo Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION of TRAINING: 244 hours, 3 months or so. ■ ATTENDANCE PIZZAIOLO MILAN: 1 day per week during the academic lectures. ■ Internship: 200 hours inside one of the 550 Pizzerie. ■ TRAINING: phase 1) 10 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; examining speed pre-internship; Phase 2) course and HACCP certificate; Phase 3) work placement of 200 hours inside a pizzeria; Stage 4) final exam: written theoretical + internship evaluation before a Committee of experts. ■ PROGRAM ACADEMIC LECTURES: the yeast and yeasts rustics ♦ ♦ ♦ baked bakery pizza Leavening ♦ the choice of ingredients to create a menu for success ♦ baked Buns, milk rolls and crushed ♦ cutting products ♦ pizza, pizza and derivatives schiacciatina with shovel: Tuscan pizza dough: kneading paddle with Neapolitan ♦ ♦ pizza with dough: kneading blade true Tuscan/Neapolitan/Processing ♦ Veracious: proving, preparation, dressing and cooking ♦ Tutorials to acquire the dexterity and speed needed ♦ study and implementation of various models of Gourmet Pizza ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ TEACHERS of the COURSE of PIZZAIOLO: master pizza makers specific National honors and Awards winners. ■ COURSE FEE PIZZAIOLO €1050.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ the kit: + bandana and instructional manual ♦ course and HACCP certificate ♦ ♦ 200 internships throughout the Tutoring hours ♦ Registration and insurance INAIL ♦ final examination and issue the Diploma.
Professional Cooking PROFESSIONAL CHEF COURSE
Region: Emilia - Romagna Locality: Bologna
from: 23 June 2018 Duration: 4 months
Availability and Prices Request
■ Approvals: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ COOK in BOLOGNA OBJECTIVES: to transform the passion for cooking into a profession. Provide all the professional bakery chef work as bases until dessert, learning to work in teams, in safety and with the use of professional equipment. The goal is to learn and gain experience to enter quickly into work as a professional. ■ Access requirements: passion for cooking and desire to learn the profession. ■ Securities and certificates: Diploma of professional chef Italian Chef Academy ♦ HACCP certificate for food handling. ■ Duration: 360 hours, 4 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ STAGE: 300 hours inside one of the 1400 restaurants. ■ TRAINING: phase 1) 13 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; Phase 2) course and HACCP certificate; Phase 3) work placement of 300 hours inside a restaurant; Stage 4) final examination: theory and practice in front of a panel of experts. ■ PROGRAM ACADEMIC LECTURES: bread, bread and dairy products ♦ Italian pasta: pasta, tagliatelle, tortellini, ravioli, gnocchi di patata ♦ the pastry and its use in pastry and restaurants ♦ cooking rice and ♦ Risotto cooking pasta sauces and sauce bases ♦ ♦ ♦ ♦ gateaux and cakes Flans pies ♦ ♦ ♦ preparation of buffet kitchen funds the sauce cream sauce and mother ♦ ♦ ♦ beef Dishes with cream with white meat Dishes ♦ Dishes with venison crepes and omelets, crepes ♦ ♦ puff for cakes, cupcakes, pies and entrees ♦ preparation and cooking of fish, crustaceans and molluscs ♦ Tuscan and international cuisine ♦ secrets to a winning impiattamento ♦ confectionary and the dessert pastries ♦ how to make a menu for success ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ COURSE TEACHERS COOK in BOLOGNA: Executive Chef winners of specific National honors and awards. COST of COURSE COOK €2190.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ kit jacket + hat and instructional manual ♦ course and HACCP certificate ♦ Tutoring throughout the 300 hour internship ♦ ♦ Registration and insurance INAIL ♦ final examination and issue the Diploma.
Professional Cooking PROFESSIONAL PASTRY CHEF COURSE
Region: Lombardy Locality: Milan
from: 22 June 2018 Duration: 4 months
Availability and Prices Request
■ Approvals: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ Course objectives: turn passion for pastry into a profession. Provide all the professional bases of the work as a pastry chef and a creative predisposition on fundamental subjects required to produce any type of pastry in a professional way: the goal is to learn and gain experience to enter fast in the world of work as a professional. ■ Access requirements: pastry Passion and desire to learn the profession. ■ Securities and certificates: Diploma of professional pastry chef Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION of TRAINING: 360 hours, 4 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ STAGE: 300 hours inside one of the 750 Shops. ■ TRAINING: phase 1) 11 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; Phase 2) course and HACCP certificate; Phase 3) work placement of 300 hours inside a bakery; Stage 4) final examination: theory and practice in front of a panel of experts. ■ PROGRAM ACADEMIC LESSONS: using professional tools ♦ pastry Studio terminology and the use of machines for pastry, bread and bakery ♦ derivatives ♦ the puff pastry and its use in pastries ♦ Preparation of puff pastry buffet ♦ the pastry and the individual Tarts and cakes ♦ the pastry and biscuits, pastry piping bag Cake, crème Brulee, fruit tarts and various creams ♦ sugar paste and cake design ♦ creams and l and mousse and their application ♦ other products from mono Buffet portions of pastry and pies, Pancakes and crepes ♦ the classic Italian breakfast: croissants, breakfast Pastries, pigtails, Krafen, cream puffs and donuts ♦ the Choux pastry and cream puffs, Pasta, chocolate tempering, processing, ♦ Biscuit: write with chocolate, chocolates, coverage ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ TEACHERS PROFESSIONAL PASTRY COURSE: Executive pastry chefs winners of specific National honors and awards. ■ PROFESSIONAL PASTRY COURSE COSTS €2290.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ kit jacket + bandana and instructional manual ♦ ♦ Mentoring throughout the course and HACCP Certificate ♦ location ♦ Registration and insurance INAIL 300 hour internship ♦ final examination and issue the Diploma.
Professional Cooking PROFESSIONAL CHEF COURSE
Region: Lazio Locality: Rome
from: 22 June 2018 Duration: 4 months
Availability and Prices Request
■ Approvals: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ COOK OBJECTIVES in Rome: turn passion for cooking into a profession. Provide all the professional bakery chef work as bases until dessert, learning to work in teams, in safety and with the use of professional equipment. The goal is to learn and gain experience to enter quickly into work as a professional. ■ Access requirements: passion for cooking and desire to learn the profession. ■ Securities and certificates: Diploma of professional chef Italian Chef Academy ♦ HACCP certificate for food handling. ■ Duration: 360 hours, 4 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ STAGE: 300 hours inside one of the 1400 restaurants. ■ TRAINING: phase 1) 13 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; Phase 2) course and HACCP certificate; Phase 3) work placement of 300 hours inside a restaurant; Stage 4) final examination: theory and practice in front of a panel of experts. ■ PROGRAM ACADEMIC LECTURES: bread, bread and dairy products ♦ Italian pasta: pasta, tagliatelle, tortellini, ravioli, gnocchi di patata ♦ the pastry and its use in pastry and restaurants ♦ cooking rice and ♦ Risotto cooking pasta sauces and sauce bases ♦ ♦ ♦ ♦ gateaux and cakes Flans pies ♦ ♦ ♦ preparation of buffet kitchen funds the sauce cream sauce and mother ♦ ♦ ♦ beef Dishes with cream with white meat Dishes ♦ Dishes with venison crepes and omelets, crepes ♦ ♦ puff for cakes, cupcakes, pies and entrees ♦ preparation and cooking of fish, crustaceans and molluscs ♦ Tuscan and international cuisine ♦ secrets to a winning impiattamento ♦ confectionary and the dessert pastries ♦ how to make a menu for success ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ COURSE TEACHERS COOK in Rome: Executive Chef winners of specific National honors and awards. ■ COST of COURSE COOK in Rome €2190.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ kit jacket + hat and instructional manual ♦ course and HACCP certificate ♦ ♦ Stage throughout the Tutoring 300 hours Registration and insurance INAIL ♦ ♦ final examination and issue the Diploma.
Professional Cooking PROFESSIONAL CHEF COURSE
Region: Lombardy Locality: Milan
from: 23 June 2018 Duration: 4 months
Availability and Prices Request
■ Approvals: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ COURSE OBJECTIVES for Chef: Transform the passion for cooking into a profession. Provide all the professional bakery chef work as bases until dessert, learning to work in teams, in safety and with the use of professional equipment. The goal is to learn and gain experience to enter quickly into work as a professional. ■ Access requirements: passion for cooking and desire to learn the profession. ■ Securities and certificates: Diploma of professional chef Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION of TRAINING: 360 hours, 4 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ STAGE: 300 hours inside one of the 1400 restaurants. ■ TRAINING: phase 1) 13 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; Phase 2) course and HACCP certificate; Phase 3) work placement of 300 hours inside a restaurant; Stage 4) final examination: theory and practice in front of a panel of experts. ■ PROGRAM ACADEMIC LECTURES: bread, bread and dairy products ♦ Italian pasta: pasta, tagliatelle, tortellini, ravioli, gnocchi di patata ♦ the pastry and its use in pastry and restaurants ♦ cooking rice and ♦ Risotto cooking pasta sauces and sauce bases ♦ ♦ ♦ ♦ gateaux and cakes Flans pies ♦ ♦ ♦ preparation of buffet kitchen funds the sauce cream sauce and mother ♦ ♦ ♦ beef Dishes with cream with white meat Dishes ♦ Dishes with venison crepes and omelets, crepes ♦ ♦ puff for cakes, cupcakes, pies and entrees ♦ preparation and cooking of fish, crustaceans and molluscs ♦ Tuscan and international cuisine ♦ secrets to a winning impiattamento ♦ confectionary and the dessert pastries ♦ how to make a menu for success ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ COURSE TEACHERS for Chef: Executive Chef winners of specific National honors and awards. ■ COURSE FEE for COOK €2190.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ kit jacket + hat and instructional manual ♦ course and HACCP certificate ♦ Tutoring throughout ♦ 300 internship WORKERS ' COMPENSATION insurance ♦ ♦ hours registration and final examination and issue the Diploma.
Professional Cooking PROFESSIONAL PIZZA MAKER COURSE
Region: Emilia - Romagna Locality: Bologna
from: 26 May 2018 Duration: 3 months
Availability and Prices Request
■ COURSE CERTIFICATIONS PIZZAIOLO: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ Course objectives: Turn the pizza passion into a profession. Provide all the professional bases of work as pizza makers and a creative predisposition on fundamental subjects required to produce any kind of pizza in a professional way: the goal is to learn and gain experience to enter fast in the world of work as a professional. ■ Access requirements: pizza Passion and desire to learn the profession. ■ Securities and certificates: Diploma of Professional Pizzaiolo Italian Chef Academy ♦ HACCP certificate for food handling. ■ Duration: 244 hours, 3 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ Internship: 200 hours inside one of the 550 Pizzerie. ■ TRAINING: phase 1) 10 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; examining speed pre-internship; Phase 2) course and HACCP certificate; Phase 3) work placement of 200 hours inside a pizzeria; Stage 4) final exam: written theoretical + internship evaluation before a Committee of experts. ■ PROGRAM ACADEMIC LECTURES: the yeast and yeasts rustics ♦ ♦ ♦ baked bakery pizza Leavening ♦ the choice of ingredients to create a menu for success ♦ baked Buns, milk rolls and crushed ♦ cutting products ♦ pizza, pizza and derivatives schiacciatina with shovel: Tuscan pizza dough: kneading paddle with Neapolitan ♦ ♦ pizza with dough: kneading blade true Tuscan/Neapolitan/Processing ♦ Veracious: proving, preparation, dressing and cooking ♦ Tutorials to acquire the dexterity and speed needed ♦ study and implementation of various models of Gourmet Pizza ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ COURSE TEACHERS PIZZAIOLO in BOLOGNA: master pizza makers specific National honors and Awards winners. ■ The TUITION of PIZZAIOLO €1050.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ the kit: + bandana and instructional manual ♦ course and HACCP certificate ♦ ♦ 200 internship Mentoring throughout WORKERS ' COMPENSATION insurance ♦ ♦ hours registration and final examination and issue the Diploma.
Professional Cooking PROFESSIONAL CHEF COURSE
Region: Tuscany Locality: Empoli (Florence)
from: 24 June 2018 Duration: 4 months
Availability and Prices Request
■ Approvals: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ COOK OBJECTIVES: turn your passion for cooking into a profession. Provide all the professional bakery chef work as bases until dessert, learning to work in teams, in safety and with the use of professional equipment. The goal is to learn and gain experience to enter QUICKLY into the labour market. ■ Access requirements: passion for cooking and desire to learn the profession. ■ Securities and certificates: Diploma of professional chef Italian Chef Academy ♦ HACCP certificate for food handling. ■ Duration: 360 hours, 4 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ STAGE: 300 hours inside one of the 1400 restaurants. ■ TRAINING: phase 1) 13 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; Phase 2) course and HACCP certificate; Phase 3) work placement of 300 hours inside a restaurant; Stage 4) final examination: theory and practice in front of a panel of experts. ■ PROGRAM ACADEMIC LECTURES: bread, bread and dairy products ♦ Italian pasta: pasta, tagliatelle, tortellini, ravioli, gnocchi di patata ♦ the pastry and its use in pastry and restaurants ♦ cooking rice and ♦ Risotto cooking pasta sauces and sauce bases ♦ ♦ ♦ ♦ gateaux and cakes Flans pies ♦ ♦ ♦ preparation of buffet kitchen funds the sauce cream sauce and mother ♦ ♦ ♦ beef Dishes with cream with white meat Dishes ♦ Dishes with venison crepes and omelets, crepes ♦ ♦ puff for cakes, cupcakes, pies and entrees ♦ preparation and cooking of fish, crustaceans and molluscs ♦ Tuscan and international cuisine ♦ secrets to a winning impiattamento ♦ confectionary and the dessert pastries ♦ how to make a menu for success ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ TEACHERS of the COURSE of Chef: Executive Chef winners of specific National honors and awards. ■ €2190.00 COOK COURSE (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ kit jacket + hat and instructional manual ♦ course and HACCP certificate ♦ Tutoring throughout ♦ 300 internship WORKERS ' COMPENSATION insurance ♦ ♦ hours registration and final examination and issue the Diploma.
Professional Cooking PROFESSIONAL PIZZA MAKER COURSE
Region: Tuscany Locality: Empoli (Florence)
from: 17 June 2018 Duration: 3 months
Availability and Prices Request
■ COURSE CERTIFICATIONS of PIZZAIOLO: European quality standard UNI ISO designed 0,subjected to quality checks & and end user satisfaction. ■ Course objectives: get quickly into work as a Pizza Maker Pro. This involves turning the passion for art into a profession, providing all professional bases of work as pizza makers and giving birth to a creative predisposition on fundamental subjects required to produce any kind of pizza in professionally: learn and gain experience to enter quickly into the labour market. ■ Access requirements: pizza Passion and desire to learn the profession. ■ Securities and certificates: Diploma of Professional Pizzaiolo Italian Chef Academy ♦ HACCP certificate for food handling. ■ Duration: 244 hours, 3 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ Internship: 200 hours inside one of the 550 Pizzerie. ■ TRAINING: phase 1) 10 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; examining speed pre-internship; Phase 2) course and HACCP certificate; Phase 3) work placement of 200 hours inside a pizzeria; Stage 4) final exam: written theoretical + internship evaluation before a Committee of experts. ■ PROGRAM ACADEMIC LECTURES: the yeast and yeasts rustics ♦ ♦ ♦ baked bakery pizza Leavening ♦ the choice of ingredients to create a menu for success ♦ baked Buns, milk rolls and crushed ♦ cutting products ♦ pizza, pizza and derivatives schiacciatina with shovel: Tuscan pizza dough: kneading paddle with Neapolitan ♦ ♦ pizza with dough: kneading blade true Tuscan/Neapolitan/Processing ♦ Veracious: proving, preparation, dressing and cooking ♦ Tutorials to acquire the dexterity and speed needed ♦ study and implementation of various models of Gourmet Pizza ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ TEACHERS of the COURSE of PIZZAIOLO: master pizza makers specific National honors and Awards winners. ■ The TUITION of PIZZAIOLO €1050.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ the kit: + bandana and instructional manual ♦ course and HACCP certificate ♦ ♦ 200 internship Mentoring throughout WORKERS ' COMPENSATION insurance ♦ ♦ hours registration and final examination and issue the Diploma.
Professional Cooking PROFESSIONAL PIZZA MAKER COURSE
Region: Lazio Locality: Rome
from: 31 May 2018 Duration: 3 months
Availability and Prices Request
■ COURSE CERTIFICATIONS PIZZAIOLO ROME: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ Course objectives: Turn the pizza passion into a profession. Provide all the professional bases of work as pizza makers and a creative predisposition on fundamental subjects required to produce any kind of pizza in a professional way: the goal is to learn and gain experience to enter fast in the world of work as a professional. ■ Access requirements: pizza Passion and desire to learn the profession. ■ Securities and certificates: Diploma of Professional Pizzaiolo Italian Chef Academy ♦ HACCP certificate for food handling. ■ Duration: 244 hours, 3 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ Internship: 200 hours inside one of the 550 Pizzerie. ■ TRAINING: phase 1) 10 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; examining speed pre-internship; Phase 2) course and HACCP certificate; Phase 3) work placement of 200 hours inside a pizzeria; Stage 4) final exam: written theoretical + internship evaluation before a Committee of experts. ■ PROGRAM ACADEMIC LECTURES: the yeast and yeasts rustics ♦ ♦ ♦ baked bakery pizza Leavening ♦ the choice of ingredients to create a menu for success ♦ baked Buns, milk rolls and crushed ♦ cutting products ♦ pizza, pizza and derivatives schiacciatina with shovel: Tuscan pizza dough: kneading paddle with Neapolitan ♦ ♦ pizza with dough: kneading blade true Tuscan/Neapolitan/Processing ♦ Veracious: proving, preparation, dressing and cooking ♦ Tutorials to acquire the dexterity and speed needed ♦ study and implementation of various models of Gourmet Pizza ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ COURSE TEACHERS PIZZAIOLO ROME: master pizza makers specific National honors and Awards winners. ■ The TUITION of PIZZAIOLO €1050.00 (VAT) includes: enrolment fee ♦ Insurance ♦ use of materials and ingredients in lessons ♦ the kit: + bandana and instructional manual ♦ course and HACCP certificate ♦ ♦ 200 internship Mentoring throughout WORKERS ' COMPENSATION insurance ♦ ♦ hours registration and final examination and issue the Diploma.
Professional Cooking PROFESSIONAL PASTRY CHEF COURSE
Region: Emilia - Romagna Locality: Bologna
from: 25 May 2018 Duration: 4 months
Availability and Prices Request
■ Approvals: designed in accordance with European quality UNI ISO 0,subjected to quality checks and and end user satisfaction. ■ Course objectives: turn passion for pastry into a profession. Provide all the professional bases of the work as a pastry chef and a creative predisposition on fundamental subjects required to produce any type of pastry in a professional way: the goal is to learn and gain experience to enter fast in the world of work as a professional. ■ Access requirements: pastry Passion and desire to learn the profession. ■ Securities and certificates: Diploma of professional pastry chef Italian Chef Academy ♦ HACCP certificate for food handling. ■ DURATION of TRAINING: 360 hours, 4 months or so. ■ Frequency: 1 day per week during the academic lectures. ■ STAGE: 300 hours inside one of the 750 Shops. ■ TRAINING: phase 1) 11 training modules in the Academy, digital video and multimedia. Each module contains advanced theory and advanced practice; Phase 2) course and HACCP certificate; Phase 3) work placement of 300 hours inside a bakery; Stage 4) final examination: theory and practice in front of a panel of experts. ■ PROGRAM ACADEMIC LESSONS: using professional tools ♦ pastry Studio terminology and the use of machines for pastry, bread and bakery ♦ derivatives ♦ the puff pastry and its use in pastries ♦ Preparation of puff pastry buffet ♦ the pastry and the individual Tarts and cakes ♦ the pastry and biscuits, pastry piping bag Cake, crème Brulee, fruit tarts and various creams ♦ sugar paste and cake design ♦ creams and l and mousse and their application ♦ other products from mono Buffet portions of pastry and pies, Pancakes and crepes ♦ the classic Italian breakfast: croissants, breakfast Pastries, pigtails, Krafen, cream puffs and donuts ♦ the Choux pastry and cream puffs, Pasta, chocolate tempering, processing, ♦ Biscuit: write with chocolate, chocolates, coverage ♦ ♦ organization and profession Management of hygiene in the kitchen. ■ TEACHERS PROFESSIONAL PASTRY COURSE: Executive pastry chefs winners of specific National honors and awards.
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