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Progetto PerFormare in Ravenna - Italy - Cooking School

In Italy

Region

Emilia Romagna
Emilia - Romagna
Cooking School
Progetto PerFormare
Address:Via Martiri Di Felisio N., 202
Locality: Castel Bolognese (Ravenna)
Progetto PerFormare

Staff:

Progetto PerFormare

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Courses

Cooking Pastry course in Legnano (MI)
Region: Lombardy Locality: Legnano (Milan)
from: 20 May 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENTRIES TO THE PRACTICAL COURSE OF PASTRY TRAINING ORGANIZED IN LEGNANO (MI) - THE COURSE ENTAILS AN REGISTRATION FEE DATA SHEET * Duration: 36 hours * Lessons: 12 * Calendar: 1 or 2 evenings a week. * Teaching material: Lecture notes, recipe books and pastry kits. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, which allow to acquire the indispensable skills to access the job of pastry chef: this preparation will be faced in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wants to learn the basics of pastry and cake decorating. CONTENTS (36 hours, 12 lessons) INTRODUCTION (included in both training modules) * Hygiene and safety in the food sector: Personal and environmental hygiene - Food legislation. Food contamination: methods of contamination, characteristics of the most widespread microorganisms. Equipment, laboratory brigade, laboratory work management. * Raw materials: dosing, mixing, forming, baking, decorating and preserving basic doughs and finished products. BASIC PASTRY (18 hours, 6 lessons) Preparation of dough, creams and fillings: * Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, brisè pasta). * Basic creams (classic custard, chocolate and lemon). * Baked pastry (pies, dry biscuits, cake, muffins, baked pies, strudel, meringues). ADVANCED PASTRY (18 hours, 6 lessons) Preparation of dough, creams and fillings: * Savory bakery (snacks, pizzas, canapés and salted mignon; savory pies and quiche). * Advanced creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, stuffed cakes, pasta and mignon). * Artistic pastry and cakes (themed and wedding and ceremony). N.B. The above program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. You can participate in the complete course or just a course module (basic or advanced). TEACHERS Our trainers are pastry chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods. For more info: https: //. Progettoperformare. It/corsi/corso-di-pasticceria/ PerFormare - Training Services Tel. 0546 - 0546 Email: . It
Cooking Pastry course in Budrio (BO)
Region: Emilia - Romagna Locality: Budrio (Bologna)
from: 14 May 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENTRIES TO THE PRACTICAL COURSE OF PASTRY TRAINING ORGANIZED IN BUDRIO (BO) - THE COURSE ENTAILS AN REGISTRATION FEE DATA SHEET * Duration: 36 hours * Lessons: 12 * Calendar: 1 or 2 evenings a week. * Teaching material: Lecture notes, recipe books and pastry kits. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, which allow to acquire the indispensable skills to access the job of pastry chef: this preparation will be faced in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wants to learn the basics of pastry and cake decorating. CONTENTS (36 hours, 12 lessons) INTRODUCTION (included in both training modules) * Hygiene and safety in the food sector: Personal and environmental hygiene - Food legislation. Food contamination: methods of contamination, characteristics of the most widespread microorganisms. Equipment, laboratory brigade, laboratory work management. * Raw materials: dosing, mixing, forming, baking, decorating and preserving basic doughs and finished products. BASIC PASTRY (18 hours, 6 lessons) Preparation of dough, creams and fillings: * Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, brisè pasta). * Basic creams (classic custard, chocolate and lemon). * Baked pastry (pies, dry biscuits, cake, muffins, baked pies, strudel, meringues). ADVANCED PASTRY (18 hours, 6 lessons) Preparation of dough, creams and fillings: * Savory bakery (snacks, pizzas, canapés and salted mignon; savory pies and quiche). * Advanced creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, stuffed cakes, pasta and mignon). * Artistic pastry and cakes (themed and wedding and ceremony). N.B. The above program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. You can participate in the complete course or just a course module (basic or advanced). TEACHERS Our trainers are pastry chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods. For more info: https: //. Progettoperformare. It/corsi/corso-di-pasticceria/ PerFormare - Training Services Tel. 0546 - 0546 Email: . It
Cooking Cooking course in Bologna
Region: Emilia - Romagna Locality: Bologna
from: 14 May 2019 Duration: 27 hours
Availability and Prices Request
ENTRIES OPEN TO THE PRACTICAL COOKING TRAINING COURSE ORGANIZED IN BOLOGNA - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET * Duration: 28 hours * Lessons: 7 * Calendar: 1 or 2 evenings a week. * Teaching material: Lecture notes, cookbooks and cooking kits. DESCRIPTION The course provides the basic techniques and elements for preparing simple and quick dishes. Among the topics discussed: kitchen utensils and equipment, the choice of raw materials, interaction and food preservation; this preparation will be addressed in compliance with the health and hygiene standards of the food production sector. RECIPIENTS The cooking course is aimed at: beginners, aspiring cooks, enthusiasts, anyone who wants to learn the basics of cooking and catering or want to update their skills, to young people looking for qualified work. CONTENTS • APERITIFS AND STUFFS: Explanation and realization of different types of appetizers, savory pies, puff pastries, frivolities, pretzels, making some finger food and organizing a small buffet. • COLD AND HOT STARTERS: General explanation and realization of some courses of meat, fish and vegetarian appetizers. Indications on seasonality, combination of flavors, cooking and serving techniques. • PASTA AND GNOCCHI and RELATIVE SEASONING: General explanation and realization of some first courses of dry pasta, fresh stuffed and gnocchi. • RISOTTI, ZUPPES AND PASSATELLI AND RELATIVE SEASONING: General explanation and realization of some preparation based on rice, soups and passatelli. Explanation and realization of sauces and sauces suitable for the types of pasta and passatelli prepared. • SECOND MEAT DISHES: Explanation and realization of some recipes on meat main courses. Indications on the varieties, on the cuts, on the knives to be used, the binding of the types of cooking, the pairings with vegetables. • SECOND FISH-BASED DISHES: Explanation and realization of some fish-based main courses. Indication on the varieties and types of fish, purchase control, cleaning, filleting, cooking techniques, Anisakis risk. • THE VEGETABLE WORLD: Explanation and realization of some recipes based on vegetables. Indications on seasonality, characteristics, cleanliness, cuts, cooking methods and presentation. Ideal condiments. • Practical exercises and tasting of dishes prepared during the course. NOTE: The above program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are expert chefs and professional chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods. For more info: https: //. Progettoperformare. It/corsi/cucina-a-bologna/ PerFormare - Training Services Tel. 0546 - 0546 Email: . It
Cooking Traditional cooking course and vegan bases in Carpi
Region: Emilia - Romagna Locality: Carpi (Modena)
from: 16 April 2019 Duration: 28 hours
Availability and Prices Request
REGISTRATIONS OPEN TO THE COOKING TRAINING COURSE ORGANIZED IN CARPI (MO) - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET * Duration: 28 hours * Lessons: 7 * Calendar: 1 evening a week. * Teaching material: Lecture notes, cookbooks and cooking kits. DESCRIPTION The course provides the basic techniques and elements for preparing simple and quick dishes. Among the topics discussed: kitchen utensils and equipment, the choice of raw materials, interaction and food preservation; this preparation will be addressed in compliance with the health and hygiene standards of the food production sector. RECIPIENTS The cooking course is aimed at: beginners, aspiring cooks, enthusiasts, anyone who wants to learn the basics of cooking and catering or want to update their skills, to young people looking for qualified work. CONTENTS • STARTERS: Basic hygiene techniques in the kitchen, practical realization of different courses of appetizers such as cold colored vegetable mousse and raw raw vegetables, colored emulsions, pies and vegetable pies. • PASTA and SAUCES: Practical realization of fast and practical ricotta gnocchi, pasta seasoning, dairy-free first courses and gluten, fish sauce and meat sauce, pairing and serving. • SOUPS AND SOUPS - RISOTTI: Practical realization of creamy risotto, vegetable creams, cereal soup, yeast-free croutons for pairing and serving. • ALTERNATIVE SECONDS: Non-fried high omelettes, savory pies with meat and vegetables, vegetable meatballs with meat to eat protein. • MEAT AND FISH: Meat and fish cooking techniques, cleaning, various breading, baking, steaming, browning and vacuum cooking. • VEGETABLES AND CONTOURS: Selection techniques, cutting, cooking (boiled, steamed, grilled, fried, etc. ), how to maintain colors and properties. • DESSERTS: Practical creation of pastry bases, shortcrust pastry, creams and cakes, egg use techniques, dairy products, vegan desserts. • Practical exercises and tasting of dishes prepared during the course. NOTE: The above program is a guideline and may be subject to change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are expert chefs and professional chefs. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, schedule, location and venue, registration form and payment methods. For more info: https: //. Progettoperformare. It/corsi/cucina-tradituale-e-basi-vegan-a-carpi-mo/ PerFormare - Training Services Tel. 0546 - 0546 Email: . It
Cooking Pastry class in Genoa
Region: Liguria Locality: Genoa
from: 7 May 2019 Duration: 35 hours
Availability and Prices Request
REGISTRATION is OPEN to PRACTICAL TRAINING COURSE ORGANIZED in Genoa PASTRY-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 35 hours * lessons: 10 * calendar: 2 nights a week. * Educational material: educational Handouts and pastry kit. DESCRIPTION The pastry class provides the elements for the preparation of dough, sauces, decorations and traditional desserts, all in full observance of the sanitary regulations of the sector. These are easily expendable skills both for those who want to undertake the job with possibility of employment in shops, bakeries, production and distribution companies of confectionary, that for those who live it just as a hobby. TARGET AUDIENCE this course is aimed at aspiring pastry chefs and anyone who wants to learn basic and advanced preparations of sweet and savory pastries. Content (35-hour course, 10 lessons) BASE FORM (5 lessons) • explanation of the flours and their W, sponge cake, custard, Choux paste, cream puffs, assorted puffs. • Cake maddalena, cake alkazar, Mont Blanc, Blancmange, carrot cake. • Pastries, peaches, olandesine, braids, Venetian blinds, saccottini, Danes, kranz. • Savoury pastry, cream puffs, puff pastry dumplings to shellfish, with chickpeas with mou salty and peanuts. • Macarones, cake, cake paradise, Scottish pastry with ricotta and lemon cake exterior butters. • Royal icing flowers on nails, paper and on a stick, sugar moulding, decoration and spongata. Advanced module (5 lessons) • Pinolate, tart with lemon cream and ginger, foitè, linkwithin, grilled pineapple with coconut cake with cream and raspberries. • Fruit jellies, soft White nougat, nougat, chocolate tempering, chocolate decorations and flowers. • Linzer Cake, shortbread, Spain with dried fruit, fruit sfogliavelo. • Creating sugar paste flowers and sugar paste decorations, decorating for Dummies with Royal icing and different techniques. • Chocolate cake, cake, cake, cake puff St honoret diplomatic. • Modern Mirror Icings, baked meringue ice cream cakes, pate a bombe, massa cigarette. Note: the above program and dates are a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are experienced chefs. HOME COURSES the courses will be held inside a laboratory. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Livorno
Region: Tuscany Locality: Leghorn
from: 7 May 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in LIVORNO-the COURSE CONSISTS of a REGISTRATION FEE DATA SHEET • duration: 36 hours • classes: 12 • calendar: Two nights a week. • Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION this course provides the basic elements for the preparation of the dough, creams and decorations, that allow you to learn the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with sanitary standards in the industry. The skills gained will be easily usable for those who want to enter the profession with the possibility of employment in shops, bakeries, production and distribution companies of confectionary, that for those who live simply as a hobby. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. Content (full course 36 hours, 12 lessons) PASTRY BASE (18 hours, 6 lessons) • health & safety in pastry, HACCP, importance and distinction choice raw materials. • The custard: dose and methods used and the pastry dough and baking: variants, (fruit tart). • Browse: dose, bending and cooking method and storage (making breakfast pastries and millefeuille). • The cream puffs: dough, cake, baking, stuffing and realization realization profiterole. • Brioche: mix, making croissants, breakfast pastries and Polish. • The sponge: dose, dough and baking. • Sweet fruit parfaits Bavarian cake creation mode (variants strawberry, lemon, orange. ). ADVANCED PASTRY (18 hours, 6 lessons) • The meringue: cooking and working mode achievement doses and sweet meringue, meringue. • Cheese cake: recipe baking cheesecake Parfait and its realization. • Tiramisu Parfait: making mascarpone cream and eggnog with chantilly. • Chocolate tempering, processing mode, ganache, complete writings and chocolate decorations. • International cakes: dose and method realization Sachertorte. • Sugar paste: processing and creating structures for monumental achievement cakes flowers and decorations. • Ornaments in Royal icing and use airbrush to color with food coloring. • Biscuits and mignon. Note: the above is a guideline and may vary. It is possible to attend only one course module (Basic or advanced pastry pastry) or both the training modules. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are experienced chefs. HOME COURSES the courses will be held inside a laboratory. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Bartending course in Carpi (MO)
Region: Emilia - Romagna Locality: Carpi (Modena)
from: 14 May 2019 Duration: 18 hours
Availability and Prices Request
REGISTRATION is OPEN to PRACTICAL COURSE for BARMAN ARRANGED in CARPI (MO) – the COURSE CONSISTS of an ENTRY FEE SHEET duration: 18 hours lessons: 6 calendar: 2 nights a week teaching materials: Handouts, cookbooks and kit barman (required for the practical part) will be provided under properties to each pupil. The course DESCRIPTION for bartender aims to teach the basics that you need to be able to work right away to form autonomous employee or at a bar or any other types of premises which provide a service bar and they take care of the preparation and presentation of coffee, cappuccino, cocktails and drinks. At the end of the training the participant will be able to define and plan the offer, manage orders and monitor stocks, prepare both coffee is mixed drinks (drinks and cocktails), learn and know how to use the main equipment of a bar counter and serve the customer. Bartending course is addressed to all RECIPIENTS, both those who have no knowledge and wants to learn the basics that you need to be able to work right away in any kind of enclosure, both to those who already work in the field and want to deepen their knowledge. Contents (18 hours, 6 lessons) INTRODUCTION • hygienic Regulations (HACCP) and prevention and health/safety at work. • Analysis and study of raw materials. • The various types of bars: Coffee Bar, Cocktail Bar, night club, hotel facilities. • Orders and inventory management. • The customer interaction: rules of behaviour and communication skills. Topics • differences between classic style and Flair Bartending System. • Who is the barman. • The Organization of the bar counter. • Dispensing Tools and their proper operation and maintenance. • Grips and techniques of donaldvallestero with metal pour (dispenser) and jigger (measuring cup, measuring cone). • Units of measure. • Rules of portion. • Preparation techniques. • Premix of fresh fruit. • Ornaments. • Customer loyalty. • Preparation of great classics. • Simultaneous preparation of more drinks. • For those who wish can be extended even on the latest trends. PRACTICAL TESTS and simulations inside the BAR Note: the above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. Our trainers are TEACHERS exclusively professional bartenders. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Scandiano (RE)
Region: Emilia - Romagna Locality: Scandiano (Reggio-Emilia)
from: 7 May 2019 Duration: 36 hours
Availability and Prices Request
REGISTRATION is OPEN to the PASTRY COURSE organized in SCANDIANO (RE)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours-lessons: 12 * calendar: 2 nights a week. * Teaching materials: Handouts practices, cookbooks and confectionery kit (required for the practical part) will be provided in property to each student. * Teachers: the ns. Trainers are professional pastry chefs. * Releases: certificate of attendance a certificate of practical training issued by Performing Project and lecturer. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. INTRODUCTION (included in both training modules) * hygiene and food safety: environmental and personal hygiene (HACCP) food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. PASTRY BASE (18 hours, 6 lessons) Preparing dough, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 lessons) Preparing dough, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above and calendar are a guideline and may vary. You can attend the full course or just a form of course (Basic or advanced pastry pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE COORDINATORS TO RECEIVE MORE DETAILS, OF COURSE WITHOUT ANY OBLIGATION.
Cooking Pastry in Varese
Region: Lombardy Locality: Varese
from: 7 May 2019 Duration: 36 hours
Availability and Prices Request
REGISTRATION is OPEN to the PASTRY COURSE ORGANIZED in VARESE-the COURSE CONSISTS of a SHARE of PHONE DATA SHEET * duration: 36 hours-lessons: 12 * calendar: Two nights a week. * Teaching materials: Handouts practices, cookbooks and confectionery kit (required for the practical part) will be provided in property to each student. * Teachers: the ns. Trainers are professional pastry chefs. * Releases: certificate of attendance a certificate of practical training issued by Performing Project and lecturer. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and cake designer and to anyone who wants to learn the fundamentals of pastry and Sugar Art (decoration of cakes). INTRODUCTION * hygiene and food safety: environmental and personal hygiene (HACCP) food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE COORDINATORS TO RECEIVE MORE DETAILS, OF COURSE WITHOUT ANY OBLIGATION.
Cooking Pastry in Villalba di Guidonia (RM)
Region: Lazio Locality: Guidonia (Rome)
from: 6 May 2019 Duration: 36 hours
Availability and Prices Request
REGISTRATION is OPEN to the PASTRY COURSE ORGANIZED in VILLALBA DI GUIDONIA MONTECELIO (RM)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours-lessons: 12 * calendar: Two nights a week. * Teaching materials: Handouts practices, cookbooks and confectionery kit (required for the practical part) will be provided in property to each student. * Teachers: the ns. Trainers are professional pastry chefs. * Releases: certificate of attendance. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and Sugar Art (decoration of cakes). INTRODUCTION * hygiene and food safety: environmental and personal hygiene (HACCP) food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. PASTRY BASE (18 hours, 6 lessons) Preparing dough, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 lessons) Preparing dough, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE COORDINATORS TO RECEIVE MORE DETAILS, OF COURSE WITHOUT ANY OBLIGATION.
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