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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 Carasco (GE)
Region: Liguria Locality: Carasco (Genoa)
from: 4 October 2021 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN CARASCO (GE) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 35 hours - Lessons: 10 • Calendar: 1 evening a week. • Didactic material: Practical handouts, recipe books and pastry kits. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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: methods of contamination, characteristics of the most common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (5 lessons) • Savory bakery pastry (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastry (semifreddo, filled cakes, pastas and mignon). • Artistic pastry (themed cakes and various decorations). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Livorno
Region: Tuscany Locality: Leghorn
from: 14 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL TRAINING COURSE OF PASTRY ORGANIZED IN LIVORNO - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours • Lessons: 10 • Calendar: 2 evenings a week. • Didactic material: didactic lecture notes, recipe books and pastry kits. DESCRIPTION The course provides the basic elements for the preparation of doughs, creams and decorations, which allow you to learn the essential skills to access the profession of pastry chef: this preparation will be addressed in compliance with the health and hygiene regulations of the sector. The skills acquired will be easily spent both for those who want to take up the profession with the possibility of job placement in pastry shops, bakeries, production and distribution companies in the confectionery sector, and for those who live it simply as a hobby. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. CONTENTS (full course 36 hours, 10 lessons) BASIC PASTRY (18 hours, 5 lessons) • Hygiene and safety in pastry, HACCP, importance of choice and distinction of raw materials. • The custard: dose and method of making and La Frolla: variations, dough and cooking (making fruit tart). • The dough: dose, folding and cooking and conservation methods (making breakfast pastries and millefeuille cake). • The cream puff: dough, making, cooking, filling and making profiterole cake. • Brioche: dough, making croissants, polish and other breakfast pastries. • The sponge cake: dose, dough and cooking. • Semifreddo desserts: method of making Bavarian fruit cake (strawberry, lemon, orange…). ADVANCED PASTRY (18 hours, 5 lessons) • Meringue: doses and methods of meringue processing, cooking and making sweet meringue. • The cheese cake: oven-baked cheese cake and semifreddo recipe and its realization. • Tiramisu semifreddo: mascarpone cream and zabaglione with coffee chantilly. • Chocolate: methods, processing and tempering, ganache, creation of writing and decorations in chocolate. • International cakes: dose and method of making Sacher cake. • Sugar paste: processing and creation of covers for monumental cakes, making flowers and decorations. • Royal icing decorations and use of airbrush for coloring with food coloring. • Making dry and mignon biscuits. NOTE: The above program is a guideline and may be subject to change. It is possible to participate in only one course module (basic pastry or advanced pastry) or in both training modules. Places are limited to allow learning that is as effective and practical as possible. TEACHERS Our trainers are expert pastry chefs. COURSES VENUE The courses will take place in an equipped laboratory. TITLE At the end of the course, the PerFormare Project Attendance Certificate and the Practical Training Certificate issued by the course teacher, a professional in the sector, will be delivered. WHAT WILL BE THE FOLLOWING STEPS TO THE REQUEST FOR 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, will give you information on the methods, program, times and location, registration form and payment methods.
Cooking Pastry course in Castiglione Delle Stiviere
Region: Lombardy Locality: Castiglione Delle Stiviere (Mantova)
from: 29 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN CASTIGLIONE DELLE STIVIERE (MN) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 10 • Calendar: 2 evenings a week. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry (themed cakes and various decorations). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Costigliole D'Asti (AT)
Region: Piedmont Locality: Costigliole D'Asti (Asti)
from: 30 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN COSTIGLIOLE D'ASTI (AT) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 10 - Calendar: 1 evening per week. • Didactic material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Releases: Certificate of Attendance for the PerFormare Project and Certificate of Practical Training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry and cakes (themed and for weddings and ceremonies). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Arona (NO)
Region: Piedmont Locality: Arona (Novara)
from: 27 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN ARONA (NO) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 10 • Calendar: 1 evening a week and Saturday afternoon. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. PROGRAM (COMPLETE COURSE 36 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry (themed cakes and various decorations). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Turin
Region: Piedmont Locality: Turin
from: 22 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN TURIN - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 12 • Calendar: 2 evenings a week. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. CONTENTS (BASIC FULL COURSE + ADVANCED 36 HOURS, 12 LESSONS) BASIC PASTRY (18 hours, 6 lessons) • Sweet and savory puff pastry: pretzels and pizzas - apple puff pastry • Choux pastry: Piedmontese puffs and mushrooms • Shortcrust pastry: tea biscuits - tarts - tart • Doughs whipped masses (sponge cake and bisque - muffins) • Basic creams: custard and explanations on basic creams ADVANCED PASTRY (18 hours, 6 lessons) • Sacher preparation - Cocoa sponge cake - filling - Chocolate ganache and icing • Introduction to modern pastry • Stuffed Craquelin • Panna cotta • Creamy • Chocolate decoration N. B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Quarto Di Gossolengo (PC)
Region: Emilia - Romagna Locality: Gossolengo (Piacenza)
from: 14 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN QUARTO DI GOSSOLENGO (PC) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 12 - Calendar: 2 evenings per week. • Didactic material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Releases: Certificate of Attendance for the PerFormare Project and Certificate of Practical Training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 6 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry and cakes (themed and for weddings and ceremonies). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Cossato (BI)
Region: Piedmont Locality: Cossato (Biella)
from: 14 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN COSSATO (BI) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 12 • Calendar: 2 evenings a week. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 6 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry and cakes (themed and for weddings and ceremonies). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Ittiri (SS)
Region: Sardinia Locality: Ittiri (Sassari)
from: 21 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN ITTIRI (SS) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 10 • Calendar: 1 evening a week. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry and cakes (themed and for weddings and ceremonies). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in Caorle (VE)
Region: Veneto Locality: Caorle (Venice)
from: 20 September 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN CAORLE (VE) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 12 • Calendar: 2 evenings a week. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. PROGRAM (COMPLETE COURSE 36 HOURS, 12 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 common microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures and finished products. BASIC PASTRY (18 hours, 6 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry (themed cakes and various decorations). N.B. The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OF COURSE WITHOUT COMMITMENT.
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