Cooking Practical course in classic pastry making in Livorno
Region: Tuscany Locality: Leghorn
from: 23 September 2024 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN LIVORNO - PAYMENT COURSE (request information) TECHNICAL DATA SHEET • Duration: 36 hours - Lessons: 12 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: PerFormare Project attendance certificate and practical training certificate issued by the course teacher. DESCRIPTION The course provides the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene standards of the sector. RECIPIENTS The training is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. FULL 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (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 (brioches and small leavened breakfast products, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY MAKING (18 hours - 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddos, stuffed cakes, pastries and mignons). • Artistic pastry shop (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of classic pastry in Grassobbio
Region: Lombardy Locality: Grassobbio (Bergamo)
from: 9 September 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN GRASSOBBIO (BG) - PAYMENT COURSE (request information) TECHNICAL DATA SHEET • Duration: 35 hours - Lessons: 10 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Our. Trainers are professional pastry chefs. • Issues: PerFormare Project attendance certificate and practical training certificate issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. PROGRAM (FULL 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (17.5 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 (brioches and small leavened breakfast products, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddos, stuffed cakes, pastries and mignons). • Artistic pastry shop (themed cakes and various decorations). Note: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of classic pastry in Ancona
Region: Marches Locality: Ancona
from: 4 September 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN ANCONA - THE COURSE INCLUDES A REGISTRATION FEE TECHNICAL DATA SHEET · Duration: 35 hours - Lessons: 10 · Educational material: Handouts, recipe books and pastry kits. · Teachers: Master Pastry Chefs. · Issues: PerFormare Project Attendance Certificate and Practical Training Certificate issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. CONTENTS (FULL BASIC+ADVANCED 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. · Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (17.5 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 (brioches and small leavened breakfast products, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) · Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiches). · Advanced creams (ganache, butter, Chantilly, English cream). · Fresh pastries (semifreddos, stuffed cakes, pastries and miniatures). · Artistic pastry making (themed cakes and various decorations). Note: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of classic pastry in Cremona
Region: Lombardy Locality: Cremona
from: 11 September 2024 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN CREMONA - PAYMENT COURSE (request information) TECHNICAL DATA SHEET · Duration: 36 hours - Lessons: 12 · Educational material: Handouts, recipe books and pastry kits. · Teachers: Master Pastry Chefs. · Issues: PerFormare Project Attendance Certificate and Practical Training Certificate issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. CONTENTS (COMPLETE BASIC+ADVANCED COURSE: 36 HOURS, 12 LESSONS) INTRODUCTION (present 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (18 hours – 6 lessons) Lesson 1: • Shortcrust pastry: dough methods, types and uses. • Sponge cake: types of whipping and correct method. • Preparation of classic and chocolate custard. Lesson 2: • Preparation and cooking of shortcrust pastry base for classic and modern tarts. • Preparation of the whipped pastry, biscuits, cooking and tasting. • Filling the sponge cake with creams from the previous day. Lesson 3: • Filling creams: Italian and French Chantilly, whipped cream. • Cream puffs: classes and with colored craquelin. • Italian croissant dough, the various phases of dough and leavening. Lesson 4: • Peeling and rolling of croissants and croissants, leavening and baking. • Bisque and marquise: differences and uses. • Assembling a cake with the preparations seen previously. Lesson 5: • Puff pastry: baking and lamination, type of leavening. • Frangipane cream: dough and use for baked cakes. • Baci di dama: TPT, dough, cooking and assembly. Lesson 6: • Rolling and rolling out the puff pastry with relative cooking in the sweet and savory versions. • Cooking, decoration and tasting of the previous day's baked cake. • Toffee sauce: preparation and uses. ADVANCED PASTRY MAKING (18 hours – 6 lessons) Lesson 7: • Sacher cake: double whipped sponge cake, preparation and cooking. • Jams: preparation of jams and jellies. • Namelaka: A new and versatile whipped ganache. Lesson 8: • Preparation of chocolate icing for sacher and other uses. • Coffee cream: to be used as a base for mousse. • Assembling a modern tart with namelake, jellies and chocolate decorations. Lesson 9: • Anhydrous bases: preparation of crunchy and anhydrous chocolate-based bases. • Mousse and Bavarians: differences and preparation. • Mirror glaze: types of glaze and preparation. Lesson 10: • Removing and decorating the mousses from the previous day. • Penguin icing for covering coffee mousse. • Mirror glazing of the mousse with spider decoration. Lesson 11: • Sesame bun sandwiches: dough and possible uses. • Savory croissants: kneading and rolling. • Mayonnaise: quick and foolproof method. Lesson 12: • Chocolate tempering: theoretical explanation and demonstration. • Preparations of decorative chocolate bands. • Marshmallows. Note: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of modern pastry in Tricesimo
Region: Friuli - Venezia Giulia Locality: Tricesimo (Udine)
from: 11 September 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL MODERN PASTRY COURSE ORGANIZED IN TRICESIMO (UD) - PAYMENT COURSE (request information) TECHNICAL DATA SHEET • Duration: 18 hours - Lessons: 6 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Our. Trainers are professional pastry chefs. • Issues: PerFormare Project attendance certificate and practical training certificate issued by the course teacher. DESCRIPTION The course provides insights into pastry making, in particular the modern presentation and decoration of desserts and cakes. Different combinations of flavours, consistencies, chewiness, arrangement of the dessert (single portions, verrines, plates, spoons etc. ), height, colour, temperature and decorative elements will be addressed. WHO IS IT FOR? The training is aimed at aspiring pastry chefs and anyone who wishes to delve deeper into certain pastry making and cake decorating topics, pastry chefs looking for creativity and new ideas, those who already make cakes and want to improve their presentation, or those who simply want to delve deeper into some techniques. Of processing and presentation of desserts. CONTENTS (18 hours, 6 lessons) • Creams for modern cakes: structure, texture and composition. • How to compose your own modern cake, from the insertions to the crunchy component. • Icing: how to "dress" your cake. • The decorations: principles of chocolate making. • The macarons. • Croissants and breakfasts, leavening management. Note: The above program and calendar are a guideline and may be subject to change. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of classic pastry in Morbegno
Region: Lombardy Locality: Morbegno (Sondrio)
from: 16 September 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN MORBEGNO (SO) - PAYMENT COURSE (request more information) TECHNICAL DATA SHEET • Duration: 35 hours - Lessons: 10 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Our. Trainers are professional pastry chefs. • Issues: Certificate of Training Attendance. DESCRIPTION The course provides the basic elements for the preparation of doughs, creams and decorations, as well as more advanced sweet and savory preparations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with health and hygiene regulations of the sector. RECIPIENTS The training is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. PROGRAM (FULL 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (17.5 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 (brioches and small leavened breakfast products, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddos, stuffed cakes, pastries and mignons). • Artistic pastry shop (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of classic pastry in Cagliari
Region: Sardinia Locality: Cagliari
from: 30 September 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN CAGLIARI - PAYMENT COURSE (request more information) TECHNICAL DATA SHEET • Duration: 35 hours - Lessons: 10 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Our. Trainers are professional pastry chefs. • Issues: Certificate of Training Attendance. DESCRIPTION The course provides the basic elements for the preparation of doughs, creams and decorations, as well as more advanced sweet and savory preparations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with health and hygiene regulations of the sector. RECIPIENTS The training is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. PROGRAM (FULL 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (17.5 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 (brioches and small leavened breakfast products, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddos, stuffed cakes, pastries and mignons). • Artistic pastry shop (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical basic pastry course in Fano (PU)
Region: Marches Locality: Fano (Pesaro-Urbino)
from: 30 September 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BASIC PASTRY COURSE ORGANIZED IN FANO (PU) - THE COURSE IS PAYABLE (request information) TECHNICAL DATA SHEET • Duration: 18 hours - Lessons: 5 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: PerFormare Project Attendance Certificate. DESCRIPTION Provide the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. PROGRAM (18 hours - 5 lessons) • Shortcrust Pastry; • Cream puffs; • Sponge cake and custard; • Brioche Cò Tuppo and Sicilian Granita; • Cake dough, substantial desserts that do not need toppings like breakfast desserts. NOTE: The above program and calendar are a guideline and may be subject to change. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical course of classic pastry in Imperia
Region: Liguria Locality: Imperia
from: 19 September 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN IMPERIA - PAYMENT COURSE (request information) TECHNICAL DATA SHEET • Duration: 35 hours - Lessons: 10 • Teaching material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: Certificate of Training Attendance. DESCRIPTION The course provides the basic elements for the preparation of doughs, creams and decorations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be undertaken in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry making and cake decoration. PROGRAM (FULL 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 widespread microorganisms. The equipment, the laboratory team, the management of work in the laboratory. • Raw materials: Dosing, mixing, shaping, cooking, decorating and preserving the basic mixtures and finished products. BASIC PASTRY MAKING (17.5 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 (brioches and small leavened breakfast products, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddos, stuffed cakes, pastries and mignons). • Artistic pastry shop (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and may be subject to change. You can participate in the complete course or just a course module (basic pastry making or advanced pastry making). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.

Cooking Practical bread making course in Cabella Ligure
Region: Piedmont Locality: Cabella Ligure (Alessandria)
from: 25 September 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BREAD-MAKING TRAINING COURSE ORGANIZED IN CABELLA LIGURE (AL) - PAYMENT COURSE (request information) TECHNICAL DATA SHEET • Duration: 18 hours, 6 lessons. • Teacher: Baker. • Educational material: Educational handouts, recipe books and baking kits. • Location: The course will take place in an equipped oven or laboratory. • Title: Certificate of Training Attendance is issued. DESCRIPTION The practical bread-making course teaches the basics of bread-making (flour types, fermentations and related basic techniques), the management of hand dough, demonstration and practical tests, recipe application, tasting and product criticism. WHO IS IT FOR? The practical bread-making course is aimed at all those who are passionate and curious about bread and who want to learn the basics of making these specific baked products themselves; food sector workers and/or owners of food&beverage businesses; candidates with a hotel diploma or specific technical characteristics. PROGRAM (18 hours - 6 lessons) • Explanation of the various types of flours, their w and strength; • The types of leavening; • Direct and indirect doughs; • Making bread with sourdough 1st step, selection and explanation of the flours used, production and conservation of sourdough; • Making bread with sourdough 2nd step, kneading bread using the direct method, shaping the dough and baking; • Production of different types of bread with the “biga” or “poolish” method and with the direct method; • Production of different types of bread with innovative techniques (wholemeal bread with sourdough, organic bread with the indirect method, baguette with the autolysis method, stretched French bread with re-milled semolina, mixed yeast bread, etc. ); • Production of regional bakery products. OBJECTIVES, STRENGTHS AND SKILLS The objective of the course is to understand the basic processes of bread making and the world of white bread. Topics capable of giving autonomy in the processing of raw materials and critical ability towards daily bread and on the topic of sourdough will be covered. At the end of the training course the learner will have understood: • Flours and their uses; • What is yeast, sourdough and their applications; • Practical and theoretical knowledge of classic ferments such as biga and poolish and their derived recipes. WHAT WILL BE THE STEPS AFTER 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, program, times and location, registration form and payment methods.