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Progetto PerFormare in Ravenna - Italy - Cooking School

In Italy

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

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Progetto PerFormare

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Courses

Professional Cooking Pastry to Abbadia Lariana (LC)
Region: Lombardy Locality: Abbadia Lariana (Lecco)
from: 9 October 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT to the COURSE of TRAINING ORGANISED PASTRY ABBADIA LARIANA (LC)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. 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.
Professional Cooking Pastry in Pergine Valsugana (TN)
Region: Trentino - Alto Adige Sudtirol Locality: Pergine Valsugana (Trento)
from: 8 October 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in PERGINE VALSUGANA (TN)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. 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.
Professional Cooking Pastry in Pinerolo (TO)
Region: Piedmont Locality: Pinerolo (Turin)
from: 8 October 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY held in PINEROLO (TO)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. 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.
Professional Cooking Pastry in Prato
Region: Tuscany Locality: Prato
from: 8 October 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED to lawn-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. 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 Cordenons (PN)
Region: Friuli - Venezia Giulia Locality: Cordenons (Pordenone)
from: 25 September 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in SAINT-VINCENT (AO)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). Content (full course 36 hours) INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. Title. At the end 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 Olbia (OT)
Region: Sardinia Locality: Olbia (Olbia Tempio)
from: 25 September 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in OLBIA (OT)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). Content (full course 36 hours) INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. Title. At the end 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 Salerno
Region: Campania Locality: Salerno
from: 24 September 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in SALERNO-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). Content (full course 36 hours) INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. Title. At the end 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 Arezzo
Region: Tuscany Locality: Arezzo
from: 24 September 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT to the COURSE of TRAINING ORGANISED in AREZZO PASTRY-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). Content (full course 36 hours) INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. Title. At the end 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 a quarter of Gossolengo (PC)
Region: Emilia - Romagna Locality: Gossolengo (Piacenza)
from: 20 September 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED in QUARTO DI GOSSOLENGO (PC)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). Content (full course 36 hours) INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. Title. At the end 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 course at Saint-Vincent (AO)
Region: Aosta Valley Locality: Saint-Vincent (Aosta)
from: 19 September 2018 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in SAINT-VINCENT (AO)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. 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). Content (full course 36 hours) INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental 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) to prepare 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) to prepare 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. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. Title. At the end 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.
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