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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

Cooking Practical pastry making course in Piombino (LI)
Region: Tuscany Locality: Piombino (Leghorn)
from: 16 April 2024 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN PIOMBINO (LI) - PAYMENT COURSE (request information) 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 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 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) • 1st lesson: Presentation, explanation of the raw materials (2 hours) and classic shortcrust pastry dough (1 hour). • 2nd lesson: Sandblasted shortcrust pastry. • 3rd/4th lesson: Creams (custard/chibuste), cream puffs. • 5th lesson: Sponge cake. • 6th lesson: Italian cakes (multiple versions). ADVANCED PASTRY MAKING (18 hours - 6 lessons) • 7th lesson: Biscuit (multiple versions). • 8th lesson: Semifreddi (classic + Bavarian). • 9th lesson: Sfoglia (theory on dough and folds). Note: The student will not knead the pastry but will proceed with the drafting and processing of the ready pastry made by the teacher. • 10th lesson: Italian meringue + dacquoise (meringue biscuits). • 11th lesson: Spume and namelake. • 12th lesson: Writing with the croissant, decorations with chocolate, jaws 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 pastry making course in Bari
Region: Apulia Locality: Bari
from: 29 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN BARI - PAYMENT COURSE (request information) 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 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 course is aimed at anyone who has a passion for the subject of pastry making: from those who come from a hotel school experience and want to improve their skills (students), to those who love cooking and pastry making in general and want to satisfy their doubts or has thought about making it a profession or to those who are new to the world of catering and want to improve and become a good Pastry Chef by building a new professional future or to those who already work in the sector but have not completed a training course. 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, choux pastry). • Basic creams (classic custard, chocolate, lemon and Chantilly cream). • Sweet baked pastries (brioche and small leavened breakfast products, dry biscuits, baked desserts, strudel). 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 and English cream). • Fresh pastries (semifreddos, stuffed cakes and miniatures). • Artistic pastry shop (themed cakes and various decorations, also with fresh fruit). 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). SKILLS Skills acquired at the end of the training course: • Knowledge and mastery of pastry making techniques. • Ability to make classic and modern pastry products. • Knowledge of raw materials and pastry making equipment. • Correct use of work tools and machinery. • Technical ability in filling and decorating cakes and desserts. • Correct cleaning. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.
Cooking Practical pastry making course in Torremaggiore (FG)
Region: Apulia Locality: Torremaggiore (Foggia)
from: 17 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN TORREMAGGIORE (FG) - PAYMENT COURSE (request information) 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 The course provides the basic elements for the preparation of doughs, creams, sweets and savories, 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 training is aimed at anyone who has a passion for the subject of pastry making: from those who come from a hotel school experience and want to improve their skills (students), to those who love cooking and pastry making in general and want to satisfy their doubts or has thought about making it a profession or to those who are new to the world of catering and want to improve and become a good Pastry Chef by building a new professional future or to those who already work in the sector but have not completed a training course. 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, choux pastry). · Basic creams (classic, chocolate and lemon custard). · Pralines (production of filled and non-decorated chocolates). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) · Advanced creams (ganache, butter, Chantilly, English cream). · Modern cakes (modern miniatures, single portions). · 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 pastry making course in Imperia
Region: Liguria Locality: Imperia
from: 18 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN IMPERIA - PAYMENT COURSE (request information) 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 Pastry making course in Costigliole D'Asti (AT)
Region: Piedmont Locality: Costigliole D'Asti (Asti)
from: 15 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN COSTIGLIOLE D'ASTI (AT) - THE COURSE IS PAYABLE (request information) DATA SHEET • Duration: 35 hours - Lessons: 10 • 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 (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 pastry making course in Cuneo
Region: Piedmont Locality: Cuneo
from: 15 April 2024 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN CUNEO - THE COURSE IS PAYABLE (request information) 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. 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 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 pastry making course in Castel Di Lama (AP)
Region: Marches Locality: Castel Di Lama (Ascoli-Piceno)
from: 15 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN CASTEL DI LAMA (AP) - PAYMENT COURSE (request information) 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 pastry making course in Frattamaggiore (NA)
Region: Campania Locality: Frattamaggiore (Naples)
from: 15 April 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN FRATTAMAGGIORE (NA) - PAYMENT COURSE (request information) 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 (appetizers, 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 bread-making course in Solesino (PD)
Region: Veneto Locality: Solesino (Padova)
from: 8 April 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE ORGANIZED IN SOLESINO (PD) - PAYMENT COURSE (request information) 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 durum wheat, wholemeal and stuffed breads (olives, mortadella, etc. ); • Making sweet bread, snack bread (raisins, sugar, chocolate) and bread for hamburgers and hot dogs; • Production of different types of bread with the "biga" or "poolish" method and with the direct method; • Making pizzas and focaccias; • Production of breadsticks and crackers. 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, programme, times and location, registration form and payment methods.
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