Cooking Practical pastry-making course in Casalmaiocco (LO)
Region: Lombardy Locality: Casalmaiocco (Lodi)
from: 13 October 2025 Duration: 35 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL PASTRY COURSE HELD IN CASALMAIOCCO (LO) - THE COURSE IS PAID (request information) NEXT COURSE STARTING: October 13,2025.DETAILS • Duration: 35 hours - Lessons: 10 • Course materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance. DESCRIPTION The course provides the basics for preparing dough, creams, and decorations, enabling students to acquire the essential skills needed to become a pastry chef. This training will be conducted in compliance with the industry's health and hygiene standards. TARGET AUDIENCE The training is aimed at anyone with a passion for pastry making: from those with a background in hotel management who want to improve their skills (students), to those who love cooking and pastry making in general and want to address their concerns or have considered making it a career, to those who are new to the restaurant industry and want to improve and become a skilled pastry chef, building a new professional future, or to those who already work in the industry but have not completed a training program. 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. Equipment, laboratory staff, laboratory work management. • Raw materials: Dosing, mixing, shaping, baking, decorating, and storing basic doughs and finished products. BASIC PASTRY (17.5 hours - 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, choux pastry, sweet and savory puff pastry). • Basic creams (classic, chocolate, and lemon custard). • Sweet and savory pastries (brioche and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked tarts, strudels, meringues, mini pizzas, canapés, and savory mini pastries). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Advanced creams (ganache, buttercream (meringue), Chantilly, and English cream). • Fresh pastries (filled and mini cakes). • Artistic pastry making and cake design (cake base creation, filling and topping, creation of 2 themed cakes). NOTE: The above program and schedule are guidelines and are subject to change. You can participate in the entire course or just one module (basic pastry or advanced pastry). SEND YOUR INFORMATION REQUEST AND OUR COURSE OFFICERS WILL CONTACT YOU WITH FURTHER DETAILS, WITHOUT OBLIGATION.

Cooking Practical pastry-making course in Sassari
Region: Sardinia Locality: Sassari
from: 13 October 2025 Duration: 35 hours
Availability and Prices Request
ENROLLMENT OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN SASSARI – PAID COURSE (request more information) NEXT COURSE START DATE: FROM OCTOBER 13,2025 COURSE DETAILS • Duration: 35 hours – 10 lessons • Learning materials: Practical handouts, recipe books, and pastry kit • Instructors: Professional pastry chefs • Certificate awarded: Certificate of Attendance COURSE DESCRIPTION The course provides the fundamental knowledge for preparing doughs, creams, and decorations, enabling participants to acquire the essential skills needed to enter the pastry profession. All training is carried out in compliance with hygiene and food safety standards. WHO THE COURSE IS FOR This course is aimed at beginners, aspiring pastry chefs, and anyone who wants to learn the basics of pastry-making and cake decorating. PROGRAM (FULL COURSE: 35 HOURS, 10 LESSONS) INTRODUCTION (included in both training modules) • Hygiene and safety in the food industry: Personal and environmental hygiene (HACCP) – Food regulations. Food contamination: types of contamination, characteristics of common microorganisms. Equipment, pastry lab team structure, and lab work management. • Raw ingredients: Measuring, mixing, shaping, baking, decorating, and preserving basic doughs and finished products. BASIC PASTRY (17.5 hours – 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, brisée pastry) • Basic creams (classic custard, chocolate cream, lemon cream) • Sweet baked goods (brioche and small breakfast pastries, tarts, dry cookies, cakes, muffins, baked cakes, strudel, meringues) ADVANCED PASTRY (17.5 hours – 5 lessons) • Savory baked goods (snacks, mini pizzas, canapés, savory mini pastries; savory pies and quiches) • Advanced creams (ganache, buttercream, Chantilly, crème anglaise) • Fresh pastries (semifreddos, filled cakes, pastries and mini desserts) • Artistic pastry (themed cakes and decorative elements) NOTE: The program and schedule provided above serve as a general guideline and may be subject to change. Participants may choose to attend the full course or only one module (basic or advanced pastry). SEND YOUR INFORMATION REQUEST AND OUR COURSE REPRESENTATIVES WILL CONTACT YOU WITH FURTHER DETAILS — WITHOUT ANY OBLIGATION.