LovelyITALIA
Schools
accesso
Strutture Ricettive
Iscrizione accesso
Search School
by Locality
language
cooking

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

Information Request

(not binding inquiry)
Name
E-mail
Phone
Country
Information required
by clicking the send button I declare I have read and agree to the Privacy statement

Courses

Cooking Practical bread-making course in Sassari
Region: Sardinia Locality: Sassari
from: 20 May 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE ORGANIZED IN SASSARI - 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. • Types of leavening: classic leavening and hints of sourdough. • Direct and indirect doughs. • Making bread 1st step, selection and explanation of the flours used, production and conservation. • Making bread 2nd step, kneading bread with the direct method, shaping, kneading and cooking. • 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, biove 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 management of dough, leavening and cooking will be covered. At the end of the training course the learner will have understood: • Flours and their uses; • What is yeast, sourdough (outline) 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.
Cooking Practical basic pastry making course in Legnano (MI)
Region: Lombardy Locality: Legnano (Milan)
from: 13 May 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BASIC PASTRY COURSE ORGANIZED IN LEGNANO (MI) - THE COURSE IS PAYABLE (request information) DATA SHEET • Duration: 18 hours - Lessons: 6 • 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 - 6 lessons) • Shortcrust pastries. • Heavy Whipping and Light Whipping. • Cream puffs. • Meringue and puff pastry. 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 baking course in Brescia
Region: Lombardy Locality: Brescia
from: 14 May 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BAKE-MAKING TRAINING COURSE ORGANIZED IN BRESCIA - PAYMENT COURSE (request information) NEXT COURSE STARTING: FROM 14 MAY 2024.DATA SHEET • Duration: 17.5 hours divided into 5 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 (17.5 hours - 5 lessons) • Making milk sandwiches, pizzas, focaccia in a pan, using filler dough. • Making oil bread, milk bread, hot dog bread, hamburger bread, sandwich bread, using the biga method. • Making hard dough dough (Mantovana, puff pastry, shortcrust pastry). • Creation of hydrated doughs (pinsa romano, ciabatta). • Mother yeast in baking. 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.
Cooking Practical bartender course in Mirandola (MO)
Region: Emilia - Romagna Locality: Mirandola (Modena)
from: 14 May 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BARMAN COURSE ORGANIZED IN MIRANDOLA (MO) - PAYMENT COURSE (request information). DATA SHEET • Duration: 18 hours, 6 lessons. • Educational material: Handouts, recipe books and barman kits. • Teachers: Barman. • Issues: PerFormare Project attendance certificate and practical training certificate issued by the course teacher. DESCRIPTION After a brief introduction, various topics will be addressed including the equipment and management of the bar counter, the preparation of non-alcoholic drinks and great classics (cocktails and long drinks), also taking care of their presentation and recipes (ingredients and portion rules), at in order to satisfy the customer. WHO IS IT FOR? The training is aimed at all people who want to learn the basics of the bartending profession, at those who are curious to learn more and practice certain topics or aspire to work in the catering/hotel sector. OBJECTIVES, STRENGTHS AND SKILLS The course aims to teach how to: • Make the best use of raw materials and dispensing tools and their maintenance; • Organize supplies and manage the bar counter; • Prepare soft drinks and drinks, using different techniques and fresh fruit premixes; • Interact with the customer and build their loyalty. PROGRAM (18 hours, 6 lessons) INTRODUCTION • Hygiene/health regulations (HACCP) and prevention and safety in the workplace. • Analysis and study of raw materials. • The various types of bars: Coffee Bar, Cocktail Bar, Disco, Hotel Facilities. • Orders and inventory management. • Interaction with the customer: Behavioral and communication norms. SUBJECTS • Differences between classic style and Flair Bartending System. • Who is the barman. • The organization of the bar counter. • Dispensing tools and their correct operation and maintenance. • Handles and pouring techniques with metal pour (measurer) and Jigger (measuring cup, graduated cone). • The units of measurement. • Portion rules. • Preparation techniques. • Fresh fruit premix. • Decorations. • Customer loyalty. • Preparation of great classics. • Simultaneous preparation of multiple drinks. • For those who wish, possibility of extension also on the latest trends. SKILLS At the end of the training course the student will be able to relate to any type of customer, understanding their tastes and needs in order to best sponsor their products; will have learned the basic notions of making non-alcoholic drinks and the most popular drinks, knowledge and use of barman equipment and bar service. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT OBLIGATION.
Cooking Practical baking course in Rescaldina (MI)
Region: Lombardy Locality: Rescaldina (Milan)
from: 13 May 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE ORGANIZED IN RESCALDINA (MI) - 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 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, biove 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, programme, times and location, registration form and payment methods.
Cooking Practical classic pastry making course in Liscate (MI)
Region: Lombardy Locality: Liscate (Milan)
from: 6 May 2024 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN LISCATE (MI) - 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 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 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. 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 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 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.
Accommodation options and costs:
Offered Courses:

more info about Accommodations
more info about Courses

We and our partners use cookies to display personalized advertising and for profiling and measurement purposes. Do you agree? Ok or Cookie policy