Cooking Practical coffee-making course in Aicurzio (MB)
Region: Lombardy Locality: Aicurzio (Monza e Brianza)
from: 13 October 2026 Duration: 18 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL COFFEE MAKING COURSE HELD IN AICURZIO (MB) - PAID COURSE (request information). NEXT COURSE STARTING: OCTOBER 13,2026.TECHNICAL SHEET • Duration: 18 hours, 6 lessons. • Teaching materials: Handouts, recipe books, and coffee kit. • Instructors: Barista Coffee. • Award: PerFormare Project Certificate of Attendance and Practical Training Certificate issued by the course instructor. DESCRIPTION The practical coffee making course provides technical information for preparing coffee and cappuccino, from bean to cup: description of the production process, machine production, and bar management. WHO IS IT FOR The course is aimed at anyone who wants to learn the basics of barista skills or anyone who is curious to delve deeper and practice certain topics. PROGRAM (18 HOURS, 6 LESSONS) LESSON 1 • Theory: The role of the waiter and bartender, the history of coffee, the difference between Arabica and Robusta, from the plant to the cup, roasting and blends. • Practice: Using the tray, espresso, using the dishwasher. LESSON 2 • Theory: Tools, coffee machine, and the bar counter, the rules for the perfect coffee (settings). • Practice: Basic coffee practice, cleaning the coffee machine. LESSON 3 • Theory: Mistakes in frothing milk, cappuccino. • Practice: Practice (cappuccio). LESSON 4 • Theory: Types of coffee preparations around the world. • Practical: Exercise (cappuccio, marocchino, latte macchiato, caffè latte). LESSON 5 • Theory: Customer interaction, tea knowledge, herbal teas with tasting. • Practical: Specialty lattes (coconut, Havana, soy), matcha tea, 2.0 coffee products. LESSON 6 • Theory: Milk types: animal and plant-based, properties and allergens. • Practical: Specialty lattes (coconut, Havana, soy), matcha tea, 2.0 coffee products, specialty tea (matcha – etc. ), specialty coffee chai. SKILLS By the end of the training course, the student will be able to interact with any type of customer, understanding their tastes and needs to best promote their products. They will have learned general knowledge about coffee and the world around it, through practical exercises, anecdotes, and curiosities. WHAT'S THE NEXT STEP AFTER YOUR INFORMATION REQUEST? Request more information, no obligation! As soon as we receive your request, you'll be contacted by the training coordinator who will provide you with all the course details, including information on the program, schedule, and location, along with the registration form and payment methods.

Cooking Practical bread-making course in Solesino (PD)
Region: Veneto Locality: Solesino (Padova)
from: 6 October 2026 Duration: 18 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE HELD IN SOLESINO (PD) - PAID COURSE (request information) NEXT COURSE STARTING: OCTOBER 6,2026.DETAILS • Duration: 18 hours, 6 lessons. • Instructor: Baker. • Teaching Materials: Handouts, recipe books, and baking kits. • Location: The course will be held at a bakery or equipped laboratory. • Title: A Certificate of Attendance will be issued. DESCRIPTION The practical breadmaking course teaches the basics of breadmaking (flour types, fermentation, and related basic techniques), how to knead dough by hand, demonstrations and practical tests, recipe application, tasting, and product critique. WHO IS IT FOR The training is aimed at anyone with a passion and curiosity for bread and who wants to learn the basics of making these specific baked goods themselves; food industry workers and/or food & beverage business owners; candidates with a hotel and catering diploma or specific technical qualifications. PROGRAM (18 hours - 6 lessons) • Explanation of the various types of flour, their W and strength; • Types of leavening; • Direct and indirect doughs; • Making bread with durum wheat, whole wheat, and stuffed breads (olives, mortadella, etc. ); • Making sweet bread, snack bread (raisins, sugar, chocolate), and hamburger and hot dog bread; • Making different types of bread using the "biga" or "poolish" method and the direct method; • Making pizzas and focaccias; • Making breadsticks and crackers. OBJECTIVES, STRENGTHS, AND SKILLS The objective of the course is to understand the basic processes of breadmaking and the world of white bread. Topics will be covered that will provide independence in working with raw materials and critical thinking regarding everyday bread and the topic of sourdough. At the end of the training course, the student will have understood: • Flours and their uses; • What is yeast, sourdough, and their applications; • Practical and theoretical knowledge of classic starters such as biga and poolish, and their derived recipes. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the procedures, program, schedule, location, registration form, and payment methods.

Cooking Practical bread-making course in Osio Sotto (BG)
Region: Lombardy Locality: Osio Sotto (Bergamo)
from: 20 October 2026 Duration: 17 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE HELD IN OSIO SOTTO (BG) - PAID COURSE (request more information) NEXT COURSE STARTING: OCTOBER 20,2026.DETAILS • Duration: 17.5 hours - 5 lessons. • Instructor: Baker. • Teaching Materials: Handouts, recipe books, and baking kits. • Location: The course will be held at a bakery or equipped laboratory. • Title: A Certificate of Attendance will be issued. DESCRIPTION The practical breadmaking course teaches the basics of breadmaking (flour types, fermentation, and related basic techniques), how to knead dough by hand, demonstrations and practical tests, recipe application, tasting, and product critique. WHO IS IT FOR The training is aimed at anyone with a passion and curiosity for bread and who wants to learn the basics of making these specific baked goods themselves; food industry professionals and/or owners of food and beverage businesses; candidates with a hotel and catering diploma or specific technical qualifications. PROGRAM (17.5 hours - 5 lessons) • Explanation of the various types of flour, their W and strength. • Explanation of the various leavening methods. • Direct and indirect doughs. • Production of different types of bread using the "biga" method. • Production of different types of bread using innovative techniques (whole wheat bread, rye bread, chia bread, etc. ) • Production of pizzas, focaccias, and sweet breads. OBJECTIVES AND STRENGTHS The objective of the course is to understand the basic processes of breadmaking and the world of white bread. Topics will be covered that will provide independence in working with raw materials and critical thinking regarding daily bread making and sourdough starter. SKILLS By the end of the training course, the student will have understood: • Flours and their uses; • What is yeast, sourdough starter, and their applications; • Practical and theoretical knowledge of classic starters such as biga and poolish, and their derived recipes. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the program, schedule, timetable, location, registration form, and payment methods.

Cooking Practical cooking course in Sciolze (TO)
Region: Piedmont Locality: Sciolze (Turin)
from: 9 October 2026 Duration: 28 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL COOKING TRAINING COURSE HELD IN SCIOLZE (TO) - PAID COURSE (Request Information) NEXT COURSE STARTING: OCTOBER 9,2026.DETAILS • Duration: 28 hours, 7 lessons. • Instructor: Chef. • Teaching Materials: Handouts, recipe books, and cooking kits. • Location: The course will be held in a fully equipped kitchen. • Title: A Certificate of Attendance will be issued. DESCRIPTION The practical cooking course provides the foundation for learning and/or consolidating cooking and preparation techniques for each course, with a comprehensive understanding of table service and particular attention to kitchen organization. Lessons are held in person, each focusing on a single course; they will include notions of cooking techniques, characteristics of raw materials, and product types. WHO IS IT FOR The training is aimed at professionals, beginners, aspiring chefs, and anyone who wishes to learn the fundamentals of cooking, improve their skills, explore new techniques, or master both the work surface and the kitchen plan itself, learning about organizational skills (planning). PROGRAM (28 HOURS, 7 LESSONS) PASTA Fresh pasta, doughs, and traditional first courses. Dough preparation with selected flours, processing techniques, rolling, and making fresh pasta. In-depth study of the processing techniques for unfilled pasta, filled pasta, and gnocchi, completing the dish through cooking, creaming, and presentation. • Cooking techniques: dough, processing, rolling, cutting, filling, shaping, creaming, and mise en place. • Cooking methods: boiling, baking, and risotto-style cooking. VEGETABLES Techniques for preparing and showcasing vegetables. Choosing, preparing, and cooking vegetables for balanced and creative dishes. • Cooking techniques: cutting, preparing, preserving, and pairing ingredients. • Cooking methods: oven, steam, wok, and other cooking techniques. RICE Rice preparation and cooking techniques. Understanding the main varieties of rice, and the differences between risotto, rice, and couscous. An in-depth look at toasting, cooking, and creaming techniques. • Cooking techniques: toasting, boiling, creaming, and enhancing the product. • Cooking methods: boiling, absorption cooking, and creaming. MEAT Choosing, preparing, and cooking meat. Understanding the main cuts, characteristics of white and red meat, and techniques for preserving tenderness and flavor. • Cooking techniques: cutting and preparing meat. • Cooking methods: traditional cooking, cbt, and other preparation techniques. FISH Preparing and cooking fish. Product selection, understanding the different types of fish, cleaning and processing techniques for fish, mollusks, and crustaceans. • Cooking techniques: cleaning, gutting, and filleting. • Cooking methods: marinating, salt-cooking, and other preparation techniques. FRYING AND EGGS Frying techniques and egg-based preparations. In-depth study of oil selection, different types of breading, and cooking techniques for crispy, balanced results. • Cooking techniques: cutting, breading, preparing, and handling eggs. • Cooking methods: traditional and air frying. OBJECTIVES, STRENGTHS, AND SKILLS The aim of the course is to learn basic cooking techniques, becoming independent in the preparation and creation of your own recipes, and to provide insights into a constantly evolving field, building on a solid organizational foundation. Specifically: • Knowledge of raw materials and their preservation; • Preparation techniques (dough and cutting); • Cooking techniques, both new and established, and knowledge of equipment; • Display and creation of dishes. Among the course's strengths are technical and practical preparation, knowledge of the subject matter, and knowledge of industrial and professional equipment adapted for home use. At the end of the training program, students will have acquired the skills to work in any kitchen, with the opportunity for personal and professional growth. They will know which tool is right for the right time, which technique to combine and use for the intended purpose, and the process of preparing and consolidating cooking techniques. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the program, schedule, timetable, location, registration form, and payment methods.

Cooking Classic pastry-making course in Messina
Region: Sicily Locality: Messina
from: 6 October 2026 Duration: 35 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL PASTRY COURSE HELD IN MESSINA - PAID COURSE (request information) NEXT COURSE STARTING: OCTOBER 6,2026.DETAILS · Duration: 35 hours - Lessons: 10 · Teaching Materials: Handouts, recipe books, and pastry kits. · Instructors: Master Pastry Chefs. · Award: PerFormare Project Certificate of Attendance and Practical Training Certificate issued by the course instructor. DESCRIPTION The course provides the basic elements for preparing doughs, 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. WHO IS IT FOR The course is intended for beginners, aspiring pastry chefs, and anyone wishing to learn the fundamentals of pastry making and cake decorating. CONTENTS (COMPLETE 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 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, puff pastry, shortcrust pastry). Basic creams (classic custard, chocolate, and lemon custard). Sweet pastries (brioche and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked tarts, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) Savory pastries (appetizers, mini pizzas, canapés, and savory mini pastries; quiches and quiches). Advanced creams (ganache, buttercream, Chantilly, and Anglaise). Fresh pastries (semifreddos, filled cakes, pastries, and mini pastries). Artistic pastries (themed cakes and various decorations). WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, the training coordinator will contact you with all the course details, including the program, schedule, and location, along with the registration form and payment methods.

Cooking Classic pastry making course in Martina Franca (TA)
Region: Apulia Locality: Martina Franca (Taranto)
from: 6 October 2026 Duration: 36 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL PASTRY MAKING COURSE HELD IN MARTINA FRANCA (TA) - PAID COURSE (Request more information) NEXT COURSE STARTING: OCTOBER 6,2026 DETAILS • Duration: 36 hours - Lessons: 12 • Teaching materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance and Practical Training Certificate issued by the course instructor. DESCRIPTION The course provides the basic skills 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. The skills acquired will be easily transferable both to those who want to pursue a career in pastry shops, bakeries, confectionery production and distribution companies, and to those who simply enjoy it as a hobby. WHO IS IT FOR The training is aimed at beginners, aspiring pastry chefs, and anyone who wishes to learn the fundamentals of pastry making and cake decorating. PROGRAM (COMPLETE 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: contamination methods, 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 MODULE (18 hours - 6 lessons) • Basic doughs: Classic shortcrust pastry, chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry. • Basic creams: Pastry cream, chocolate pastry cream, lemon cream. • Sweet pastries: Brioches and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues. ADVANCED MODULE (18 hours - 6 lessons) • Savory pastries: Appetizers, mini pizzas and savory mini pastries, savory tarts and quiches. • Advanced creams: Ganache, butter cream, royal icing, Chantilly cream, crème anglaise. • Fresh pastries: Semifreddos, filled cakes, pastries, and mini pastries. • Artistic pastries: Themed cakes and various decorations. SKILLS Skills acquired upon completion of the training program: • Knowledge and mastery of pastry techniques. • Ability to create classic and modern pastry products. • Knowledge of pastry ingredients and equipment. • Correct use of tools and machinery. • Technical ability in filling and decorating cakes and desserts. • Proper cleaning. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the program, schedule, timetable, location, registration form, and payment methods.

Cooking Classic pastry-making course in Casalmaiocco (LO)
Region: Lombardy Locality: Casalmaiocco (Lodi)
from: 5 October 2026 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 5,2026.DETAILS • Duration: 35 hours - Lessons: 10 • Teaching Materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance. DESCRIPTION The course provides the basic elements 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 answer their questions or have considered making a career out of it, to those new to the restaurant industry who 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: contamination methods, 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 baked pastries (brioche and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked tarts, strudels, meringues, mini pizzas, tarts, and savory mini pastries). ADVANCED PASTRY (17.5 hours - 5 lessons) • Advanced creams (ganache, butter cream (meringue), Chantilly cream, 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). WHAT'S THE NEXT STEP AFTER REQUESTING INFORMATION? Request more information, no obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, including information on the program, schedule, timetable, and location, along with the registration form and payment methods.

Cooking Pastry & Viennoiserie course in Aprilia (LT)
Region: Lazio Locality: Aprilia (Latina)
from: 28 September 2026 Duration: 35 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE "PRACTICAL PASTRY & VIENNOISERIE COURSE: SWEET, SAVOURY PASTRY, AND SMALL BREAD-READ BREAD" HELD IN APRILIA (LT) - PAID COURSE (request information) NEXT COURSE STARTING: SEPTEMBER 28,2026 DETAILS • Duration: 35 hours - Lessons: 10 • Teaching materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Certificate of Attendance. DESCRIPTION The course teaches the basic techniques of classic pastry making with a touch of modernity, before surprising students with modern leavened products. A hands-on course designed to acquire concrete skills in making sweet and savory pastries, from the basics of traditional pastry making to the most modern Viennoiserie techniques. During the course, participants will learn methods, processing techniques, and handling dough and creams, developing manual dexterity, precision, and operational autonomy. Each preparation will be performed to promote immediate and effective learning, in compliance with industry hygiene and health standards. WHO IS IT FOR The course is aimed at professionals, beginners, aspiring pastry chefs, and anyone wishing to learn the fundamentals of pastry making. The skills acquired will be easily transferable both to those wishing to enter the profession, with the possibility of finding work in pastry shops or bakeries, catering, and confectionery production and distribution companies, and to those who simply treat it as a hobby. OBJECTIVES, STRENGTHS, AND SKILLS The aim of the course is to acquire fundamental pastry making techniques through a practical and technical approach that allows participants to develop independence in preparing and creating their own recipes. By the end of the training program, students will have acquired the skills necessary to independently produce classic pastry products and leavened breakfast pastries, thanks to solid operational training and knowledge of the main processes in the sector. PROGRAM (35 hours, 10 lessons) INTRODUCTION (present in both training modules) • Hygiene and safety in the food sector: Personal and environmental hygiene (HACCP) - Food legislation. Food contamination: contamination methods, 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 MODULE (17.5 hours - 5 lessons) • Preparation of custard (cocoa, lemon, and Chantilly variations). • Classic and chocolate shortcrust pastry. Preparation: classic tart, modern tart, biscuits. • Puff Pastry. Sweet: Roman Ciavattoni. Savory: Mini pizzas, rustici. • Meringues. ADVANCED MODULE (17.5 hours - 5 lessons) • Sponge Cake. Preparation: Mimosa Cake, Charlotte, Sacher Torte. • Choux Pastry. Creating miniature pastries. • Viennoiserie: Leavened breakfast pastries. Preparation: Croissants, Pan Goccioli, Maritozzi, Modern leavened pastries. NOTE: The above program and calendar are a guideline and are subject to change. You can participate in the entire course or just one module (basic pastry or advanced pastry). WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the procedures, program, times and location, registration form, and payment methods.

Cooking Practical pastry-making course in Livorno
Region: Tuscany Locality: Leghorn
from: 29 September 2026 Duration: 35 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL PASTRY COURSE HELD IN LIVORNO - PAID COURSE (Request more information) NEXT COURSE STARTING: SEPTEMBER 29,2026.DETAILS • Duration: 35 hours - Lessons: 10 • Teaching materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance and Practical Training Certificate issued by the course instructor. DESCRIPTION The course provides the basic elements for preparing doughs, 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. WHO IS IT FOR The training is aimed at beginners, aspiring pastry chefs, and anyone who wishes to learn the fundamentals of pastry making and cake decorating. The skills acquired will be easily transferable both to those who wish to pursue a career in pastry shops, bakeries, confectionery production and distribution companies, and to those who simply enjoy it as a hobby. PROGRAM (COMPLETE COURSE 35 HOURS, 10 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 common microorganisms. Equipment, laboratory staff, laboratory work management. • Raw materials: Dosing, mixing, shaping, baking, decorating, and storing basic doughs and finished products. BASIC MODULE (17.5 hours – 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry (traditional and whipped), sponge cake, puff pastry). • Basic creams (classic, chocolate, and lemon custard). • Sweet pastries (brioche and small leavened breakfast pastries, tarts, biscuits, cakes, cupcakes, muffins, baked cakes, meringues). ADVANCED MODULE (17.5 hours – 5 lessons) • Savory pastries (appetizers, mini pizzas, canapés, and savory mini pastries; savory pies and quiches). • Advanced creams (ganache, buttercream, Chantilly cream, and Italian meringue buttercream). • Fresh pastries (semifreddos, filled cakes, pastries, and mini pastries). • Artistic pastries (themed cakes and various decorations). WHAT'S THE NEXT STEP AFTER YOUR INFORMATION REQUEST? Request more information, no obligation! As soon as we receive your request, you'll be contacted by the training coordinator who will provide you with all the course details, including information on the program, schedule, and location, along with the registration form and payment methods.

Cooking Practical course in classic pastry making in Perugia
Region: Umbria Locality: Perugia
from: 29 September 2026 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL PASTRY MAKING COURSE HELD IN PERUGIA - PAID COURSE (Request more information) NEXT COURSE STARTING: SEPTEMBER 29,2026 DETAILS • Duration: 35 hours - Lessons: 10 • Teaching materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance and Practical Training Certificate issued by the course instructor. DESCRIPTION The course provides the basic elements for preparing doughs, 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. WHO IS IT FOR The training is aimed at beginners, aspiring pastry chefs, and anyone who wishes to learn the fundamentals of pastry making and cake decorating. 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, puff pastry, shortcrust pastry). • Basic creams (classic custard, chocolate, and lemon custard). • Sweet pastries (brioche and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked tarts, strudels, meringues). ADVANCED PASTRY MAKING (17.5 hours - 5 lessons) • Savory pastries (appetizers, mini pizzas, canapés, and savory mini pastries; quiches and quiches). • Advanced creams (ganache, buttercream, Chantilly, and Anglaise). • Fresh pastries (semifreddos, filled cakes, pastries, and mini pastries). • Artistic pastry making (themed cakes and various decorations). WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, the training coordinator will contact you with all the course details, including the program, schedule, and location, along with the registration form and payment methods.