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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

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Courses

Cooking Pastry course in genoa
Region: Liguria Locality: Genoa
from: 31 August 2020 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PASTRY PRACTICAL TRAINING COURSE ORGANIZED IN GENOA - THE COURSE INCLUDES AN REGISTRATION FEE COURSES START DATE: 12/10/20 DATA SHEET Duration: 35 hours • Lessons: 10 • Calendar: 1 evening per week. • Teaching material: Didactic lecture notes and pastry kits. DESCRIPTION The pastry course provides the elements for the preparation of traditional doughs, creams, decorations and sweets, all in compliance with the sector's hygiene and health standards. These will be easily expendable skills both for those who want to take up the trade with the possibility of entering work in pastry shops, bakeries, production and distribution companies in the confectionery sector, and for those who simply experience it as a hobby. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone who wishes to learn basic and advanced preparations of sweet and savory pastries. CONTENT (full course 35 hours, 10 lessons) BASIC MODULE (5 lessons) • Explanation of flours and their W, Sponge cake, custard, Cream puffs, sprouts, assorted baby cream. • Maddalena cake, alkazar cake, mont blanc, white eating, carrot cake. • Brioches, peaches, Dutch, braids, Venetian blinds, saccottini, Danish, kranz. • Savory pastries, shellfish puffs, savory puff pastry rolls, shortbread with chickpeas with salted mou and peanuts. • Macarones, Scottish cake, paradise cakes, puff pastry with external butters, ricotta and lemon cake. • Flowers in real ice on nail, paper and on stick, decoration and molding, sponged sugar. ADVANCED MODULE (5 lessons) • Pinolate, tart with lemon and ginger cream, foitè, sbrisolona, ​​cake with cooked pineapple cream with coconut and raspberries. • Fruit jellies, soft white nougat, hazelnut, chocolate tempera, decorations and flowers in chocolate. • Linzer cake, shortbread, spain with dried fruit, browse it with fruit. • Creation of sugar paste, flowers and sugar paste decorations, decoration on dummy with royal icing and different techniques. • Sacher cake, millefeuille cake, sant'honoret cake, diplomatic cake. • Modern semifreddo with mirror glaze, Italian cooked meringue, bombé paté, cigarette mass. NOTE: The above program and dates are a guideline and may vary. Places are limited to allow learning that is as effective and practical as possible. TEACHERS Our trainers are expert pastry chefs. COURSES The courses will take place in an equipped laboratory. TITLE At the end of the course, the PerFormare Project Certificate of Attendance and the Practice Training Certificate issued by the course teacher, a professional in the sector, will be delivered. WHAT WILL THE STEPS AFTER THE REQUEST FOR INFORMATION BE? 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, will give you information on the methods, schedule, times and location, registration form and payment methods.
Cooking Modern pastry course in Salerno
Region: Campania Locality: Salerno
from: 31 August 2020 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL TRAINING COURSE OF MODERN PASTRY ORGANIZED IN SALERNO - THE COURSE INCLUDES A REGISTRATION FEE COURSE START DATE: 09/28/20 DATA SHEET Duration: 18 hours • Lessons: 6 • Calendar: 2 evenings per week. • Teaching material: Didactic lecture notes and pastry kits. DESCRIPTION The course provides insights on pastry, in particular on the presentation and decoration of desserts and cakes in a modern key. A path designed with the aim of experimenting and creating innovative sweets, beautiful to look at and above all good to eat, original in aesthetics. Alternative and revisited variants of a traditional classic will be created and different combinations of tastes, textures, chewiness, the arrangement of the dessert (single portions, mignon, dishes, etc. ), height, color, temperature and decorative elements. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone who wants to learn more about pastry and cake decoration, pastry chefs looking for creativity and new ideas, to those who already make cakes and want to improve their presentation, or to those who simply want to learn more about some techniques. Of processing and presentation of desserts. CONTENT (18 hours, 6 lessons) • The cakes: Sacher, Cheesecake, Margherita Cake. • The Mignon patisserie. Fruit tartlets. Mignon with puff pastry. Mini pastry cupcakes. • The Neapolitan dessert par excellence: Il Babà (dough - leavening - cooking - bath). • The wedding cakes (Preparation - Filling - Covering - Decoration). The various wedding decorations. Notes on sugar paste. • The sugar paste (1). Notes on flowers and sugar paste subjects. Preparation of flowers. • The sugar paste (2). Coloring and / or painting flowers and sugar paste subjects. Decorating a cake with the techniques learned. NOTE: The above program and dates are a guideline and may vary. Places are limited to allow learning that is as effective and practical as possible. TEACHERS Our trainers are expert pastry chefs. COURSES The courses will take place in an equipped laboratory. TITLE At the end of the course, the PerFormare Project Certificate of Attendance and the Practice Training Certificate issued by the course teacher, a professional in the sector, will be delivered. WHAT WILL THE STEPS AFTER THE REQUEST FOR INFORMATION BE? 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, will give you information on the methods, schedule, times and location, registration form and payment methods.
Cooking Pastry course in Sciolze (TO)
Region: Piedmont Locality: Sciolze (Turin)
from: 31 August 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN SCIOLZE (TO) - THE COURSE INCLUDES A REGISTRATION FEE COURSE START DATE: 09/09/20 DATA SHEET • Duration: 36 hours - Lessons: 10 • Calendar: 2 evenings per week. • Teaching material: Practice lecture notes, cookbooks and pastry kits (necessary for the practical part) will be provided to each student in the property. • Teachers: Our. Trainers are professional pastry chefs. • Issues: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of the doughs, creams and decorations, which allow you to acquire the skills needed to access the pastry chef profession: this preparation will be addressed in compliance with the sector's hygiene and health standards. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the basics of pastry and cake decoration. 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. The equipment, the laboratory brigade, laboratory work management. • The raw materials: the dosage, mixing, forming, cooking, decoration and preservation of the basic doughs and finished products. BASIC PASTRY (18 hours, 5 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic custard, chocolate and lemon). • Sweet bakery pastries (tarts, dry biscuits, cake, muffins, oven cakes, strudel, meringues). ADVANCED PASTRY (18 hours, 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiches). • Advanced creams (ganache cream, butter, chantilly, English). • Fresh pastries (semifreddo, stuffed cakes, pastas and mignon). • Artistic pastry and cakes (themed and wedding and ceremony). N.B. The above program and calendar are a guideline and may vary. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.
Cooking Pastry course in Perugia
Region: Umbria Locality: Perugia
from: 31 August 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COOKERY COURSE ORGANIZED IN PERUGIA - THE COURSE INCLUDES A REGISTRATION FEE COURSE START DATE: 15/09/20 DATA SHEET • Duration: 36 hours - Lessons: 12 • Calendar: 1 evening a week and Saturday afternoon. • Teaching material: Practice lecture notes, cookbooks and pastry kits (necessary for the practical part) will be provided to each student in the property. • Teachers: Our. Trainers are professional pastry chefs. • Issues: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of the doughs, creams and decorations, which allow you to acquire the skills needed to access the pastry chef profession: this preparation will be addressed in compliance with the sector's hygiene and health standards. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the basics of pastry and cake decoration. 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. The equipment, the laboratory brigade, laboratory work management. • The raw materials: the dosage, mixing, forming, cooking, decoration and preservation of the basic doughs and finished products. BASIC PASTRY (18 hours, 6 lessons) • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic custard, chocolate and lemon). • Sweet bakery pastries (tarts, dry biscuits, cake, muffins, oven cakes, strudel, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignon; savory pies and quiches). • Advanced creams (ganache cream, butter, chantilly, English). • Fresh pastries (semifreddo, stuffed cakes, pastas and mignon). • Artistic pastry and cakes (themed and wedding and ceremony). N.B. The above program and calendar are a guideline and may vary. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.
Cooking Pastry course in Benevento
Region: Campania Locality: Benevento
from: 31 August 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COOKERY COURSE ORGANIZED IN BENEVENTO - THE COURSE INCLUDES AN REGISTRATION FEE COURSE START: 07/09/20 DATA SHEET • Duration: 36 hours - Lessons: 12 • Calendar: 1 evening per week. • Teaching material: Practice lecture notes, cookbooks and pastry kits (necessary for the practical part) will be provided to each student in the property. • Teachers: Our. Trainers are professional pastry chefs. • Issues: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the course teacher. DESCRIPTION Provide the basic elements for the preparation of the doughs, creams and decorations, which allow you to acquire the skills needed to access the pastry chef profession: this preparation will be addressed in compliance with the sector's hygiene and health standards. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the basics of pastry and cake decoration. BASIC MODULE (18 hours, 6 lessons) • Brief general notes on pastry, raw materials, semi-finished products, finished products, warehouse management, the hygiene package (HACCP), acceptance of goods, product storage, processing, laboratory sheets, short notes on safety of the workplace. • The puff pastry. The custard. Puff pastry desserts: Prussian, French, cannoli with cream. • Savory puff pastry and salty fillings. The rusticini, the pizzette, the vol au vent, the rustic pizza. • The shortcrust pastry and the flour of the sfogliatella. The biscuits, the tarts, the tartlets. The shortcrust pastry. • The puff pastry (1st lesson). The variants of the custard. The sauce of the profiteroles. Fried sweet puffs. Savory puffs. The profiteroles. • The puff pastry (2nd lesson). Fried cream puffs. The zeppola of San Giuseppe. ADVANCED MODULE (18 hours, 6 lessons) • Cooked wheat and ricotta. Neapolitan pastiera. • Light sponge cake and butter cream. The dark heads. The lemon delight. The mimosa cake. • The leavened (1st lesson). The brioches. The sweet mini brioches. Savory mini brioches. The Danube. • The leavened (2nd lesson). The pizza dough. The sweet bundles. The rustic fried trousers. The leavened recipes. • Dry pastries. The almond paste. Madeleine pasta. Tea biscuits. • The semifreddo. Italian meringue. Animal cream. Preparation of a semifreddo. N.B. The above program and calendar are a guideline and may vary. You can participate in the complete course or only in a course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.
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