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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 San Giovanni Al Natisone (U
Region: Friuli - Venezia Giulia Locality: San Giovanni Al Natisone (Udine)
from: 9 June 2021 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN SAN GIOVANNI AL NATISONE (UD) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 10 • Calendar: 2 evenings a week and Saturday morning. • Didactic material: Practical handouts, recipe books and pastry kits. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: 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 doughs, creams and decorations, which allow you to acquire the skills necessary to access the profession of pastry chef: this preparation will be dealt with in compliance with the health and hygiene regulations of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry and cake decorating. 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, the management of the work in the laboratory. • Raw materials: The dosage, mixing, shaping, baking, decoration and conservation of the basic mixtures 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, chocolate and lemon custard). • Sweet baked pastries (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 5 lessons) • Savory bakery pastry (snacks, pizzas, canapés and savory mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (semifreddo, filled cakes, pastas and mignon). • Artistic pastry and cakes (themed and for weddings and ceremonies). N.B. The above program and calendar are a guideline and may be subject to change. 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, OF COURSE WITHOUT COMMITMENT.
Cooking Pastry course in San Giovanni Rotondo (FG)
Region: Apulia Locality: San Giovanni Rotondo (Foggia)
from: 27 May 2021 Duration: 40 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN SAN GIOVANNI ROTONDO (FG) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 40 hours - Lessons: 9 • Calendar: 2 evenings a week + 1 Saturday. • Didactic material: Practical handouts, recipe books and pastry kits (necessary for the practical part) will be provided on the property to each student. • Teachers: I ns. Trainers are professional pastry chefs. • Releases: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the course teacher. DESCRIPTION The course will begin with the preparation of doughs (sponge cake, shortcrust pastry, etc. ) and basic creams, up to the execution and storage of different recipes, as well as the variations that can be developed at home. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the fundamentals of pastry. CONTENTS (FULL BASIC COURSE + ADVANCED 40 HOURS, 9 LESSONS) BASIC PASTRY (20 hours) • Classic shortcrust pastry (tartlets, white cooking for fruit and jam tarts) • Cocoa shortcrust pastry (tart with chocolate ganache / raspberry jam) • Whipped biscuit • Cantucci • Hazelnut Diamantini • Choux with craquelin • Sponge cake (with hot whipping) • Sacher base • Vanilla custard, chocolate cream, Italian chantilly (to be used for filling the bases) ADVANCED PASTRY (20 hours) • Savory pastry: vegetable quiche with brisèe base, pan focaccia with tomato and oregano in baking cups, Turin breadsticks with sesame and poppy seeds. • Modern white chocolate tart with strawberries and lime. • Sponge cake filling and decoration with cream. • Sacher finish. • Lemon plumcake, strudel with English cream. • French meringue. • New York cheesecake with fruit coulis or red velvet (cupcake) • Mignon pastry N. B. The above program and calendar are a guideline and may be subject to change. 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, OF COURSE WITHOUT COMMITMENT.
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