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 Cooking course in Marina di Pisa
Region: Tuscany Locality: Marina Di Pisa (Pisa)
from: 10 February 2020 Duration: 28 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COOKING COURSE ORGANIZED IN MARINA DI PISA (PI) - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET • Duration: 28 hours - Lessons: 7 • Calendar: 2 evenings per week. • Teaching material: practical lecture notes, cookbooks and cooking kits (necessary for the practical part) will be supplied to each student in the property. • Teachers: Our. Trainers are professional chefs. • Issues: Certificate of attendance for the PerFormare Project and Certificate of practical training issued by the teacher of the course. RECIPIENTS The cooking course is aimed at: beginners, aspiring cooks, enthusiasts, anyone who wants to learn the basics of cooking and catering or want to update their skills, to young people looking for qualified work. DESCRIPTION The course provides the basic techniques and elements for the preparation of simple and fast dishes. Among the topics covered: kitchen utensils and equipment, the choice of raw materials, the interaction and storage of food; this preparation will be addressed in compliance with the sanitary regulations of the food production sector. CONTENT (28 hours, 7 lessons) • COLD AND HOT STARTERS - FINGER & FOOD (practical realization of different courses of appetizers of all kinds: sandwiches, appetizers, savory pies, meat, fish, vegetables; presentation techniques: glasses, spoons, skewers, cups, cartocci, cocotte, saucers etc. ) • PASTA (simple dry and fresh egg) • SAUCES AND SAUCES (mother sauces, cold and hot sauces, sauces for fondues, aromatic herbs, butters, sauces for seasoning) • SOUPS AND SOUPS - RISOTTI (minestrone, fondues, creams, velvety, consomme and broth etc. ) • WHITE AND RED MEAT (choice, cuts, cooking and binding techniques, larding, browning, brazing etc. ) • COOKING - FRYING (stewed, salt, roasted, grilled, steamed, marinated, smoked etc; frying: choice of food and frying technique, various breadings and batters, various types of fries) • VEGETABLES AND CONTOURS (choice, cuts and cooking techniques - boiled, steamed, grilled, fried, etc. ) • FISH (choice, cleaning - filleting - cuts and cooking techniques, condiments, preservation) • DESSERTS (pastry bases, shortcrust pastry and leavened dough, spoon desserts such as mousse, Bavarian cream, eggnog, creams and their practical applications, etc. ) • Practical exercises and tasting of the dishes prepared during the course. Places are limited to allow learning that is as effective and practical as possible. N.B. The above program and calendar are a guideline and are subject to change. SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REFERENCES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.
Cooking Modern pastry course in Lugo (RA)
Region: Emilia - Romagna Locality: Lugo (Ravenna)
from: 6 February 2020 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL TRAINING COURSE OF MODERN PASTRY ORGANIZED IN LUGO (RA) - THE COURSE INCLUDES AN REGISTRATION FEE DATA SHEET Duration: 18 hours • Lessons: 6 • Calendar: 1 evening 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. The cakes will be decorated with different techniques, such as mignon, single portions etc. Alternative and revisited variants of a traditional classic will be created, such as the tart, modernized in taste, construction and decoration. You will learn how to create sauces for dessert on the plate with different consistencies based on what you want to get from the dessert you are preparing. In addition, different combinations of tastes, textures, chewiness, the arrangement of the dessert (single portions, verrine, dishes, spoons, etc. ), height, color, temperature and decorative elements will be addressed. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone who wishes to deepen certain themes of 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 deepen some techniques of processing and presentation of desserts. CONTENT (18 hours, 6 lessons) • Chocolate processing, Tempering • Pralines and Ganache • Macaron • Modern Tarts • Single portions • Dessert on the plate • Pastry Mignon 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 Attendance Certificate 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 Brescia
Region: Lombardy Locality: Brescia
from: 5 February 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COOKERY COURSE ORGANIZED IN BRESCIA - THE COURSE INCLUDES A REGISTRATION FEE 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 supplied 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 teacher of the course. DESCRIPTION Provide the basic elements for the preparation of the doughs, creams and decorations, which allow you to acquire the essential skills to access the pastry chef's 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) Preparation of doughs, creams and fillings: • Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry). • Basic creams (classic custard, chocolate and lemon). • Baked pastry (tarts, dry biscuits, cake, muffins, oven cakes, strudel, meringues). ADVANCED PASTRY (18 hours, 6 lessons) Preparation of doughs, creams and fillings: • 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 Livorno
Region: Tuscany Locality: Leghorn
from: 4 February 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL PASTRY TRAINING COURSE ORGANIZED IN LIVORNO - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET Duration: 36 hours • Lessons: 12 • Calendar: Two evenings a week. • Teaching material: Didactic lecture notes, cookbooks and pastry kits. DESCRIPTION The course provides the basic elements for the preparation of the doughs, creams and decorations, which allow you to learn the skills needed to access the pastry chef profession: this preparation will be addressed in compliance with the sector's sanitary and hygiene standards. The skills acquired will be easily spent both for those who want to undertake the profession 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 beginners, aspiring pastry chefs and anyone who wishes to learn the basics of pastry and cake decoration. CONTENT (complete course 36 hours, 12 lessons) BASIC PASTRY (18 hours, 6 lessons) • Hygiene and safety in confectionery, HACCP, chosen importance and distinction of raw materials. • The custard: dose and method of realization and La Frolla: variations, dough and cooking (fruit tart creation). • The sheet: dose, folding and cooking and preservation methods (making breakfast pastries and millefeuille cake). • The cream puff: dough, making, cooking, filling and making profiterole cake. • Brioche: dough, croissants, polish and other breakfast pastries. • The sponge cake: dose, dough and baking. • Semifreddo desserts: how to make Bavarian fruit cake (strawberry, lemon, orange…). ADVANCED PASTRY (18 hours, 6 lessons) • Meringue: doses and methods of meringue processing, cooking and sweet meringue making. • The cheese cake: oven and semifreddo cheese cake recipe and its realization. • Tiramisu semifreddo: creation of mascarpone and eggnog cream with coffee chantilly. • Chocolate: methods, processing and tempering, the ganache, creation of writings and decorations in chocolate. • International cakes: dose and method of making Sacher cake. • Sugar paste: processing and creation of coverings for monumental cakes, creation of flowers and decorations. • Royal icing decorations and airbrush use for coloring with food coloring. • Creation of dry biscuits and mignon. NOTE: The above program is a guideline and may vary. It is possible to participate in only one course module (basic pastry or advanced pastry) or both training modules. 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 Attendance Certificate 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 Teramo
Region: Abruzzo Locality: Teramo
from: 3 February 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COOKERY COURSE ORGANIZED IN TERAMO - THE COURSE INCLUDES A REGISTRATION FEE 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 supplied 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 teacher of the course. DESCRIPTION Provide the basic elements for the preparation of the doughs, creams and decorations, which allow you to acquire the essential skills to access the pastry chef's 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, cakes, 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 Porcia (PN)
Region: Friuli - Venezia Giulia Locality: Porcia (Pordenone)
from: 3 February 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COOKERY COURSE ORGANIZED IN PORCIA - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 12 • Calendar: 2 evenings per week. • Teaching material: Practice lecture notes, cookbooks and pastry kits (necessary for the practical part) will be supplied 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 teacher of the course. DESCRIPTION Provide the basic elements for the preparation of the doughs, creams and decorations, which allow you to acquire the essential skills to access the pastry chef's 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, cakes, 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 Atripalda (AV)
Region: Campania Locality: Atripalda (Avellino)
from: 3 February 2020 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN ATRIPALDA (AV) - THE COURSE INCLUDES A REGISTRATION FEE DATA SHEET Duration: 36 hours - Lessons: 10 • Calendar: 1 evening per week. • Teaching material: practical lecture notes, cookbooks and pastry kits (necessary for the practical part) will be supplied to each student in 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 essential skills to access the pastry chef's 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, baked pies, 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 Turin
Region: Piedmont Locality: Turin
from: 23 January 2020 Duration: 36 hours
Availability and Prices Request
OPEN ENTRIES TO THE PRACTICE TRAINING COURSE IN ORGANIZED PASTRY IN TORINO - THE COURSE ENTAILS AN REGISTRATION FEE DATA SHEET • Duration: 36 hours • Lessons: 12 • Calendar: 1 evening a week and Saturday afternoon. • Teaching material: Lecture notes and pastry kits. DESCRIPTION The pastry course provides the elements for the preparation of dough, creams, decorations and traditional desserts, all in compliance with the health and hygiene standards of the sector. These will be skills that can be easily spent both for those who want to undertake the trade with the possibility of working in pastry shops, bakeries, production and distribution companies in the confectionery sector, and for those who simply live it as a hobby. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone who wants to learn basic and advanced preparations of sweet and savory pastries. CONTENTS (full course 36 hours, 12 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. Equipment, laboratory brigade, laboratory work management. • Raw materials: dosing, mixing, forming, baking, decorating and preserving basic doughs and finished products. BASIC PASTRY (18 hours, 6 lessons) • Basic doughs (classic shortbread and chocolate, sponge cake, puff pastry, brisè pasta). • Basic creams (classic custard, chocolate and lemon). • Sweet baked pastries (pies, dry biscuits, cake, muffins, baked pies, strudel, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and salted mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (frozen desserts, filled cakes, pasta and mignon). • Artistic pastry and cakes (themed and wedding and ceremony). NOTE: The above program and dates are a guideline and may change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are expert pastry chefs. COURSE OFFICE The courses will take place in an equipped laboratory. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE 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, schedule, location and venue, registration form and payment methods.
Cooking Pastry course in Quarrata (PT)
Region: Tuscany Locality: Quarrata (Pistoia)
from: 21 January 2020 Duration: 36 hours
Availability and Prices Request
OPEN ENTRIES TO THE PRACTICE TRAINING COURSE IN ORGANIZED PASTRY IN QUARRATA (PT) - THE COURSE ENTAILS AN REGISTRATION FEE DATA SHEET • Duration: 36 hours • Lessons: 12 • Calendar: 2 nights a week. • Teaching material: Lecture notes and pastry kits. DESCRIPTION The pastry course provides the elements for the preparation of dough, creams, decorations and traditional desserts, all in compliance with the health and hygiene standards of the sector. These will be skills that can be easily spent both for those who want to undertake the trade with the possibility of working in pastry shops, bakeries, production and distribution companies in the confectionery sector, and for those who simply live it as a hobby. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone who wants to learn basic and advanced preparations of sweet and savory pastries. CONTENTS (full course 36 hours, 12 lessons) BASIC PASTRY (18 hours, 6 lessons) • Mixtures Friable Masses (Frolle) • Friable Masses: (Biscuits, Tarts, Cakes, etc. ) • Pasta Choux (cream puff) • Puff pastry • Mounted Masses (Sponge Cake, Bisquit, Darquoise) • Creams (Pasticcera, Diplomatica, Chocolate, Pistachio, Hazelnut) ADVANCED PASTRY (18 hours, 6 lessons) • Savory bakery (snacks, pizzas, canapés and salted mignon) • Mignon and Torte • Breakfast Pastry • Glasse and Gelatine • Mousse • Meringues and Chocolate Decorations NOTE: The above program and dates are a guideline and may change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are expert pastry chefs. COURSE OFFICE The courses will take place in an equipped laboratory. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE 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, schedule, location and venue, registration form and payment methods.
Cooking Pastry course in San Giuliano Terme (PI)
Region: Tuscany Locality: San Giuliano Terme (Pisa)
from: 14 January 2020 Duration: 36 hours
Availability and Prices Request
OPEN ENTRIES TO THE PRACTICE TRAINING COURSE IN ORGANIZED PASTRY IN SAN GIULIANO TERME (PI) - THE COURSE ENTAILS AN REGISTRATION FEE DATA SHEET • Duration: 36 hours • Lessons: 12 • Calendar: 2 nights a week. • Teaching material: Lecture notes and pastry kits. DESCRIPTION The pastry course provides the elements for the preparation of dough, creams, decorations and traditional desserts, all in compliance with the health and hygiene standards of the sector. These will be skills that can be easily spent both for those who want to undertake the trade with the possibility of working in pastry shops, bakeries, production and distribution companies in the confectionery sector, and for those who simply live it as a hobby. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone who wants to learn basic and advanced preparations of sweet and savory pastries. CONTENTS (full course 36 hours, 12 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. Equipment, laboratory brigade, laboratory work management. • Raw materials: dosing, mixing, forming, baking, decorating and preserving basic doughs and finished products. BASIC PASTRY (18 hours, 6 lessons) • Basic doughs (classic shortbread and chocolate, sponge cake, puff pastry, brisè pasta). • Basic creams (classic custard, chocolate and lemon). • Sweet baked pastries (pies, dry biscuits, cake, muffins, baked pies, strudel, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and salted mignon; savory pies and quiche). • Advanced creams (ganache, butter, chantilly, English). • Fresh pastries (frozen desserts, filled cakes, pasta and mignon). • Artistic pastry and cakes (themed and wedding and ceremony). NOTE: The above program and dates are a guideline and may change. Places are limited to allow learning as effective and practical as possible. TEACHERS Our trainers are expert pastry chefs. COURSE OFFICE The courses will take place in an equipped laboratory. TITLE At the end of the course the Certificate of Attendance Project PerFormare and the Certificate of Practical Training issued by the course teacher, professional of the sector will be delivered. WHAT WILL THE STEPS BEFORE 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, schedule, location and venue, registration form and payment methods.
Accommodation options and costs:
Offered Courses:

more info about Accommodations
more info about Courses

We use third party profiling cookies, by continuing you agree to their use Continue to browse or see more