Cooking Practical course of modern pastry in Cuneo
Region: Piedmont Locality: Cuneo
from: 3 May 2023 Duration: 18 hours
Availability and Prices Request
ENROLLMENTS OPEN TO THE PRACTICAL TRAINING COURSE OF MODERN PASTRY ORGANIZED IN CUNEO - THE COURSE IS FEE (ask for information) DATA SHEET • Duration: 18 hours - Lessons: 6 • Educational material: Handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: PerFormare Project attendance certificate and practical training certificate issued by the course teacher. DESCRIPTION The course provides insights into pastry-making, in particular the presentation and decoration of sweets and cakes in a modern key. The cakes will be decorated with different techniques, including the use of macarons. Alternative and revisited variations of a traditional classic will be created, such as the tart. RECIPIENTS The course is aimed at aspiring pastry chefs and anyone wishing to deepen certain themes of pastry and cake decoration, pastry chefs looking for creativity and new ideas, those who already make cakes and want to improve their presentation, or those who simply want to learn more about some techniques of processing and presentation of desserts. CONTENT (18 hours, 6 lessons) • Macaron • Cheesecake • Modern Cakes and Tarts • Sugar paste cakes • Mousses • Mignons WHAT WILL BE THE STEPS FOLLOWING THE REQUEST FOR INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact person who will provide you with all the details of the course, will give you information on the methods, programme, times and location, registration form and payment methods.

Cooking Practical course of classic pastry in Grosseto
Region: Tuscany Locality: Grosseto
from: 3 May 2023 Duration: 36 hours
Availability and Prices Request
ENROLLMENTS OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN GROSSETO - THE COURSE IS FEE (ask for information) DATA SHEET • Duration: 36 hours - Lessons: 12 • Educational material: Handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: PerFormare Project Attendance Certificate. DESCRIPTION Providing the basic elements for the preparation of doughs, creams and decorations, which allow acquiring the essential skills to access the pastry chef profession: this preparation will be dealt with in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the basics of pastry making and cake decorating. PROGRAM (COMPLETE 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. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: Dosing, mixing, moulding, cooking, decorating and storing the basic mixes 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, chocolate and lemon custard). • Sweet baked pastries (brioches and small leavened breakfast products, tarts, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignons; savory pies and quiches). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddi, stuffed cakes, pasta and mignon). • Artistic pastry (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and are subject to change. You can participate in the complete course or in just one course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REPRESENTATIVES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.

Cooking Practical pastry course in Sansepolcro (AR)
Region: Tuscany Locality: Sansepolcro (Arezzo)
from: 2 May 2023 Duration: 35 hours
Availability and Prices Request
ENROLLMENTS OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN SANSEPOLCRO (AR) - THE COURSE IS FEE (ask for information) DATA SHEET • Duration: 35 hours - Lessons: 10 • Educational material: Handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: PerFormare Project Attendance Certificate. DESCRIPTION Providing the basic elements for the preparation of doughs, creams and decorations, which allow acquiring the essential skills to access the pastry chef profession: this preparation will be dealt with in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the basics 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 widespread microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: Dosing, mixing, moulding, cooking, decorating and storing the basic mixes 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, chocolate and lemon custard). • Sweet baked pastries (brioches and small leavened breakfast products, tarts, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignons; savory pies and quiches). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddi, stuffed cakes, pasta and mignon). • Artistic pastry (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and are subject to change. You can participate in the complete course or in just one course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REPRESENTATIVES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.

Cooking Practical course of classic pastry in Bordighera
Region: Liguria Locality: Bordighera (Imperia)
from: 4 May 2023 Duration: 35 hours
Availability and Prices Request
ENROLLMENTS OPEN FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN BORDIGHERA (IM) - THE COURSE IS FEE (ask for information) DATA SHEET • Duration: 35 hours - Lessons: 10 • Educational material: Handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Issues: PerFormare Project Attendance Certificate. DESCRIPTION Providing the basic elements for the preparation of doughs, creams and decorations, which allow acquiring the essential skills to access the pastry chef profession: this preparation will be dealt with in compliance with the health and hygiene standards of the sector. RECIPIENTS The course is aimed at beginners, aspiring pastry chefs and anyone wishing to learn the basics 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 widespread microorganisms. The equipment, the laboratory brigade, the management of the work in the laboratory. • Raw materials: Dosing, mixing, moulding, cooking, decorating and storing the basic mixes 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, chocolate and lemon custard). • Sweet baked pastries (brioches and small leavened breakfast products, tarts, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (17.5 hours - 5 lessons) • Savory baked pastries (snacks, pizzas, canapés and savory mignons; savory pies and quiches). • Advanced creams (ganache, butter, Chantilly, English cream). • Fresh pastries (semifreddi, stuffed cakes, pasta and mignon). • Artistic pastry (themed cakes and various decorations). NOTE: The above program and calendar are a guideline and are subject to change. You can participate in the complete course or in just one course module (basic pastry or advanced pastry). SEND YOUR REQUEST FOR INFORMATION AND YOU WILL BE CONTACTED BY OUR COURSE REPRESENTATIVES TO RECEIVE MORE DETAILS, OBVIOUSLY WITHOUT COMMITMENT.