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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 Practical pastry course in Pieranica (CR)
Region: Lombardy Locality: Pieranica (Cremona)
from: 20 September 2022 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN PIERANICA (CR) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 35 hours - Lessons: 10 • Didactic material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Releases: 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 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. FULL 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. 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 (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 (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 (themed cakes and various decorations). 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 Practical pastry course in Turin
Region: Piedmont Locality: Turin
from: 20 September 2022 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN TURIN - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 35 hours - Lessons: 10 • Didactic material: Practical handouts, recipe books and pastry kits. • Teacher: Master Pastry Chef. • Releases: 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 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. FULL COURSE (35 hours, 10 lessons) BASIC PASTRY (5 lessons) • Sweet and savory puff pastry: Pretzels and Pizzette, Apple Puff Pastry. • Pasta Choux: Piedmontese puffs and mushrooms. • Shortcrust pastry: tea biscuits, tarts and tart. • Doughs whipped masses: Sponge cake and Bisque, Muffin) • Basic creams: Custard and explanations on basic creams. ADVANCED PASTRY (5 lessons) • Sacher preparation: Cocoa sponge cake, filling, chocolate ganache and icing. • Introduction to modern pastry. • Stuffed Craquelin. • Panna cotta. • Creamy. • Chocolate decoration. Note: 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 Practical pastry course in Aosta
Region: Aosta Valley Locality: Aosta
from: 12 September 2022 Duration: 36 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN AOSTA - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 36 hours - Lessons: 12 • 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 teacher of the course. 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. 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 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, 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 (pies, dry biscuits, cakes, muffins, baked cakes, strudels, meringues). ADVANCED PASTRY (18 hours, 6 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 (themed cakes and various decorations). 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 Practical pastry course in Pescara
Region: Abruzzo Locality: Pescara
from: 20 September 2022 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL PASTRY COURSE ORGANIZED IN PESCARA - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET Duration: 35 hours - Lessons: 10 · Educational material: Lecture notes, recipe books and pastry kits. · Teachers: Pastry Masters. · Releases: 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 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. CONTENTS (FULL 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. 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 (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 (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 (themed cakes and various decorations). 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 Practical pastry course in Bologna
Region: Emilia - Romagna Locality: Bologna
from: 28 September 2022 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN BOLOGNA - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET Duration: 35 hours - Lessons: 10 · Educational material: Lecture notes, recipe books and pastry kits. · Teachers: Pastry Masters. · Releases: 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 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. CONTENTS (FULL 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. 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 (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 (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 (themed cakes and various decorations). Note: 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 Practical cooking course in Milazzo (ME)
Region: Sicily Locality: Milazzo (Messina)
from: 26 September 2022 Duration: 28 hours
Availability and Prices Request
REGISTRATION OPEN TO THE COOKING PRACTICAL TRAINING COURSE ORGANIZED IN MILAZZO (ME) - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Calendar: 28 hours, 7 lessons • Teaching method: In Presence (in an equipped kitchen). • Didactic material: Handouts, recipe books and kitchen kits. • Lessons structure: Recipes, practical tests, tastings at the end of the lessons. • Teacher: Chef of the kitchen. • Releases: Certificate of Attendance for the PerFormare Project and Teacher Certificate. DESCRIPTION The cooking class provides the basic techniques and elements for the preparation of simple and quick dishes. Among the topics covered: kitchen utensils and equipment, the choice of raw materials, interaction and food storage; this preparation will be dealt with in compliance with the health and hygiene regulations of the food production sector. RECIPIENTS The course is aimed at cooking enthusiasts, beginners, aspiring chefs and anyone wishing to learn the fundamentals of catering or want to update their skills, to young people looking for qualified work. CONTENTS (28 hours, 7 lessons) • COLD AND HOT STARTERS - FINGER & FOOD (practical realization of different courses of appetizers of all kinds: sandwiches, snacks, savory pies, meat, fish, vegetables; presentation techniques: glasses, spoons, skewers, cups, cartocci, casseroles, saucers etc. ) • PASTA (simple dry and fresh with egg) • SAUCES AND SAUCES (mother sauces, cold and hot sauces, fondue sauces, aromatic herbs, butters, sauces for dressing) • SOUPS AND SOUPS - RISOTTI (soups, fondues, creams, soups, consomme and broth etc. ) • WHITE AND RED MEAT (choice, cuts, cooking and binding techniques, larding, browning, braising, etc. ) • COOKING - FRYING (stewed, salted, roasted, grilled, steamed, marinated, smoked etc; frying: food choice and frying technique, various breading and batters, various types of frying) • VEGETABLES AND SIDE DISHES (choice, cuts and cooking techniques - boiled, steamed, grilled, fried, etc. ) • FISH (choice, cleaning-filleting-cuts and cooking techniques, seasonings, conservation) • DESSERTS (pastry bases, shortcrust pastry and leavened dough, spoon desserts such as mousse, Bavarian cream, zabaglione, creams and their practical applications, etc. ) • Practical exercises and tasting of the dishes prepared during the course. WHAT WILL BE THE FOLLOWING STEPS TO THE REQUEST FOR 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, will give you information on the methods, program, times and location, registration form and payment methods.
Cooking Practical pastry course in Messina
Region: Sicily Locality: Messina
from: 26 September 2022 Duration: 35 hours
Availability and Prices Request
REGISTRATION OPEN TO THE PRACTICAL COURSE OF PASTRY ORGANIZED IN MESSINA - THE COURSE PROVIDES A REGISTRATION FEE DATA SHEET • Duration: 35 hours - Lessons: 10 • Calendar: 2 evenings a week. • Didactic material: Practical handouts, recipe books and pastry kits. • Teachers: Professional pastry chefs. • Releases: 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 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. 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. 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 (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 (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 (themed cakes and various decorations). 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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