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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

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Progetto PerFormare

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Courses

Cooking Pastry in Carpi (MO)
Region: Emilia - Romagna Locality: Carpi (Modena)
from: 21 January 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY held in CARPI (MO)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Varese
Region: Lombardy Locality: Varese
from: 22 January 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in VARESE-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Albenga (SV)
Region: Liguria Locality: Albenga (Savona)
from: 14 January 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED at ALBENGA (SV)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Magenta (MI)
Region: Lombardy Locality: Magenta (Milan)
from: 29 January 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY organized in MAGENTA (MI)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Porcia (PN)
Region: Friuli - Venezia Giulia Locality: Porcia (Pordenone)
from: 23 January 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED in PORCIA (PN)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and Sugar Art (decoration of cakes). CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods. For details: https: //. Progettoperformare. It/corsi/corso-di-pasticceria/Performing-training services Tel. 0546 -0546 Email: . It
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