A course is the study of a particular topic within a wider subject area and is the foundation of a qualification. A typical course includes lectures, assessments and tutorials.
Students interested in careers in the baking industry might expect to study a combination of culinary skills and business management techniques. Some areas of study can include an exploration of baking methods from around the world or how to promote a bakery.
Europe is the sixth largest continent and includes 47 countries and assorted dependencies, islands and territories. It is bordered by the Mediterranean Sea to the south, Asia to the east, and the Atlantic Ocean to the West.
View all Course Studies in Bakery in Europe 2017
The course is designed for those who want to improve their knowledge of Italian culinary and gastronomic traditions. We offer a full series of practical cooking, pastry, ice-cream, pizza and bread workshops and an in-depth study of wine and craft beer, focusing on technical and cultural aspects, covered in lesson on food studies, technologies and processing methods. [+]
The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]
An intense 3-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. [+]
The wide range of confectionery products that have made their way onto the market place has created the need for studying sweets and desserts as an entity of their own within the culinary arts. Given that classic confectionery techniques have evolved with the modern technology that now shapes the gastro world, this sweet culinary branch offers extensive study material. [+]
Our baking course is an intensive three day series that takes you through the key principles of cakes, pastry and bread. [+]
The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. [+]
With this expert offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastries, combined with the latest techniques in ... [+]
This Advanced Course in Confectionery offers the opportunity to master the techniques of pastry, bakery and chocolate, providing a comprehensive overview on the development of all major professional pastry techniques ... [+]
The origin of the bakery, as we know it today is in obloiers or wafer producers in the Middle Ages, which were the first bakers as exclusive job. Then as in ancient times (Egypt, Greece, Rome), the pastry was salty: it was working with flour and pastry stuffed with meat or vegetables, which as a variation, they ... [+]
The course International Confectionery aims to show the bases of international pastries, from raw materials most used (fruit, sugar, vegetables, cocoa), control of the technical processing and handling (control cooking temperature, textures) to the most compelling presentations and product staging ... [+]
This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition ... [+]
The course teaches you Bakery ethics of this profession and its secrets, from the preparation and installation of the work area to provide the service, through the knowledge of every one of the utensils, machinery, raw material, furnace temperatures and the latest techniques used by bakers in different preparations recognized nationally and internationally ... [+]