Course in Bakery in Italy

View all Courses in Bakery in Italy 2017

Bakery

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.

Italy, officially the Italian Republic, is a unitary parliamentary republic within the European Union, located in Southern Europe. To the north, it borders France, Switzerland, Austria, and Slovenia along the Alps.

Top Course Studies in Bakery in Italy 2017

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Italian Culinary Master

DIEFFE Job's Academy
Campus Full time 6 weeks May 2017 Italy Padua

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. [+]

Best Course Studies in Bakery in Italy 2017. COURSE OUTLINE Who can apply: Italian and foreign professionals from food and wine industries, Food and cooking professionals and Passionates the course will start with a minimum of 12 and a maximum of 20 students. Duration: 6 weeks of both theory and practical lessons at Dieffe Academy (103 hours) 60 hours of educational apprenticeship for 5 weeks in selected and prestigious restaurants The course is of 6 weeks and it is divided into three different modules: The first consists in classroom and laboratory-based lessons at the Academy’s headquarter The second offers a set of educational trips and experiences in Italian’s main cities, through the most important traditions (culture, gastronomy and agriculture) The third is practical with an apprenticeship in a prestigious restaurant selected by the Academy 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. During the lessons students are divided into groups and they will manage preparation of ingredients and execution of recipes according to a rotation system. Students are involved in practical activities which take place in laboratories of cooking, pastries, ice cream, and a brewery. TOPICS Cooking ( 45 hours) Pastry making ( 10 hours) Pizza and bakery ( 10 hours) Ice cream ( 5 hours) Oenology ( 10 hours) Brewing ( 8 hours) Food Commodities ( 10 hours) Food Safety and HACCP ( 5 hours) APPRENTICESHIP Students work in a typical restaurant, near the Academy, selected by DIEFFE. Each student will work in a different catering business and will have the opportunity to practice and improve the techniques learnt during both theory lessons and practical workshops.alimentare e gastronomie. “When you start your apprenticeship with any of our restaurant partners, you are expected to abide by the kitchens rules. This means arriving on time, following your schedule, informing the Chef and DIEFFE of any lateness or absence. Training is not classroom style. You will train alongside the chef in charge of each section. You must listen to their instructions and behave accordingly. This type of training is very hands-on. You will be given a programme of what you need to learn and most importantly, you will be the leader of your training.” FIELD TRIPS Students will also enjoy six educational field trips in some of the most cultural and artistic cities in Italy: Padua, Venice, Verona, Florence and Rome. Students will be guided by a teacher on their trips and they will fully experience Italian traditions, throughout some of most significant aspects of the Italian Culinary Tradition. Before each trip teachers will talk about the itinerary and the main attractions in the classroom, focusing on the typical regional cookery of every destination. FEES The course fee of 5,500 Euros includes: Theory and Practical Lessons Course materials, all food and equipment for lessons, workshops and tastings Apprenticeship placement in prestigious Italian restaurants: our partner restaurants have been selected from the best regional restaurants, and have been collaborating with the Academy for a long time. All the chefs are representative of our Italian culinary culture and speak both Italian and English Field trips’ transportation costs Chef uniform: a jacket with the Academy logo and hat Pleasant double room accommodationin Padua near the school, in the Academy’s residence (single room will have an additional cost not included in the course fee) Individual transfers are at the student’s own expense Group transfer costs from “Venice Marco Polo” Airport or “Treviso Antonio Canova” Airport (the cost covers group transfer only) Academy Diploma on completion of the course “The Italian Culinary and Gastronomy Master” Chef Diploma which is a European Qualification Framework (EQF): Qualification recognised worldwide ACCOMMODATION We provide a comfortable accommodation in mini apartments with double bedrooms and shared services in order to allow students to practice their cooking out of the classrooms. The Guest houses are in a 4 stars hotel which has a convention with DIEFFE and are located near the campus. It is possible to get a single room (not included in the Course Fee) with an additional amount of 400 Euros above the course fee. [-]

Italian Cooking Course

In Florence Academy
Campus Full time Part time 1 - 20 weeks Open Enrollment Italy Florence + 1 more

The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. [+]

Italian Cooking - Basic Course The Basic Italian cooking course consists in the preparation of a complete Italian menu (2 typical Italian dishes + 1 dessert). The Italian cooking course focus in particular on Tuscan cuisine and at the end of each lesson there is a tasting session. Basic course features: Lessons (a week): 5 practical lessons a week (two cooking sessions, every Tuesday and Thursday afternoon) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 1 to 12 weeks Also available in English. Course price (per week): 70 Eur Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cooking - Professional Course The Professional Italian cooking course aims at teaching the art of Italian cooking, starting from the basic techniques to the creation of more elaborate dishes, through the preparation of four dishes during each lesson. Professional course features: Lessons (per week): 8 hands on cooking lessons a week (two sessions) 1 lesson= 50 minutes Entry levels: 0-9 Duration: From 4 to 20 weeks Also available in English Course price: under request Enrolment Fee: No enrolment fee will be charged if a student is enrolled in a course of Italian. If the student enrolls in this course without taking a language course there will be a € 15 non refundable enrolment fee. This € 15 fee must be paid only once should the student enroll in more than one additional course (i.e. enrolls in Cucina Italiana, Storia dell’arte, etc.). Italian Cookery + Italian Language Course (NEW!) Would you like to discover real the Italian language and traditions? Eurocentres Firenze offers you a unique programme combining Italian language with a cookery course. Learn how to select the freshest local ingredients and to prepare typical Tuscan dishes while also furthering your knowledge of the Italian language with a specific focus on food / cookery terminology and vocabulary. The cookery course is available in Italian and English. Course aimed at Students interested in pursuing a career in the field of culinary arts Individuals who wish to learn Italian Lovers of Italy and its culture and traditions Course Objectives To acquire specialised terminology in the field of Italian cookery; Develop specific technical skills; Study and have practical experience in a Florentine cookery school; Transform your passion in to reality Course Contents Tourist course: 2 week Eurocentres Firenze Survival Italian course (10 lessons per week) 3 hours or 3 day Italian cookery course; Basic and Advanced: 3 week Italian language course focusing on specialised cookery terminology (20 lessons per week) Italian cookery course: 3 weeks (20 lessons per week) 3 months (20 lessons per week) 1 semester ( 20 lessons per week) In General Age: Min. age 16 years Location: Eurocentres Firenze , Palazzo Guadagni, Florence, Italy Time: from Monday to Friday Enrolment fee: € 70,00 Fees (min. 5 students): Tourist course: € 250,00 (Italian course +3 hours Italian cookery) € 320,00 (Italian course +3 days Italian cookery) Basic and Advanced course: € 1.600,00 (Italian course + 3 weeks Italian cookery) € 3.200,00 (Italian course + 3 months Italian cookery) € 6.000,00 (Italian course + 3 months Italian cookery) Courses available all year [-]

Pizza Chef & Baker

La Scuola di Cucina - Cuisine Academy
Campus Full time 1 - 3 months July 2017 Italy Florence

The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants. [+]

Best Course Studies in Bakery in Italy 2017. The Pizza Chef & Baker course professionally qualifies those who aim to work in the baking industry and in pizza restaurants.   The course is taught by qualified bakers and pizza-makers who are all experts in the field. The course covers Food properties Organising the workplace in a pizza restaurant The techniques and practice of the pizza restaurant (plated pizzas, those cooked on the peel, and pan pizzas) Bread-making techniques The management and balancing of pizza ingredients and personalising of recipes The use of natural yeast and mother doughs Using specific and alternative types of flour The bromatology of the basic ingredients used for pizza Working as a pizza chef: legal requirements and work safety Hygiene practice regulations – HACCP Application of skills learnt (internship) [-]