Course in Pastry in Rome in Italy

View all Course Studies in Pastry 2017 in Rome in Italy

Pastry

You can usually take higher education courses if you’re 18 or older. They’re regularly taught in universities, colleges and professional institutions such as art schools or agricultural colleges - nearly all of which have their own websites. You can get a wide range of skills, for example, diplomas, bachelor degrees, foundation degrees and post-graduate degrees.

The study of pastry involves learning how to make a variety of baked goods and desserts. This is a good choice for students who hope to become pastry chefs, bakers, or culinary critics.

Officially known as the Italian Republic, the country is found in southern Europe. The official language is Italian and the cultural rich capital is Rome. Many of the world's oldest universities are located in Italy, in particular the University of Bologna (founded in 1088). There are three Superior Graduate Schools with "university status", three institutes with the status of Doctoral Colleges, which function at graduate and post-graduate level.

For those who are interested in studying in a capital city with a rich heritage, Rome is the right place. It has distinctive universities such as the University of Rome that provides degree programs in a variety of disciplines like history and Engineering. This city is peaceful and ideal to live.

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During The Evening Professional Pastry

COQUIS
Campus Part time 27 weeks October 2017 Italy Rome

The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training necessary to enter the profession of Pastry Chef ... [+]

Course Studies in Pastry in Rome in Italy. The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training needed to pursue a Pastry Chef profession. recipients The Professional Pastry Course is for those who have the desire to learn the basics and techniques of pastry to fit into a professional context, with a level of qualification recognized by the industry. Access to the course is allowed a maximum number of 16 participants, to ensure the full involvement in the operation of all the students, divided into individual workstations fully equipped with the latest technology Duration and Frequency The duration of the evening Pastry Professional Course is 320 hours, with weekly on Monday, Wednesday and Friday from 18.30 to 22.30. practical lessons Equipment and technology Ingredient Pastry: Milk, dairy products cream yogurt butter burroli sugars the chocolate thickeners yeast food additives eggs flours and starches pastry bases: pastry and crust puff pastry masses mounted sponge cake biscuit Meringue choux pastry daquoise frangipane based semifreddo masses mounted leavened doughs crunchy praline Creams: confectionery English ganache sauces coulis icings jams and marmalades Chocolate Regional Pastry Cakes HACCP salty pastry: Application of the rules of hygiene for a pastry Preservation of basic products, semi-finished and finished product Labour Organisation: The workplace the preparation and finishing Simulation of complete preparations for a workshop with the dealer presentation. lectures The pastry environment: The laboratory of Pastry restaurant Chemistry in pastry: balancing yeast and yeast The correct reading and writing of recipes HACCP Food Safety: Course of 12 hours with certificate for the HACCP system and foodborne diseases Reg. 852/04 and Reg. 178/02 Pursuant to Delib. Reg. 825 of 28/11/2009 Nutrition: Basic principles of nutrition intolerances and food-related diseases The job's World: Write your Curriculum Vitae work interview contacts with companies integration into the labor market. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

During Professional Pastry

COQUIS
Campus Full time 8 weeks October 2017 Italy Rome

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training necessary to enter the profession of Pastry Chef ... [+]

The passion for pastry can become an important profession! The Professional Pastry Course offers a structured educational program, divided into theory and practice, in order to learn the skills needed to work in the world of pastry. It 'a high professional training needed to pursue a Pastry Chef profession. recipients The Professional Pastry Course is for those who have the desire to learn the basics and techniques of pastry to fit into a professional context, with a level of qualification recognized by the industry. Access to the course is allowed a maximum number of 16 participants, to ensure the full involvement in the operation of all the students, divided into individual workstations fully equipped with the latest technology. Duration and Frequency The duration of the daily pastry Professional Course is 8 weeks (320 hours), daily, from Monday to Friday from 9.15 to 17.30. The course is structured in 320 total hours and involves the deepening of the following activities: practical lessons Equipment and technology Ingredient Pastry: Milk, dairy products cream yogurt butter burroli sugars the chocolate thickeners yeast food additives eggs flours and starches pastry bases: pastry and crust puff pastry masses mounted sponge cake biscuit Meringue choux pastry daquoise frangipane based semifreddo masses mounted leavened doughs crunchy praline Creams: confectionery English ganache sauces coulis icings jams and marmalades Chocolate Regional Pastry Cakes HACCP salty pastry: Application of the rules of hygiene for a pastry Preservation of basic products, semi-finished and finished product Labour Organisation: The workplace the preparation and finishing Simulation of complete preparations for a workshop with the dealer presentation. lectures The pastry environment: The lab Pastry catering Chemistry in pastry: balancing yeast and yeast The correct reading and writing of recipes HACCP Food Safety: Course of 12 hours with certificate for the HACCP system and foodborne diseases Reg. 852/04 and Reg. 178/02 Pursuant to Delib. Reg. 825 of 28/11/2009 Nutrition: Basic principles of nutrition intolerances and food-related diseases The job's World: Write your Curriculum Vitae work interview contacts with companies integration into the labor market. seat The theoretical and practical activities will take place at our headquarters in Via Flaminia 575, 00191 Rome. The seat coquis is equipped with modern conference rooms, cutting-edge technology and innovation, the University's flagship. The classrooms are designed like the kitchen of a restaurant, with large desk-work and complete with hot and cold lines. [-]

Professional Courses PASTRY

Italian Chef Academy
Campus Part time 110 - 520 hours October 2017 Italy Rome

The professional Training Courses for Pastry Chefs have restricted entry: ten partecipants, selected through a preliminary motivational interview. [+]

Course Studies in Pastry in Rome in Italy. The professional Training Courses for Pastry Chefs have restricted entry: ten partecipants, selected through a preliminary motivational interview. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Timetable: 12 lessons of 5 hours, from 3pm to 8pm. Our Professional Training Courses for Pastry Chefs are designed for those who want to build from the foundations a proper professional education and to become professionals of the food sector. All our international classes are held in english. Three different training programs allow the students to choose the preferred learning level: Level 1: 60 hours of theoretical and practical classes. A 50 hours apprenticeship is offered to the most meritorious students; Level 2: 80 hours of theoretical and practical classes + 150 hours apprenticeship; level 3: 100 hours of theoretical and practical classes + 300 hours apprenticeship; level 4: 120 hours of theoretical and practical classes + 400 hours apprenticeship. TEACHING PLAN HACCP qualification certificate Visit to the laboratory with explanation of machines and their use Theoretical lesson on pastry ingredients and bases 1) PASTRY BASES Tart and Short pastry: methods and doses Sponge cake, bisquit, whipped creams: methods, variants, applications and balancing Pate a choux: balancing table and preparations Meringue: Italian, French and Swiss type Flaky Pastry: explanation and making 2) STUFFINGS Custard cream English cream, Ganache Coulis Sauces Icings Jams Preserves 3) BREAKFAST SWEETS Yeast base activation Classic and Danish croissants Brioche General overview and preparation of some types of classic breakfast sweets 4) CLASSIC TEA BISCUITS - Technique and preparation of various recipes 5) TRADITIONAL DESSERTS Overview of the main Italian traditional desserts Execution of recipes 6) MINI PATISSERIE AND SWEET FINGER FOOD Overview and preparation of various classic over-the-counter patisserie Illustration and preparation of shorts and shop window finger food 7) CAKES: FROM TRADITION TO EVOLUTION - Overview of various cakes by the master pastry chef Sal De Riso 8) FROZEN DESSERTS – MOUSSE – BAVARIANS Processing and balancing technique of a frozen dessert Frozen dessert base with pate a bombe Frozen dessert base with English cream 9) MODERN CATERING DESSERT COURSE - Execution of various recipes according with the modern methods 10) DECORATION TECHNIQUES - Analysis and execution of various classic and modern decoration techniques 11) FINAL EXAMINATION The Final Examination consist in a theoretical and practical test, before the technical commission. A degree, certifying also the practical experience (if any), is issued by the Italian Chef Academy and ENUIP, the National Institute of Professional Education. All graduates are subscribed for free to the Italian Chef Association. module 1 - 110 hours Euro 2500.00 module 2 - 230 hours Euro 3500.00 module 3 - 400 hours Euro 4500.00 module 4 - 520 hours Euro 5500.00 [-]

Professional Courses CHEF

Italian Chef Academy
Campus Part time 280 - 530 hours October 2017 Italy Rome

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. [+]

The Professional Training Courses for CHEFS have restricted entry: 8 partecipants, selected through a preliminary motivational interview. Timetable of the course: lessons of 5 hours , from 9.30am to 2.30pm, 3 days per week, special education and apprenticeships in qualified structures. The lessons are held by renowned italian and international chefs, academicians and experts in the Academy location in Via della Camilluccia. Our professional Training Courses for CHEFS are designed for those who want to build from the foundations a proper professional education and to become professionals of the foos sector. All our international classes are held in English. At the end of course, apprenticeships in qualified structures selected along the whole national territory allow to refine and develop the knowledge acquired during the course and to enter in the professional cooking world. TEACHING PLAN: Basic topics: HACCP CUTTING TECHINIQUES FOOD GROUPS CONSERVATION METHODS MOTHER SAUCES AND DERIVATIVES STOCKS AND GRAVIES COOKING METHODS EMULSIFIED COLD SAUCES CLARIFIED BUTTER THE CONFIT Starters: VEGETABLES, MEAT AND FISH STARTERS FINGER FOOD The Bread-making: TRADITIONAL BREADS FOCACCE YEAST BASE USE First courses: FRESH AND DRIED PASTA FILLED PASTA FEATURES AND USES OF ITALIAN RICE SOUPS AND BROTHS Second courses: WHITE MEAT DEBONING TECHNIQUES RED MEAT WILD MEAT SEA FISH CRUSTACEA SHELLFISH FILLETTING AND FISH TREATMENT LEGUMES VEGETABLES Desserts: SPONGE CAKE CUSTARD CREAM PASTRY CREAM SHORT CRUST PASTRY PASTRY FOR PROFITEROLES MOUSSE PLATES AND SPOON SWEETS Kitchen innovation: VACCUM-SEALED LOW TEMPERATURE COOKING FINAL EXAMINATION The final examination consist in a theoretical and practical test, before the technical commission. A degree, certifying also the apprenticeship, is issued by the Italian Chef Academy and ENUIP, the NAtional Institute of Professional Education. All graduates are subscribed for free to the Italian Chef Association. module 1 - 280 hours Euro 3000.00 module 2 - 400 hours Euro 4000.00 module 3 - 530 hours Euro 5500.00 module 4 (ICP - International Culinary Program) - 670 hours Euro 6500.00 All courses include weekly tests to verify progressive learning [-]