Course in Bakery in Europe

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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.

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.

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Course on Italian Pastry

Italian Culinary Institute for Foreigners - ICIF
Campus Full time 3 weeks October 2017 Italy Italy Online

The program of the Course offers demonstration lessons held by professional Pastry Chefs, Master Ice Cream Makers and Master Chocolatier, instructed by the Italian Pastry Federation, as the Professional Pastry Chef Fabio Orlando, National champion of the Cake Design at FIPGC of 2016 who will be one of the official member, and part of the team that will compete for Italy at the World Trophy of Cake Design at FIPGC at the Fair HOST in MILAN in 2017, and the Professional Pastry Chef, as well as International Champion of Artistic Sugar, Barbara Castiglione. [+]

Course Studies in Bakery in Europe 2017. Three weeks of theoretical and practical lessons and the opportunity to train as Professional of Italian Pastry. ICIF has created the Course on Italian Pastry in collaboration with the Italian Pastry, Ice Cream and Chocolate Federation (www.federazionepasticceri.it). The program of the Course offers demonstration lessons held by professional Pastry Chefs, Master Ice Cream Makers and Master Chocolatier, instructed by the Italian Pastry Federation, as the Professional Pastry Chef Fabio Orlando, National champion of the Cake Design at FIPGC of 2016 who will be one of the official member, and part of the team that will compete for Italy at the World Trophy of Cake Design at FIPGC at the Fair HOST in MILAN in 2017, and the Professional Pastry Chef, as well as International Champion of Artistic Sugar, Barbara Castiglione. The topics of the Course focus on all the preparations of Italian pastry and of confectionery Italian art, from the basic dough, to the Italian style creams, to small pastries, with insights on regional traditional sweets and modern creative desserts, cake design and manual chocolate tempering methods, decorations with chocolate and ice cream lessons. The training is complemented by educational visits to companies of the confectionery sector. The Course is in Italian language and teachers are supported by an interpreter in English language. Minimum number of participants: 12. Duration The Course has a total duration of 3 weeks of theoretic-practical lessons at the Institute. This Course does not include practical training at outside... [-]

Course on Pizza

Italian Culinary Institute for Foreigners - ICIF
Campus Full time 8 weeks October 2017 Italy Turin Italy Online + 1 more

The training programme adopts an integrated approach, teaching both the theory and the practical skills necessary to join a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad. [+]

Theoretical and practical lessons on pizza: the excellence of the ingredients, doughs, yeast, different types of pizza, with the opportunity of a training period at pizzerias of medium-high level ICIF has devised, in collaboration with the Academy of Pizza makers, a new training Course: the Course on Pizza. The training programme adopts an integrated approach, teaching both the theory and the practical skills necessary to join a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad. The Course is in Italian language and teachers are supported by an interpreter in English language. Minimum number of participants: 12. Duration The Course has a total duration of 8 weeks: 3 weeks of theoretical and practical lessons at the Institute 5 weeks of internship (optional) at pizzerias that will be previously selected by the Institute. Those who can enroll are: Italian and foreign professionals of food and wine Italian and foreign food lovers and enthusiasts Lesson topics The Pizza: an Italian popular product which has become a worldwide social and cultural phenomenon ICIF: a frame of reference History and traditions of Pizza The profession of pizza maker A growing market Food raw materials Flour: classifications, types, quality and use Water: a resource to be exploited Salts: selection and management of a basic element The ingredients: a choice that characterizes us, the importance of seasonality and territoriality The classical Pizza and the pan pizza The doughs and yeasts Pizza: notions and... [-]

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. [+]

Course Studies in Bakery in Europe 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... [-]

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.... [-]

Professional Pastry and Confections

Culinary Institute Kul IN
Campus Full time 2 months May 2017 Croatia Sisak

This intensive two-month course in modern pastry and confections is designed to give students a firm foundation and advanced techniques for aspiring pastry chefs. Small class sizes allow our experienced professor-chefs to give students lots of one-on-one attention and individual feedback. Students spend 80% of class time getting practical hands-on experience in the kitchen. The course covers bakery and confectionary products, sweet and savory pastries, as well as basic Italian and French pastries. In addition, students are introduced to wine pairing and business management, and they can choose to do an internship in an elite restaurant, hotel, or pastry shop. [+]

Course Studies in Bakery in Europe 2017. 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 gastronomy world, this sweet culinary branch offers extensive study material. Due to increasing popularity and demand for trained professionals in this field, Culinary institute Kul IN has created a professional pastry program for modern confections. Discover your passion towards gastronomy through Kul IN student network. Other course information: Lesson Schedule: 5 hours/day, Monday through Friday Language: Croatian and/or English Learning and Reading Materials: provided by Kul IN Uniforms: provided by Kul IN  Upon successful completion of the program, Kul IN will award students with a certificate for a Pastry Chef. ... [-]

French Bakery Arts

Ducasse Education - Ecole Nationale Supérieure de Pâtisserie
Campus Full time 1 - 2 months May 2017 France Yssingeaux

An intense 2-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. [+]

Have you always loved baking and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intense 2-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. CLASS TYPE: Hands-on training in pastry laboratories and applied theory MODULES: Traditional breads Regional breads Aromatic breads Viennoiseries Small breads for gourmet restaurants Tarts Cakes Snacking and catering Garnished viennoiseries Regional brioches Production of a natural sourdough French language courses Food science Applied technology DURATION: 2 months: 1-month intensive hands-on training and 1-month optional internship [-]

EPICURE French pastry Program

Culinary and Pastry School in Miami
Campus Full time 2 months February 2018 USA Miami France Agde + 2 more

We elaborated this program for professionals and beginners’ cooks who want to improve and fine-tune their skills in French Pastry at a one Michelin star level. [+]

Course Studies in Bakery in Europe 2017. We elaborated this program for professionals and beginners’ cooks who want to improve and fine-tune their skills in French Pastry at a one Michelin star level. Enrolment Fees: $150 Supply Fees: $180 The student’s outcomes will include a new recipes portfolio, more creativity, a lot of tips and tricks taught by our highly skilled teachers, the ability to work in team and a memorable experience in Miami. 8 weeks, 5 days a week of hands-on classes from 11am to 3pm. All weekends are free. The first month the student will begin with the Gourmet Program (see here above), following with : 5th Week: Breads, Viennoiseries, Doughs, Level II 6th Week: Cakes and Entremets, Level II 7th Week: Chocolates, Level II 8th Week: Plated Desserts and Decoration, Level II [-]

GOURMET French Pastry Program

Culinary and Pastry School in Miami
Campus Full time 1 month September 2017 USA Miami France Agde + 2 more

This short program has been specifically prepared for individuals who want to learn or improve their knowledge in French Pastry at a higher level. It is tailored for beginners as well as for professionals. Depending on the student previous level of experience the intakes’ dates are different. [+]

This short program has been specifically prepared for individuals who want to learn or improve their knowledge in French Pastry at a higher level. It is tailored for beginners as well as for professionals. Depending on the student previous level of experience the intakes’ dates are different. Enrolment Fees: $150 Supply Fees: $180 We emphasize on giving our students a special and unique experience on a professional level, and making the most of our highly experienced pastry teachers’ advice, tips and tricks. We do guaranty exclusively hands-on classes based on Michelin Star’s standards of excellence and a team work in pairs to help each other. 4 weeks, 5 days a week, 4 hours a day, 11am – 3pm (weekends are free): 1st Week: Breads, Viennoiseries, Doughs 2nd Week: Cakes and Entremets 3rd Week: Chocolates 4th Week: Plated Desserts and Decoration [-]

The Art of Baking

Cookery School at Little Portland Street
Campus Part time 3 days Open Enrollment United Kingdom London

Our baking course is an intensive three day series that takes you through the key principles of cakes, pastry and bread. [+]

Course Studies in Bakery in Europe 2017. If you fancy yourself as the next Mary Berry then this is the course for you. This intensive three day series takes you through the key principles of cakes, pastry and bread. Each day you will enjoy a light breakfast of freshly baked goods before setting to work to learn techniques and skills, prepare you ingredients and recipes and cook a varied menu. At the end of each class you will sit down to eat a light lunch and try everything you have made as well as recap the recipes with the chefs. Day 1: Cakes & Sweet Pastry In this session you will make a pate sucrée, a sweet pastry which must be chilled before baking; meringues – understand your egg whites and make delicate macaroons; cakes – explore cake baking, looking at butter cakes, oil based cakes and quick cakes. Take your pate sucrée and turn it into an apple pie and a seasonal fruit tart before finishing the session by preparing and adding the toppings to your freshly baked cakes. Once this is done you will be ready to sit down to eat. Day 2: Pies & Savoury Pastry Our second class focuses on short crust pastry and puff pastry. You will make your own puff pastry and short crust to take home and experiment with further. Using both techniques you will make a vegetable quiche, Cornish pasties and chicken and mushroom pie with short crust, a Provencal tomato tart,... [-]

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. [+]

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) [-]