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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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 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. [-]

Course in Professional Pastry and Confections

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

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. [+]

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. 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  Program length: 2 months Program cost per student:  3700 Euros (VAT included) Upon successful completion of the program, Kul IN will award students with a certificate for a Pastry Chef Tuition includes: All training and materials for the programProfessional Pastry and Confections. Transportation from Zagreb International Airport to Kul IN Housing in Sisak Lunch on school days Costs for field trips PROGRAM START DATES: January 9, 2017 March 13, 2017 May 15, 2017 July 31, 2017 October 16, 2017 In order to bring you the full experience of studying in Culinary Institute Kul IN we invite you to visit our virtual tour. [-]

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. [+]

Course Studies in Bakery in Europe 2017. 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 [-]

French Bakery Arts

Ducasse Education Yssingeaux (ENSP)
Campus Full time 2 - 3 months April 2017 France Yssingeaux

An intense 3-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 3-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 First aid Instruction DURATION 3 months: 2-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 2017 USA Miami

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

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, sausage rolls, cheese straws and sweet French palmiers with the puff. After all that you will sit down to eat! Day 3: Quick Breads, Yeast Breads & Croissants Starting with quick bread we will delve into the principles of making scones, muffins and cornbread. Learn about yeast breads, this will include making a granary and wholemeal loaf, understand the versatility of white bread and make flat bread, focaccia and pizza dough. Bake a traditional plaited Chollah bread, and lastly, use your learning from day 2 & 3 and roll and make you own croissant. Lunch and a final recap of the three days will conclude the course. [-]

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) [-]