Course in Baking in Italy

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Baking

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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 Baking in Italy 2017

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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. [+]

Best Course Studies in Baking in Italy 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... [-]

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 ... [+]

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:... [-]

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 ... [+]

Best Course Studies in Baking in Italy 2017. 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... [-]

Italian Culinary Master

DIEFFE Job's Academy
Campus Full time 6 weeks May 2018 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 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... [-]

Pastry Chef

La Scuola di Cucina - Cuisine Academy
Campus Full time 1 - 3 months June 2018 Italy Florence

Students learn the pastry chef profession in order to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confectionery businesses. [+]

Best Course Studies in Baking in Italy 2017. Teaches specialised pastry making skills and high-level practical and working abilities for preparing confectionery products. Students learn the pastry chef profession in order to work in environments such as cafés and pastry shops, artisanal pastry shops, quality restaurants, and other confectionery businesses. The course covers Hygiene practice regulations – HACCP Food properties Staff and business organisation in a pastry making company The features and techniques of pastry making equipment and machinery for working the dough, leavening and cooking The work cycle of confectionery products Pastry making technologies Production techniques for basic doughs The production techniques, composition, filling, and decoration of confectionery products The working techniques of cocoa and chocolate Working as a pastry chef: legal requirements and work safety Application of skills learnt (internship) [-]

Ice Cream Maker

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

A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. [+]

A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. The course covers Hygiene practice regulations – HACCP The components of ice cream Basic concepts of food properties: raw materials and assembled ingredients The Chemistry and Physics of ice cream Balancing principles Balancing techniques and working methods The production of artisanal ice cream Making fruit ice creams Practical laboratory work Using balancing software Basic demonstrations of decorating Decoration using chocolate and sugar Basic concepts of the art of fruit and vegetable cutting Planning and presentation techniques for goblets and trays Marketing, Communication and Business Management Starting your own business Planning and structuring the ice cream laboratory and parlour [-]