Courses are academic classes taught by qualified instructors that are intended to enhance participant’s knowledge of a given area or training in a particular discipline. Courses vary broadly in terms of length, size, content and duration.
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.
Florence is one of the most populous city of Italy. This place is known for its Art institutions. Moreover, institutions like Florence University of Arts are dedicated to providing good quality art based education. These educational institutions focus on over all grooming of the students.
Request Information Courses in Pastry in Florence in Italy 2018
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. [+]
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 coversHygiene 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) [-]
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 coversHygiene 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 [-]