During professional pastry

General

Program Description

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.

Last updated July 2016

About the School

Coquis è l’Ateneo Italiano della Cucina, offre Corsi Professionali di Cucina, Pasticceria, Pizza, Sala e Management per formare i migliori Professionisti del settore. Un percorso di qualità che garant ... Read More

Coquis è l’Ateneo Italiano della Cucina, offre Corsi Professionali di Cucina, Pasticceria, Pizza, Sala e Management per formare i migliori Professionisti del settore. Un percorso di qualità che garantisce l’accesso al mondo del lavoro... Read less