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)
Program taught in:
  • English (US)
  • Italian

See 3 more programs offered by La Scuola di Cucina - Cuisine Academy »

Last updated November 16, 2018
This course is Campus based
Start Date
1 - 3 months
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