Contact the consultant
Facebook Instagram Youtube
Search
Contacts

Pastry Chef Course

50 encounters

462 hours

Start date: 09/10/2024

Description
Costs and registration procedures
Program

Course description

A course of professional pastry shop ideal for those who want to acquire specialized pastry skills and high practical and operational skills on the preparation of pastry products.

The course is ideal for learning the profession and working as an assistant pastry chef good degree of autonomy, progress your career as a Pastry Chef/Head of Batch or Pastry Chef in companies such as café-pastry shops, artisan pastry shops, quality restaurants, confectionery industries, hotels and hospitality companies.

One is expected training lasting 2 months (240 hours) which can be activated throughout Italy, in collaboration with renowned pastry shops and restaurants.

Compulsory attendance for admission to the final exam for the release of the Professional qualification for qualified pastry chef.

 

THE COURSE ALSO GUARANTEES YOU: 

  • Certificate valid for 3 years  for HACCP training - Food safety and hygiene
  • Certificate valid for 5 years for training Safety in the workplace - Catering

 

 

INFO
Tel: 39 075 5729935
WhatsApp:  +39 333 2428308

Start date and location

  • 09 / Oct / 2024Perugia
3 reasons to start now
To acquire all the practical skills of pastry making
To find direct access to the world of work
To be able to grow professionally

What you will learn

The course for Pastry Chef aims to make you acquire technical skills of classic and contemporary pastry
The course for Pastry Chef aims to make you acquire manual and managerial autonomy in the creation of recipes and cakes
The course for pastry chefs aims to give you a background of knowledge and management skills in the pastry sector
The course for pastry chefs aims to make you acquire the processes of commercial and organizational innovation in the pastry sector

Program

  • Program
    • The pastry sector: from its origins to evolution and new trends
    • Bases of food products in the pastry sector: flours, sugars, fats, yeasts
    • Basic pastry techniques: raw materials and use of equipment, balancing and first applications
    • Creams and their variants
    • Sponge and whipped cakes: biscuit applications and creation of pastry classics
    • I Rollè and modern recipes
    • Cream puffs: from tradition to evolution
    • Cupboard cakes: Sacher, Apple cake, Plumcake, Delicious muffins and Tronchetti
    • The basics of shortcrust pastry, dressage, cooking techniques and contemporary fillings and tarts
    • Modern biscuits
    • The world of fried desserts
    • Puffed and non-puffed breakfast products, dough, baking and fillings
    • The basics of modern and cold pastries: mousses, semifreddos and Bavarois; the modern mignon: finishing and display and presentation techniques; decorations, meringue
    • Chocolate: history, tempering, decorations and pralines
    • Savory pastries: leavened dough for pizza and focaccia, savory breakfast, creation and preparation of a savory buffet
    • The timeless greats of restaurant pastry making and their contemporary variations
    • International sweets: creation and application of products that fill the windows of pastry shops
    • Coffee in the pastry shop
    • Main evolutionary, technological and market trends relating to the pastry sector
    • Elements of planning and management of an artisan business
    • HACCP- Food safety and hygiene with certificate release valid for 3 years
    • Safety in the workplace - Catering with issuing of a certificate valid for 5 years
    • Internship available throughout Italy
The course in numbers

50

Frontal lessons

222

Laboratory hours

1

Intership

93%

Placement

FAQ

  • Where is the course held?
    At our headquarters in Perugia in via Fontivegge 55
  • At what time are the lessons held?
    Normally in the afternoon, but there may also be afternoon lessons or full-time meetings
  • Can I also pay in installments?
    Yes, we have some solutions, contact us to find out more
  • Who will be my teachers?
    All professionals in the sector, discover our teaching staff at the dedicated link
  • Where will I do the internship?
    UDS collaborates with many companies in the sector both in Umbria and throughout Italy, we will evaluate together the best destination for you!
  • Is there an exam at the end of the course?
    Yes, after passing this exam you will have the certificate of professional qualification
  • Will I be able to work after the course?
    UDS does not leave you alone, we have a job orientation and job placement service that offers periodic meetings with companies in the sector for the purpose of job placement
Useful Information

Registration deadline: 23/09/2024

Course end date: 31/03/2025

Traineeship: Si

Make Your Enquiry
Book a call

Report this course to your work team

Certificates and certifications
Qualification certificate of qualified Pastry Chef.
Related courses

Upcoming courses

Amateur courses

The University of Flavors opens its professional laboratories to welcome cooking enthusiasts like you. Choose the course that appeals to you the most, sign up, participate, create and taste!
Cuochiapuntino.it

Online training

University of Flavors online courses will soon be available
Learn more

Partner of the University of Flavors

Iter Innovation Tertiary logo
University of Flavors

Training and Culture of Food and Hospitality

About us

Gallery

Partners and suppliers

Public contributions

Consulting services

cuochiapuntino.it

Serviziolavoro.eu

Useful Info

How to sign up

Contacts

University of Flavors Soc. Cons. a rl Via Fontivegge 55, 06124 Perugia – VAT number 02200780548
info@universitadeisapori.it - PEC: universitadeisapori@pec.it
Cookies Policy - Privacy Policy - Update your advertising tracking preferences

Contact us

 
 
 
 
 
 
I declare that I have received and read the Confcommercio privacy policy
 

Contact us

Site Search