Module 1 - Basic
You will have access to highly qualified pastry chefs, teachers, and experts, as well as fully equipped professional kitchens with state-of-the-art technology and machinery.
This course is also designed for those without prior experience, catering to individuals pursuing their passion to become recognized and qualified professionals.
- 85 hours of practical training
- 200 hours of internship Weekly tests (practical and theoretical) to monitor progressive learning
- Digital study material
- HACCP certification
- Full uniform provided
Free membership to the Italian Chef Association for job placement.
Duration: 285 hours (1 and a half months)
Certification: Recognized in Italy and worldwide
Location: Via Decio Filipponi 15, Rome
Limited Spots: 12/13 participants
Language: Italian or English
3.500€
VAT included
FINANCEABLE AT 0% INTEREST
PAYABLE IN THREE INSTALLMENTS
TAX-DEDUCTIBLE FOR VAT REGISTRANTS
Request information
Educational Topics
Basic Topics:
- HACCP Certification
- Laboratory visit with machinery illustration and usage explanation
- Theoretical lesson on pastry ingredients and fundamentals
Pastry Basics
- Shortcrust and brisée: methods and balances
- Pan di spagna,biscuit, and whipped mixtures: methods, variations, applications, and balances
- Pâte à choux: balance chart and preparations
- Meringues: Italian, French, and Swiss
- Puff pastry: explanation and preparation
Fillings (farce)
- Pastry cream
- English cream
- Ganache
- Coulis
- Sauces
- Glazes
- Marmalades
- Jams
Breakfast pastries
- Activation of a sourdough
- Classic and laminated croissants
- Brioche
- Overview and preparation of some classic breakfast pastries
Traditional tea biscuits
- Technique and preparation of some recipes
Traditional desserts
- Overview of the major Italian traditional sweets
- Preparation of some recipes
Mignons and sweet finger foods
- Overview and preparation of some classic showcase pastries
- Illustration and preparation of dessert cups and finger foods
Cakes: between tradition and evolution
- Overview, assembly, and decoration of some types of cakes
Semifreddo - Mousse - Bavarian
- creams Techniques and balancing of a semifreddo
- Semifreddo base with pâte à bombe
- Semifreddo base with English cream
Modern restaurant plate desserts
- Preparation of some recipes using modern methods
Decoration techniques
- Analysis and realization of some classic and modern decoration techniques
Final exam
The final exam includes a practical and theoretical test in the presence of the technical committee.
A certificate is issued by the Italian Chef Academy and the National Professional Education Institute.
ALL GRADUATES ARE AUTOMATICALLY REGISTERED FOR FREE WITH PROFESSIONAL ASSOCIATIONS TO BENEFIT FROM AVAILABLE OPPORTUNITIES.
Course Program
Program
- Approximately 85 hours of practical and theoretical lessons
- Weekly tests to assess progressive learning
- Electronic teaching material
- HACCP certification
- 200 hours of internship
Educational insights:
- Green and sustainable pastry
- Circular pastry without waste
- Proper waste management
- Food Cost
- CV and Job Interview
- Start up & consulting
Price: € 3500
Information
Information The professional pastry courses organized by Romevent Srl for the Italian Chef Academy are conducted by renowned Italian and international teachers and experts. The courses require an introductory and selection interview at the Academy’s headquarters (or via Skype for non-residents) and have a limited number of participants.
The Professional Pastry Course is intended for those who aspire to become professionals in the restaurant industry and wish to build a solid professional foundation from the fundamentals. It is also open to industry professionals who want to enrich their culinary knowledge.
The Professional Pastry Courses are open to highly motivated students, both Italian and international. In the case of international students, lessons will be taught in English or Italian with the help of a native interpreter.
Classes take place in the afternoon, from 3:00 PM to 8:00 PM, every Monday, Wednesday, and Friday (or Tuesday, Thursday, and Saturday) at the Association’s headquarters in Via Decio Filipponi 15.
Four training moduls are offered to provide members with the opportunity to choose their level of preparation.
Upcoming Courses
Working with a limited number of students to ensure the highest quality standards, we strongly recommend that all future students (both Italian and international) apply well in advance. For our international students, we recommend requesting information 8 to 12 weeks before the start of the course of interest (estimated average time for visa requests).
Other pastry courses
Program
- 110 H of technical and practical lessons
- Weekly tests (practical and theoretical) to monitor progressive learning
- Digital Didactic tools
- HACCP certification
- 300 h Practical internship in a partner business
Didactic follow-up:
- Eco-friendly and Substainable Pastry
- Circular and no-waste Pastry
- Correct management of waste
- Manual Skills – simulation of production in a pastry shop
- Savory and Vegan Pastry
- Professional and eco-friendly gelato
- Food Cost
- C.V and job interview
- Start up & consulting
Price: 4500€
Program
- Approximately 135 hours of practical and theoretical lessons
- Weekly tests to assess progressive learning
- Educational material in electronic format
- HACCP certification
- 400 hours of practical internship at partner laboratories and restaurants
Educational Topics:
- Green and sustainable pastry
- Circular and zero-waste pastry
- Proper waste management
- High-level author pastry 1
- High-level author pastry 2
- Vegan, Gluten-Free & Intolerance pastry
- Chemistry and physics in pastry
- Professional assembly and glazing
- Professional gelato
- rofessional mignon, petit four
- Operational skills
- Savory and vegan pastry
- Start up & consulting
- Food Cost
- CV and job interview
- Intensive English language course with Cooking Terminology
Price: 5500€
Program
- Approximately 155 hours of practical and theoretical lessons
- Weekly tests to assess progressive learning
- Educational material in electronic format
- HACCP certification
- 500 hours of practical internship at partner laboratories and restaurants
Educational Topics:
- Green and sustainable pastry
- Circular and zero-waste pastry
- Proper waste management
- High-level author pastry 1
- High-level author pastry 2
- The great French pastry
- Chemistry and physics in pastry
- Chocolate Lab
- Sicilian pastry
- Fruit jams, preserves, and jellies
- Great classics of international pastry
- Vegan, Gluten-Free & Intolerance pastry
- Professional assembly and glazing
- Professional gelato
- Professional mignon, finger
- Operational skills
- Savory and vegan pastry
- Start-up & consulting
- Food cost
- CV and job interview
- Mental chef coach
- Digital Social Pastry
- Intensive English language course with Cooking Terminology