Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Schools

• Iscrivi la tua scuola di lingua italiana
• Area riservata scuole

Things to do in Italy

• Things to do in Italy

REGISTRATION IS OPEN FOR THE PRACTICAL PASTRY MAKING COURSE HELD IN MARTINA FRANCA (TA) - PAID COURSE (Request more information) NEXT COURSE STARTING: OCTOBER 6,2026 DETAILS • Duration: 36 hours - Lessons: 12 • Teaching materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Award: PerFormare Project Certificate of Attendance and Practical Training Certificate issued by the course instructor. DESCRIPTION The course provides the basic skills for preparing dough, creams, and decorations, enabling students to acquire the essential skills needed to become a pastry chef. This training will be conducted in compliance with the industry's health and hygiene standards. The skills acquired will be easily transferable both to those who want to pursue a career in pastry shops, bakeries, confectionery production and distribution companies, and to those who simply enjoy it as a hobby. WHO IS IT FOR The training is aimed at beginners, aspiring pastry chefs, and anyone who wishes to learn the fundamentals of pastry making and cake decorating. PROGRAM (COMPLETE COURSE 36 HOURS, 12 LESSONS) INTRODUCTION (present in both training modules) • Hygiene and safety in the food sector: Personal and environmental hygiene (HACCP) - Food legislation. Food contamination: contamination methods, characteristics of the most common microorganisms. Equipment, laboratory staff, laboratory work management. • Raw materials: Dosing, mixing, shaping, baking, decorating, and storing basic doughs and finished products. BASIC MODULE (18 hours - 6 lessons) • Basic doughs: Classic shortcrust pastry, chocolate shortcrust pastry, sponge cake, puff pastry, shortcrust pastry. • Basic creams: Pastry cream, chocolate pastry cream, lemon cream. • Sweet pastries: Brioches and small leavened breakfast pastries, tarts, biscuits, cakes, muffins, baked cakes, strudels, meringues. ADVANCED MODULE (18 hours - 6 lessons) • Savory pastries: Appetizers, mini pizzas and savory mini pastries, savory tarts and quiches. • Advanced creams: Ganache, butter cream, royal icing, Chantilly cream, crème anglaise. • Fresh pastries: Semifreddos, filled cakes, pastries, and mini pastries. • Artistic pastries: Themed cakes and various decorations. SKILLS Skills acquired upon completion of the training program: • Knowledge and mastery of pastry techniques. • Ability to create classic and modern pastry products. • Knowledge of pastry ingredients and equipment. • Correct use of tools and machinery. • Technical ability in filling and decorating cakes and desserts. • Proper cleaning. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the program, schedule, timetable, location, registration form, and payment methods.

at
Progetto PerFormare

Ask for Information
(not binding inquiry)

Name E-mail Phone Country Information required
Send
by pushing the send button I declare I have read and agree to the Privacy statement

Courses in Apulia