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Locality: Aprilia (Latina) Region: Lazio
from: 28 September 2026 Duration: 35 hours
REGISTRATION IS OPEN FOR THE "PRACTICAL PASTRY & VIENNOISERIE COURSE: SWEET, SAVOURY PASTRY, AND SMALL BREAD-READ BREAD" HELD IN APRILIA (LT) - PAID COURSE (request information) NEXT COURSE STARTING: SEPTEMBER 28,2026 DETAILS • Duration: 35 hours - Lessons: 10 • Teaching materials: Practical handouts, recipe books, and pastry kits. • Instructors: Professional pastry chefs. • Certificate of Attendance. DESCRIPTION The course teaches the basic techniques of classic pastry making with a touch of modernity, before surprising students with modern leavened products. A hands-on course designed to acquire concrete skills in making sweet and savory pastries, from the basics of traditional pastry making to the most modern Viennoiserie techniques. During the course, participants will learn methods, processing techniques, and handling dough and creams, developing manual dexterity, precision, and operational autonomy. Each preparation will be performed to promote immediate and effective learning, in compliance with industry hygiene and health standards. WHO IS IT FOR The course is aimed at professionals, beginners, aspiring pastry chefs, and anyone wishing to learn the fundamentals of pastry making. The skills acquired will be easily transferable both to those wishing to enter the profession, with the possibility of finding work in pastry shops or bakeries, catering, and confectionery production and distribution companies, and to those who simply treat it as a hobby. OBJECTIVES, STRENGTHS, AND SKILLS The aim of the course is to acquire fundamental pastry making techniques through a practical and technical approach that allows participants to develop independence in preparing and creating their own recipes. By the end of the training program, students will have acquired the skills necessary to independently produce classic pastry products and leavened breakfast pastries, thanks to solid operational training and knowledge of the main processes in the sector. PROGRAM (35 hours, 10 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 (17.5 hours - 5 lessons) • Preparation of custard (cocoa, lemon, and Chantilly variations). • Classic and chocolate shortcrust pastry. Preparation: classic tart, modern tart, biscuits. • Puff Pastry. Sweet: Roman Ciavattoni. Savory: Mini pizzas, rustici. • Meringues. ADVANCED MODULE (17.5 hours - 5 lessons) • Sponge Cake. Preparation: Mimosa Cake, Charlotte, Sacher Torte. • Choux Pastry. Creating miniature pastries. • Viennoiserie: Leavened breakfast pastries. Preparation: Croissants, Pan Goccioli, Maritozzi, Modern leavened pastries. NOTE: The above program and calendar are a guideline and are subject to change. You can participate in the entire course or just one module (basic pastry or advanced pastry). 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 procedures, program, times and location, registration form, and payment methods.
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Realizzato da Aurora Studio - P.I.:01490610530
Iscrizione Gratuita Scuola