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OPEN REGISTRATIONS FOR THE PRACTICAL PASTRY COURSE ORGANIZED IN SALERNO - PAID COURSE (request more information)

TECHNICAL DATA SHEET
• Duration: 35 hours - Lessons: 10
• Teaching material: Practical handouts, recipe books and pastry kits.
• Teachers: Our trainers are professional pastry chefs.
• Issues: Certificate of Training Attendance.

DESCRIPTION
The course provides the basic elements for the preparation of doughs, creams and decorations, as well as more advanced sweet and savory preparations, which allow you to acquire the essential skills to access the profession of pastry chef: this preparation will be addressed in compliance with the health and hygiene standards of the sector.

RECIPIENTS
The training is aimed at beginners, aspiring pastry chefs and anyone who wishes to learn the fundamentals of pastry and cake decoration.

PROGRAM (COMPLETE COURSE 35 HOURS, 10 LESSONS)

INTRODUCTION (included 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 brigade, management of work in the laboratory.
• Raw materials: Dosing, mixing, shaping, cooking, decorating and storing basic doughs and finished products.

BASIC PASTRY (17.5 hours - 5 lessons)
• Basic doughs (classic and chocolate shortcrust pastry, sponge cake, puff pastry, choux pastry).
• Basic creams (classic, chocolate and lemon custard).
• Sweet baked pastry (brioche and small leavened breakfast pastries, babà, dry biscuits, cakes, muffins, baked cakes, meringues).

ADVANCED PASTRY (17.5 hours - 5 lessons)
• Savoury baked pastry (appetizers, pizzas, canapés and small savoury pastries; savoury pies and quiches).
• Advanced creams (ganache, butter, chantilly, English cream).
• Fresh pastry (modern cakes, filled cakes and small cakes).
• Artistic pastry (themed cakes and various decorations)

NOTE: The above program and calendar are a guideline and may be subject to change. You can participate in the entire course or just in a course module (basic pastry or advanced pastry).

SEND YOUR INFORMATION REQUEST AND OUR COURSE REFERENTS WILL CONTACT YOU FOR MORE DETAILS, WITHOUT OBLIGATION OF COURSE.

For more information: https://www.progettoperformare.it/corsi-di-formazione/corso-pratico-di-pasticceria-salerno/

PerFormare - Training Services
Tel. 0546 54883 - 0546 656939
Email: corsi@progettoperformare.it