COURSE ON ITALIAN PASTRY

3 Weeks of theoretical and practical lessons with board and lodging included and the opportunity to train as professional of Italian pastry

Become a professional of Italian pastry!

CONTACT US NOW

Become a professional of Italian pastry!

CONTACT US NOW

THE COURSE ON ITALIAN PASTRY

ICIF has created the Course on Italian Pastry in collaboration with the Italian Pastry, Ice Cream and Chocolate Federation (www.federazionepasticceri.it).

The program of the Course offers demonstration lessons held by professional Pastry Chefs, Master Ice Cream Makers and Master Chocolatier, instructed by the Italian Pastry Federation. The topics of the Course focus on all the preparations of Italian pastry and of confectionery Italian art, from the basic dough, to the Italian style creams, to small pastries, with insights on regional traditional sweets and modern creative desserts, cake design and manual chocolate tempering methods, decorations with chocolate and ice cream lessons. The training is complemented by educational visits to companies of the confectionery sector. The Course is in Italian language and teachers are supported by an interpreter in English language.

Maximum attendance: 16.

DURATION

The course has a total duration of 3 weeks of theoretic-practical lessons at the Institute.
This course does not include practical training at outside facilities.

CERTIFICATE AND DIPLOMA

  • Certificate of participation from the ICIF Institute on completion of the course
  • Official Diploma awarded by the Italian Pastry Federation

THOSE WHO CAN ENROLL ARE

  • Italian and foreign food and wine professionals
  • Italian and foreign gourmet amateurs and enthusiasts

LESSON TOPICS

FIRST WEEK

Monday
Bakery products for breakfast:

  • Croissant
  • Chocolate braid
  • Eight shaped brioche with cream
  • Chocolate Girella
Tuesday
Bakery products for breakfast:

  • Venetian brioche with cream
  • Plum cake
  • Pancake
  • Cupcake
Wednesday
Sponge:

  • Classic Sponge (light whipped / medium whipped / heavy whipped)
  • Sponge (Chocolate, Almond)
  • Margherita dough (with addition of eggs and butter)
Thursday
Sponge:

  • Meringues preparations (Almonds)
  • Roulò (Pistachio, Almonds)
  • Sacher
  • Biscuit
Friday
Sweet shortcrust pastry:

  • Classic sweet shortcrust pastry
  • Whipped shortcrust pastry (Chocolate, Hazelnut)
  • Hazelnut shortcrust pastry (for tartlets)

SECOND WEEK

Monday
Sweet shortcrust pastry:

  • Sublè sweet shortcrust pastry (for biscuits and tarts)
  • Milan sweet shortcrust pastry (for jam tarts and creams)
  • Hard yolks sweet shortcrust pastry
Tuesday
Puff Pastry:

  • Puff Pastry (Poor in butter / Medium in quantity of butter/ Rich in butter)
  • Cannoli (cream, sabayon)
  • Apple roses
  • Apple Strudel
Wednesday
Pastry Cream, Bignè and Meringues:

  • Bignè (Heavy Mass / Medium mass / Light mass)
  • Pastry Cream (Chocolate, Pistachio, Chantilly)
  • Royal Cream, Butter Cream
  • English Cream
  • Meringues (classical, Italian style)
Thursday
Bavarians and mousses:

  • Bavarian with creams
  • Bavarian with fruit
  • Chocolate Mousse
  • Strawberries Mousse
  • Coffee Mousse
Friday
Semifreddos and Ganache:

  • Cream Parfait
  • Fruit Parfait
  • Water Ganache
  • Whipped Ganache
  • Ganache for coverage

THIRD WEEK

Monday
Chocolaterie – Production techniques and decoration with Chocolate:

  • Tempering of Chocolate
  • Cone Decoration
  • Praline (white chocolate, hazelnut, pistachio)
Tuesday
Cake Design – Decoration Techniques:

  • Coverage in Sugar Pasta
  • Modeling Techniques with Sugar Pasta (animal subjects, cartoons, ceremonies)
  • Art Flower Technique with Sugar Pasta (Flower Building, color shading)
Wednesday
Decoration Techniques:

  • Icing (recipe, cone decoration)
  • Airbrush

Artistic Sugar – Isomalt:

  • Description of Artistic Sugar
  • Processing Techniques (poured, stretched, blown),
  • Basic Equipment
Thursday
Ice cream:

  • Cream based ice cream
  • Fruit based ice cream
  • Sorbets
  • Ice-cream goblet and plated ice cream desserts
  • Ice cream cakes
  • Affogati
  • Granite
Friday
FINAL EXAM e Consegna and Presentation of the CERTIFICATES of PARTICIPATION and DIPLOMAS
Saturday
  • External visit organized by the Institute to a Chocolate Laboratory and tastings
  • External visit organized by the Institute to the “Albertengo Panettoni” Company

FEE

Complete course: 4.000 € for 2018 and 4.500 € starting from 2019. It is possible to enroll also for a 1 week period, the fee for the module of the first and of the second week is of 1.300,00 Euro (1.500,00 starting from 2019) for 5 days of lessons per week, whereas for the module of the third week the fee is of 1.400,00 Euro (1.600,00 starting from 2019) for 6 days of lessons.

Included in the price of the course:

  • Accommodation at the ICIF’s guesthouse for 3 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
  • Welcome dinner upon the arrival on Sunday at the ICIF’s Training Restaurant “La Barbera” in the Castle of Costigliole d’Asti
  • Breakfast from Monday to Friday
  • Meals (lunch and dinner) in the school canteen from Monday to Friday
  • A complete chef uniform: jacket, trouser, apron and paper hat
  • Support for the Student Visa application procedure (if needed)

ADDITIONAL SERVICES

  • Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
  • Purchase and activation of new sim card
  • Support and organization of Food and Wine tours
  • Support and organization of transfer for food sector events and fairs

INFORMATION

For further information about the courses please fill out and send us the following form.

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