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 pastryBecome a professional of Italian pastry!
CONTACT US NOWBecome a professional of Italian pastry!
CONTACT US NOWTHE COURSE ON ITALIAN PASTRY
ICIF has created the Course on Italian Pastry, through a training program that offers demonstration and practical lessons held by professional Pastry Chefs, Master Ice Cream Makers and Master Chocolatier, the participants have the opportunity in just 3 weeks of lessons to learn notions concerning all the topics 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 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
- Certificate of participation from the ICIF Institute on completion of the course
THOSE WHO CAN ENROLL ARE
- Italian and foreign food and wine professionals
- Italian and foreign gourmet amateurs and enthusiasts
LESSON TOPICS
FIRST WEEK
Monday
• History of Italian pastry
• The shortcrust pastry and the various methods of dough
Balancing the shortcrust pastry
Production of the bases for:
Shortcrust pastry with lard for Neapolitan pastiera
Shortcrust pastry with only egg whites for mojito cream tart
Almond sweet shortcrust pastry for soft bread tart
Freezing shortcrust pastry for tart with noodles
Whipped shortcrust pastry (with chocolate and vanilla and lemon)
Tuesday
• Chemistry and product categories of: flour and eggs
Balance of whipped masses (heavy, medium and light)
Completion and assembly of:
mojito tart, soft bread tart, cake with tagliatelle and Neapolitan pastiera
Production of:
Tiramisu with sponge cake base
Tiramisu with ladyfingers base
Baba
Wednesday
• Chemistry and product categories of: sugars and fats
Production of:
Roman-style Maritozzi
Sicilian Tuppo
Venezian brioche with custard
Muffin with chocolate drops
Thursday
• Bakery products for breakfast:
Differences between Italian-style croissant and croissant (Explanation of how to use flat butter and how to prepare it yourself, explanation of the technique for the folds in the croissant)
Production of various types of products for Italian breakfast:
Croissants
Swivels
Neckties shape of brioche (Cravatte)
Little bundle brioche (Fagottini)
Friday
• Bakery products – Regional desserts:
Sicilian Cannoli
Hazelnut Lady’s kisses biscuits with water ganache filling
Various types of Amaretti and Almond biscuits with orange, chocolate and cinnamon
Cantucci biscuits from Prato
Orange Frangipan cake
Sicilian Cassata (and royal icing)
WRITTEN TEST
SECOND WEEK
Monday
• Bavarians:
Balancing of the various flavors of Bavarian English cream based
Production of bases and various types of Bavarians:
Bavarian with 3 chocolates with Streuzel and crunchy puffed rice base
Linzer cake
Modern mimosa cake
Cheesecake
Modern English soup
Tuesday
• Mousse:
Balancing parameters of cream-based and fruit-based mousses
Production of bases such as biscuit and crunchy bottoms for:
Sicilian mousse (with ricotta cheese and pears)
Sicilian cannoli mousse
Dark chocolate and white chocolate mousse
Sacher cake (and Ganache for covering)
Whipped ganache
Coffee Mousse
Wednesday
• Puff Pastry:
Balancing the puff pastry
Production of various types of puff pastry products:
Puff Pastry (Poor in butter / Medium in quantity of butter/ Rich in butter)
Apple roses
Small pizzas with puff pastry
Thursday
• Mirror glazes: various types, use and storage
Cream and fruit based parfaits
Cream parfait
Parfait with pulpy fruit
Friday
• Cream puffs, custard and pastry creams:
Balancing of the bases for the Pâte à choux dough
Preparation of different products (eg: Puffs, Craquelin, Éclair, Zeppole, Macarons)
Preparation of various types of pastry creams for filling:
Custard (Chocolate, Pistachio, Chantilly)
Zabaione Cream
WRITTEN TEST
Saturday
• External visit organized by the Institute to a Chocolate Laboratory and tastings
• External visit organized by the Institute to a Pastry shop
THIRD WEEK
Monday
• Chocolaterie:
History of chocolate
Quality and production methods
Tempering techniques
Production techniques of various types of pralines (white, hazelnut, pistachio) and cremini (hazelnut and pistachio)
Tuesday
• Italian gelato
Notes on the history of Italian artisan Gelato and its origins
Bases of Italian artisan Gelato
Balancing and production of cream-based and fruit-based flavors:
Cream based gelato
Fruit based gelato
Sorbets
Ice-cream goblet and plated gelato desserts
Wednesday
• Decoration Techniques: Cake Design, Artistic Sugar
Icing (recipe, cone decoration)
Coverage in Sugar Paste
Modeling Techniques with Sugar Paste (animal subjects, cartoons, ceremonies)
Art Flower technique with wafer (construction of the flower, shades with color)
Description of Artistic Sugar
Processing techniques (poured, pulled, blown), basic equipment
Thursday
• Preparation and conception of the dessert to be presented for the exam
Friday
• FINAL EXAM and Presentation of the CERTIFICATE
FEE
Complete course: 4.500 €. It is possible to enroll also for a 1 week period, the fee for the module of the first and of the third week is of 1.700,00 € for 5 days of lessons per week, whereas for the module of the second week the fee is of 1.800,00 € 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)
- 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
