Italy
Qualification
Professional and Vocational
Study mode
Full-time
Duration
3 weeks
Intakes
October
November
December
September
August
July
June
May
April
March
January
February
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
Contact the university / college
Entry Requirements
- Italian and foreign food and wine professionals
- Italian and foreign gourmet amateurs and enthusiasts.
Curriculum
- Bakery Products for Breakfast
- Spone
- Sweet Shortcrust Pastry
- Puff Pastry
- Pastry Cream, Bigne and Meringues
- Bavarians & Mousses
- Semifreddos and Ganache
- Chocolaterie - Production Techniques and Decoration with Chocolate
- Decoration Techniques
- Artistic Sugar - Isomalt
- Ice Cream
- Exam