II Level * Pastry Lab


Pastry and ice cream: sable dough; puff pastry; yeast dough; milk creams; butter creams; icings for topping; ice creams and sorbets; Preparation of the bases; pasteurization; creaming of an ice cream

Fruit preparation; Use for the sorbets


bases balance




The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels).

A recognized diploma is awarded by the training agency accredited by the Tuscany Region.


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