III Level * Professional Baker

 

328243

50-hours course, with weekly lessons of 3-hours each.

 

The participants will learn how to do:

Yeasted dough, classic cakes, wedding cakes

 

Dough without yeast: bignè, mignon, puff pastry, sponge cake “pan di spagna”, frozen desserts, the tarts, tea-pastry. The preparation of biscuits

 

The bag of biscuits: biscuits, krumiri, various types of biscuits, macaroons, Ricciarelli, brutti ma buoni, S. Pellegrino, nooks, scallops and fresh ideas of dried and soft pastry with coconut, pine nuts, cherries

 

Preparation of typical products of the Tuscan pastries

 

Recovery of ancient recipes; use of organic and natural products; elaboration of cakes, cookies and pastries

 

The preparation of chocolate: chocolate desserts, cakes, mousses; the chocolate creams

 

The chocolate fillings; chocolate and fruit

 

Processing of sugar paste, fondant, icing, royal icing, marzipan, chocolate plastic

 

 

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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