Haute Patisserie course

HAUTE PATISSERIE

PROFESSIONAL COURSE

  • Made in Iyaly
  • Made in Iyaly
  • Made in Iyaly

Duration: 400 hours

Lessons are staged at the following two times

10 am/1 pm
3 pm/6 pm

ASK FOR DETAILS
CALL 06 42016628

30 HOURS OF IN-SCHOOL THEORY

40 HOURS OF TEACHING WORKSHOP IN HAUTE PATISSERIE

330 HOURS OF HANDS-ON TRAINING IN MICHELIN GUIDE/L'ESPRESSO ITALIAN RESTAURANTS

HACCP COURSE

POST-TRAINING JOB-SEARCH SERVICE

The first lesson is always held by one of our best chefs and trainers so as to convey to IGA students the basic notions of the baking and pastry art.

70 HOURS OF THEORY/HANDS-ON TECHNIQUES

Each theme is addressed with a practical approach: thanks to the professional experience of our leading kitchen and pastry chefs, students are able to come into direct contact with the reference market in question and learn catering industry basics of catering technique.

The workshop (40 hours) is a real simulation of kitchen guidelines and will be carried out directly in the Rosaria Garzone Cakes confectionery facility according to the practical philosophy that distinguishes our Academy.

A real brigade de cuisine in action is created, highlighting priorities and collaborating with the team.

The good management of the pastry line, the importance given to the cleanliness and hygiene of the worktop, manual cutting and preparation skills, the service and the mise en place are the essential elements required to be able to subsequently access to the WORKSHOPS of the best Italian confectioners.

The lessons are held by chef pâtissiers who convey to IGA students the most important notions of Italian confectionery with French contaminations.

Each theme is addressed with a practical approach: thanks to the professional experience of our leading chefs, students are able to come into direct contact with the reference market in question and learn catering industry basics of catering technique.

Objectives:

  • The preparation and basic training of the students; the acquisition of fundamental techniques to perform and support work in a patisserie brigade in an operating environment;
  • Basic knowledge of respective roles, hierarchies and positions to be respected in order to make work within the brigade as efficient as possible, in a situation of utmost individual autonomy.

1st MEETING

Basic mixes – short pastries: preparation methods , pate sablée, pate sucrée, short pastry with cocoa, short pastry for bases.

2nd MEETING

Tea biscuits

3rd MEETING

Puff pastry

4th MEETING

Creams and not only - pastries, with chocolate, mousseline, chantilly, Lemon curd, anglaise, chocolate ganache.

5th MEETING

Italian, French and Swiss Meringue, crème chiboust, butter cream.

6th MEETING

Mignons

7th MEETING

Whipped masses: sponge cakes (2 types) and biscuit.

8th MEETING

Making classic cakes

9th MEETING

Introduction to cake design: bases of English/American cakes and cupcakes.

10th MEETING

Cake design: cake assembly and preparation for decoration.

11th MEETING

Cake design: sugar paste, royal icing and cake decoration.

12th MEETING

Classic-Bavarian plated desserts, mousse and ice-cream cakes; preparation of finished products.

13th MEETING

Mise en place. Preparation for final test

14th MEETING

Final test with dessert preparation to assess acquired skills.

330 HOURS OF HANDS-ON TRAINING

330 hours of hands-on training in Italian restaurants recognised by the Michelin Guide.

The hands-on training is the most important part of the pastry professional course: it is performed inside the kitchens of the best Italian restaurants, carefully selected by the school management.

An aptitude interview makes it possible to understand the student's needs and motivations, useful for his or her correct placement in the different partner structures.

Training attendance is flexible to meets the student's commitments, bearing in mind that weekly attendance (morning or afternoon) cannot be less than three working days and in any case cannot last more than 3 months.

The chef pâtissier becomes the tutor of the IGA student, accompanying him/her along an evolutionary teaching path that goes from basic preparation to express service.

The student, by moving among the various lines, acquires culinary skills in every section of the kitchen: appetizers, first courses, second courses and pastries.

HACCP rules and regulations

“Personal hygiene and quality control”

Since 1994, the European economic community has issued a number of fundamental decrees regulating “Personal hygiene and quality control” in the food industry and which involve all operators in this industry.

This occurs through adequate training and by means of a food self-checking system “HACCP” (hazard analysis and critical control points).

IGA offers students the chance to obtain the Haccp certificate at no extra cost.

JOB PLACEMENT

FIND A JOB

Job Placement both in Rome and abroad

At the end of the course, the Academy helps its students to find a job in their specific training sector, thanks to the JOB PLACEMENT office, both in Rome and abroad. This includes drawing up a CV and sending weekly newsletters with the best job offers.

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