Lessons are staged at the following two times
10 am/1 pm
3 pm/6 pm
30 HOURS OF IN-SCHOOL THEORY
40 HOURS OF TEACHING WORKSHOP IN HAUTE PATISSERIE
430 HOURS OF HANDS-ON TRAINING
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.
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.
Basic mixes – short pastries: preparation methods , pate sablée, pate sucrée, short pastry with cocoa, short pastry for bases.
Creams and not only - pastries, with chocolate, mousseline, chantilly, Lemon curd, anglaise, chocolate ganache.
Italian, French and Swiss Meringue, crème chiboust, butter cream.
Whipped masses: sponge cakes (2 types) and biscuit.
Making classic cakes
Introduction to cake design: bases of English/American cakes and cupcakes.
Cake design: cake assembly and preparation for decoration.
Cake design: sugar paste, royal icing and cake decoration.
Classic-Bavarian plated desserts, mousse and ice-cream cakes; preparation of finished products.
Mise en place. Preparation for final test
Final test with dessert preparation to assess acquired skills.
430 hours of hands-on training in Italian recognised by international 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.
Pasticceria Bottega Ioli
Pasticceria Nero Vaniglia
Pasticceria Casa Manfredi
Pasticceria Cumbo Food
Pasticceria dell’Hotel Montemartini
Via Vittorio Veneto, 50, Roma
V. Galati, 103/B - Roma
Pasticceria Siciliana Svizzera
Piazza Pio XI 10, Roma
Pâtissier : Barbara Agosti
Piazza del Teatro di Pompeo, 20, Roma
Piazza Barberini, 23, Roma
Pâtissier : Alessandro Capotosti
Via Tripolitania, 4
Pâtissier : Donato Perrone
Via Lago Tana, 51
Patissier: Francesco Russo
Rosaria Garzone Cakes
Patissier: Rosaria Garzone
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.
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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