Course of : Pastry Course

The Pastry Training course is the professional course dedicated to the world of confectionery art, it is open to all those who want to undertake a professionalizing path that allows a rapid insertion into the world of work.

To be a pastry chef you need a combination of commitment, creativity and above all a high-level professional preparation.

Participation in the Pastry Operator course does not require the possession of particular prerequisites. The course is primarily aimed at young and old who have fulfilled the compulsory education and under the age of thirty, who wish to take up the profession of pastry chef with a certificate of professional qualification. The course also represents an opportunity for updating for those who already work in the world of catering and pastry, aged over thirty.

What you will learn with our Course:

• You will acquire the technical-professional skills, which will offer at the end of the course, the opportunity to enter the world of catering with a professional qualification.
• You will learn the history of pastry. Raw materials. The equipment and the balancing.
• Short crust pastry and butter masses, puff pastry, biscuits, small leavened products and breakfast products, creams, cream puffs and meringues. The glazes, sauces and dips. Mousses, Bavarians and parfaits.

The teaching plan, divided into cultural areas, is of a theoretical-practical type and aims to provide exact knowledge of the world of confectionery art, and the different operational areas.

• Professional ethics, food hygiene and food sanitation - HACCP.
• Job security. Management, organization of confectionery production.
• Food commodity and technology: definition of raw material costs.
• Food processing and preservation systems.
• Computerization. Technical foreign languages ​​(Italian).

The course for Pastry Operator has a modular duration of 300 hours.

It is an intensive course that includes full-time attendance, alternating theory and practice lessons in professional environments. There are hours of training internships in confectionery companies.

At the end of the training course, and after having taken the exam aimed at verifying the level of learning of the students and the degree of ability to apply the skills acquired, the professional certificate will be issued, recognized by the ministry of Economy and Finance with the license - LN -2143-10-2010 (X.2.B); which is needed to practice the profession.

Why join the QSM? Because you will take advantage of the advantageous price and the possibility of paying the cost of the course in installments, by paying a registration fee when signing up and the rest in solutions with a defined deadline.

At the same time you will have many other benefits such as those listed below.

• First, learning gives you time and space to deepen and master a new skill.
• As a student, you can earn a professional career title and certificate.
• There are no additional costs and sometimes the required course materials, such as textbooks, and equipment, are available free of charge.
• Students can, through internships, follow the activities in companies in the sector and complete the training while they are placed in a working environment; this helps improve the advancement of the profession.
• Learn about some aspects of the art of confectionery, with some great masters of Italian pastry.
• You will have teachers with proven experience in pastry making.
• "Scholarships" are also available.
• At the end of the training course, the QMP offers support for research and employment opportunities in artisan or industrial laboratories, from small pastry shops to large confectionery industries, as well as in the pastry and bakery departments of a supermarket, in the cafeteria service of a bar or a restaurant, a hotel, a B&B, in chocolatiers and confectioners, as a pastry chef at home, or in one's own business.