Master Pastry Ambassador

Pastry Ambassador

The Professional Course in Italian Pastry Design addresses those who wish to get trained and to specialize in traditional and innovative Italian pastry, guided by Italian experts of International renown.

1° Edition
   February – April
2° Edition  September – December  –  25 September 2017

Duration: 1200 hours   –   Price: 9.850,00 €   –   Info

 

3_30x30    DURATION

The course has a duration of about 7 months (around 1200 hours), divided into two stages:

3 months (12 weeks) of full-time training at IFSE (480 hours)

4 months (16 weeks) of internship* (around 680 hours) at pastry laboratories and/or restaurants having an agreement with IFSE.

(*optional, after a final assessment of at least 70/100 – internship available only under 40 years old).

INTRODUCTION TO THE COURSE

The Professional Course in Italian Pastry Design – ONE OF A KIND IN ITALY – addresses those who wish to get trained and to specialize in innovative Italian pastry with a particular attention for Pastry Design and the style of presentation of pastry-shop products, desserts served on the plate and artistic works with chocolate and sugar, always considering the health-related aspects of food. With this specific aimIFSE has designed a training program intended for professionals and holders of hospitality school diplomas.

IFSE offers his students a unique training environment, where the knowledge of raw materials and gastronomic territories intertwines with the value of tradition as well as with the most advanced and innovative techniques.

1_30x30    COURSE OBJECTIVES

The course aims at training pastry cooks able to meet the needs of professionals and owners of businessesof the food-service industry.

At the end of the course students will be able to carry out basic pastry preparations and will acquired the techniques of the new trends in modern pastry, paying the utmost attention to the correct use of food products.

Furthermore, the students will acquire knowledge concerning food safety matters and relevant sanitary regulations.

They will also acquire a good knowledge of the history and culture of Italian regional pastry traditions.

ADDRESSES

The program starts from cooking and pastry fundamentals, therefore the course addresses also people without any prior experience, providing that they have completed the compulsory education.

7_30x30    PROGRAM

Merceologia, The cold chain, Food safety HACCP rules, Terminology in pastry, History of the Italian pastry tradition, Traditional bread, the creams, Shortbread, Regional swwets, Masse montate, Butter creams, Le bagne, Cream cakes, Cioccolateria da laboratorio, Il caffè in pasticceria, Jams and marmalades, Confetteria, Mignon, Savory pastry, Cake Design, La tecnica dell’areografo, I semifreddi Il gelato in pasticceria, I dessert da ristorazione, Modern cakes,  Lo zucchero artistico, La biscotteria, Le torte da forno,  Educational visits.

THE FACULTY

Davide Malizia, Program Director, Sugar world champion 2013 and pastry 2016 Maestro AMPI 2012
Riccardo Liccione,  Bakery world Champion 2016/2017
Mario Romani,  Maestro internazionale di aerografia ( consulente di aerografo per tre coppe del mondo di pasticceria vinte dall’ Italia)
Elena Bosca:  Cake designer
Lorenzo Zuccarello:  cioccolateria da laboratorio dalla C alla p ( dalla cabossa alla pralina)
Mauro Morandin:  Marmellate confetture e caramelle
Antonino Maresca: Pastry Chef
Piero Rainone:  Chef Resident 

ATTENDANCE REQUIREMENTS

To enrollatcoursesstudents must have completed compulsory education.

The applicationform must be sentonly by e-mail, by fax or through the offices of the home country. Allcourseshave a limitednumber of participants, Masters and Professional courses can accept a maximum of 16 students for eachgroup.

9_30x30    COURSE FEES

The coursefee is € 9.850,00 net exempt from VAT art. 10 of DPR 633/72 – Accommodation is not included

1st instalment: € 1.970,00 for the registration to the course

2nd instalment: € 7.880,00 for the balance – to be settled within the beginning of the course.

The coursewill be carried out with a minimum of 6 participants.

PERSONALIZED PAYMENT

IFSE has an arrangement with some banking institutions that can provide financial support up to the totalamount of the course.

Fees Include:
Theoretical and Practicallessons at IFSE, School uniform (jacket, apron and cap with school logo), Educational material, IFSE Certificate, Professional Association of Italian Cooks Certificate, Lunch from Monday to Friday – excluding Saturdays, Sundays and public holidays, Transfer for the educational visits, Transfer airport/hotel (only for group of at least 10 persons), English interpreter for foreign students with a minimum of 3 participants

Anything not listed above is not included

11_30x30    ACCOMODATION – for foreigners or Italian students living out from Turin area.

IFSE has agreements with comfortable hotels in the school surroundings, offering housing for its students, in shared double or triple rooms.

Breakfast is included from Monday to Sunday – Free wi-fi

INTERNSHIP

The internship is optional and available only under 40 years old after a final assessment of at least 70/100. During this training period full board and accommodation are provided by the hosting structure without any extra charge.

HOW TO ENROLL AND TO PAY

For further information please contact the school using the following phone number or e-mail address:

Telephone: 011.9650447

E-mail: contattiweb@ifse-world.com

The school will send you, by e-mail, the enrollment form.

The registration will be confirmed upon reception – by fax or by e-mail – of the application form along with a copy of the bank receipt proving that the registration fee has been paid.

All courses have a limited number, they can accept a maximum of 16 participants for each group.

 

Send your enquiry