Master course in Italian culinary, patisserie and oenology – 180 days.

Basic course in Italian culinary and oenology – 90 days.

Course handouts - N.1 - PROFESSIONAL ETHICS

Course handouts - N.2 - BASIC PREPARATION

PRINCIPAL SALTY PASTRY

COMPLEMENTARY PREPARATIONS

ROUX AND BUTTERS

BREAD, CRUMS AND LITTLE CREPES

STOCKS

Bread, Pizza and Focaccia

The "Stile Italiano" course is open to food experts such as catering or food-sector qualified people, chefs and craftsmen. The course builds on the long experience and tradition of the Italian bakery. It lasts five days (from Monday to Friday) and the completion of this course qualifies the students for the creation, production and sale of breads, pizzas and focacce.

	The traditional Italian pastry		The identification and use of the raw material The creation and management of the dough The levening and the cooking The main types of Italian bread The Grissini (breadsticks) The product's marketing, presentation and sale
	The pizzas and the focacce		The pizzas and focacce's raw materials The decorations and stuffings' raw materials The tools The doughs Leavening and cooking The presentation and the product marketing

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