STILE ITALIANO italian cuisine high school
stile italiano stile italiano




 

our courses in italyculinary academy in italy


master of italian cooking clasess in italy

basic  - italian cooking clasess in italy

italian cooking clasess in italy - Pastry course

italian cooking clasess in italy - ice cream course

italian cooking clasess in italy - Bread & pizza course

italian cooking clasess in italy - sommelier  course




 

 

 

Pastry and ice cream courses



CORSO PASTICCERIA

The "Stile Italiano" course is open to food experts such as catering or food-sector qualified people, chefs and craftsmen. The course, which is managed by Master pastry chefs, even winners of prestiguous European prizes, lasts three weeks, from Monday to Friday, 8 hours per day. Completion of this course qualifies students for holding a position as pastry chef in a kitchen or running their own bakery.  



 


The programme of the course:

1st Week

CORSO PASTICCERIA PRIMA SETTIMANA
The raw materials and how to combine them to prepare basic doughs
The optimal management of the transformation process
Use of different raw materials and doughs according to different products
Technical and practical production of pasta frolla (shortcrust pastry), sfoglia (puff pastry), pan di spagna (sponge cake), batter doughs, puff doughs and meringues
The pastry tools
The “mise en place”


 
2nd Week
 

CORSO PASTICCERIA SECONDA SETTIMANA The yeasts, the leavening, leavened dough. Brewer’s yeast, compressed yeast and mixed yeast
Possible uses of yeast and in-depth technical lessons on the leavening processes
Practical exercises on the use of yeast
Production of a variety of breakfast: croissant, Danish, Turinese, plaited bread, etc
Presentation and realization of the "mother yeast": characteristics, production and receptions
Presentation and preparation of sweet and salty fried recipes: krapfen, pancakes, chiacchiere, ecc

 

 
3th Week
  CORSO PASTICCERIA TERZA SETTIMANA All the pastry's raw materials and their transformation
Productions techniques: the creams, the sauces, the stuffing, the precanditure (pre-candy making process), the syrups and bagne (different kind of sauces)
The cakes: basic techniques, the variety, the art of presentation and decoration
The mignon pastry: classic and modern
Management of the artisan bakery, equipement and marketing
 


A recipe for you!

Try at home the world most famous cake of Italian cuisine: the Tiramisù!
Download it right now here.

This is a mainly practical course. It includes continuous exercise and food preparation both in groups and individually.







Course in ice-cream making



CORSO GELATERIA

The artisan ice-creaming making course is open both to people already working in the food and catering sector and to people interesting in entering a succsessful artisan career. The course lasts 2 weeks from Monday to Friday. Completion of the course qualifies the students to run an ice-cream parlour autonomously.



 

The programme:

1 Week
CORSO GELATERIA PRIMA SETTIMANA Food hygiene basics and the law HACCP
Food and nutrition basics
The ingredients of the ice-cream: sugars, fats, milk and milk products, stabilizers and emulsifiers
Balanced bases for ice-cream
the production of basic mixtures for the artisan ice-cream
Milk and egg's mixtures

 
2 Week
  CORSO GELATERIA SECONDA SETTIMANA The right combination of ingredients for the bases: theory and production
Production of ice-creams and sorbets with mixture of chocolate and chocolate products, shell fruits and distilled wines
The production of fresh-fruits ice-creams and of yogurt
The art of presentation
Equipment, management of the artisan enterpise and marketing
 


This is a mainly practical course. It includes continuous exercise and food preparation both in groups and individually.





INFORMAZIONI Ask for more information!

 

 

 

 

Stile Italiano | tel + 39 011 9802968 | fax: +39 011 19837234 | mail: info@stileitaliano.it | Cookie policy

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