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
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
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
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
This is a mainly practical course. It includes continuous exercise and food preparation both in groups and individually.
Course in ice-cream making
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
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
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.
Ask for more information!
Stile Italiano | tel + 39 011 9802968 | fax: +39 011 19837234 | mail: info@stileitaliano.it
