Pastry is a branch of the restaurant industry that is constantly being updated. The IFA course is structured to provide the fundamentals of building modern, up-to-date desserts, teaching techniques, balances and materials for making contemporary-style products.
The course provides the necessary skills to be able to enter a variety of work settings: modern pastry laboratories, gourmet restaurants, and large production and distribution companies in the confectionery industry.
To be eligible for the Modern and Contemporary Pastry Course, you must have
A proven track record in the industry and/or restaurant industry
Each student will be provided with textbooks and uniform.
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Internship
PROPEDEUTICAL: Text-based study and online platform; 20-hour online course aimed at issuing the Level 3 HACCP Certificate
CLASSROOM PHASE: 48 hours of full immersion classes in Milan + 12 hours in Live Streaming of the Legislation Hints Module
STAGE (optional): 300-hour hands-on experience nationwide at top pastry shops
PROFESSIONAL ORIENTATION: Resume development and dissemination and/or video Curriculum in the region of residence or preference
● Commodity of foods
● Balancing the Masses
● Frosting techniques and conversion of jellies.
● Work organization and techniques for carrying out recipes
Modern confectionery:
● Sablé Short Crust Pastry
● Flavored shortcrust pastry with nuts.
● Biscuit
● Bavarians
● Mousse
● Semifreddi
Layering
Modern Cakes
Monoportions
Modern tarts
Paris-Brest
Saint Honoré modern
Fruit Gelee
Mirror glazes
Creams:
Custard cream
English Cream
Diplomatic Cream
Delicate citrus cream
Namelaka
Lemon Curd
French pastries (Eclair, Craquelin, Dacquoise, French puffs)
Chocolate decorations
Vegan Pastry
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Workplace safety
Hints of health legislation
Overview of food labeling regulations
Overview of food packaging regulations
Overview of food waste disposal regulations
Outlines of administrative law
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
Class of 1978. Thanks to his years of study and practice in the field of pastry making, he began to make a name for himself among the various schools in Turin. In March 2010, he was asked to participate in a major Sugar Art (artistic branch of pastic-ceria) exhibition at the renowned Circolo degli Artisti in Turin. He is the only young participant among big names in the field. From December 16, 2013 to April 2015, he hosted "Cake Lovers," the first radio program entirely dedicated to Cake Design and pastry. In 2016, he was the Italian Cake Design FIPGC champion. In 2017, he won the title of best sculpture and dessert in the world at the FIPGC World Championship held at Host Fiera Milano. In September 2018, he attended as an International judge for the Asia Cup of Pastry from the Chinese Hotelex fair in Shanghai, China.
Davide Larise, from the Gualtiero Marchesi school, expanded his experience in Friuli in facilities at Chef Scarello's Agli Amici restaurant. Approaching vegetarian food, he landed at Chef Pietro Leemann's Joia restaurant in 2014.He became responsible for opening a vegetarian bistro in Mantua and, later, kitchen manager at Hotel Raphael Relais & Chateaux (5-star luxury, Rome). In 2016 he returned to Joia (Europe's only vegetarian starred restaurant) in the role of sous chef.
Together with his family, he manages a historic restaurant in Rome. Since 2009 he has lectured at the City of Taste of Gambero Rosso in Rome and other private bodies; he has participated in the television broadcast“the Teatro della Cucina” and on Alice’s TV channels. Passion, study and technical unity to curiosity and ambition complete his profile.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.