Rome, October 22-24, 2024 SOLD OUTÂ
Milan, October 14-16, 2025
The figure of the Cake Designer was born from the union of the figures of the artist and the pastry chef: he or she is a devotee of beauty and taste, constantly seeking culinary perfection.
In this fascinating branch of pastry, originally dedicated to the creation of wedding cakes, the decoration of cakes is just as important as their preparation. Passion, creativity and craftsmanship are the elements that characterize cake design professionals.
The IFA Cake Design Specialization Course teaches how to make cakes and desserts that taste and look unique and spectacular.
The expert in cake design can find employment in pastry shops and workshops specialized in the creation of wedding cakes, as well as in bistros, cafes and clubs that want to enrich their offer of pastry products with muffins, cupcakes and cakes of all kinds.
The expert in cake design can find employment in pastry shops and workshops specialized in the creation of wedding cakes, as well as in bistros, cafes and clubs that want to enrich their offer of pastry products with muffins, cupcakes and cakes of all kinds.
Good dexterity, creativity and passion for baking are required to participate in the Specialization Course.
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Project Work
PROPEDEUTICAL: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
CLASSROOM PHASE: 24 hours of full immersion in lab + 12 hours live streaming of the Hints of Legislation module;
PROJECT WORK.
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.
Was born and has lived in Milan since 1975.
She followed her strong artistic inclinations, graduating with honors from the Liceo artistico and graduating from the Faculty of Architecture at the Politecnico di Milano. Always passionate about cooking and pastry making, she discovered in 2012 her passion for Cake Design, through which she rediscovered her natural artistic and manual skills, and aware that she had finally found her way, with an act of courage at the age of 38 she decided to take a decisive turn in her life to follow her dream.
He attended numerous professional courses in decoration and pastry specialization with leading Masters, in Italy and abroad, with the aim of increasing his skills and completing new professional training in the field.
In 2014, with her friend Barbara Borghi, she founded "MABANUBY," and with the opening of her own laboratory, she started the production activity of "Artistic Pastry" among the most important in Italy.
She is a teacher of Pastry and Cake Design, specializing in Royal Icing, Modelling, Airbrushing and 3Dcookies and holds decorating courses for amateurs and professionals in Italy and abroad. Winner of numerous National and International Competitions, she is Italian Cake Design Champion in 2018, and Silver Medalist at the Cake Designer World Championship in 2019. Judge of national and international Cake Design Competitions in presence and online.
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.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
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. Â
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.Â
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.Â
