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Rome,November 11-14, 2024
LEARN MORE ABOUT BAKING TECHNIQUES
The Contemporary Breadmaking Course is a specific course on leavening techniques, the use of special flours, and the techniques and methodologies of gourmet and restaurant breadmaking. A figure, that of the baker, which is having a strong rediscovery, in light of the importance that bread is having especially in haute cuisine.
COURSE THEMES
Commodity of foods
Flours
Leavening techniques
Special bread
Ancient flours
The baking expert can find employment in fine dining restaurants, contemporary and gourmet bakeries.
The objective of the course is to provide students with the theoretical and practical skills to renew bread making by going beyond the canons of tradition, rediscovering the importance of raw materials, with a focus on leavening and matching bread to different courses.
Master participants will be provided with textbooks.
Good manual dexterity, creativity and passion for baking and proven experience in the restaurant industry is required
Level 3 HACCP Certificate
Private Certificate of Course Attendance
PROPEDEUTICS: Textbook study and online platform; 4 hours of propaedeutic lectures on flours; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
AULA PHASE: 32 hours of full immersion in laboratory in Rome
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination.
third-generation miller, lives and works in Cossano Belbo where he and his family run the Mulino Marino.
He holds a degree in Biology from the University of Eastern Piedmont "Amedeo Avogadro" and in the company he is in charge of product quality control and artisanal processes for the selection and pro-dition of natural stone milled organic grains and flours
Daniele Di Grazia, a third-generation baker, showed a great talent for the craft from a very young age.
After working in the family bakery , he landed at Gabriele Bonci's, becoming head of baking.
Daniele Di Grazia is also a pizzeria and baking instructor, and in addition to being one of the most influential names in the gourmet shovel pizza scene, he also works as a consultant for various venues and companies.
His career as a chef has been an incredible journey, a path studded with experiences that have enriched his professional and personal background. From traditional kitchens, where he honed classic techniques and learned the importance of quality ingredients, he has moved on to roles that have seen me innovate and experiment, pushing him beyond the boundaries of conventional cuisine. As a consultant, he has had the opportunity to pass on my passion and knowledge, helping restaurants start and grow, and developing products that reflect his culinary philosophy. Each recipe is a story, each dish a work of art that encapsulates the dedication and creativity I have put into his work for more than three decades.
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.
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.
