Dedicated to those who want to become a professional pastry chef is the Course in Pastry by Italian Food Academy, structured in such a way as to combine a theoretical phase with an important practical phase in the laboratory, during which techniques for making traditional or customized preparations are learned, with great attention to the use of quality raw materials.
The goal of the IFA course è train professionals complete, able to work as a team or individually to produce the highest quality products according to innovative and traditional techniques and recipes.
The Course in Pastry, held by teachers Fabio Castiglioni, Massimiliano Maraschiello and Alessandro Tiscione, involves the study of the following curriculum:
- Base mixtures
- Fresh Pastry
- Traditional and modern cakes
- Bakery: cakes, biscuits, tarts
- Creams and fillings
- Chantilly, custard and pastry cream
- Chocolate decorations
- HACCP – Practical rules of hygiene
- Staff Organisation
- The enterprise system in confectionery
- Pastry Mise en place
- The tools
- Machinery
- Leavening and Baking
- Process cycle of products
The course in Pastry It also includes the following steps:
- Preparatory lessons, with study of texts provided by Italian Food Academy and lessons on online platform
- 20-hour online course to the HACCP Certificate of 3°level
- 48-hour laboratory phase
- Internship phase of 300 hours in the region of residence, in part-time or full-time mode
- CV and video CV
Pastry courses: the specializations of Cake Design and Mirror Glazes.
To make the pathway in Pastry, l'training institution Italian Food Academy also organized some Specialty courses in Cake Design and Mirror Glazes.
Cake Design Specialization Course.
It is a'full-immersion training experience at preparation techniques of cakes, pastries and cupcakes and other small treats from haute patisserie. Holding the course is the lecturer Paola Azzolina, owner, in Rome, of the store Torte d'autore and the workshop of PASTRY.
The program includes the study of:
- Sugar and modeling paste
- Covering of a tray, cake and polystyrene
- Decoration elements: use of cutter, ball tool, etc.
- Modeling 3d
- Construction and assembly of a tired cake
- Notions about Cake Design
- Description and selection of trays
- Preparation of a special cakes
- Fillings: custard cream
Specialization Course in Mirror Glazes.
The course delves into a real Italian and international pastry art niche, appealing to those who already have experience in traditional pastry, but wish to expand their horizons in an increasingly growing field.
The course is taught by lecturer Alessandro Tiscione, manager, together with his family, of a historic Roman restaurant. Since 2009 he has been lecturer at Gambero Rosso's City of Taste of Rome and other private entities and participated in the TV program "The Kitchen Theater" and on Alice's TV channels, demonstrating all her passion, study and technique.
The educational program of the specialty course in mirror icing involves the study of the following subjects:
- Dessert making: sponge cake, Bavarian, semifreddo, mousse
- Chocolate Mirror glazes
- Fruit Mirror glazes
- The cover and the decoration
- Practical part
The stages of IFA graduate courses.
Both IFA Specializations in Cake Design and Mirrored Glazes Have the following structure:
- Preparatory lessons with study of texts provided by the training institution
- 20-hour online course aimed at issuing the third-level HACCP Certificate + IFA platform
- Classroom phase with 16 hours of face-to-face lectures in the laboratory
- CV elaboration and dissemination
- Project Work (only for the course in Cake Design)
