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PROFESSIONAL PASTRY MAKING COURSE


"Eat with more than just the mouth"

The art of pastry making goes beyond cuisine. It is a world apart, with different techniques, times and tools. Those who take this path must learn a new language of patience, dedication and love for detail. A world where creativity may roam free and aesthetics becomes imperative!

The pastry making course is aimed at developing a specialized figure in charge of bread and desserts in the pastry section within restaurants and luxury hotels (featured in the Michelin Guide). Students learn the philosophy of an independent unit that lives around the oven, flour, sugar, gelatin and thickeners. 

COURSE DETAILS

 

6 months including:

Genius Lab
(theoretical and practical techniques) 
practical internship  
at the best restaurants’ kitchens (Michelin Guide) 
practical experience 
at the FGA bistrot, events and catering

 

Classes are small in size (min 8, max 16 students), ensuring close supervision by the chef and teaching coordinators.
 

STUDY PLAN


LECTURES:

  • Course presentation

  • Restaurant and Workshop Pastry-shop

  • HACCP

  • Shortcrust pastry

  • Mounted dough

  • Creams

  • Mousse and Semifreddi

  • Ice cream

  • Cookies, biscuits

  • Baked cakes

  • Chocolate cakes

  • Classic cakes

  • Yeasts

  • Glass deserts

  • Single portions

  • Chocolate

  • Decorative chocolate

  • Desserts

  • Small pastries

  • Pre-internship trial

 

TEACHING STAFF:

Gianluca Fusto
Marco Mazzini 
Yuri Cestari
Giorgio Lanzoni 
Maurizio de Pasquale
Fausto Rivola
Antonio di Benedetto
Federico de Silvestri
Galileo Reposo

 

RESTAURANTS PARTNER


View all the FGA Restaurants partner on http://www.foodgeniusacademy.com/ristoranti_partner.php 

 

HACCP REGULATIONS

 

Since 1994, the European Economic Community has established several fundamental decrees that regulate “personnel hygiene and quality control” in the food industry and apply to all employees in the sector.

It is enforced through adequate training and a system of auto-control called “HACCP” (Hazard Analysis and Critical Control Points). Students will get the chance to learn more with technician Luca Ballabio and take an exam leading to the certificate.

 

TEACHING STAFF

 

Our teachers are Pastry chefs who work at renowned restaurants and pastry shops in Milan and elsewhere.

Our teachers transmit invaluable concepts of pastry making, both traditional and modern and creative, to the FGA students.

Each topic is approached practically: through the professional experience of the chef professor, the students have the opportunity to directly confront the job market that awaits them. 

 

INTERNSHIP 

 

The internship is the crucial part of the Professional Course in Pastry Making at FGA: it is carried out in the best Pastry Shops in Italy, following a selection procedure by the school board.

An aptitude interview is carried out in order to establish the students’ needs and motivation and to enable a good match with our diverse partners. The internship schedule can be flexible and adapted to the student’s availability. The minimum attendance required is 5 times a week.

 

TEACHING MATERIALS

 

Students are provided with a professional uniform, a course book, lecture notes and bibliography for each lesson.

 

ACCOMODATION SERVICE:

FGA supports students looking for accomodation during the course, providing contacts of local agencies. 

FGA CERTIFICATE

 

A certificate of attendance is issued upon course completion, serving as a reference point for the professional world recognized. In Milan headquarter, a certificate of competence is issued on a regional level as well as internationally, thanks to the school’s partnerships with Lombardy Region and renowned institutions. 

INFO

 

Call now to fix an admissions interview and receive more information about the courses at:

02.36518286 (Milano)

051.0064.658 (Bologna)

or email: info@foodgeniusacademy.com

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