The necessary knowledge to have awareness and master a subject to find solutions.
The ability to obtain good products from a particular form of business, with contents both intellectual and practical.
An act intentionally responsible, according to criteria and variables, suitable according to the requirements.
Achieving the standard of knowledge, skills and competencies, in relation to a certain sector.
FORMAT FOR PROFESSIONAL TRAINING
Course for Professional Pastry Chef
The duty of a pastry chef is interesting, challenging, creative and complex. In a very natural way on daily basis bread, sweets and desserts are made. But as well as being good should also have a nice and artistic presentation to create something that is a feast for both the eye and the palate. Obviously a pastry chef trained by Italian standards has an undeniable advantage that comes from an understanding, ability and expertise of higher level recognized worldwide.
For “qualified resource” means a professional figure that, on knowledge strictly technical about ingredients, doses, cooking, hygiene and equipment, is able to combine a number of important factors. Creativity in the bakery is an important quality, more than any other type of cuisine. Apart from this there must be patience and a good knowledge of the principles of chemical and biological ingredients and their interaction. But the Pastry Chef with an Italian qualification has a particular form of Aesthetic Sense combined with ancient principles of combination of tastes that makes his creations worthy of world renown. An art that only a small part is instinct, the rest is study and training.
SECRETS AND ANCIENT PRACTICES TRANSLATED IN A PROFESSIONAL FORMAT
After a meticulous work of research and consultation with leading experts of this art exquisitely Italian, was born a format of major success in Italy. Every year, students of different nationalities and ages face this path with enthusiasm. The result is a professional skilled and able to amaze for aesthetics and quality of its creations.
A SUCCESSFUL FORMAT WIDELY TESTED
(Updated July 2015)