Professional Patisserie Course

To become a patisserie chef it is necessary to be both as accurate as a chemist and as creative as an artist. The Professional Patisserie Course will enable you to broaden your knowledge of the essential ingredients as well as to acquire the finest skills when it comes to making the dough, kneading, methods of leavening and cooking. The syllabus of the current academic year includes 25 lessons on topics ranging from learning about the organoleptic properties of the various flours to th preparation of a chiboust cream in addition to the royal ice decorations made with the little cone which is considered the patisserie chef’s “pen”. Teacher Chef Alessandra Luciani, Ciro Vestita

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