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Professional Pastry Course

Professional

Start:

19/10/2026

End:

12/02/2027

Price:

3.200 euros

Teachers:

Stefano Donati, Renée Abou Jaoudé, Francesca Grillotti, Luigi Giulian, Andrea Bianchini, Pierpaolo Portogallo, Tommaso Bartoloni e Riccardo Leoncini

Course language:

Italian

The Professional Pastry Course at the Scuola di Arte Culinaria Cordon Bleu. Learn professional pastry techniques and experience working in a pastry shop with the internship.
The program focuses on pastry in just a few weeks, from basic techniques to the creation of modern desserts.

Why Choose This Course?

The purpose of this professional course is to train professionals specialized in Italian pastry making. Thanks to the solid foundation provided, students will be able to work in a professional environment.
ProgrammeThe course consists of 33 lessons and is divided into two levels: 14 lessons plus 6 hours of HACCP training for the first level and 19 lessons for the second level. Those who already have basic training can enroll directly in the second level.

Topics covered

Spaces and ingredients - Learn about the equipment and tools in the workshops, to best use of ingredients that form the basis of the pastry art.
Basis - Learn the techniques for making different doughs, creams, cream puffs, and meringues.
Leavened doughs - From simple leavened doughs to laminated ones.
Cakes and sweets - Learn how to create different types of classic and modern cakes.
HACCP training - 2 hours of basic training and 4 hours for kitchen professionals.
Yeast leavened master week - Two different teachers for different preparations, from the simplicity of Buccellato Lucchese to the richness of Pandoro.
Decorations - Sugar and its many forms, from pulled sugar to sugar paste, to learn the fundamentals of cake design.
Chocolate - Three lessons with a maître chocolatier to taste, temper, and work with chocolate.
Gelato and semifreddo - From balancing ingredients for ice-cream, to the creation of classics semifreddo.
Dessert - The perfect closing for any meal encompasses multiple preparations. Learn how to make both modern and classic Italian and international desserts.

The 4-hour lessons include a theoretical introduction with a presentation of the topics, a practical session where the teacher works on the various preparations with the students, and finally a tasting and discussion session as well as the laboratory tidyng up.

Internship

The 6-week internship will be coordinated with the students to best complete the study program at the end of the lessons.

Cost

The cost of the Professional Pastry Course is €3,200.00 per person for the full course, or €1,950.00 per person for the second level only. Prices include:
- €500.00 registration fee
- Teaching materials (manual, apron, jacket, and hat)
- Ingredients for the lessons
- Recipes in PDF format
- Insurance coverage for the school and internship hours

Information

Lessons will be held in Italian.
The program is limited to a maximum of 15 participants, plus making-up and occasional students.
To receive a certificate of participation, students must have:
- Attended at least 80% of the lessons
- Complied with the agreements made with the company where they will complete their internship.