Bread making course

The Bread making course at Congusto Institute in Milan is an extraordinary opportunity for those who wish to specialize in the art of baking. Led by expert and recognized teachers, such as Matteo Cunsolo, president of the Milanese bakers' association and Richemont Club Italia, Marco Gatto and Corrado Scaglione, this course will provide you with the skills necessary to work in the white art sector.

Here's what you'll learn during the course:

1. Safe Feeding:You will learn more about safety and hygiene in the workplace, with particular attention to HACCP (HazardAnalysis and Critical Control Points).
2. Dietology and Merchandise:You will acquire knowledge on the nutritional properties of ingredients and the selection of raw materials.
3. Food Technology, White Art and the World of Flours: You will explore flour processing techniques, leavening processes and different types of dough.
4. Introduction to Bread: You will learn to manage a bread-making workshop, prepare basic doughs and use yeasts. You will also learn about cooking techniques for semi-finished products.
5. Boulangerie Classics:You will learn the techniques for the production of traditional breads and baked specialties.
6. The Viennoserie: You will explore delicious Viennese pastry preparations, such as croissants, pain au chocolat and brioche.
7. Catering breads: You will learn to make breads suitable for the catering sector.
   

Furthermore, the course offers the following benefits:

• Personalized attention: Classes of maximum 12 students.
• Modern classrooms and laboratories: You will have access to large spaces and high-quality equipment.
• Professional Kit: You will receive a personalized uniform.
• Professional qualification: At the end of the course, you will obtain a professional qualification as "technical manager of bread production activities" recognized by the Lombardy Region*.
• Sector magazine: You will receive a free copy of the magazine "Il Panificazionere italiano" published by ItalianGourmet.

The course includes the module pizza chef for a complete training in the white arts.

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(*) For the issue of the professional qualification certificate of "technical manager of the bread production activity" on the basis of the provisions of regional law no. 10/2013, at the end of the bread-making course, a verification test (practical test and oral interview) will be held for students who have attended at least 90% of the total hours of training required. The examination commission is made up of a President appointed by the Lombardy Region, a person responsible for the certification of skills and the Director/Coordinator of the course of the accredited body.