Congusto Institute's Advanced Bread Making Course is a training program that qualifies participants for the profession of baker, designed for those who want to work in the baking industry with practical, comprehensive, and real-world oriented preparation.
It is a practical and structured course that trains operational figures capable of joining artisanal bakeries, bakeries, pizzerias, and restaurants, with immediately applicable skills.
The professional bread-making course also includes a module dedicated to pizza, to broaden skills and meet the growing demand for versatile profiles in the Horeca sector.
Who is the professional bread-making course for?
The course is aimed at those who wish to pursue a career as a baker or pizza maker, even without prior experience.
It is suitable for:
– those starting from scratch
– those who want to consolidate previously acquired technical skills
– those who desire practical and recognized professional training
Admission is granted through an orientation interview.
Goal of the baker's course
The objective of the program is to train a professional baker with cross-cutting skills in the baking art, capable of managing doughs, fermentations, baking, and laboratory organization.
The integrated pizza module allows for the development of additional skills and also to operate in the pizza world, which is increasingly central to the sector today.
What the professional baker and pizza maker course in Milan offers
The program includes:
– practical laboratory training
– work on doughs, fermentations, and natural leavening
– bread-making module and integrated pizza module
– limited class sizes
– equipped laboratories with professional ovens and mixers
– certificate and professional qualification according to regional regulations
– optional curricular training internship
Congusto Institute is an entity accredited by the Lombardy Region and ISO 9001 certified.
Program and study plan of the bread-making course
The program is designed to provide solid technical foundations and a complete operational view of laboratory work.
It focuses on:
– hygiene and food safety
– HACCP and laboratory management
– merchandising and quality of raw materials
– dietetics and nutritional properties
– food technology applied to baking
– flours: composition, characteristics, and use
– direct and indirect doughs
– fermentations and natural leavening
– traditional and contemporary artisanal bread
– bread for catering and bakeries
Integrated pizza module
The course includes a specific module dedicated to professional pizza making.
The work focuses on:
– pizza doughs
– fermentation management
– pizza alla pala and Neapolitan pizza
– rolling and baking techniques
– gourmet pizza and proposals for catering
Teaching method and work organization
The program is designed to introduce students to the real dynamics of the laboratory and production.
The teaching includes:
– use of professional equipment
– organization of the workstation and laboratory
– management of production times
– operational simulations
Final recognition and professional qualification
At the end of the program, students who have attended at least 90% of the hours can take the exam for the issuance of the professional qualification certificate as Technical Manager of bakery production activities, in accordance with Regional Law 10/2013. Admission to the exam requires the presentation of a copy of the original academic qualification (minimum middle school diploma). For foreign candidates, a recognized academic qualification in Italy and a valid residence permit are required.
The exam includes a practical test and an oral interview before a commission appointed by the Lombardy Region.
Opportunities and course organization
– limited class sizes, maximum 12 students
– flexible attendance for those who work
– installment payment solutions
– dedicated orientation support
Do you want even more comprehensive training in the baking arts?
For those who desire a broader and more contemporary preparation, Congusto Institute also offers the Master in Baking Arts, a complete program that integrates pastry and bread making.
The Master is designed for those who want to develop cross-cutting skills that are increasingly in demand today, including pastry laboratory, modern bread making, and work organization. It is suitable for those who aspire to more comprehensive and versatile roles, in advanced bakeries, contemporary restaurants, and entrepreneurial projects related to the baking industry.
