Professional bread-making course in Milan
The professional bread-making course at Congusto Instituteis a qualification pathway designed for those who want to work in the world of artisan baking by acquiring technical skills, methodology, and concrete knowledge of production processes.
Training takes place primarily in the laboratory and guides students from knowledge of raw materials to the management of doughs, fermentations, leavening, and baking, up to the organization of work and production.
Didactic coordination is entrusted to Matteo Cunsolo, president of the Bread-makers Association of Milan and Provinces of Confcommercio Milano and a member of Richemont Club Italia, one of the leading professionals in Italian bread-making. Cunsolo also participates in the course as a visiting chef, bringing professional experience, a culture of the craft, and a contemporary vision of artisan bread-making to the classroom.
Alongside him, Lorenzo Fonte Maratea is the methodology instructorwho guides students in developing a structured approach to laboratory work: process organization, management of production phases, precision, autonomy, and the ability to apply learned techniques in different contexts.
The program also integrates a module dedicated to professional pizza making, expanding students' skills toward a sector that is increasingly transversal between bread-making, bakery, and catering.
Contemporary bread-making
Being a baker today means much more than just knowing how to make bread.
It means knowing flours and raw materials, understanding fermentations and processes, controlling times and temperatures, and knowing how to adapt techniques and production to the characteristics of the product one wants to obtain.
Contemporary bread-making combines artisan culture, knowledge of processes, production organization, and increasing attention to the quality of raw materials, digestibility, sustainability, and waste reduction.
This is why the course does not simply teach how to reproduce preparations: the goal is to understand how and why a dough transforms, developing a method applicable to different products and professional contexts.
Who the professional bread-making course is aimed at
The course is aimed at those who wish to embark on a career in the world of bread-making and artisan baking, even starting without professional experience, and at those who want to consolidate skills already acquired through structured and primarily practical training.
It is also recommended for those who wish to expand their preparation with skills in the world of pizza.
Access to the pathway requires an orientation interviewwith the Congusto Institute Admissions team and verification of the requirements established for the regulated pathway.
Why choose the bread-making course in Milan
– primarily practical training in the laboratory
– didactic coordination entrusted to industry professionals
– instructor dedicated to the development of work methodology
– limited enrollment classes, maximum 12 students
– work on doughs, fermentations, and leavening
– use of professional ovens, mixers, and equipment
– module dedicated to professional pizza making
– qualifying pathway in accordance with regional regulations
– possibility of an optional curricular internship
– career guidance
Congusto Institute is an entity accredited by the Lombardy Region and ISO 9001 certified.
Professional bread-making course program
The program is structured to progressively develop the skills necessary to understand and manage work within a bread-making laboratory.
Raw materials, processes, and safety
– hygiene and food safety
– HACCP and laboratory organization
– commodity science and quality of raw materials
– elements of nutrition
– food technology applied to artisan baking
– flours: composition, characteristics, and use
– behavior of ingredients in doughs
– control of production processes
Bread-making techniques
– direct and indirect doughs
– fermentations and leavening
– sourdough and natural leavening
– management of times and temperatures
– shaping techniques
– baking and professional use of ovens
– traditional and contemporary artisan bread
– baked goods
– bread for catering and bakery
Pizza module
The course integrates a module dedicated to pizza, designed to extend the technical skills acquired during the pathway.
The work focuses on:
– pizza doughs
– management of fermentations and leavening
– stretching techniques
– pizza alla pala
– Neapolitan pizza
– baking management
– contemporary interpretations and proposals for catering
Method, production, and laboratory organization
Technique is fundamental, but working professionally also means acquiring a method.
During the pathway, students learn to organize the workstation and the various phases of production, manage times and priorities, correctly use equipment, and coordinate doughs, fermentations, and baking while maintaining consistent quality standards.
With the methodology instructor Lorenzo Fonte Maratea, technical work is accompanied by the development of a structured approach to the profession: understanding processes, planning work, dealing with unforeseen events, and progressively acquiring autonomy and responsibility.
The teaching includes:
– practical laboratory activities
– exercises on different types of dough
– use of professional equipment
– organization of the workstation and production
– management of times and priorities
– operational simulations
– interaction with instructors and industry professionals
– skills assessments
– preparation for the final exam
Qualification and final recognition
The pathway is aimed at the training required for the Technical Manager of bread-making production activities, a figure governed by Lombardy Regional Law no. 10 of November 7, 2013.
The regulations assign to the production manager tasks related to compliance with good professional practices, the conformity of raw materials, health and safety standards, and the quality of the finished product.
At the end of the pathway, students who meet the required criteria and have attended at least 90% of the hoursmay be admitted to the final exam to obtain the certification provided by the pathway.
The exam includes a practical test and an oral interviewaccording to the provisions applicable to the pathway.
Documentary requirements for admission to the exam
As this is a regulated pathway, the documentation required for access to the exam must be presented according to the provisions provided.
In particular, for admission to the exam, the presentation of the original educational qualification obtained in Italy is mandatory.
In the case of a qualification obtained abroad, it is necessary to produce the qualification accompanied by the Declaration of Value, as required for the recognition of the level of schooling for the purpose of access to the pathway/exam.
The documentation must be delivered to the Didactic Secretariat within the timeframes communicated by the Congusto Institute. In the absence of the required documentation, it will not be possible to be admitted to the final exam.
For foreign candidates, the requirements provided by the regulations for participation in regulated pathways also apply, including an adequate knowledge of the Italian language and, where applicable, documentation regarding residency status.
Internship and professional opportunities
For those who wish to complete their training with field experience, it is possible to combine the pathway with an optional curricular internshipat selected facilities.
The skills developed during the course can be applied in various contexts:
– artisan bakeries
– bakeries and contemporary bread shops
– pizzerias
– restaurants
– hotels and hospitality facilities
– production laboratories
– entrepreneurial activities in the artisan baking sector
Studying bread-making in Milan
Attending a bread-making course in Milanallows you to train in a context where artisan bread-making, contemporary bakeries, pizza, and catering are developing increasingly close languages.
Milan offers a particularly dynamic ecosystem to observe new products, formats, and entrepreneurial models linked to the world of artisan baking and to engage with professionals active in the sector.
Advanced training in Artisan Arts
For those who desire broader preparation, integrating bread-making and pastryin a single pathway, the Congusto Institute offers the Master in Artisan Arts.
The Master is designed to develop transversal skills in the world of leavened products, bread-making, and pastry, and to prepare for more complex roles in laboratories, advanced bakeries, catering, and entrepreneurial projects.
