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Hotel pastry making course

Hotel pastry making course

Regular price 1.950 €
Regular price Sale price 1.950 €
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Promozione Early Bird

Riduzione fino a 1.000€ sui Corsi di Alta Formazione Cuoco, Pasticcere e sul Master Polispecialistico.

La promozione è valida per pagamento in un’unica soluzione della retta entro il 30/06/24 compreso ed è:
– Cumulabile con il Prestito ‘Per Merito’
di Intesa Sanpaolo
– NON cumulabile con eventuali borse di studio ed altre agevolazioni finanziarie

The Hotel Pastry Course is aimed at those who wish to delve deeper, specialize and discover the universe of pastry making by exploiting all its potential and applications.

TYPE Specialization
SESSIONS 7/10/2024
DURATION 8 lessons
HOURS 40 hours

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The Hotel Pastry Course, which takes place in Milan, is aimed at professionals such as pastry chefs, restaurant and hotel pastry chefs who wish to update themselves and discover new trends in the sector. But also to better understand what is happening both in Italy and abroad. We are talking about a highly specialized professional figure, who in addition to basic technical skills, has an all-round pastry background. A complete professional, able to relate to an articulated and large team, to satisfy the multiple requests of an increasingly demanding hotel clientele, to offer an impeccable service.

Pastry making in hotels: the study plan

The study plan includes a journey of taste, "Paris-Milan round trip", with theoretical and practical lessons. A training and refresher course aimed at catering workers in hotels. From Parisian brunch trends to Italian breakfasts. From the pralines of the maître chocolatiers from beyond the Alps to the typical biscuits of Northern Italy. From the miniature pastry shops of the Ville Lumière to the representation of Italian culture in a Milanese key. The Hotel Pastry Making course aims to meet the demand for multi-specialised staff from hotels, places that are increasingly popular and under the spotlight.

The hotel pastry making coursecooking schoolCongusto provides for the issuing of a certificate of participation at the end of the training course

The coordination of the course is entrusted to master pastry chef Marco Pedron.