Italian Pastry and Bakery Program

IPB – Italian Pastry & Bakery Program

Professional Training in Italian Pastry & Bakery

The IPB – Italian Pastry & Bakery Program is an intensive professional course for international students who want to learnItalian pastry and bakery as a cultural and professional system.

Italian pastry and bakery are taught through their traditions, products and methods: doughs, fermentation, classic recipes, precision, discipline and production logic.
The program is rooted in Italian culinary heritage and translates it into professional skills applicable in pastry shops, bakeries, restaurants and hospitality environments.

Program Structure

• In-School Training: 8 weeks
• Attendance: Monday to Friday
• Daily Schedule: 5 hours per day
• Total In-School Hours: 200
• Teaching Language: English
• Tuition Fee: €9,900

Optional 8-week full-time curricular internship available after the in-school phase.

A Professional Approach to Italian Pastry & Bakery

The IPB is a practical training program, not a recreational course.
Students work daily in a professional laboratory, learning Italian methods, timing, organization and operational standards.

The focus is on repetition, precision and workflow, allowing students to build solid technical foundations and professional discipline based on Italian production models.

Training Content Overview

The program covers the core areas required to work in Italian pastry and bakery:

• Health & Safety training (HACCP and workplace safety)
• Organization of a professional pastry and bakery lab
• Italian raw materials and ingredients
• Fundamental pastry techniques: creams, doughs, bases and fillings
• Italian bakery: bread doughs, fermentation and baking techniques
• Viennoiserie and laminated doughs
• Classic Italian pastry products
• Introduction to restaurant pastry
• Production planning and basic cost awareness

The program concludes with professional orientation and internship preparation.

Career Focus & Internship

The optional curricular internship allows students to apply acquired skills in real professional environments such as pastry labs, bakeries, restaurants and hospitality venues.

The internship represents a key step toward understanding daily operations and professional behavior in the Italian food sector.

Program Objective

The objective of the IPB – Italian Pastry & Bakery Program is to provide students with:

• Practical skills in Italian pastry and bakery
• Professional laboratory methodology
• Cultural understanding of Italian pastry and bakery traditions
• Initial work experience through internship