IPB – Italian Pastry & Bakery Program
Professional training in Italian pastry and baking
The IPB – Italian Pastry & Bakery Program is an intensive professional course designed for international students who wish to learn Italian pastry and baking as a cultural and professional system.
Italian pastry and baking are taught through traditions, products, and methods: doughs, fermentations, classic recipes, precision, discipline, and production logic.
The program is rooted in Italy’s culinary heritage and translates it into professional skills applicable in pastry shops, bakeries, restaurants, and hospitality settings.
Program structure
- Classroom training: 8 weeks
- Attendance: Monday to Friday
- Daily schedule: 5 hours per day
- Total classroom hours: 200
- Language of instruction: English
- Participation fee: € 9,900
An optional 8-week full-time curricular internship is available at the end of the classroom phase.
A professional approach to Italian pastry and baking
The IPB is a hands-on training path, not a recreational course.
Students work every day in a professional laboratory, learning Italian methods, time management, organization, and operational standards.
The focus is on repetition, precision, and workflows, to build solid technical foundations and professional discipline based on Italian production models.
Training contents
The program covers the fundamental areas for working in Italian pastry and baking:
- Training on health and safety (HACCP and workplace safety)
- Organization of a professional pastry and bakery laboratory
- Italian raw materials and ingredients
- Fundamental pastry techniques: creams, doughs, bases, and fillings
- Italian baking: doughs, fermentations, and baking techniques
- Viennoiserie and laminated doughs
- Classic Italian pastry products
- Introduction to restaurant pastry
- Production planning and basic costing
The course concludes with career guidance activities and internship preparation.
Career guidance and internship
The optional curricular internship allows students to apply the skills acquired in real professional settings such as pastry laboratories, bakeries, restaurants, and hospitality establishments.
It represents a key step to understanding daily operations and professional behavior in the Italian food sector.
Program objective
The goal of the IPB – Italian Pastry & Bakery Program is to provide students with:
- practical skills in Italian pastry and baking
- professional laboratory methods
- cultural understanding of Italian pastry and baking traditions
- initial work experience through an internship
