Congusto Institute's professional pastry course is a high-level training program designed to build solid technical skills and work in the lab with a systematic approach. The educational direction is entrusted to Marco Pedron, APEI master pastry chef, former head pastry chef of Cracco in Galleria, supported by Executive Resident Pastry Chef Daniele Passeretti, who is present daily throughout the training program. The goal is to train a professional pastry chef capable of operating in a real laboratory, managing production, organization, and advanced techniques.
Throughout the program, visiting chefs and industry professionals intervene on specific modules, including maître chocolatier Charlotte Dusart, Cesare Murzilli (Portrait Milano), Giovanni Giberti (Pavè), and other interpreters of contemporary pastry.
Who the professional pastry course is for
The course is aimed at people between 18 and 45 years old, even without experience, who wish to work in the world of pastry or consolidate technical and creative skills.
Access through an introductory interview.
What the professional pastry course offers
– theoretical and practical lessons in the laboratory
– classical and contemporary pastry techniques
– use of professional equipment
– daily laboratory work on products and preparations
– activities with industry professionals
– EQF qualification and HACCP and safety certificates
– curricular internship in affiliated laboratories
Professional pastry course program
The program is structured to provide comprehensive technical skills and a concrete vision of laboratory work.
– food safety and HACCP
– laboratory organization
– raw materials and food technologies
– elements of nutrition
– chemistry applied to pastry
– flour technology
Pastry techniques
– basic preparations
– puff pastry
– breakfast and baked goods
– great pastry classics
– petit fours
– modern and baked cakes
– cream desserts
– biscuits
– savory pastry
Chocolate and specializations
– chocolate tempering and processing
– pralines and decorations
– basics of ice cream making
– fancy cakes
– gluten-free and lactose-free pastry
– plant-based pastry
– boulangerie and viennoiserie
Method and career
– production organization
– quality control
– digital communication and branding
– professional orientation and outplacement
Professional mindset
– stress management and laboratory rhythms
– teamwork and communication
– operational leadership
– error management and adaptation
– concentration and energy management
Teaching method
– daily laboratory activities
– real production simulations
– interaction with teachers and experts
– progressive assessments
– final exam
What the tuition includes
– two complete professional uniforms
– teaching materials
– guidance support
– access to training activities
Internship and job placement
95% of students find employment within a few months of completing the program.
Congusto collaborates with selected pastry shops and laboratories in Italy and abroad.
Studying pastry in Milan
– contemporary pastry
– new gastronomic trends
– innovative events and formats
Funding for the professional pastry course
Loan for Merit Intesa Sanpaolo up to 15,000 euros, without guarantees and with deferred repayment.
Career opportunities
– pastry chef in a laboratory or restaurant
– pastry section head
– confectionery production
– consultant or freelancer
– food product development
– pastry content creator
Advanced training in Baking Arts
The Master in Baking Arts is available, integrating pastry and baking for comprehensive training in the world of leavened products and desserts.
