TRAINING AREAS |
Confectioner
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Confectioner Basic Level
Description
DESCRIPTION
CONFECTIONER BASIC LEVELThe training course for "Pastry Chef (Basic level)" is addressed to those who want to start a profession that requires, in addition to passion and commitment, a solid basic preparation, creativity, diligence, perseverance, precision and order. The pastry chef profession offers, more than ever, a lot of opportunities, especially due to the large increase of the consumption in the confectionery field and the revival of the pastry handmade production in restaurants and hotels, as well as the expansion of confectionery offer from bakeries, chocolate shops and ice cream shops. The course is addressed to an heterogeneous target: young and seniors, italians and foreigners, men and women, with or without experience in the field and in possession of any level of education, who intend to start the wonderful profession of pastry chef with expertise, professionalism and reliability. The course will teach the technics and the professional craft of the Confectioner, from the knowledge of the equipment and tooling, to the use and knowledge of the raw materials, from the techniques and cooking methods, to the preservation and food hygiene techniques, from the various basic preparations of sweet and savory pastries, the dough processing core, the preparation of creams and frozen desserts, dry biscuits and biscuits to counter, to the filling techniques for pies, cakes, cookies and pastries. The professional profile issued from the course for Pastry Chef (basic level) organized by ANPA, will be able to operate with an appropriate indipendence within hotel or extrahotel pastry laboratories, having the knowledge of the the main organoleptic product concepts, of the proper use of the equipment of the laboratory, of the preparation, cooking and filling the main confectionery and savory pastries techniques. The course is addressed to those who already work in the field of artisanal and industrial pastry industry and wish to update and deepen their theoretical/practical knowledge on the production of confectionery, as well as to those who, without previous experience in the field, want to acquire the proper technical and professional skills to work in pastry, in accordance with the craftsmanship standards and caring about the authenticity of the products. The course is totally practical, it will take place within hotel laboratories and artisanal pastry laboratories. The teaching of the course will be entrusted exclusively to Master Confectioners and executive Pastry Chefs of proven experience and high professionalism.
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Confectioner Advanced Level
Description
DESCRIPTION
CONFECTIONER ADVANCED LEVELThe training course for "Pastry Chef" (advanced level), organized by ANPA (National Academy of Hotel’s Professions) with the high and exclusive patronage of FIP (International Federation of Pastry, Ice cream and Chocolate), the Federation of Italian pastry, ice cream and chocolate makers, the APCI (Italian Professional Chefs Association), the Sicilian Chef and Pastry Chef Movement and the Napolitano’s Confectioner Association, is the second step required by the training program and appeal to those who have already attended the course for "Pastry Chef - basic level "and achieved its qualification of "Commis Confectioner" as well as chefs, pastry chefs and restaurant operators wishing to upgrade and to improve their knowledge on the Italian pastry. The course, starting from a focus on the use of raw materials in pastry, it will trace in a more technical manner the dough’s process and the leavening, the preparation of the main and most traditional sweets made of shortcrust pastry, sponge cake, cookies, cream puffs, leavened (panettone, pandoro, baba). The course will focus also on the different variants of the preparation of custard (cream pastry with flour, with corn starch, rice starch, chocolate), english custard, butter cream, light creams, mousses and Bavarian, and the basic techniques for the preparation of frozen desserts. Specific attention will be paid to the art of cake design.
The training will enable the achievement of a technical and professional training advanced level that will permit to the students to be able to properly carry out, in a pastry department of a hospitality firm or in a artisanal or semi-industrial pastry laboratories, the most important italian and international confectionary preparations, confectionery from the counter (mignon, finger food cakes, macarons), savory pastries and hotel pastries (breakfast products, coffee breaks), as well as the production of modern cakes, traditional bakery and its decorations through the art and techniques of the cake design. The course is totally practical, it will take place in the kitchens of prestigious hotels, restaurants and pastry partners of ANPA, and will allow the students to use professional equipment and tooling in order to ensure the proper execution of sweet, cakes, pastry products and savory pastries following the international standards. The teaching of the courses is entrusted exclusively to Masters Executive Confectioners and Maitre Chocolatier of proven experience and high professionalism. -
Confectioner Specialist Level
Description
DESCRIPTION
CONFECTIONER SPECIALIST LEVELThe training course for "Pastry Chef" (specialistic level), organized by ANPA (National Academy of Hotel’s Professions) with the high and exclusive patronage of FIP (International Federation of Pastry, Ice cream and Chocolate), the Federation of Italian pastry, ice cream and chocolate makers, the APCI (Italian Professional Chefs Association), the Sicilian Chef and Pastry Chef Movement and the Napolitano’s Confectioner Association, is the third step required by the training pastry program and it is addressed to those who have already attended the first two levels of the Course for "Pastry Chef" (basic and advanced) and awarded the Qualification of "Second Confectioner - Sous Chef Patissier" as well as confectioners, ice cream makers, chefs and pastry operators intending to update and specialize them on working techniques with chocolate, to pursue the profession of chocolate maker, to start their own business and/or to work in pastry or chocolate laboratories according to craftsmanship standards and caring about the authenticity of the products. The course will examine the different techniques of processing chocolate (chocolate, chocolate bars, nougat, ganache, chocolate creams, pralines, trouffes, dragees...). The course develops a technical and a high professional training program that will enable the students to carry out properly, in a hotel pastry department or in pastry/chocolate laboratories, the main processes of chocolate as an assistant to Master Confectioners and Executive Chocolatiers. The course, theoretical and practical, will take place in pastry laboratories of prestigious hotels and restaurants partners of ANPA and allow students the use of equipment and tooling of professional kitchen, according to the international labor standards. The teaching of the courses is entrusted exclusively to Masters Confectioners and Chocolatiers of proven experience and high professionalism.
