ANPA - Accademia Nazionale Professioni Alberghiere

The only certified and patented method to train
and work quickly in tourism and catering

Phone: +39 06 997 069 45
Phone: +39 06 997 069 46
Mobile: +39 393 9230 999

Confectioner Basic Level
Description

DESCRIPTION
CONFECTIONER BASIC LEVEL

The 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.

Information

INFORMATION
CONFECTIONER BASIC LEVEL

START COURSES Every month

DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 1300,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %

INSTALLMENTS € 278,00 + 2 installments of € 660,00
€ 278,00 + 12 installments of € 116,50

Didactic Program

CONFECTIONER BASIC LEVEL
DIDACTICAL SCHEDULE:

• The structure of the pastry laboratory, the equipment and the personnel (3 hours)
The pastry brigade and the hierarchy, respect for the rules, the importance of the uniform. Personal hygiene. Pastry facilities and their use; the pastry tools in general.

• The raw materials used in confectionery and their characteristics (3 hours)
Eggs, butter, vegetable oils, margarines, lard, bacon, flour, sucrose, sweeteners, honey, dried fruit, fresh fruit, honey, chocolate, cocoa, substances aromatic, milk and dairy products (cream, vegetable cream, yogurt, cottage cheese, mascarpone, mozzarella)

• The yeast and the leavening (3 hours)
The yeast, the leavening, the factors influencing the rising (temperature, osmotic pressure, pH., Lactic acid bacteria, the yeasts and the fermentation, the alcholic fermentation, the yeast used in bread (yeast, dry yeast, poolish, baking powder). Techniques and types of leavening (biological, chemical and physical rising)

• The basic preparations (6 hours)
The basic dough (short pastry, puff pastry, the choux pastry, sponge cake, cookies, cream puffs)

• The creams (6 hours)
The custard, the english custard, cream butter, cream chibouste, mousseline cream, meringues, mousses, the Bavarian

• The bagne and the decorations (6 hours)
The preparation of bagne and their use; basic techniques of decoration (decoration with croissant and syringe)

• Cooking techniques (3 hours)
The heat, the temperature and the cooking. The cooking methods. Cooking-run with water (affogare technics, cooking in a water bath). Steaming. Cooking run with grease. Cooking by radiation (browning, baking)

• The biscuits and leavened products (6 hours)
Classic biscuit, almond, chocolate, wafer, croissant

• The savory pastries (6 hours)
Techniques and proving dough, savory bases pastry, savory fillings

• Sanitary/health Regulation: The HACCP plan and the principles of the method (8 hours)

• Prevention and Safety (optional teaching module - cost € 120.00 + VAT 22%)
Confectioner Advanced Level
Description

DESCRIPTION
CONFECTIONER ADVANCED LEVEL

The 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.

Information

INFORMATION
CONFECTIONER ADVANCED LEVEL

START COURSES Every month

DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 1100,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %

INSTALLMENTS € 242,00 + 2 installments of € 550,00
€ 242,00 + 12 installments of € 97,50

Didactic Program

CONFECTIONER ADVANCED LEVEL
DIDACTICAL SCHEDULE:

• The raw materials used in confectionery and their characteristics (3 hours)
Milk, condensed milk, milk powder, milk derivatives, cream, whipping cream, vegetable cream, yogurt, cottage cheese, mascarpone, mozzarella, butter, vegetable butter (cocoa butter, coconut butter, peanut butter), vegetable oils, olive oil, seed oils (soy, peanut, sunflower, corn, rapeseed, coconut, palm, various seeds), margarines, sweeteners (sugars, sucrose, sugar, crystalline, powdered, granulated, raw, syrup sugar, fructose, glucose, glucose syrup, lactose, maple syrup, honey), chocolate (the different classifications: extra, fine, common, milk, fine milk, dark, white), sweets (the candies, fruit jellies, gums, liquorice, candy, nougat, the marzipan or almond paste), thickeners (tragacanth gum, arabic gum, agar-agar, pectin, alginates, carragenati, seed flour carob, gelatin, albumin, gellan gum, gum xentana), yeast, food additives, eggs, flour and starches

• The basic preparations and the fundamental doughs (6 hours)
The shortcrust pastry: mix of doughs (classical method, sandblasted method, mounted method, balancing of the shortcrust pastry, different combinations of doughs). Special additions to the dough base (nuts, cocoa, starch). Classification of shortcrust pastry (sable pastry, shortcrust common pastry, pastry Milan, pastry for funds, shortbread). The puff pastry: the ingredients, the different types of pastel, the mixture of dough (different input methods in pastel stick), the “peghe” into the puff pastry, baking puff pastry. The sponge cake: the ingredients, performance techniques of sponge cake execution, enrichment of the dough base, cooking. Cookies: the classic, almond and chocolate biscuit, marzipan, meringue. Cream Puffs and cupcakes: ingredients, preparation techniques and cream puffs cooking. The choux pastry dough. Weights mounted.

• Leavened dough (6 hours)
Panettone, Pandoro, the croissant with natural and mixture leavening, the babà

• The creams (6 hours)
The custard: custard with flour, with corn starch, rice starch, rice starch and corn, chocolate (preparation of some recipes). The english custard (preparation of some recipes). Butter Creams: (preparation and recipes for the Italian meringue, for semifreddo base, for the english custard). Light Creams: caramel light cream, light cream with Cointreau, light cream with hazelnut. The cream chibouste (preparation and recipes for cream chibouste with honey and chocolate). Mousseline cream (preparation and recipes for mousseline cream with almonds, nuts and chocolate). Meringues: (preparation and recipes for classic, Italian and Swiss meringue). The mousse: (preparation and recipes for chocolate mousse, chocolate ganache method, white chocolate, chocolate based frozen desserts, lemon, raspberry, cottage cheese, yogurt). The Bavarian (preparation and recipes for the Bavarian with pistachio, vanilla, caramel, milk and orange. The semifreddo base (preparation and recipes for semifreddo base with cooked sugar, milk and syrup).

• The art of cake design: Techniques for filling and decorating cakes: (15 hours)
Preparation and use of sugar paste in pastry: processing techniques and staining. The choice of bases and of the fillings to be used for decorating a cake: doughs, creams and fillings. Technical design of a decorated cake. Realization techniques of flowers and decorations using gum paste and powder colors. The coverage of the cake with sugar paste and decorating techniques. Mounting techniques and coverage of a multi-floor cake.

• Prevention and Safety (optional teaching module - cost € 120.00 + VAT 22%)
Confectioner Specialist Level
Description

DESCRIPTION
CONFECTIONER SPECIALIST LEVEL

The 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.

Information

INFORMATION
CONFECTIONER SPECIALIST LEVEL

START COURSES Every month

DURATION 18 hours of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company

PARTICIPANTS Max 15

FREQUENCY Three times a week (Monday, Wednesday, Friday)

TIMETABLE 15.00 – 18.00

COST € 600,00 + VAT 22%

STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150,00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150,00 + VAT 22 %

INSTALLMENTS € 232,00 + 1 installment of € 500,00

Didactic Program

CONFECTIONER SPECIALIST LEVEL
DIDACTICAL SCHEDULE:

• The Cacao: (3 hours)
The varieties of cocoa, processing of cocoa (cocoa butter and cocoa powder), chocolate (dark chocolate, powdered milk). Coverage of chocolate, white chocolate, colored chocolate, hazelnut chocolate, plastic chocolate.

• The organization of a chocolate processing laboratory (3 hours)
Machinery, equipment and raw materials. Tempering (melting, heating, cooling, tablaggio, vaccination) and the use of tempering machines.

• The chocolate processing: (9 hours)
Processing techniques of chocolate bars and hollow bodies, techniques of chocolate with nuts, citrus fruits, puffed rice and cereals, processing techniques of chocolate creams, solutions for processing into molds with praline ganache, production techniques with praline ganache cut “by the guitar”, processing techniques and production of trouffes. Technical closing of printed praline, cutting techniques and closing of praline “on guitar”. Processing techniques of objects made by chocolate. The use of the molds

• Prevention and Safety (optional teaching module - cost € 120.00 + VAT 22%)