Professional Pastry Course

Tour overview

Since 1985 competence, professionalism, a variety of formative offers and didactic method
have made this school located in Florence a cooking academy of excellence.
The school is in a super new location in Palazzo Panciatichi Ximenes, and it is 450 sqm.

COURSE PROGRAMME

The Professional Pastry Arts Programme is a pastry cooking course run by the Italian
cooking academy Cordon Bleu School of Culinary Arts Florence.
The programme consists of a 13-week theoretical study period and 5 weeks internship in
pastry shops or other pastry related establishments.
The programme of the Italian cooking academy includes 50 cooking lessons: 25 Level 1
lessons, held at the school every afternoon from 14.00 to 18.00; 25 level 2 lessons, three
evenings a week from 18.00 to 22.00, held at the school and in pastry laboratories, for a
total of 200 hours. All the lessons include a break.
The study programme is followed by an internship period of 5 weeks, in establishments
located either in Florence or outskirts, with times and guidelines determined by the
establishment itself.

Course objective

The aim of the programme is to train people who will specialize in Pastry cooking.
The programme will focus on the fundamentals of Italian Pastry, with some input on
International and restaurant pastry, through its theoretical and practical lessons.
The lessons are intended to familiarize students with cooking and pastry techniques.
Students will also learn traditional recipes. The lessons consist of a teacher-demonstration
session followed by a practical session where the students will apply what they have seen
and learnt.
Students are expected to be punctual and conduct themselves in a professional manner.
The course students will earn a Certificate of attendance if they have:
• attended at least 80% of the course
• respected the terms agreed upon with the internship establishment

COURSE INFORMATION

Maximum number of people:15 – Duration: 14 weeks – Time: Morning
Start: Monday, 13th May (morning) or Monday, 9th September (morning)
End: Sunday, 25th August or Sunday, 15th December
The course include:
• enrolment fee
• learning materials (recipe book, apron, hat and uniform)
• chef/tutor instruction
• ingredients
• off-site internship planning
• insurance coverage during the study programme and internship.
The lessons will be in Italian and English.