Become a Pastry Chef

Discover your talent

Next Terms

September 2017 & January 2018
Ask for more info

Next terms

September 2017 & January 2018
Ask for more info

Next terms

September 2017 & January 2018
Ask for more info

Next terms

September 2017 & January 2018
Ask for more info

Next terms

September 2017 & January 2018
Ask for more info

NEXT TERMS »
September 2017 & January 2018

ETOILE ACADEMY: THE MOTHER OF ALL ITALIAN HIGH CULINARY SCHOOLS.

Etoile Academy training method was born from the insight thought of its founder Chef Rossano Boscolo back in 1982. Up until today, more than 30,000 Chefs and Pastry-Chefs studied at the Etoile, and among them a great number of Italian most talented professionals, today working in the different field of culinary arts, from food service to education.

LEGALLY RECOGNIZED BY

EUROPEAN UNION

ITALIAN REPUBLIC

LAZIO REGION

The course for becoming a Pastry Chef, named “lungo percorso”, is accredited in accordance with the regional law 25/02/92 n. 23.
It provides the Degree of Pastry Chef legally recognized on Italian and European territory in accordance with the regional law 845/78.

Certificates provided

Degree of Professional Pastry-Chef

Etoile Academy Diploma

HACCP

Occupational Safety

Why choose the Etoile to
become a professional Chef?

It is a school with more than 30 years of experience (since 1982)

Classes with a limited number of participants (max 24 students) with Individual cooking stations

100% practical, using the best raw materials

Personal kit of modern tools

State of the art laboratories: learning using the best technologies

YOU WILL HAVE expert TEACHERS AND helpful ASSISTANT TEACHERS
WHO WILL LEAD AND FOLLOW YOU STEP BY STEP!

 

 

 

 

 

STUDENTS’ PROFILE

The long training for becoming a Professional Pastry Chef has been studied by Campus Etoile Academy to fit both students who have already finished the hotel school and who wants to start a Chef career without having any kind of experience.

Etoile provides a 360° cooking knowledge, essential to enter the work world standing tall and well aware of yourself skills: you will be able to give your best in any kind of structure.

COURSE DURATION

8 MONTHS

Three months at the Campus, with a full set of practical classes that will ends with a final exam

Four/five months of internship with our Italian and European Partners followed by the Practice Exam of Professional Pastry Chef legally recognized

WHAT YOU ARE GOING TO LEARN

 

1st Module

Pastry Chef work

2nd Module

Flours

3rd Module

Sugars

4th Module

Eggs

5th Module

Milk & Diary Products

6th Module

Basic Doughs

7th Module

Creams

8th Module

Glazes

9th Module

Cookies

10th Module

Bakery Cakes

11th Module

Yeasts &
Baking Powders

12th Module

Traditional & Modern Cakes

13th Module

Mignon Patisserie

14th Module

Chocolate

15th Module

Stuffing & Garnish

16th Module

Dessert Dishes

17th Module

Ice creams, Sorbets & Semifreddos

18th Module

International breakfast

19th Module

English for Pastry-making

20th Module

Food Service HACCP

21ST Module

Workplace Security

22ND Module

Final Exam

ELECTIVE MODULES

23RD Module

First Aid

24TH Module

Fire Prevention

25th Module

Food & Social

AND THEN?

ONCE THE TRAINING IS COMPLETE

You will have everything you need in order to start working in this field

You will immediately enter the work world

Your CV will not pass unnoticed

 

 

 

 

 

ARE YOU READY TO CHANGE YOUR LIFE?

OR CALL US: +39 0761 445160

#CAMPUSETOILE

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CONTACTS

ETOILE CULINARY CAMPUS SRL

info@campusetoile.com

Tel: +39 0761 445160
Fax: +39 0761 436592

Largo Della Pace, 1
01017 Tuscania (VT)
Italy

P.IVA / C.F:
02123090561