Become a Pastry Chef
Discover your talent
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September 2020
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
USEFUL DOCUMENTS
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

CONTACTS
ETOILE CULINARY CAMPUS SRL