Become a Pastry Chef

Discover your talent

Next Terms

January 9th, April 10th, September 18th 2017
& January 8th 2018

Ask for more info

Next terms

January 9th, April 10th, September 18th 2017
& January 8th 2018

Ask for more info

Next terms

January 9th, April 10th, September 18th 2017
& January 8th 2018

Ask for more info

Next terms

January 9th, April 10th, September 18th 2017
& January 8th 2018

Ask for more info

Next terms

January 9th, April 10th, September 18th 2017
& January 8th 2018

Ask for more info

NEXT TERMS »
April 10th 2017, September 18th 2017 & January 8th 2018

ABOUT CULINARY ARTS PRIVATE SCHOOLS

Every school boasts to be accredited.

Actually, this is not completely accurate. In fact, there is a big difference between an Accredited School and an Accredited Training Course. Not only Campus Etoile Academy is accredited as a training school, but also the programs of “Become a Chef/Pastry-Chef” courses are; thus, a “professional degree” is indeed provided to the student, as acknowledge by the law n. 845/78 and valid on a European basis.

So, we suggest you to check if the school you have chosen provide an ordinary certificate or an official professional degree.

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

HACCP

Occupational Safety

First Aid

Fire Control & Escape

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 TWO TEACHERS AND TWO 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

English for Pastry-making

19th Module

Food Service HACCP

20th Module

Fire Prevention

21st Module

First Aid

22nd Module

Workplace Security

23rd Module

Final Exam
with Etoile examination board

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