Become a Pastry Chef
Discover your talent
NEXT TERMS »
September 2018, January 2019 & April 2019
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
#CAMPUSETOILE
FOLLOW US ON YOUR FAVORITE SOCIAL NETWORKS!
OUR PARTNERS
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