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Pastry Course (1st level)

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Pastry Course (1st level)

Pastry Chef (1st level)

The ONLY Academy of Italian Cuisine accredited by EDEXCEL – BTEC

Classes start: DECEMBER 3, 2018

PROFESSIONAL PURCHASE COURSE (1st level) with the issuance of Edexcel-Btec International Level 3 Certification

The Pasticceri Professional Course is aimed at all those who are approaching for the first time in the fantastic pastry world, from classic to modern.

This course provides you with the opportunity to learn the basic techniques from the pastry to the masses mounted, from creams to the main sweets to the spoon to the salty pastry, to the yeast and to the making of pies.

Decorations and presentations of the finished dishes conclude the themes of the first level vocational training course.

COURSE STRUCTURE:

80 hours in Academy + 240 hours of training Stage at the best pastries we have selected

CONTACT US FOR MORE INFORMATION

0577 280121 – 342 1110956

info@internationalchefacademy.com

internationalchefacademy@gmail.com

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Chef Course

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Chef Course

Chef Course

The ONLY Academy of Italian Cuisine accredited by EDEXCEL – BTEC

Classes start: DECEMBER 3, 2018

The Academy will issue the International Certificate EDEXCEL – BTEC Level 3 Specialist Qualifications in Hospitality and Catering Principles PROFESSIONAL COOKERY

Duration course:  204 hours in Academy (two months) and Stage (240 hours)

INFORMATION:

info@internationalchefacademy.com

or

internationalchefacademy@gmail.com

Foto 26-06-14 22 49 47image

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Pastry Course (2nd level)

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Pastry Course (2nd level)

PROFESSIONAL PACKING COURSE (2nd level) with Edexcel-Btec International Level 3 Certification </ strong>

Start date Courses: DECEMBER 3, 2018 </ strong>

The Pasticcere Course (Level 2) is a professional course for all those who have a knowledge base in the field. It is an evolution of the first level course where the most important pastry basics needed for the production of finished cakes are handled.

Students will be able to range from chicas to brisée, from sponge cakes to biscuits, creams to creamy, from bavarian to mousse, through the leaf to the world of pasta choux.

All the preparations will be technically superior to the previous one.

The purpose of the course is to learn how to manage your work independently, to know the raw materials, the techniques and the practical production of the dough, the transformations and the preservation of the products made.

This important course will make it possible for the students to count on the direct and practical view of all the preparations, including on the support of the educational material, paperwork, accompanied by practical explanations of all the preparations made in the laboratory as well as the constant presence of the Academy Teachers.

COURSE STRUCTURE:

80 hours in Academy + 240 training sessions at the best pastry shops we have selected

CONTACT US FOR MORE INFORMATION:

0577 280121 – 342 111095

info@internationalchefacademy.com

internationalchefacademy@gmail.com

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