Basic Pastry Techniques Course

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An intensive program focusing on the basic notions, skills and techniques of professional pastry making. This course is good preparation for the Advanced Pastry Making Course.

Attending this course also leads to a job placement as a pastry chef assistant in restaurants or pastry labs.

Please note that this course is held completely in Italian. To attend the course, you must be fluent in Italian at an advanced level.

For courses in English, please click check out the following programs:
> ICP - Italian Culinary Program Basic Level
> ICP - Italian Culinary Program Advanced Level

> IMPP – International Modern Pastry Program


Attendance certificate

Intended for:

Aspiring pastry chefs with no previous professional training, who would not be eligible for the Advanced Pastry Making Course

Admission requirements:

To join the course, you must be:

  • fluent in Italian (lessons will be held in Italian)
  • at least 18 years of age
  • highly motivated to start a career in confectionery

Course structure:

The course runs for 4 weeks and comprises 160 hours of lessons and training.

Upcoming editions:

47th edition
05 November 2018 - 07 December 2018

48th edition
07 January 2019 - 08 February 2019

49th edition
11 February 2019 - 15 March 2019

50th edition
18 March 2019 - 19 April 2019

51th edition
06 May 2019 - 07 June 2019

52th edition
03 June 2019 - 01 August 2019


2-, 3- and 4-bed apartments are available in 5 comfortable ALMA Housing residences within walking distance of both the School and our sports facilities. Each apartment features a living room with kitchenette and bathroom.

For more information, call +39 (0)521 525 211 or email

Course plan:

The program comprises 160 hours of lectures and hands-on sessions:

  • 4 hours – opening and closing ceremonies and graduation
  • 24 hours – pastry technique demos
  • 132 hours – pastry technique hands-on sessions

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