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Professional Pastry Course-Morning Attendance
From 21/9 to 5/12
Course
program
The Professional Pastry Course with morning attendance is ideal for those who want to immerse themselves in the world of pastry making at a regular, well-structured pace that fits perfectly with their daily routine. Morning classes allow students to tackle practical activities with maximum clarity and concentration.
This formula, in addition to promoting a professional routine like that of pastry workshops, is particularly advantageous for those coming from a hotel management school. The course of study allows them to deepen their knowledge of subjects they have already studied at school through practical and immersive teaching. Attending morning classes means being able to devote the afternoon to studying, exploring topics that interest them, working on their portfolio and experimenting, maintaining an effective balance between training and initial experience in the field.
Designed for
The course is aimed at anyone who dreams of becoming a professional pastry chef. The Professional Pastry Course provides comprehensive, well-structured courses that prepare students for a career in pastry making.
- Recent graduates of hotel management schools who wish to transform their academic training into concrete professional skills. Morning classes allow for a natural continuity with the rhythms already experienced during their studies.
- Those who wish to specialise in pastry making, without any previous professional experience. The course starts with the fundamentals, guiding each student step by step.
- Aspiring pastry chefs looking for a practical, hands-on and immersive course with a professional approach that replicates the routine of real pastry kitchens.
- Those who want to develop the skills to start their own business in the future, learning not only the techniques but also the organisational and management methods essential for working independently.
objectives
Technical skills and professional abilities
You will acquire all the technical skills, instrumental abilities and knowledge of the working processes necessary to make various types of pastry products, from the most traditional recipes to the most innovative and modern preparations. Through practical and guided lessons, you will learn how to use the equipment correctly, get to know the raw materials, organise your workbench and follow professional production methods independently.
Business management and entering the job market
The course will provide the basics for efficiently managing a pastry business. Topics such as production planning, shelf life and food cost, HACCP health and hygiene standards, and work organisation will be explored in depth, so that you can approach any professional context with greater confidence.
Lessons
01. HACCP – Mon. 21/9/26
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28. MODERN PASTRY DECORATIONS – Wed. 28/10/26
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Internship
The Academy offers students enrolled in the Professional Pastry Course an exclusive and highly educational opportunity through an active internship, which is a fundamental pillar of the educational programme.
This internship, defined as active due to its practical and immersive nature, allows students to directly experience the reality of the pastry world, enabling them to put the skills learned during lessons into practice. The 300 hours of internship in the laboratory represents a real professional growth experience that prepares students to face the challenges of the sector with greater confidence and competence.
It also constitutes a gateway to the world of work: thanks to the network of prestigious collaborations that Aromacademy has developed with leading companies in the sector, students have the opportunity to meet professional organisations ready to offer them their first job opportunity. This network, built up over time and characterised by the presence of industry leaders, guarantees students a smooth and concrete transition from training to professional practice, helping to consolidate their careers in the world of pastry making.
The Malizia Method
Master Davide Malizia’s teaching method represents a unique fusion of technical excellence, creativity and passion for pastry making. With a career that has seen him win numerous international awards, including the title of World Pastry Champion, Davide Malizia brings an innovative and highly practical approach to the Professional Pastry Course.
His method is based on experiential teaching, which prioritises learning through direct practice in the laboratory, where students are required to immediately put the techniques they have learned into practice, facing daily challenges that prepare them for real-world situations in the workplace. Each lesson is structured to alternate between theoretical moments, which provide the scientific and conceptual foundations, and practical sessions, in which students can experiment with classic recipes and modern innovations in pastry making.
The Academy’s strength lies in its perfect balance between theory and practice, which allows students to consolidate their skills in a comprehensive and structured way. This enables students to acquire technical skills, but also to develop a creative vision and approach to new developments in the sector.
Davide Malizia’s teaching method stands out for its personalised approach, in which each student is followed closely and specifically to bring out their individual potential. With continuous support and direct interaction with teachers, students can learn in an environment that encourages curiosity, refinement and continuous improvement. Each student is encouraged to think outside the box and be daring, but always with a solid foundation of professional techniques.
Included in the course
DIPLOMA PROFESSIONALE DI PASTICCERE
INTERNSHIP CERTIFICATE
HACCP CERTIFICATE AT EUROPEAN LEVEL
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