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Professional Pastry Course-Evening Attendance
Dal 26/10 al 13/03
Il Corso Professionale di Pasticceria con frequenza serale, tre volte a settimana, è pensato per chi desidera formarsi con metodo nel settore della pasticceria, ma ha la necessità di conciliare lo studio con impegni mattutini, come lavoro, scuola o altre attività personali. Si tratta infatti di una soluzione flessibile e ben strutturata, adatta per conciliare studio, lavoro e altre attività.
Grazie ad un programma didattico equilibrato, che combina tecnica e pratica, il corso permette di sviluppare competenze solide e spendibili nel mondo professionale, mantenendo allo stesso tempo un’organizzazione compatibile con la vita di tutti i giorni. È un’opportunità ideale per chi vuole accrescere le proprie abilità, avvicinarsi a una futura carriera in laboratorio o semplicemente approfondire la propria passione, trovando un percorso che unisce metodo, qualità e flessibilità.
Course
program
The Professional Pastry Course, held three times a week in the evening, is designed for those who want to train methodically in the pastry sector but need to balance their studies with morning commitments such as work, school or other personal activities. It is a flexible and well-structured solution, suitable for balancing study, work and other activities.
Thanks to a balanced teaching programme that combines theory and practice, the course allows students to develop solid skills that are useful in the professional world, while maintaining a schedule that is compatible with everyday life. It is an ideal opportunity for those who want to improve their skills, pursue a future career in a bakery or simply deepen their passion, finding a path that combines method, quality and flexibility.
Designed for
The course is aimed at anyone who dreams of becoming a professional pastry chef. In fact, the Professional Pastry Course provides comprehensive, well-structured training that prepares students for a career as a pastry chef.
- Those who work or study in the morning and want to acquire professional skills without giving up their commitments. Afternoon classes allow students to organise their day better, dedicating the necessary time to practising and studying pastry techniques.
- Those who want to change job, dedicating their mornings to intensive training that allows them to practise, study or take their first steps in the sector in the afternoon.
- Pastry enthusiasts who want to turn their passion into a professional skill that can be used in the workplace, even without previous experience in the sector. The course offers a guided path, from theory to practice, to build solid and concrete skills.
- Recent graduates and young professionals who have commitments in the morning but wish to complete their training in a structured and immersive way, developing operational and organisational skills useful for entering the world of work.
- Those who desire a flexible programme that allows them to balance their studies or initial work experience with the opportunity to devote their afternoons to practical lessons in the laboratory.
- It is also suitable for those who are already specialised in the catering sector but want to learn more about pastry making, to acquire specific skills and abilities in the preparation of cakes and desserts.
- Future entrepreneurs in the sector who want to acquire technical and managerial skills to start their own pastry business, independently managing production, organisation and costs.
objectives
Competenze tecniche e abilità professionali
Si acquisiranno tutte le competenze tecniche, le abilità strumentali e la conoscenza dei processi di lavorazione necessari per realizzare varie tipologie di prodotti di pasticceria, dalle ricette più tradizionali alle preparazioni più innovative e moderne. Attraverso lezioni pratiche e guidate, si imparerà ad utilizzare correttamente le attrezzature, a conoscere le materie prime, ad organizzare il proprio banco di lavoro e a seguire metodi di produzione professionali, in autonomia.
Gestione dell’attività e inserimento nel mondo del lavoro
Il percorso fornirà le basi per gestire in modo efficiente un’attività di pasticceria. Si approfondiranno temi come la pianificazione della produzione, la shelf life e il food cost, le norme igienico-sanitarie dell’HACCP e l’organizzazione del lavoro, così da affrontare con maggiore sicurezza ogni contesto professionale.
Lessons
01. HACCP – Lun. 26/10/26
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28. PASTICCERIA SALUTISTICA – MERC. 15/1/27
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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.
Included in the course
DIPLOMA PROFESSIONALE DI PASTICCERE
INTERNSHIP CERTIFICATE
HACCP CERTIFICATE AT EUROPEAN LEVEL
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