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Create your future
PROFESSIONAL
PASTRY COURSE
Turn your passion for pastry into a successful professional career with the Professional Pastry Course.
It is organised over three or four months, depending on the attendance mode, and offers a comprehensive and structured , programme that allows you to develop operational autonomy, creativity and practical skills.
Aromacademy’s teaching approach is based on the Malizia Method: : each lesson integrates theory, practice and a workshop approach.
LThe excellence of the training is guaranteed by the teaching staff composed of World Pastry Champions, who pass on their techniques and experience to the students.
- 54 practical lessons + 300 hours of internship in professional laboratories
- Morning (9:00-13:00) o evening (16:00-20:00) attendance
- Teaching staff composed of internationally renowned masters
The course includes the following:
- Professional Pastry Diploma, signed by World Champions, and with exclusive recognition from Relais Desserts
- HACCP Certificate, valid throughout Europe
- Certificate of 300 hours of internship at the end of the training course through direct experience in professional laboratories
- Support and placement in the job market to facilitate access to professional opportunities in the pastry sector
our training programs
Specialize with Aromacademy
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Ingredients and Recipe Balancing
1.300,00 € +22% IVAMastro Iginio Massari20-21-22 July 2026The Recipe Balancing Course with Master Pastry Chef Iginio Massari is an outstanding educational experience designed for those who wish to gain an in-depth understanding of the ingredients that form the foundation of every great dessert. Master Massari, President of APEI, recipient of more than 300 national and international awards, and widely recognized as one of the leading figures in the world of haute pâtisserie, skillfully combines history, creativity, and technical precision throughout this course. Participants will explore the fundamental principles of recipe balancing—the way in which the quantity and quality of ingredients interact to determine the structure, texture, taste,… -
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Single-portion desserts and Modern Ice Cream Cakes
1.000,00 € +22% IVAAlain Chartier - MOF Glacier16–17–18 November 2026MOF Glacier Alain Chartier, member of Relais Desserts International, will share his international expertise in the field of contemporary artisanal ice cream making with the participants. Attendees will have the opportunity to understand the technical principles behind the creation of balanced, stable ice creams with impeccable structure. Special attention will be given to ice cream structure, with in-depth study aimed at achieving a soft and well-aerated base for the creation of ice cream cakes. Work will focus on various layers, inserts, crunchy bases, and combinations with different textures. All preparations are designed for an innovative pastry display, with particular attention… -
Mignon Pastry Trend
950,00 € +22% IVAMaestro – Davide Malizia, World Champion19–20–21 OctoberA completely innovative course on mignon pastry: Master Davide Malizia will guide participants in discovering a new line of modern mignon pastries suited to the latest trends in contemporary pastry making. In this hands-on course, you will explore new shapes, textures, and combinations to create desserts that are as surprising as they are delicious. Master Malizia will lead participants in producing a rational approach to mignon pastry, proposing combinations of different flavors and consistencies while exploring innovative techniques. These innovative creations are the result of extensive research carried out both in Italy and abroad. -
Modern Pralinery
1.000,00 € +22% IVAChristian Camprini - M.O.F. Chocolatier12-13-14 Octobre 2026MOF Chocolatier and Relais Desserts member Christian Camprini will create various types of pralines for a rational and well-organized production process. Creative products and interesting ideas will be presented to help refresh and innovate your chocolate line. Maestro Camprini will then guide participants in the production of chocolate products, also suitable for the Christmas season. His expertise will be shared with students, who will learn how to balance ingredients to create pralines, cremini, ganache, as well as jams and preserves. During the course, spreads and a variety of confectionery products will also be presented. -
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Modern Signature Cake
1.000,00 € +22% IVADavid Briand - M.O.F. Pâtissier13-14-14 April 2026Master David Briand’s course dedicated to modern cakes is a cutting-edge training programme that combines technical know-how and creative flair, guiding participants in the creation of desserts with impeccable aesthetics and a high level of professionalism. During the lessons, participants will explore the use of different textures such as aerated mousses, creamy inserts, bavarois and crunchy textures, learning how to correctly balance sugars, fats and stabilisers to achieve stable structures, perfect cuts and a precise aromatic balance. Students will learn how to combine original flavours, contrasting textures and striking decorations to create elegant cakes with a contemporary design, perfectly in… -
Artistic Sugar – Piece Complete
1.100,00 € +22% IVAMaestro Davide Malizia - World Champion20-21-22-23 April 2026 -
Carving and Modelling
1.300,00 € +22% IVAJung Uk Lee4-5-6-7 May 2026Master Jung Uk Lee, aka Chocolat Vin, will guide participants through a four-day, hands-on course dedicated to the art of artistic chocolate. The programme is structured to allow each student to create a complete, hyper-realistic three-dimensional sculpture, starting from scratch with chocolate and following the Master’s instructions step by step. During the masterclass, the main chocolate working techniques will be explored in depth, including temperature control, modelling bases and supporting structures, and assembling elements. Students will learn how to use carving, sculpting and modelling techniques, which are essential for giving realism and harmony to the composition. Thanks to the direct… -
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Large Christmas Leavened Bakery Products
950,00 € +22% IVAMaestro Luca MannoriOctober 6-7-8 2026The course led by Master Mannori is designed to accompany participants on a full immersion into the world of natural leavening, with particular attention to the production of colomba, Easter breakfast products and their modern and savoury variations. The programme begins with an in-depth analysis of natural yeast, its characteristics and its behaviour in different conditions. Participants will learn to recognise its strength, maturation, pH, hydration and optimal fermentation times, understanding how to intervene with targeted refreshments to keep it stable and performing well. We will then move on to the technical study of the dough mixing stages for colomba,…
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TRAINING FOR THE PROFESSIONAL
Professional Pastry Course
HONE YOUR SKILLS
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STRUCTURED PATHWAYS FOR EVERY NEED
MASTER COURSE
our strengths
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Flexible hours
For the Professional Pastry Course, you can choose between different attendance options or opt for a personalised programme, so you can better balance your studies, work and daily commitments.
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QUALIFIED MASTERS
Lessons are held by internationally recognised professionals, who offer technical expertise, contemporary vision and experience gained in the highest echelons of the global pastry world.
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PROFESSIONAL COURSES
Creating pastry chefs of excellence: this is the mission of Aromacademy, the academy dedicated exclusively to pastry making, where method and professional practice guide every training course.
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WHAT THE SAYABOUT US
Sara Mazzolini
Luxury Course
I purchased 3 luxury courses by creating the "Master" package based on my needs. I recommend that anyone who wants to invest in their training attend at least one of these courses. The fact that Masters and MOF (Meilleurs Ouvriers de France) come from all over the world makes this Academy unique. One course leads to another—great training to everyone!
Professional Course
Corso Preparatorio
A pastry school and a life school, thanks to which I learned both the basics of the pastry profession and how to relate to people of different backgrounds, ages, and experiences. It’s a course that allowed me to explore pastry in all its aspects, sparking in me the curiosity to keep discovering and, hopefully, develop future creativity.
Nacef Mahzoum
Corso Preparatorio
I have just completed the professional course at Aromacademy and I can say without any doubt that it was an experience of the highest level. Extremely knowledgeable instructors, impeccable organization, and a hands-on approach that truly allows you to grow, both technically and mentally.
Valeria Mura
Cours Luxury
Expérience super positive ! Satisfaite à 100 % de l’organisation, de la disponibilité et du professionnalisme de toute l’équipe ! Merci pour tout ce que vous enseignez et transmettez ! À très bientôt au prochain cours ♥️
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