Beyond the Basics of Sweet Pastry-making Course - Badge
Name
Beyond the Basics of Sweet Pastry-making Course.
Issuer
The School of Italian Cooking.
Issued since 10 March 2017.
Description
The holder of this Badge has attended the Beyond the Basics of Sweet Pastry-making Course held by the School of Italian Cuisine. Completion of the Beyond the Basics of Sweet Pastry-making Course allows the student to acquire improved skills, competencies and knowledge of various aspects of sweet pastry-making, as well as using correct operational techniques and working procedures in accordance with hygiene/health standards in force. The teaching programme is held in four lessons lasting 3 hours each, on the following subjects: The evolution of sweet pastry; Chocolate in various consistencies; Dessert dishes and ice-creams; Mignon and jelly pastries.
Badge Criteria
To obtain the Beyond the Basics of Sweet Pastry-making Course Badge, attendance is required of at least 80% of the total course hours. The courses are held more than once in the same year (9 sessions each in four-monthly periods). For information on the next sessions please click here http: //scuola. lacucinaitaliana.it/corsi/ or contact the School administration: scuola@lacucinaitaliana.it , tel 02 49748004.
Skills
The holder of this badge has demonstrated that he or she possesses and knows how to use the following SKILLS: creating elaborate pastry preparations; choosing appropriate work techniques in relation to the result; making balanced sweets in accordance with principles of healthy nutrition; presenting the various preparations in a precise, accurate manner; assessing the quality of products used; and the following SOFT SKILLS: planning work processes, taking account of available time and resources; working in a group and developing relational capacities; working with precision while paying attention to detail. The holder of this Badge has also successfully acquired KNOWLEDGE relating to: techniques of preparation applicable for various raw materials; cooking techniques for various raw materials; use of the products; the standards of hygiene/health regulations; the techniques of preservation of food products.
Tags
Food, Italiancuisine, Foodservice