Single-Theme Sweets Course - Badge
Name
Issuer
The School of Italian Cooking.
Issued since 10 March 2017.
Description
The holder of this Badge has attended one or more of the following Single-theme Courses held by the School of ItalianCuisine: Biscuits and crumbles; Dessert dishes; Austro-Hungarian pastries; Modern pastries; Savoury pastries; Healthy pastries; Pastries from the USA; Small pastries; Cakes. Each course is held in one lesson lasting 3 hours. Completion of one of the courses devoted to specific preparations of traditional and/or innovative pastries, allows the student to acquire skills, competencies and knowledge of one of the specific aspects of pastry-making, as well as using correct operational techniques and working procedures in accordance with hygiene/health standards in force.
Badge Criteria
To obtain the Single-theme Sweets Course Badge, attendance is required of at least one of the single-theme sweets courses organised by the School of Italian Cuisine listed below: Biscuits and crumbles, Dessert dishes, Austro-Hungarian pastries, Modern pastries, Savoury pastries, Healthy pastries, Pastries from the USA, Small pastries, Cakes. The courses are of one lesson lasting 3 hours each and may be held more than once in the same year (approximately 15 times per four-month period). 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: making specific preparations of an aspect of pastry-making; using work techniques acquired in new situations; making balanced sweets in accordance with principles of healthy nutrition; assessing the quality of products used; and the following SOFT SKILLS: planning work processes, taking account of available time and resources; accuracy in carrying out the individual stages of production processes; The holder of this Badge has also successfully acquired KNOWLEDGE relating to: the main techniques for creating sweet pastry preparations; the characteristics of products used; the standards of hygiene/health regulations; techniques of food preservation, with special reference to sweets.
Tags
Food, Italiancuisine, Foodservice