Course in


Milano, 8 – 13 giugno 2020 – SOLD OUT

Milano, 30 novembre – 5 dicembre 2020

Become a professional pastry chef

Do you want to learn the art of pastry?
The Pastry Course IFA is a full-time training course that will teach you basic and advanced techniques for the preparation of desserts, becoming part of the great Italian and international confectionery tradition.

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Milano, 8 – 13 giugno 2020 – SOLD OUT

Milano, 30 novembre – 5 dicembre 2020

Themes of the Course:

HACCP – Practical rules of hygiene

Pastry Mise en place

Process cycle of products

Fresh pastries and baking pastries

Creams and fillings

Chocolate decorations

Training course

The Pastry Course IFA will provide you with all the knowledge you need to start a career in the confectionery industry. The professional figure of the Pastry chef is able to carry out his functions in full autonomy or as part of a team, entering the world of work with the possibility to reach economic positions also very rewarding, operating at the same time in a sector rich in charm and that gives space to individual research and creativity during the career.

Job Opportunities

At the end of the course you can consider yourself a complete professional, with ample possibilities of working placement within bakeries, bakeries, restaurants and large companies of production and distribution of the confectionery sector. Your passion for pastry becomes your job, in a sector that increasingly becomes a driving force in the Italian economy.



  • HACCP – Practical rules of hygiene
  • Staff Organisation
  • The enterprise system in confectionery
  • Pastry Mise en place
  • The tools
  • Machinery
  • Leavening and Baking
  • Process cycle of products
  • Base mixtures
  • Fresh Pastry
  • Traditional and modern cakes
  • Bakery: cakes, biscuits, tarts
  • Creams and fillings
  • Chantilly, custard and pastry cream
  • Chocolate decorations



The objective of the IFA pastry course is to train complete professionals who are able to work in teams or individually to produce high quality products in the confectionery sector, taking care also of the choice of raw materials and the maintenance of adequate hygienic standards.


The pastry market guarantees excellent job opportunities for those who are really motivated and passionate about the sector: laboratories and pastry, hotels, restaurants, tourist villages, cruise ships, reception halls and catering companies or confectionery production and distribution are just some of the possible realities where a professional pastry chef can easily find employment.

You will also obtain the HACCP Certificate of 3° Level, the private certificate of attendance at the Master and the certificate of internship issued by the host structure.


Master participants will be provided with textbooks.

You need to possess passion for the food, manual ability and creativity.

Phases of the route

  • Preparatory lessons: texts + online platform
  • 20-hour online course to the HACCP Certificate of 3°level
  • Fase di laboratorio: 48 ore
  • Stage: internship (300 hours - requirements: maximum age 45 years)
  • CV and video CV


  • Fill out the information request form and we will contact you. In the selection of candidates will be considered the school and work CV, and the cover letter. You can support the application with a portfolio of previous jobs. The Selection Board, considering these elements, will communicate the result of the selection and the admission to the Course/Master; only later it will be possible to send the registration form.


  • Possibility of financing the registration fee;
  • Career-focused meeting during the classroom phase;
  • Video CV ;
  • Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course;
  • Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.


  • Fabio Castiglioni
    Fabio Castiglioni
    Fabio Castiglioni has collaborated as chef and in charge of cooking with Restaurants and Hotel Chains of international fame like La Piazzetta, doubletree by Hilton, FedeGroup, Hotel Domina Milano. He is currently Chef De cuisine for the Hotel Milano Scala. He represents the perfect combination of competence, passion and innovation.
  • Massimiliano Maraschiello
    Massimiliano Maraschiello

    A young chef with great enthusiasm and passion, he began his training at the hotel institute of San Benigno, then taking an internship at the renowned Accademia barilla in Parma and at the Grand Hotel Et De Milan. He has gained great experience in the kitchens of renowned hotels such as Hermitage on the Island of D’Elba, but also abroad (in Australia).

  • Alessandro Tiscione
    Alessandro Tiscione

    Together with his family, he manages a historic restaurant in Rome. Since 2009 he has lectured at the City of Taste of Gambero Rosso in Rome and other private bodies; he has participated in the television broadcast“the Teatro della Cucina” and on Alice’s TV channels. Passion, study and technical unity to curiosity and ambition complete his profile.

Previous editions


  • I docenti sono stati molto disponibili e chiari nell'esposizione degli argomenti, sia dal punto di vista teorico che pratico. Si sono approcciati bene con noi corsisti ed è stato un corso pieno di emozioni.

    Gessica (23 anni) - Roma
  • Il corso è stato molto intenso, ricco di nozioni base, tecniche e personalizzazioni. I docenti? Fantastici! Un'esperienza esaltante.

    Annamaria (27 anni) - Catania


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