Pastry Chef
Scheduled15 February 20276 April 2027
Monday to Friday, 14:30–20:30
- Apply by
- Visa decision uploaded
- Course starts
- Classes end
- Internship ends (about)
Confirmed in writing at least 30 days before the start.
208 hoursin the academy, plus final exam
2 monthsinternship, optional and included
Legal valuequalification valid in Italy and the EU
€ 5,500with the Service Package
What you learn
Doughs and basesShortcrust, choux, puff and leavened doughs.
Creams and fillingsCustards, mousses and fillings for cakes and pastries.
CakesClassic and modern cakes, assembly and finishing.
Small pastryBiscuits, petits fours and single portions.
DecorationChocolate, glazes and cake decorating.
Croissants and leavened pastryFrench croissants, Italian cornetti and brioches.
A qualification recognised by Italian law
At the end of the course you take a public exam before a board appointed by the Umbria Region: a practical test, a written test and an interview. If you pass, you receive the professional qualification of Addetto qualificato pasticciere, issued under the Decree of the Italian Ministry of Labour of 30 June 2015 (update of Law 845/1978). It has legal value throughout Italy and in the European Union, and arrives at least 6 months after the exam.
Level 3 of the European Qualifications Framework (EQF).
Included in the fee
Teaching materialsRaw materialsUniform with your name, apron and hatHACCP certificateWorkplace safety certificate
Admission requirements
- Italian at B1 levelAll lessons are in Italian. You prove it with a certificate, or in a short online interview with us.
- Compulsory schooling completedYou have completed compulsory education. A high school diploma (baccalaureate) is not required.
- At least 18 years oldThe course is open to adults only.
Preferential, not required
Studies, training or work experience consistent with the course, for example in a kitchen, a pastry shop or a hotel school. They count in the evaluation, but no previous experience is required: the course starts from the basics.
Admission is at our discretion
The admission decision is at the sole discretion of Chef Academy. Applications without a coherent profile or a valid motivation for the course are not accepted.
Evaluating your application costs nothing: you pay only if we accept you and you sign your Letter of Offer.
Applying is free
You pay the deposit only after we have evaluated your application and documents, and you have accepted and signed your Letter of Offer.
Classes run Monday to Friday, 6 hours a day, in the morning (8:00 to 14:00) or the afternoon (14:30 to 20:30).
Dates and deadlines
How to apply
- Apply online with your passport and CV.
- Accept your Letter of Offer and pay the € 1,550 deposit.
- Get your visa with our documents and start in Terni.
The programme
A practical course: every lesson takes place in our professional kitchens. The same programme as the course for Italian students, taught in Italian.
12 modules208 hoursPastry basics
Pastry ingredients, sponge cakes and biscuit, buttercreams, dacquoise, shortcrust, puff and brisée pastry, choux, creams, tea cakes, biscuits, macarons.
Italian and international classics
Classic and regional Italian desserts, fried pastries, international desserts, restaurant pastry.
Savoury pastry and bread-making
Savoury buffets, bread, pizza and focaccia, leavened and fried doughs.
Leavened pastry
French croissants, Italian cornetti, brioches.
Chocolate
Types of chocolate, how it is worked, pralines, spreads and ganache.
Decoration
Cake design basics, 3D modelling, tempered chocolate.
Pastry for food intolerances
Gluten-free pastry, lactose-free preparations.
Modern pastry
Mousses, bavarois, semifreddi, petits fours and single portions, glazes, jellies and jams, modern cakes, desserts in jars.
Gelato
The chemistry and physics of gelato, white, yellow and chocolate bases, balancing recipes, machines and storage.
Coffee bar
Espresso and coffee drinks prepared at the bar counter, to serve alongside pastry, in the bar and coffee room.
Hygiene (HACCP) and safety
Setting up and sanitising the workstation, checking equipment, storing raw materials and semi-finished products, checking their quality.
Service test and gala evening
A real service to put the whole course into practice.
