Pastry Chef

Professional Hospitality and Tourism Area


Course Duration - 1 Years

The Pastry Chef deals with the production of pastry operating on the entire process of processing the products in compliance with food and hygiene standards. It carries out its activity both through manual processing, and through the use of machinery, tools and necessary instruments. He chooses and doses the ingredients according to the recipes, kneads, shapes, cooks, assembles the various types of pastry products, and finally takes care of the decoration.

Professional Economic Sector: Food production.

Area of Activity: Pizza preparation.


  • Level EQF 3
  • Open for class X
  • Minimum Age 18
  • Duration 1 year (6 moths training + 6 months internship on the job)Pizza preparationFood production


Application of the self-monitoring system for food safety

Treatment of raw materials and semi-finished food

Preparation of basic dough of pastry products

Making basic creams in confectionery

Assembly and decoration of different pastry products

Management of the forming, leavening, and baking process of pastry products

Italian Language Course is Complimentary

Certification: Campania Regional Office (State Govt.)


Instructional mode: In presence
Level: EQF 3 
Duration: 1 years
Certification: Diploma


Passport / ID card
Copy of high school diploma or equivalent
IELTS 5.0 minimum score certificate or equivalent 
Statement of purpose
Declaration of value

Download the complete Course Brochure here or Apply now