Minimum age 18 yrs

Good knowledge of the Italian language

To make students learn the art of pastry directly on the field thanks to the FGA method.

Three months of practical and theoretical lessons and three months of curricular internship give your professional life a boost. We offer practical, intensive and effective courses that allow you not only to learn the basic cooking techniques, but above all they  understand the true meaning of being a pastry chef, learning the secrets of the trade that will then allow you to approach the working world with the characteristics of a real professional. During the lessons the goal is to recreate a real brigade at work in order to be able to subsequently access bakeries and the best restaurants.

During studies we connect students with professional networks of this sector.

• Get in touch with owners, employees and supervisors of companies of the agri-food sector who are closely involved in production and distribution, food control and administration: this is useful to students to understand the food industry at 360° .
• – We are partners of international events such as Identità Golose and Taste of Milano, for which students are allowed privileged access, thanks to the conventions they have with the school.
• Thanks to the integration of events, catering and the restaurant Al Cortile, students have the opportunity to confront directly with the employment market that awaits them. And begin working right away.

Calculation and strategy of the pastry food cost

History and culture of pastry

Healthy pastry for intolerants and vegans

Theory of basic raw materials

Principles of nutrition applied to pastry

Baking: from flour to bread with sourdough, poolish and biga

friable pasta: production, storage and cooking techniques. Recipes.

Bignè theory and technique

Whipped batters, from the classic sponge cake to the “without”

Cream theory and technique

The puff pastry: ingredients, folds, techniques and recipes

Italian and French meringue

Chocolatier at 360°

Frozen desserts and parfait

Modern cakes, presentations and unusual combinations

Ice cream: history, chemical bases, balancing and contemporary recipes

Large leavened products: production cycle, yeast management, problematics

Restaurant desserts, technologies and shared ingredients

Viennoiserie and leavened breakfast dough

Macaron and dacquoise

sweet and savory pastries for banquets,

amuse bouche or aperitivo

Food styling and food design: plating and table setting

Final exam: interpreting a trend of contemporary pastry

In Food Genius Academy we train from scratch and with our Unconventional method, confectioners from bakeries, Restaurant pastry chefs and dessert lovers and who want to make way with their project- from gluten-free sweets to the opening of a bakery, Our students have embarked on heterogeneous careers.The reason? The idea is to get students to think ‘out of the box’,to utilise the most suitable pastry techniques, find new mixes with international cuisines and restaurant industry trends, organize production in harmony with the brigade or commercial needs of the place of work…expressing to its maximum their creativity.

Our Method gives priority to practical activities, manual skills and work organization, contact with instructors who are on the job every day in hotels, bakeries and restaurants, to offer a clear and updated view of the professional landscape.

We want to prepare you for the professional world as quickly as possible and the aim of the course is therefore to teach you to make a wide range of pastry products, classic and modern,  using classic and contemporary trend techniques, know the ingredients and equipment and their correct use, learn how to manage independently and efficiently your work. We will then let you enter the professional world with an internship at one of our partner facilities.

The certificate issued at the end of the course is a passepartout for the working world at an international level given the credit that Food Genius Academy has received over the years thanks to the student training, the collaborations and their instructors.

FGA issues a certificate of professional qualification based on regional standards: a useful tool for labour market integration, work relocation or to resume studies in a training path. Food Genius Academy Milano is an Accredited entity for Work Services of the Lombardy Region ( Regional registration number of DBN n 1217), while the Bologna office is an Accredited entity of the Emilia Romagna Region ( Regional registration number of DBN n°11992). At the Bologna headquarters regional qualification is issued for a Meal Production Operator, according to the EQF European Qualifications Framework. Being an FGA student gives you the right skills and opens the doors to the working world.

The HACCP certificate( Hazard Analysis Critical Control Point) this is necessary for anyone working in the food and beverage field administration (for example, chefs, bartenders, restaurateurs, pizza makers, food processors, etc.,). The HACCP Certificate is obtained after attending a legally required course covering topics such as microbiology, chemistry, physics and legislation, the HACCP system, its application and sanitisation, and taking and passing a test demonstrating the skills acquired. Food Genius Academy students, as required by Regulation (EC) 852/04 obtain the certificate required by regional regulations as part of their training.

After the course and the internship you are ready to enter the pastry shop or brigade of any type of restaurant (starred, street-food, trattoria), in a hotel staff or in a catering business.

To start your own restaurant business, we invite you to complete your journey with our masters in Marketing and Management.