It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
DURING PASTRY COURSE 60 HOURS
Daytime Pastry Course – 60 hours (CPS60D)
Who is it for
The daytime pastry course is designed for those who want to acquire solid pastry skills and takes place in the afternoon hours, ideal for those available during the day. It is aimed at:
those who want to pursue a career in the confectionery and catering sector;
those who already have basic knowledge and wish to improve with a professional pathway;
those who have a personal passion and want to learn professional techniques.
The course offers a practical and intensive approach: from the very first lessons, students work in the laboratory, learning through direct experience in a dynamic and stimulating environment.
Course objectives
The goal is to provide students with the essential skills to confidently operate in a pastry laboratory. Participants will learn to:
know and correctly use laboratory equipment and tools;
master basic techniques (shortcrust, sponge cake, creams, puff pastry);
work with chocolate and create spoon desserts;
try their hand at leavened products, macarons, ganache, and meringues;
explore vegetable and contemporary pastry.
At the end of the course, students will be able to produce a wide range of sweet preparations and will receive a recognized certificate, useful for enriching their resume.
Curriculum
Laboratory equipment and tools
Shortcrust and cookies
Basic doughs and sheet cakes
Sponge cake and variations
Éclairs, profiteroles, and zeppole
Chocolate and its applications
Spoon desserts
Macarons, ganache, and meringues
Vegetable pastry
Puff pastry and related preparations
Classic creams
Croissants and leavened products
Final presentation and certificate delivery
Lesson schedule – CPS60D
All lessons are held in the afternoon, with some full immersion days:
Tuesday 25/11/2025 – 14:00-19:00
Wednesday 26/11/2025 – 14:00-19:00
Tuesday 02/12/2025 – 14:00-19:00
Wednesday 03/12/2025 – 14:00-19:00
Tuesday 09/12/2025 – 14:00-19:00
Wednesday 10/12/2025 – 14:00-19:00
Thursday 11/12/2025 – 9:00-16:00
Tuesday 16/12/2025 – 9:00-16:00
Wednesday 17/12/2025 – 9:00-16:00
Monday 22/12/2025 – 9:00-15:00
Total: 60 hours of practical and theoretical training.
Instructors
The course is taught by pastry professionals, including:
Chloe Facchini
Donata Carlucci
Chiara Bracali
Marco Cervi
Francesco Esposito
Course location
Lessons will be held at the Modena with Gusto laboratory kitchen, hosted by Iscom Formazione, at via Piave 125, Modena.
Registration process
To reserve a spot, you must fill out the registration form and pay a deposit. There is also the option to pay in installments.
