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.
SCHOOL EVENING PASTRY COURSE 60 HOURS
Evening Pastry Course – 60 hours (CPS60S)
Who it is for
The evening pastry course is designed for those who, despite having daytime commitments, want to dedicate themselves to studying and practicing this art. It is aimed at those who wish to pursue a professional path in pastry making, but also at those who have a personal passion and want to acquire solid technical skills, applicable both professionally and as amateurs.
It is particularly suitable for those who:
want to enter the catering and artisanal pastry sector;
wish to improve their knowledge with a practical and structured approach;
are looking for an evening course that balances training and daily life.
Course objectives
The course aims to equip students with the skills needed to confidently work in a pastry laboratory. Participants will learn to:
know the essential equipment and use it correctly;
prepare basic doughs (shortcrust, sponge cake, puff pastry, leavened doughs);
prepare classic creams and fillings;
work with chocolate and create spoon desserts;
try their hand at macarons, ganache, and meringues;
explore vegetable and innovative pastry.
At the end, participants will be able to independently and confidently handle the main pastry preparations, enriching their resume with a recognized certificate.
Curriculum
The educational program includes:
Laboratory equipment and tools
Shortcrust and cookies
Basic doughs and sheet cakes
Sponge cake and related processes
Profiteroles, éclairs, and zeppole
Chocolate work
Spoon desserts
Macarons, ganache, and meringues
Vegetable pastry
Puff pastry and variations
Classic creams
Croissants and leavened products
Presentation and certificate delivery
Lesson schedule – CPS60S
Lesson 1 → Thursday 09/10/2025, 6:30 PM – 10:30 PM
Lesson 2 → Tuesday 14/10/2025, 6:30 PM – 10:30 PM
Lesson 3 → Thursday 16/10/2025, 6:30 PM – 10:30 PM
Lesson 4 → Tuesday 21/10/2025, 6:30 PM – 10:30 PM
Lesson 5 → Thursday 23/10/2025, 6:30 PM – 10:30 PM
Lesson 6 → Tuesday 28/10/2025, 6:30 PM – 10:30 PM
Lesson 7 → Thursday 30/10/2025, 6:30 PM – 10:30 PM
Lesson 8 → Thursday 06/11/2025, 6:30 PM – 10:30 PM
Lesson 9 → Tuesday 11/11/2025, 6:30 PM – 10:30 PM
Lesson 10 → Thursday 13/11/2025, 6:30 PM – 10:30 PM
Lesson 11 → Tuesday 18/11/2025, 6:30 PM – 10:30 PM
Lesson 12 → Thursday 20/11/2025, 6:30 PM – 10:30 PM
Lesson 13 → Tuesday 25/11/2025, 6:30 PM – 10:30 PM
Lesson 14 → Thursday 27/11/2025, 6:30 PM – 10:30 PM
Lesson 15 → Tuesday 02/12/2025, 6:30 PM – 10:30 PM
Instructors
The course is taught by pastry professionals, including:
Chloe Facchini
Donata Carlucci
Enrico Borsari
Francesco Esposito
Course location
The lessons will take place at the Modena Gusto Laboratory Kitchen, hosted by Iscom Formazione at via Piave 125, Modena.
Registration method
To reserve a spot, simply fill out the registration form and pay a deposit. Payment installment options are available.
An ideal opportunity for those who want to learn from professionals and experience pastry making as a comprehensive training experience.
We look forward to seeing you!
