Training Calendar

< 2018 >
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  • ENGLISH CLASS: MODERN PASTRY SHOP
    All day
    03/12/18 -04/12/18

    Via Anna Frank 62, Reggio Emilia RE 42122 – Italy

    Via Anna Frank 62, Reggio Emilia RE 42122 – Italy

    In this new and exciting course from PreGel, class attendees will make a variety of scratch pastry items with a modern, innovative and creative flair. Everything from entremets, verrines, mono-portions, eclairs, macarons and chocolate bonbons will be made using essential techniques learned from some of the best pastry chefs in the country. The class will also cover how to introduce various PreGel products into your business along with proper handling of pastry tools and garnishing techniques that are sure to impress. Students will also be shown how to properly display items in a beautiful and professional way whether it be for an upscale buffet or pastry display case. The course is perfect for lovers of “Italian Semifreddo”.

     

    DAY 1

    Introduction (9:00 – 9:15)
    Theory (9:15 – 10:30)
    -Fundamentals of modern pastry
    -The relation between gelato & pastry
    -The Dessert

    -Mousse & Bavarian Cakes
    Break (10:30– 10:40)
    Hands-On (10:40 – 12:30)

    -Production of desserts
    Lunch (12:30 –13:30 )
    Hands-On (13:30 – 16:15)

    -Production of desserts
    Open Discussion (16:15 – 16:30)

    Cleaning & sanitizing (16:30 –17:00)

     

    DAY 2

    Hands-On (9:00– 10:30)

    -Production of Desserts
    Break (10:30 – 10:40)

    Hands-On (10:40 – 12:30)
    -Production of Desserts
    Pranzo (12:30 –13:30)
    Hands-On (13:30-15:30)

    -Production of desserts

    -Dessert show-case presentation

    Cleaning & sanitizing (15:30 – 16:00)

    Open discussion (16:00 – 16:15)

    Review & Cartificates (16:30 –17:00)

     

    Next December, 3th – 4th

    Registration Deadline 18/11*

    *Applications received after the deadline will be considered based on availability.

    Fill the form for further information.











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  • ENGLISH CLASS: QUICK & EASY PASTRIES
    All day
    05/12/18 -06/12/18

    Via Anna Frank 62, Reggio Emilia RE 42122 – Italy

    Via Anna Frank 62, Reggio Emilia RE 42122 – Italy

    PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality and labor costs. This class teaches the preparation of quick and easy upscale desserts and pastries that will surely impress your guests. Techniques on balancing flavor profiles, decorating, layering and ease of production will all be shown in this exciting new class to PreGel’s International Training Centers. Attendees will also learn the basic fundamentals of simple-to-prepare pastry products incorporating design concept and recipe development of scratch items. This class is a great starting point for meeting your current baking and pastry needs and fits anyone with any skill from beginner to advanced.

     

    DAY 1

    Introduction (9:00 – 9:15)
    Theory (9:15 – 10:30)
    -Fundamentals of pastry
    -How to develop a specific product offering for your customers
    -Flavors
    -Advanced techniques of balancing
    -Stabilizers & Emulsifier
    Break (10:30 – 10:40)
    Hands-On (10:40 – 12:30)
    -Producion of desserts
    Lunch (12:30 – 13:30)
    Hands-On
    -Production of desserts (13:30-16:15)
    Open discussion (16:15 – 16:30)
    Cleaning & sanitizing (16:30 –17:00)

     

     

    DAY 2

    Review of Previous Day (9:00 – 9:15)
    Hands-On (9:15 – 12:30)
    -Production of desserts
    Lunch (12:30 – 13:30)
    Hands-On (13:30 – 15:30)
    -Production of desserts
    Cleaning & sanitizing (15:30 – 16:00)
    Open discussion (16:00 – 16:15)
    Review & Certificates (16:30 –17:00)

    Next December, 5th – 6th

    Registration Deadline 18/11

    Fill the form for further information.











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  • Corso di gelateria base
    All day
    10/12/18 -12/12/18

    Un corso compatto e approfondito che spiega le nozioni di base, teoriche e pratiche, per imparare a produrre il gelato artigianale. Agli studenti verrà insegnata la formulazione di ricette, operare con macchine che utilizzano il processo a caldo così come a freddo nonché al corretto uso di vetrina ed abbattitore. Perfetto per chi si affaccia per la prima volta a questo meraviglioso mondo.

    Il corso ha la durata di 3 giorni: 10-11-12 Dicembre 2018

    TERMINE ISCRIZIONI 25/11*

    *Le domande di iscrizione successive alla data ultima segnalata verranno prese in considerazione in base alla disponibilità.

    Compila il modulo per maggiori informazioni su costi e condizioni

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  • Corso di gelateria avanzato
    All day
    13/12/18 -14/12/18

    In questo corso gli studenti verranno educati alla formulazione di ricette personalizzate utilizzando un approccio scientifico che studia la composizione degli ingredienti e dell’effetto che ognuno di essi ha nel gelato e nel sorbetto. Il corso è ideale per i gelatieri che vogliono affinare la propria tecnica.

    Il corso ha la durata di 2 giorni: 13-14 Dicembre 2018

    TERMINE ISCRIZIONI 25/11*

    *Le domande di iscrizione successive alla data ultima segnalata verranno prese in considerazione in base alla disponibilità.

     Compila il modulo per maggiori informazioni su costi e condizioni

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