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.
Modern pastry in catering: preparation and presentation
Target audience:
The course is aimed at employees of companies affiliated with the EBURT Bilateral Entity.
Description:
Modern pastry is a distinctive and highly valuable element within the gastronomic offerings of restaurants and hospitality structures. The ability to create innovative, balanced, and visually appealing desserts helps elevate the customer experience, adding that touch of creativity that makes a difference.
This training course is designed to develop practical and technical skills updated with the latest trends, focusing on new techniques, decoration, and presentation of modern desserts. The goal is to increase the professionalism of operators and enrich the dessert offerings with innovative and quality proposals.
Program:
The role of modern pastry in contemporary catering
Basic and advanced techniques for preparing innovative desserts
Creative use of ingredients: pairings, textures, and flavors
Decoration and presentation: enhancing the dessert as a scenic element
Management and organization of the pastry laboratory
Hygiene and safety regulations in pastry work
Practical examples, exercises, and analysis of current trends
Teaching methodology:
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional pastry chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
