Specialize your knowledge within Italian Modern Pastry Program

Culinary Institute Kul IN and partner school ALMA la Scuola Internazionale di Cucina Italiana are offering a new international joint program for students interested in specializing professionally in Italian pastries.

This 7-month program aims to produce fully trained professional confectioners who are specialized in the art of Italian pastries. The unique curriculum gives students the opportunity to practice their newly acquired skills, which they’ve gained through intensive courses at Kul IN and ALMA, by interning at elite Italian restaurants, hotels, and pasticcerias. Interning abroad gives students the invaluable opportunity to network internationally and connect with some of the most successful pastry chefs in Italy and the world.

Upon successful completion of coursework, internship, and final exams, Kul IN and ALMA both will award the student with a certificate as a Chef of Italian Modern Pastry.

Program length: 7 months

Enrolment period is opened!

Program cost per student: 14.000 Euros (VAT included)

For our early bird students, we offer a 200 € discount on program tuition. To grab this voucher, you need to complete your application process and pay the tuition two months before the program start date. 

 

Tuition includes:

- All training and materials for the Italian Modern Pastry program 

- Housing in Sisak and Colorno

- Lunch on school days in Sisak and Colorno

- Food and board (provided by host restaurant) and assistance during internship

- Transportation for field trips

 

The price does not include:

- Meals on weekends

- Transportation costs from Colorno to/from the city where your internship will take place

Program Start Dates at Kul IN:

  • 21.10.2019.
  • 07.01.2020. 
  • 10.03.2020. 

*The enrollment period for program starting in October is open until September 20, 2019!

 

Program Details for Italian Modern Pastry program 

As a student of Italian confections, you will be completely submerged in Italian culture, learning to speak and understand the language, while perfecting your skills in Italian desserts. You will study under the leadership of some of the best Italian confectioners in a fast-paced and dynamic international setting. 

You will learn to prepare: Italian desserts for ceremonies and anniversaries, modern banquet cakes, mignon pastries, all kinds of chocolate products and methods for processing chocolate, pralines, pulled and blown sugar with a special focus on dragee, marzipan confections, and savory baked goods for catering and buffet.

 

1. Training in Sisak

This intensive program begins with two month of basic training in Sisak, where we will cover the foundations of pastry making as well as advanced confectionery techniques. The curriculum in Sisak was designed by our director of education Zdravko Perić, a top Croatian chef with many years of international culinary experience. The program includes training in international confections, menu design, contemporary cuisine, and dining services in this sweet branch of gastronomy.

Class

# of Hours

Teaching Methods

Food Safety, Safety in the Kitchen, and Safety at Work

20

Theory and Practice

Basic Confectionary Skills and Techniques

60

Theory and Practice

International Confections and Designing Dessert Menus

60

Theory and Practice

Nutrition

14

Theory and Practice

Advanced Confections and Complex Desserts

52

Theory and Practice

Modern Gastronomy, Hospitality, and Service

12

Theory and Practice

Wines 42 Theory and Practice
Restaurant Management  10 Theory and Practice

Total # of Hours

270

 

Total # of Months

2

 

 

Other information about your training in Sisak:

Lesson Schedule: 8 hours/day, Monday through Friday

Language: Croatian and/or English

Literature (digital) and Reading Materials: provided by Kul IN (in English)

Uniforms: provided by Kul IN

 

2. Training in Colorno 

Your education continues at our partner school ALMA in Colorno, Italy. The school’s “ALMA Method” of training will add a new dimension to your skill development in the kitchen. The program provides a dynamic international environment where students from all over the world study together (in English) and succeed in developing their culinary techniques. 

With professionally equipped classrooms and confectionary laboratories, and industrially equipped kitchens located in Palazzo Ducale, ALMA and its professor-chefs will intrigue you with their knowledge and train you to become truly competent in the confectionary industry. Field trips to local confectionary production centers will give you a look into the processing, shaping, and commercial distribution of all that good stuff our sweet tooth craves when we enter a confectionary or grocery store.

Class

# of Hours

Teaching Methods

Italian Desserts for Ceremonies and Anniversaries

40

Theory and Practice

Modern Banquet Cakes

40

Theory and Practice

Modern Mignon Pastries

40

Theory and Practice

Methods for thermal processing of chocolate

40

Theory and Practice

Pralines and Chocolates

40

Theory and Practice

Sugar, dragèe, and marzipan confections

40

Theory and Practice

Fundamentals of Italian Yeast Doughs

40

Theory and Practice

Pre-ferments, Levains, and Starters

40

Practice

Savory Baked Goods and Baking for Catering and Buffet

40

Theory and Practice

Total # of Hours

360

 

Total # of Months

2

 

Upon completion of the two-month program in Colorno, and before you head off to your internship, the faculty at ALMA will evaluate your progress to find you a good match for interning.

 

Other information about studying at ALMA:

Lesson Schedule: 8 hours per day, Monday to Friday, sometimes Saturday

Class size from 12 to 20 students

Language: English

Reading and Learning materials: provided by ALMA

Uniforms: provided by ALMA

 

3. Internship

At the end of your formal education, you will continue to perfect your newly acquired skills during a 3-month internship in a renowned confectionary laboratory, Italian pasticceria or the dessert department of a restaurant or hotel. This internship will be intensive, exciting, and will give you insight and experience working in your field of interest. This is your chance to apply all of your newly acquired skills to a real-world situation and experience work in a fast-paced environment under the pressure of professional chefs and specialized personnel. 

Through individual attention, mentoring, and careful scrutiny of the skills and talents of each student, ALMA’s team of professor-chefs will decide which hotel, restaurant, or pasticceria (and in which region) each student will intern. ALMA will continue to provide support and assistance to students throughout the internship, and accommodation and food will be provided by the host restaurant.

 

4. Final Exam

To test the knowledge you’ve acquired during the program, you will return to ALMA after your internship for a final exam. The final is a practical exam that will be judged by well-known Italian pastry chefs as well as your professors and mentors. With the materials at hand, you will be asked to create a tasty and attractive Italian dessert, and thus enter the world of Italian confections certified as a Chef of Italian Modern Pastry.

 

Feel free to contact us with any additional questions, or for application materials:

 

Enrollment period is opened!

 

Kul IN is the place where your passion can turn into your dream career in

the enchanting world of food, wine, and pastries.

 

Contact us and send in your application today!

 

Kul_IN_Application-form