# Advanced Professional Pastry Course > Advanced Professional Pastry Course in Ponsacco (Pisa): 3 months at school, over 400 hours in the lab, a 4-month internship and masterclasses. Original page: https://www.scuolatessieri.com/advanced-professional-pastry-course/ ## Advanced Training Pastry Course Fine pastry · Advanced training · High ambitions Request information Dates and fees Learning objectives ## We train the professionals of tomorrow’s pastry Here you learn the art of pastry, but not only that. You learn to think, to create, to experiment with balance and precision. 3 months at school, 4 on an internship, exclusive Masterclasses. Scuola Tessieri: where pastry becomes a profession. **Technique · Vision · Creativity · Entrepreneurial skill.** **You will learn to** - Understand and make the most of every ingredient. - Master classic and contemporary techniques in pastry, chocolate and bread-making. - Understand the science behind every dough, bake and reaction. - Run a professional pastry kitchen with precision and method. - Think like a pastry chef and act with an entrepreneurial vision. - Work sustainably and responsibly. **And you will develop the skills that make the difference** - Communicating with confidence and authenticity. - Being patient and respecting the timing and processes of pastry. - Learning to think creatively to build your own path, step by step. - Getting recognised: build your professional identity. [Discover the Scuola Tessieri Method](https://www.scuolatessieri.com/scuola-tessieri-method/) And after the course? ## A profession waiting for you **Picture yourself as:** Pastry cook, Pastry Chef, Chocolatier, Gelato maker, Baker, Consultant, Instructor, Pastry entrepreneur, Personal pastry chef, Content creator. **In:** Pastry shops, Artisan workshops, Hotels, Hospitality venues, Restaurants, Chocolate shops, Gelato shops, Food companies, Start-ups, Pastry and cookery schools, Media, Publishing, Digital experiences. Format ## Full-time format, over 400 hours in the kitchen - ### Theory and practice of professional pastry From the basics to the most advanced techniques. - ### Exclusive masterclasses To share an experience with internationally renowned masters. - ### Sensory education With workshops and tastings. - ### Gastronomic culture With educational visits and meetings with producers. - ### Food marketing, communication and personal branding Build your professional identity and learn how to tell its story. - ### Sustainability in pastry Free-from, zero waste, consumption, inclusion. - ### Business management From vision to business: turn your passion into an enterprise. - ### Creativity and Visual Thinking With sessions dedicated to art. - ### Simulations and learning challenges To put yourself to the test and train for real work. Programme ## A complete journey through contemporary pastry Theory, technique and practice. - The pastry chef’s craft and pastry - Flours and speciality grains - Eggs and dairy - Sugars, nuts and additives - Balancing techniques - Creams, sauces and glazes - Baked pastry - Fresh, modern and traditional pastry - Chocolate - Gelato - Plated desserts - Bread-making - Chemical and physical processes in pastry - Communication and marketing - Creativity and visual art Internship ## 4 months in the best establishments In **pastry shops**, **Michelin-starred restaurants** and top establishments in Italy and abroad, including: 33 establishments of excellence ### Top pastry shops and establishments - Pasticceria Mantero Genova - Caffè Gilli Firenze - Pasticceria Nuovo Mondo Prato - Pasticceria Melograno Bergamo - Tiri 1957 - Pasticceria Giubea - Tenuta di Castelfalfi - Hotel St Mauritius Forte dei Marmi ### 3 Michelin stars - Osteria Francescana Massimo Bottura - Villa Crespi Antonino Cannavacciuolo - Da Vittorio famiglia Cerea ### 2 Michelin stars - Arnolfo - Santa Elisabetta - Caino - Miramonti l’Altro - Ristorante Duomo Ciccio Sultano - Il Piccolo Principe ### 1 Michelin star - Il Palagio Four Seasons Firenze - Bistrot - Osteria di Passignano - Lido 84 - Butterfly - Borgo San Jacopo - Lunasia - La Magnolia Hotel Byron - Lux Lucis - Contrada Bricconi - Bracali - Laqua Vineyard - Del Cambio - Paolo Griffa al Caffè Nazionale - Atto Vito Mollica - Linfa The Scuola Tessieri Method ## The numbers that count 98% employment 98% of our students are already working within 6 months of completing the course. At Scuola Tessieri we give you the advanced skills you will need to enter the world of work successfully: the final internship in establishments of excellence in Italy and abroad will be the springboard for your career. - 16 workstations - Mentoring Tailor-made - Placement Practical support in finding work, even after the course has ended. Experience Scuola Tessieri ## Every moment is experience and sharing - Gourmet lunches prepared by the School’s staff, moments of taste and conviviality. - Breakfasts and coffee breaks, time for socialising and exchanging ideas, with snacks prepared by the School’s staff. - Educational dinners where you put your skills to the test in a real service, surprising friends and family. **A campus across the town.** You enrol at Scuola Tessieri and we help you find a home: you can stay in one of our partner accommodations a few minutes from the school, comfortable, modern and designed for students. Zero stress, just training, inspiration and the comfort of feeling at home straight away. Duration and editions ## Upcoming editions 3 months of full-time training with over 400 hours in the kitchen, plus a 4-month internship. Four editions a year: September–November, December–February, March–May and the intensive edition in June–July (2 months, 360 hours in the kitchen). - 24November202639th edition · Full-time format - 2March202740th edition · Full-time format Request information Fees and concessions ## Enrolment fees and financing - ### Full-Time Format €14,700 VAT included In two instalments: a first instalment of 20% (€2,940) on enrolment, and the balance of €11,760 before the course begins. - ### Intensive Format, June–July €10,950 VAT included In two instalments: a first instalment of 20% (€2,190) on enrolment, and the balance of €8,760 before the course begins. Scuola Tessieri offers you a financing solution. - ### Intesa Sanpaolo “per Merito” Financing of up to **€20,000** with no collateral: you start repaying **2 years after** the course ends. In the video **Gregorio**, who attended the School with the **per Merito** loan, talks about his dream: **working in a Michelin-starred restaurant**. ## Want to see us in person? Join a **free Open Day**: visit the classrooms and kitchens and meet the course instructors. [Discover the Open Days](https://www.scuolatessieri.com/open-days/) Information brochure ## Download our brochure Full programme, format, internship, dates and enrolment fees in a single document. Fill in the form and receive it straight away by email. [Form didn’t load? Open it here](https://tessieri.activehosted.com/f/51) ## Apply for the Advanced Professional Pastry Course We’ll reply with dates, programmes and how to enrol. - [Phone 0587 355629](tel:+390587355629) - [Email info@scuolatessieri.it](mailto:info@scuolatessieri.it) - Where we are Via Milano, 24 · 56038 Ponsacco (PI) [Form didn’t load? Open it here](https://tessieri.activehosted.com/f/28)