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.
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.
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).
The next dates will be published here soon.
- 39th edition · Full-time format
- 40th edition · Full-time format
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.
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.
Apply for the Advanced
Professional Pastry Course
We’ll reply with dates, programmes and how to enrol.
- Phone 0587 355629
- Email info@scuolatessieri.it
- Where we are Via Milano, 24 · 56038 Ponsacco (PI)