High Pastry
High-Level Training
High Ambitions
Here you learn the art of pastry — but not only that.
You learn to think, create, experiment with balance and precision.
3 months of practice, 4 months of internship, exclusive Masterclasses.
Scuola Tessieri: where pastry becomes a profession.
Training Objectives
We train the Professional pastry chefs of tomorrow
- Technique
- Vision
- Creativity
- Entrepreneurial Skills
What will you learn?
You will learn to
- Understand and enhance every ingredient.
- Master both classic and contemporary techniques in pastry, chocolate-making, and baking.
- Understand the science behind every dough, cooking process, and reaction.
- Manage a professional pastry lab with precision and method.
- Think like a pastry chef and act with an entrepreneurial mindset.
- Work in a sustainable and conscious way.
Develop the skills that truly make the difference
- Communicate with confidence and authenticity.
- Cultivate patience and respect the timing and processes of pastry-making.
- Learn to think creatively and build your path, step by step.
- Stand out: build your professional identity.
And after the course?
Imagine yourself as a
Pastry Chef, Chocolatier, Gelato Maker, Baker, Consultant, Instructor, Pastry Entrepreneur, Personal Pastry Chef, Content Creator
In
Patisseries, Artisan Labs, Hotels, Hospitality Structures, Restaurants, Chocolate Shops, Gelaterias, Food Companies, Startups, Pastry and Cooking Schools, Media, Publishing, Digital Experiences
Format
Full time program with over 500 hours in the pastry lab
Theory and practice of professional pastry
from the basics to the most advanced techniques
Exclusive Masterclasses >
with world-renowned pastry masters
Sensory education
through workshops and tastings
Gastronomic culture
with field trips and meetings with producers
Food marketing, communication, and personal branding
build your professional identity and learn how to present it
Sustainability in pastry
free-form pastry, zero waste, consumption, inclusion
Entrepreneurial management
from vision to business: turn passion into a profession
Creativity and Visual Thinking
with sessions dedicated to art
Simulations and practical challenges
to put yourself to the test and train for real work environments
Program
A complete journey into contemporary pastry combining theory, technique, and practice
- The profession of the pastry chef
- Specialty flours and grains
- Eggs and dairy
- Sugars, nuts, and additives
- Balancing techniques
- Creams, sauces, and glazes
- Baked pastry
- Fresh, modern, and traditional pastry
- Chocolate-making
- Gelato
- Plated desserts
- Baking and bread-making
- Chemical and physical processes in pastry
- Communication and marketing
- Creativity and visual art
Internship
4 month in pastry shops, Michelin-starred restaurants, and top establishments in Italy and abroad, including
Pasticceria Mantero (Genoa), Caffè Gilli (Florence), Pasticceria Nuovo Mondo (Prato), Pasticceria Melograno (Bergamo), Tiri 1957, Pasticceria Giubea, Tenuta di Castelfalfi, Hotel St. Mauritius (Forte dei Marmi).
Osteria Francescana (Massimo Bottura), Villa Crespi (Antonino Cannavacciuolo), and Da Vittorio (Cerea Family) (Three Michelin Stars).
Arnolfo, Santa Elisabetta, Caino, Miramonti l’Altro, Ristorante Duomo – Ciccio Sultano, and Il Piccolo Principe (Two Michelin Stars).
Il Palagio Four Seasons Florence, 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 di Vito Mollica, Linfa (One Michelin Star).
Osteria Francescana di Massimo Bottura, Villa Crespi di Antonino Cannavacciuolo e Da Vittorio della famiglia Cerea (3 stelle Michelin); Arnolfo, Santa Elisabetta, Caino, Miramonti l’Altro, Ristorante Duomo e Il Piccolo Principe (2 stelle Michelin) e numerosi ristoranti (1 stella Michelin) che rappresentano il meglio della scena gastronomica italiana come 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 e Linfa.
98% Employment
Rate
98% of our students find a job within 6 months of completing our pastry program.
At Scuola Tessieri, we give you the advanced skills you need to enter the job market successfully.
Your final internship in top establishments in Italy and abroad becomes the springboard for your career.
METODO SCUOLA TESSIERI
Solo 16 postazioni
Mentoring
su misura
Placement
supporto concreto all’inserimento professionale anche dopo la fine del corso
Experience Scuola Tessieri
At Scuola Tessieri every moment is about experience and sharing
Gourmet lunches prepared by the School’s staff — moments of taste and conviviality.
Breakfasts and coffee breaks designed for socializing and exchanging ideas, with pastries prepared by the School’s team.
Educational dinners where you can test your skills in a real service, surprising friends and family.
Tuscany Campus Network Scuola Tessieri
You enroll at Scuola Tessieri and we help you find housing.
You can stay in one of our partner accommodations just minutes from the school: comfortable, modern, and designed for students.
Zero stress—just training, inspiration, and the comfort of feeling at home right away.
Course Duration and Sessions
3 months of full-time training: over 500 hours in the lab +4 months of internship
- September – November Full-time format
- December – February Full-time format
- March – May Full-time format
- June – July Intensive 2-month edition with 360 lab hours
Enrollment
Fees
Advanced Pastry Program – Full-Time Format has a cost of €14,700 (VAT included), payable in two installments:
• FIRST INSTALLMENT: 20% (€2,940) upon enrollment
• BALANCE: €11,760 before the course begins
Advanced Pastry Program – Intensive Edition (June–July) has a cost of €10,950 (VAT included), payable in two installments:
• FIRST INSTALLMENT: 20% (€2,190) upon enrollment
• BALANCE: €8,760 before the course begins
Financial Aid and Funding
Available funding
Intesa Sanpaolo “Per Merito” — Up to €20,000 with no asset guarantees; repayment starts two years after the course ends.
FULL TUITION FINANCING WITH CASTAGNETO BANCA 1910
Exclusive conditions for Scuola Tessieri students, with no guarantees required.
Upcoming Start Dates Advanced Pastry Program
3 JUNE 2026
37th EDITION
1 SEPTEMBER 2026
38th EDITION
24 NOVEMBER 2026
39th EDITION
2 MARCH 2027
40th EDITION
