It takes you in the world of perfect cooking, through courses, classes and workshops that deal with every type of product that can be baked in a professional oven.
The base of our baking courses is pizza, which is studied in all its aspects, then it’s the time of bread and pastry baking. In addition to the preparation and handling techniques of the dough there is a last and fundamental step: a cooking technique that is able to enhance the characteristics of the product created by the professional baker.
We will guide you through the training step by step.
|Pizza it’s the iconic food that represents the Italian cuisine in the world. But pizza is not just a tradition; it is a product that is constantly evolving, based on knowledge and technologies that allow the best pizzaioli to express their art and creativity at their best||There isn’t a product more daily consumed than bread, and it’s features can be taken for granted. Moretti Forni have a different opinion. Just because of its centrality in everyday life, bread deserves a lot of attention when it comes to baking knowledge and education. Studying it and analysing it, it will open your mind to a new world of business opportunities.
|Pastry with all its complex techniques and long leavening sessions have always been the final exam of every “white art” professional, the patisserie represents the ultimate challenge. A perfect sponge cake or brioche dough, panettone will require both a perfect handling of the dough and a specific knowledge of the cooking methods.
Would you like to learn more about it?
FEBRUARY Expired JULY Monday 10th – Friday 14th
MARCH Expired AUGUST Monday 7th – Friday 11th
MAY Expired NOVEMBER Monday 6th – Friday 10th
JUNE Expired DECEMBER Monday 4th – Friday 8th
Unit 1/ 26 Gow Street
Padstow NSW 2211