Who are they aimed at?
Our professional cooking course is aimed at anyone wishing to learn Italian while obtaining a certificate as a cook, pizza maker or patissier.
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For those interested in a career as chef, pastry cook, pizza maker or sommelier, Torre di Babele offers the chance to attend professional courses at our partner cooking school recognized by the Lazio Chefs' Association.
Successful participation requires previous knowledge of the Italian language, sufficient to follow the lessons and directions given by the instructors throughout the course. Prior completion of at least a basic course in Italian is thus essential.
The following courses are offered:
Start dates: January – April – September
44 meetings - 14 weeks - 3-4 times a week
It is possible to choose one of the following times:
9:00 – 13:00; 16:00 – 20:00; 18:00 – 22:00
The course covers 32 specific topics, beginning with the rules of hygiene and continuing on to the theory and techniques of preparing sauces and vegetables, grains, beans and rice, potatoes, eggs, fresh and dry pasta, fish, poultry and meat. Students work with leavenings, and prepare sweet and savory pastries. Also discussed are the uses of flash freezing and vacuum sealing.
Lessons are entirely hands-on. Students will prepare all dishes and sample them at the end of each lesson.
Two practical tests are set during the course, along with a final exam. Students will receive a final evaluation and a certificate of course completion.
Start dates: January – April – September
37 meetings - 12 weeks - 3 times a week
It is possible to choose one of the following time options:
9:00 - 13:00; 16:00 - 20:00
Students learn the use of fresh and dry ingredients to prepare a variety of pastry types (pasta frolla, pasta sfoglia, etc.), traditional cakes, special occasion cakes, petit fours, teacakes, plum cakes, tarts, puff pastry, creams, mousse and semifreddi. Also covered are chocolate preparation, decoration, regional pastries, dessert platters and ice cream.
Students will receive a final evaluation and certificate of course completion.
Starting dates: January – February – April – June – September – November
33 meetings - 6 weeks
It is possible to choose one of the following time options:
9:00 - 13:00; 16:00 - 20:00
The course covers flour and leavenings, preparation of dough for traditional round pizzas and pan pizzas, techniques of using both wood and electric ovens, and preparation of fried foods.
Students take a final exam and will receive a final evaluation and certificate of course completion.
Other professional and amateur cooking courses are offered throughout the year. Further information available on request.
Special tailor-made programs can be created for closed groups of students who want to combine an Italian language course with cooking lessons. Ask for cost estimates for a personalized program.
This course does not require the payment of an enrolment fee
Please contact us to request a quote or a personalised program
To be agreed
Can vary
Can vary
Can vary
