CAST Alimenti

The chef is certainly one of the most requested figures on the job market.

It is a profession that requires passion, commitment, in-depth knowledge, and manual skills: characteristics and skills that, if cultivated and developed, can lead to great satisfaction in terms of creativity and personal affirmation.

The advent of new technologies has further enriched and completed this figure, outlining multiple possibilities for employment or self-employment.

The evolution of the trade must be based on solid foundations and CAST Alimenti, strong in its history and expertise, offers a concrete and complete intense program to build a chef and a restaurateur in step with the times, ready to face the challenge of the market through the tools learned: basic food processing techniques, traditional and modern cooking systems, aesthetics and pairing criteria to enhance the creativity of dishes, an organized, rational and efficient way of working, specific equipment and their correct usage, a winning gastronomic offer.... [-]

The labor market is increasingly demanding a return to the professions linked to craftsmanship and creativity, and certainly, the pastry chef establishes himself as one of the professions that know how to express these characteristics to the highest level.

Choosing the Professional Advanced Diploma in CAST Alimenti means relying on an experience of over 20 years and over 30,000 hours of practical training, which has enabled hundreds of young people to find work in the confectionery sector.

The course was designed to provide excellent results in terms of knowledge, manual skills and professional techniques, which are essential and indispensable requirements for the labor market, in a short time and with maximum teaching methods.... [-]

The ‘pasticcere’ or pastry chef in the catering and hotel industries, combines in itself all the knowledge and technical skills of the traditional pastry chef, but at the same time, interprets and creates a pastry art with completely different objectives from the conventional laboratory: they contextualize their work within a team, working closely with the Executive Chef, to ensure superior quality in the catering service and within hospitality.

They are responsible for all the desserts, and not only, served during the main meals, for breakfast and in the mid-morning and mid-afternoon breaks. They deal with the preparation of savory dough for the kitchen, such as fresh pasta, but also other baked preparations, such as bakery products. Essential elements: extreme attention to detail, a strong aesthetic component during service, creativity, and transversality compared to the kitchen brigade in which they are inserted.... [-]