The Advanced Pastry Course represents the benchmark of training in this field in the world today. It is the advanced trainingcourse for those who, having gained experience in the laboratory or holding a diploma from a hotel institute, wish to specialize at the highest level.

• hotel diploma (and/or certificate of attendance at the Technical Pastry Course) • minimum age 18 years • maximum age 40 years

7 months: 3 1/2 months residential phase at the school's headquarters, 3 1/2 months internship at catering facilities and pastryworkshops selected by Castel di Pietra.

Traditional and Modern Pastry Techniques -Modern cakes, baked, ceremonial, sideboard, biscuits -Leavened masses and traditional desserts -Chocolate and praline making -Confectionery and Ice Cream -Savory Pastry -Sugar processing and artistic piéces-Masterclasseswith Pastry Chefs from the international haute patisserie -Enology, wine pairing -History and culture of Italian Pastry -Sensory analysis -Nutrition, gastronomy, the cuisine of well-being -HACCP -Educational outings -Italian Pastry Workshop.

The course ends with a phase of final examinations, upon passing which the student will graduate as an "Italian Pastry Professional." Regional qualification of Pastry Production Operator, (according to the European Qualification Framework EQF). Italian Pastry Production Professional Diploma. HACCP Certificate. Dlgs. 81/08 certificate.