Target Audience:The course is aimed at employed workers in companies from the tourism and catering sectors affiliated with EBURT Description:Pastry is a distinctive element in the gastronomic offerings of restaurants, hotels, and accommodation facilities. This course provides practical and creative skills to integrate pastry into the restaurant service, enhancing the customer experience and responding to new taste trends. Learning objectives:Acquire basic and advanced pastry techniques applicable in the restaurant context.Design restaurant desserts, breakfasts, and buffets consistent with the establishment's identity.Improve work organization and the preservation of sweet products.Experiment with modern recipes and reinterpretations of tradition. Content:Basic techniques and new trends in pastryPlate and counter desserts: aesthetics and functionalityBreakfast sweets, small pastries, and single-portion dessertsIngredients, preservation, and regenerationWork organization and food costUser experience and customer presentation Teaching methodology:The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional pastry chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.

 Target audience:The course is aimed at employed workers in companies from the tourism and catering sectors affiliated with EBURT, interested in updating their skills to respond to new food consumption methods. Training objectives:Understand the evolution of the catering sector towards take away and delivery service models.Acquire technical, organizational, and logistical skills to optimize the production and distribution of meals remotely.Improve the quality of the service offered, considering aspects such as packaging, preservation, timing, and customer experience. Contents:Market trends and new consumption habitsQuality standards for takeaway and home delivery foodFunctional, sustainable, and aesthetic packagingFood preservation and regenerationOrder management and customer relationsRegulatory aspects and food safety Teaching methodology:The course is based on practical workshops with exercises and real simulations, guided by industry professionals and experienced instructors. The approach is hands-on, aimed at immediate transfer of skills to the company.

 Target audience:The course is aimed at employed workers in companies from the tourism and catering sectors adhering to EBURT, interested in strengthening their professional and creative skills in the kitchen. Educational objectives:Acquire techniques and methods of contemporary cuisine, with particular attention to the balance between innovation and enhancement of local gastronomic tradition.Develop creative and experimental skills in dish preparation, focusing on presentation, sustainability, and conscious use of raw materials.Introduce innovative cooking and preservation techniques (low temperature, vacuum, regeneration, etc.). Content:Reinterpretation of traditional dishes with creative and innovative approachesUnusual pairings and modern plating techniquesUse of advanced technologies in the kitchenFocus on seasonality, sustainability, and waste reductionIntroduction to elements of molecular and experimental cuisine Teaching methodology:The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.

 Target audience:The course is aimed at employees of companies affiliated with the EBURT Bilateral Entity. Description:In the hospitality and restaurant sector, having a presence on Instagram has become an essential tool to promote your business, strengthen brand identity, and attract new customers. The ability to create engaging content, curate the profile's aesthetics, and interact effectively with the audience is now a strategic skill.This training course is designed to develop practical and up-to-date skills in managing Instagram, focusing on growth strategies, visual storytelling, techniques to increase engagement, and conscious use of the platform's tools. The goal is to provide operators with the tools to enhance their business and communicate effectively with the digital audience. Program:The role of Instagram in marketing for restaurants, bars, and hotelsBuilding a coherent and appealing profile: aesthetics, bio, and highlightsContent strategy: what to publish, when, and with what goalTechniques to increase real followers and engagementReels, Stories, and posts: differences, uses, and best practicesThe use of hashtags, geotags, and effective calls to actionManaging interactions and customer care via social mediaData analysis and tools to monitor performancePractical examples, case studies, and operational simulations

 Target Audience:The course is aimed at workers of companies affiliated with the EBURT Bilateral Entity. Description:Professional cooking is the beating heart of any catering activity. The ability to create well-executed, balanced, and creative dishes – from first courses to meat, fish, and vegetarian options – is essential to satisfy a clientele increasingly attentive to quality, variety, and presentation of food.This training course is designed to develop updated technical and operational skills, offering a practical approach to preparing the main courses. The course provides tools to enhance raw materials, improve kitchen organization, and propose menus aligned with contemporary culinary trends. Program:The role of professional cooking in the identity of the restaurantBasic and advanced techniques for preparing first coursesCooking and preparation of meat: methods, cuts, and pairingsTechniques for processing and enhancing fresh fishCreative and balanced vegetarian cuisine: ideas and solutionsConscious and seasonal use of ingredientsPlate presentation: aesthetics, balance, and coherence with the menuHygiene, safety, and work organization in the kitchenPractical exercises and case studies Teaching Methodology:The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.

 Target audience:The course is aimed at employees of companies affiliated with the EBURT Bilateral Entity. Description:Front desk service and customer management are essential aspects to ensure a quality experience and foster customer loyalty in the hospitality and catering sector. Attentive, professional, and courteous service helps enhance every moment of the dining experience, making the relationship with the customer unique and satisfying.This training course is designed to develop practical and relational skills, focusing on reception techniques, table service, managing different types of customers, and effective problem resolution. The goal is to improve the professionalism of operators and the overall quality of the service provided. Program:The role of front desk service in the customer experienceReception techniques and effective communicationTable service procedures: from taking orders to deliveryManaging different types of customers and their needsOrganization and coordination of work in the front of houseProblem solving: handling complaints and critical situationsThe importance of hygiene, safety, and environment carePractical examples and simulations to refine relational skills

 Target audience:The course is aimed at workers of companies affiliated with the EBURT Bilateral Entity. Description:Breakfast is the most important moment of the day and represents a valuable opportunity to stand out in the hospitality and catering sector. Offering a quality breakfast experience means knowing how to combine attention to preparation, care in presentation, and the ability to meet the diverse needs of customers.This training course is designed to provide practical and creative skills, with a specific focus on techniques for preparing, setting up, and presenting breakfasts, enhancing products, variety, and style, to turn every breakfast into a memorable experience. Program:The importance of breakfast: role and value in the customer experiencePreparation techniques for traditional, international, and special breakfastsSelection and enhancement of ingredients: freshness, quality, and seasonalityPresentation and setup of the buffet and individual dishesCustomization of proposals for different dietary needs and preferencesTime management and organization of breakfast serviceStrategies to ensure hygiene, safety, and consistent qualityPractical examples and case studies to improve the overall experience