The course will feature various types of creams with different textures, such as creamy 
desserts, namelakes, mousses, and bavarian creams.
There will be various fruit consistencies, such as gels and jellies used as inserts or
as garnishes.
Many varieties of sponge cake will be covered,all with surprising results, and sponge 
cakes made with completely different methods than those classics we know.
The course will feature a variety of cakes, ranging from products born as
contemporary and other traditional products of Italian culture but in a modern key 
twist.
We will demonstrate chocolate tempering techniques, the production of different cake 
rings, and various types and ideas for decorations.
You are going to learn different types of ways to finish a cake, with different types of 
glazes, or with a spraying finish.
You will discuss the use of technology in pastry making, demonstrating how it can 
positively influence this field to create a completely customized cake, starting with the 
design and then obtaining the final result.
It will be a course characterized by techniques, ideas, and innovation