The bread baking, confectionery and gastronomy school started by ISCOT Liguria in 2009 is the first Italian experience in this field, mainly aimed at improving competences of small and medium-sized businesses. Liguria and Genoa are rich of eno-gastronomic excellence and tradition (a symbol for all, the classic genoese focaccia), only to be preserved and promoted, creating a strong awareness about their importance.
The ISCOT Liguria school represents the ideal location to gain professional training in this direction. Young people will be able to attend the course IeFP “operator in agri-food” – food industry – bread-making and oven confectionery – just in the laboratory inside the MOG.
At the same time for everybody will be held specific courses to acquire or reinforce one’s own occupational opportunities and, for those already active in this field and willing to keep up to date, deepen and perfection the oven product in all its variations, specific and highly professional courses will be held too.
Finally, courses dedicated to the Italian and foreign tourist will be offered, who will find a suitable location to discover and taste all the genoese and Ligurian tradition. The school is equipped to host groups of enthusiasts of “experiential tourism” or for those who intend to acquire competence and specific training credits.
The didactic activity, curated by teachers of proven experience, with state-of-the-art equipment, offers immediately a concrete and operational approach, involving the participants “by doing, trying, experimenting for real.
Here is the importance of the large working station with all the tools behind, of the wooden stand for the participants and the spectators, of the bright stained glass windows that offer the first welcome.