Training by MIHCA
Professional Baking & Pastry Arts · 7 months. Duration indicated in the MIHCA 2026 program.
Precision, creativity and passion deserve room to grow. IVJ supports baking and pastry professionals in exploring job opportunities in Italy.
Two complementary roles, a shared direction.
The MIHCA path develops baking and pastry techniques for professional production: laminated dough, quick breads, biscuits, cakes and icings, pâte à choux, pies and tarts, creams and custards, chocolate and plated desserts. Includes foundations of entrepreneurship in the industry, with attention to precision and creativity.
Get to know MIHCA
Explore possible professional roles in Italy.
He supports the pastry chefs in the preparation of doughs, creams and decorations, taking care of the ingredients and the workstation.
Make sweets and desserts, from preparation to decoration, taking care of taste, consistency and presentation.
Prepares bread and baked goods, following dough, leavening and cooking.
Follows the processing of baked and pastry products, respecting recipes, times and hygiene standards.
Supports the pastry team in preparing and finishing desserts in hotels, restaurants and workshops.
The role of IVJ in job placement.
The outlets indicated are indicative: inclusion depends on the profile, the needs of the companies and the applicable requirements. The MIHCA paths do not entail the automatic recognition of Italian qualifications nor do they guarantee employment.
Profile, selection, documents and departure: discover the phases of the journey from the Philippines to Italy and the role of the subjects involved. IVJ accompanies you in job placement.
How it works
Tell us about your skills and where you want to go. IVJ helps you focus on the path to work in Italy.