COURSE CARRIED OUT WITHIN THE PROGRAM PIPOL 18/20. THE PROFESSIONAL PROFILE OF REFERENCE FOR THIS TRAINING COURSE OF QUALIFICATION IS THE PERSON INVOLVED IN THE PROCESSING OF BAKERY, PASTRY AND ICE CREAM WITH A PARTICULAR FOCUS ON THE EXECUTION OF: PREPARATION OF BASES FOR THE PASTRY PRODUCTION OF HANDICRAFT PASTRY PRODUCTION OF DRY PASTRY ARTISAN PRODUCTION OF CHOCOLATE ARTISAN PRODUCTION OF THE ICE CREAM ARTISANAL PRODUCTION OF BREAD, BREADSTICKS AND CRACKERS PRODUCTION OF PIZZAS AND ASSIMILATED PRODUCTS THE TRAINING ACTIVITIES WILL TAKE PLACE AT THE HEADQUARTERS OF THE OSF FOUNDATION IN PORDENONE.