The Intermediate Pastry Program is designed for individuals who wish to elevate their pastry skills and deepen their understanding of classic and contemporary pastry techniques. It is also ideal for professional chefs and aspiring pastry chefs looking to advance their careers and specialize in pastry production and operations.

Introduction
Understanding the difference between classic cakes and modern entremets. Study of entremets components, including freezing, glazing, decoration, defrosting, storage, and flavour theory.

Classic Cakes
Preparation, frosting, and decoration of carrot cake, New York cheesecake, tiramisu, brownies, opera cake, and Black Forest cake.

Entremets
Building, freezing, glazing, and decoration of passion fruit, chocolate and hazelnut entremets, banana banoffee entremets, and strawberry-basil petit gateaux.

Macarons
Science behind Italian meringue macarons. Understanding macaronage, resting, baking time and temperature, and fillings such as ganache, buttercream, and jam.

Cream Cakes, Classic Cakes & Entremets
Preparation of sponge bases, flavour and texture combinations, shiny glazes, velvet spray techniques, and decorative finishes.

Decoration
Basic, classic, and modern pastry decoration techniques, including proper handling and storage at optimal temperatures.

The course content:
1. Theory
2.1. Carrot Cake
2.2. Cream Cheese Frosting
3. Classic Tiramisu
3.1. Othello Fingers
3.2. Mascarpone Crème
3.3. Coffee Syrup
4. Mixed berry NY Cheesecake
4.1. Heat-resistant berry Jelly
4.2. Cheesecake base
4.3. NY cheesecake mix
5. Brownies
5.1. Milk Chocolate whipped Ganache
6. Opera Cake
6.1. Jaconde Sponge
6.2. Chocolate Ganache
6.3. Coffee Buttercream
6.4. Chocolate Glaze
7. Classic Blackforest Cake
7.1. Chocolate Sponge
7.2. Sour Cherry Compote
7.3. Vanilla Crème
7.4. Vanilla Chantilly
8. Passionfruit Entremet
8.1. Passionfruit Mousse
8.2. Mango Jelly
8.3. Yellow Glaze
9. Chocolate & Hazelnut Caramel Entremet
9.1. Hazelnut Dacquoise
9.2. Hazelnut Caramel Insert
9.3. Dark Chocolate Mousse
10. Banana Banoffee Entremet
10.1. Caramelized Banana Compote
10.2. Pastry Cream
10.3. Vanilla Diplomat Cream
11. Strawberry Basil Petit Gateux
11.1. Strawberry Basil Compote
11.2. Strawberry Yogurt Mousse
12. Italian Meringue Macarons
12.1. Raspberry Jam
12.2. Vanilla Buttercream
12.3. Chocolate ganache

What do I get?

You would get a certificate on successful completion of the course.

Certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont, Switzerland

Do I need an experience?

We welcome every baking enthusiasts. This program is designed to help an individual foster their knowledge in baking from scratch to advance level.

What do I need to bring for the course?

We offer all the required ingredients, course booklet, tools & equipment.

"Fresh minds leads to fresh thinking"

Bookings should be made 3 days in advance
Date - Please check the calendar!
Course timings are between 9.00 am to 5.00 pm from Monday to Friday