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Pastry & Confectionery Foundation Program - 5 Days

SKU 00005
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This Program is designed for students to experience the world of Swiss pastries, ice creams and fine chocolate production providing a complete introduction to modern pastry making and presentation.


  • Sweet Paste: Preparation, rolling, lining tarts, troubleshooting.
  • Sponge Mixtures: Different production methods, types of sponge mixtures, sponge variations- rolled and gluten-free sponge, storage.
  • Sugar Syrup: Boiling, measurement of density.
  • Crème, Curds, Fruit Mousses and Fillings: Pastry and bavarian crème, fruit curds, preparation techniques of fruit mousse, gateaux and entremets filling.
  • Meringue: Preparation and application of different meringue, mixtures, butter meringue mixtures in cake, frangipane mixtures and pound cakes.
  • Frozen Desserts: Parfait, frozen mousse.

Terms & Conditions:

  1. All Fees indicated above are inclusive of VAT.
  2. The discounted price courses entitles students to pay in full in advance, with the advantage of completing the courses within ONE year from date of payment.
  3. Professional Courses – Minimum of 1 year of professional work experience required to enroll for any foundation course.
  4. Non-Professional Courses – No work experience required to enter any foundation course.
  5. Above fees include training costs, learning materials, printed course work and ingredients.
  6. Above fees DO NOT include cost of visa, flights, accommodation and food.
  7. All certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont in Switzerland.
  8. Course timings are between 8 am to 5 pm, Sunday to Thursday.

IMPORTANT: We DO NOT arrange accommodation, flights or transportation; however we can suggest options if required.

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