Pastry & Confectionery Intermediate Program - 5 Days
This Program has been designed for students who wish to advance their skills in the art of modern confectionery and ice cream production.
For professionals, this course is the perfect tool to enhance their knowledge in pastry and ice cream making, enabling them to advance their career as a chef.
Cream Cakes, Classic Cakes and Entremets: Preparation of basic sponge bases, layering ice cream cakes, flavor and texture combinations of cakes, preparation of butter creams and shiny glazes, velvet spray technique and decoration.
Ice Cream Cakes: Base from scratch and pre-mixes, plating and designing ice cream cakes.
Choux Paste: Preparation and applications of choux paste, precise baking and piping techniques, various fillings.
Decoration: Basic, classic and modern pastry decorations, handling and storage of decorations at ideal temperature.
Terms & Conditions:
All Fees indicated above are inclusive of VAT
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
Professional Courses – Minimum of 1 year of professional work experience required to enroll for any foundation course.
Non-Professional Courses – No work experience required to enter any foundation course.
Above fees include training costs, learning materials, printed course work and ingredients.
Above fees DO NOT include cost of visa, flights, accommodation and food.
All certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont in Switzerland.
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.