Pastry & CONFECTIONERY 

Pastry & CONFECTIONERY Program

This program demonstrates how to produce classic confections while offering in-depth knowledge in the art and science of pastry, ice cream and chocolate making.

 

It subjects students to various principles of confectionery including product groups, nutrition, plating of finished products, working with different ingredients and techniques.

3 LEVEL COURSE

Discover an overview of our Swiss certified pastry,chocolates & ice cream program below.

FOUNDATION LEVEL
WEEK 1
  • Sweet Paste

  • Sponge Mixtures And Different

  • Production Method

  • Rolled Sponge

  • Lady Fingers Biscuit

  • Gluten Free Chocolate Sponge

  • Sugar Processing-Boiling Sugar

  • And How To Measure Density

  • Crème And Curds

  • Fruit Mousses and Fruit Sauces

  • Fillings

  • Meringue Mixtures

  • Butter Meringue Mixtures

  • Pound Cake

  • Frangipane Mixture

  • Pudding & Custard

  • Cakes & Tarts

  • Yeast Dough

  • Parfait

  • Frozen Mousse

  • Classic Basic Desserts

  • (Panna Cotta, Crème Caramel,Crème Brulee)

FOUNDATION LEVEL

 

WEEK 1

INTERMEDIATE LEVEL
WEEK 2
  • Choux Paste

  •  Ice Cream Cakes

  • Classic Cakes In Contemporary /Modern Presentation With Different  Techniques

  • Tiramisu

  • Chocolate Mousse and Chocolate Brownies 

  • Passion Fruit Entremets

  • Butter Cream

  • Baked Cheesecake

  • Carrot Cake

  • Apple Tart Tatin

  • Mille Feuille

  • Black Forest Cake

  • Austrian Apple Mouse Cake

  • White Chocolate & Coffee Entremets

  • Milk Chocolates With Pear & Saffron Center

  • Crunchy Chocolate Cake

  • Individual Cakes For Lobby Display Or Shops

  • DECORATIONS:

  •        - Fruit Gels                  - Microwave Sponge

  •        ​- Chocolate Glazes     - Shiny Mirror Glazes

  •        - Cremeux                   - Brandy Snaps

INTERMEDIATE LEVEL

 

WEEK 2

ADVANCE LEVEL
WEEK 3

ADVANCE LEVEL

 

WEEK 3

  • Tempering Chocolates

  • Chocolate Decoration

  • Different Ganaches

  • Pralines

  • Chocolate Bars

  • Modern Contemporary Plated Desserts

  • Modern Small Buffet Items

  • Molecular Recipes

  • Petit Fours

Specialized Short Courses

ICE CREAM & FROZEN DESSERTS

2 DAY COURSE 

This program focuses on specialized courses for students to be exposed to a diverse world of ice creams and frozen desserts, providing a complete insight into modern ice cream techniques. Furthermore, this program is designed for home chefs, beginners or even professionals who want to enhance their passion and skills.

  • Sugar syrup And how to measure the density

  • Classic ice cream with egg (made from scratch)

  • Egg free ice cream

  • Plated ice cream desserts

  • Ice cream popsicles

  • Sorbets

  • Parfait

  • Frozen mousse

  • Ice cream cake

  • Granita

  • Sweet Paste

  • Sponge Mixtures And Different

  • Production Method

  • Rolled Sponge

  • Lady Fingers Biscuit

  • Gluten Free Chocolate Sponge

  • Sugar Processing-Boiling Sugar

  • And How To Measure Density

  • Crème And Curds

  • Fruit Mousses and Fruit Sauces

  • Fillings

  • Meringue Mixtures

  • Butter Meringue Mixtures

  • Pound Cake

  • Frangipane Mixture

  • Pudding & Custard

  • Cakes & Tarts

  • Yeast Dough

  • Parfait

  • Frozen Mousse

  • Classic Basic Desserts

  • (Panna Cotta, Crème Caramel,Crème Brulee)

  • Choux Paste

  • Ice Cream, Ice Cream Cakes

  • Classic Cakes In Contemporary /Modern Presentation With Different  Techniques

  • Tiramisu

  • Chocolate Mousse and Chocolate Brownies 

  • Passion Fruit Entremets

  • Butter Cream

  • Baked Cheesecake

  • Carrot Cake

  • Apple Tart Tatin

  • Mille Feuille

  • Black Forest Cake

  • Austrian Apple Mouse Cake

  • White Chocolate & Coffee Entremets

  • Milk Chocolates With Pear & Saffron Center

  • Crunchy Chocolate Cake

  • Individual Cakes For Lobby Display Or Shops

  • DECORATIONS:

  •        - Fruit Gels                   

  •        - Microwave Sponge

  •        ​- Chocolate Glazes     

  •        - Shiny Mirror Glazes

  •        - Cremeux                   

  •        - Brandy Snaps

  • Tempering Chocolates

  • Chocolate Decoration

  • Different Ganaches

  • Pralines

  • Chocolate Bars

  • Modern Contemporary Plated Desserts

  • Modern Small Buffet Items

  • Molecular Recipes

  • Petit Fours

CHOCOLATES, PRALINES & TRUFFLES

3 DAY COURSE 

Designed for those who want to enhance their passion and skills in the craft of chocolate making, this program focuses on modern chocolate tempering and couverture methods, helping both chefs and non professionals master advanced pastry techniques and knowledge. 

  • Tempering & processing of couverture

  • Chocolate rocher

  • Chocolate marzipan

  • Orangette

  • Ganache & butter ganache

  • Chocolate truffles

  • Pralines

  • Chocolate lollipops

  • Chocolate mendicants

  • Chocolate shards

  • Chocolate bars