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©2019 by Richemont Masterbaker Center for Excellence in Baking and Pastry DMCC.

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
INTERMEDIATE LEVEL
WEEK 2
ADVANCE LEVEL
WEEK 3
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

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