This level builds essential techniques and classic foundations of pastry. Students will learn:

• Sponges & Bases: Sweet paste, sponge variations, rolled sponge, lady finger biscuits, gluten-free chocolate sponge
• Sugar Work: Boiling sugar, measuring density, and sugar applications
• Creams & Fillings: Crèmes, curds, fruit mousses, sauces, and assorted fillings
• Meringues & Batters: Classic and butter meringue mixtures, pound cake, frangipane, puddings, and custards
• Cakes & Tarts: Traditional recipes and production methods
• Yeast Doughs: Introduction to enriched and basic yeast-based preparations
• Frozen & Chilled Desserts: Parfait, frozen mousse, panna cotta, crème caramel, and crème brûlée

Students finish this level with knowledge of classic desserts and the core building blocks of modern pastry.

This level advances core pastry skills, focusing on technique, refinement, and modern presentation. Students will learn to:

• Classic Cakes, Modernized: Master traditional recipes such as tiramisu, baked cheesecake, carrot cake, Black Forest, and apple tart tatin, reimagined through contemporary plating and finishing techniques.
  
• Chocolate Specialties: Develop consistency and precision in chocolate mousse, brownies, and layered crunchy chocolate cakes.
  
• Entremets & Individual Creations: Create multi-layered desserts like passion fruit entremets and Austrian apple mousse cake, while also producing elegant individual cakes designed for hotel lobbies and retail displays.
  
• Decorations & Finishing: Gain control of advanced decorative methods including fruit gels, microwave sponge, chocolate glazes, shiny mirror glazes, crèmeux, and brandy snaps—skills that define professional-level presentation.

By the end of this level, students not only replicate classic recipes but also master the artistry of transforming them into contemporary, market-ready creations.

The advanced stage is designed for mastery—elevating chocolate work, fine confectionery, and modern plated desserts to a professional standard. Students will focus on precision, creativity, and the technical skills required in high-end pastry kitchens.

• Chocolate Mastery: Learn tempering techniques for flawless shine and snap, craft chocolate decorations, and create refined ganaches for multiple applications. Develop a repertoire of pralines, truffles, and signature chocolate bars, balancing texture, flavor, and shelf stability.
• Modern Plated Desserts: Explore composition and artistry in contemporary plated desserts, emphasizing balance, design, and innovation in flavor pairings. Techniques cover layering, textures, and temperature contrasts to meet fine-dining standards.
• Buffet & Boutique Items: Create small-scale, high-impact buffet items and boutique-style pastries suitable for hotel displays and retail counters.
• Molecular Pastry: Apply molecular gastronomy methods to introduce new textures and presentations, pushing the boundaries of modern pastry.
• Petit Fours: Refine skills in miniature desserts—an essential for professional service and banqueting.
  

By the end of this level, students demonstrate not only technical proficiency but also the creativity and finesse required to produce world-class chocolate work and contemporary desserts.