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..

Introduction:

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.

What do I get?

You would get a certificate on successful completion of the course.

Certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont, Switzerland

Do I need an experience?

We welcome every baking enthusiasts. This program is designed to help an individual foster their knowledge in baking from scratch to advance level.

What do I need to bring for the course?

We offer all the required ingredients, course booklet, tools & equipment.

"Fresh minds leads to fresh thinking"

Date: Please check the calendar!
Timings: Every Monday - Friday from 9am - 4pm