Description
About our classes
Learn and apply contemporary pastry arts techniques in this immersive program designed for aspiring professionals and passionate amateurs. This course allows students to acquire essential pastry-making techniques, including preparing doughs, batters, and creams. From receiving ingredients to creating refined plated desserts, students will explore each step of the pastry production process. With a personalized and hands-on approach, all learning takes place in small group workshops for optimal skill development.
Learning Outcomes:
At the end of this course, you will be able to
- Demonstrate fundamental pastry techniques used in contemporary French desserts
- Prepare classic and modern doughs, creams, mousses, and glazes
- Apply professional finishing and decoration techniques
- Work efficiently in a pastry kitchen environment
- Understand basic ingredient functionality and sourcing
- Practice mise en place and kitchen hygiene protocols
Intake
January: 24 January – 28 March 2026 | 8:00-15:00 (8am – 3pm)
April: 25 April – 27 June 2026 | 8:00-15:00 (8am – 3pm)
July: 4 July – 5 September 2026 | 8:00-15:00 (8am – 3pm)
September: 26 September – 28 November 2026 | 8:00-15:00 (8am – 3pm)
Duration: 10 weekends (Only Saturday)
Total Hours: 70
Hours per day: 7
Remark: Participants should be at least 18 years old at time of application
The listed price is inclusive of
- 1 student uniforms
- Application fees
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