The programme is intended for professional pastry chefs, cooks, and chefs, who are willing to improve the dessert menu of the restaurant and learn extraordinary techniques used in pastry making.
The course covers techniques for preparing and serving the most popular products, it also focuses on new and exciting solutions for obtaining texture, as well as confectionery storage and keeping methods.
Participants are provided with individual workspace and tools.
The Academy provides students with special uniform and educational materials.
Course duration: 1 month / 5 days per week, 5 hours a day.
Maximum number of participants:6
⁙ Types of biscuits
⁙ Types of short-crust dough/types of tarts
⁙ Types of choux pastry and contemporary decoration methods
⁙ Mousse desserts and cakes /chocolate velour and glazing/
⁙ Macaroon, soufflé, marshmallow
⁙ All about chocolate
⁙ Chocolate coloring, methods of tempering, corpus candies
⁙ Puff yeast-based pastry /croissants and brioche/
