The purpose of the program is to develop professional confectionery skills.

Target audience

At the end of the program, trainees can confidently work in professional kitchens at food and beverage venues. They will be able to create basic and advanced dishes and possess techniques used in many versions modern creative cuisine.

Briefing program

  • Getting to know the raw materials. Properties and management of these materials.
  • Harmony between tastes and flavors.
  • Buns cooked with bacon, similar dough [tarts etc].
  • Sweet on a pan, a combination of these with materials such as nuts, chocolate, fruit,
  • Pralines, creams,
  • Chocolate. Properties, applications, chocolate sweets, chocolate figures.
  • Chocolate as a flavor and decoration.
  • Cakes - muffins, coconuts, cakes, etc.
  • Creams. Pasteur, roasted peppermint, casserole, bayerian, buttery cream.
  • Applications in tarts, eclair.
  • Cakes, pasties.
  • Meringues, micro-sweet.
  • Jelly, caramel, mousse, pancake, creme brulee.
  • Desserts, donuts, Danish, croissants, puff pastries, donuts.
  • Dough, brioche, briquette, dead dough.
  • Bread dough, bread rolls, rolls, gourmet bread, pizza dough.
  • Traditional Bread and Bakery.
  • Sugar-caramel paste.
  • Decoration techniques.
  • Ice Creams, Sorbet, Parfaits.