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  • Professional Pastry & Bakery

Who can apply?
Those between the ages of 18 – 49, who wish to learn all the fundamental principles of Bakery and equip themselves with a practical expertise so as to become a professional. (turn their hobby into a profession)
(those between the ages of 40 - 49 can only join the program without an internship opportunity).

How long is the course?
16 hours of theoretical, 240 hours of hands-on classes. (24 hours of training focused on bread-making)
4 months of mandatory internship (for those between the ages of 18 – 40 taking part in the internship)

What will i learn ?


    Teorical Educations


  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Frozen desserts
  • Introduction to sugar paste
  • Liaisons
  • Sauces
  • Food safety
  • Nutrition

    Pratical Educations


  • Cooking eggs
  • Savory cookies
  • Sweet cookies
  • Cakes
  • Turkish desserts
  • Sponge cakes
  • Classic cake making techniques
  • Cost calculation

  • Modern cake making techniques
  • Frying doughs
  • Meringues
  • Macaron
  • Tarts and pies
  • Working with laminated dough
  • Cupcake & muffin
  • Basic Bread Doughs
  • Fermented dough

  • Custards
  • Introduction to chocolate
  • Frozen desserts
  • Introduction to sugar paste
  • Dessert sauces
  • Intro to decorative cookies and biscuits
  • Introduction to bread making
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Instructor Team

An instructor team with 23 full-time chef instructors as well as more than 30 local and international visiting chefs every year.

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