Pro Pastry Program: Breads, Doughs & Batters

This 4-week professional pastry module is an intensive foundation course designed for both aspiring chefs and experienced culinary professionals seeking to enhance their skills and gain qualifications in the art of baking and pastry.

Students will receive hands-on training in a variety of techniques, with a strong emphasis on understanding the science of dough and pastry making, including the crucial role of yeast and gluten development.

Led by expert chef-instructors, the course covers everything from the fundamentals of bread production to the intricacies of pastry work, ensuring that participants not only master essential recipes but also gain a deep understanding of the principles behind each process. 

What you will learn:

• How to create a mother dough and work with yeast, exploring gluten theory and its applications in the production of bread

Produce a range of bread products including:

• Focaccia
• Pizza
• White pan bread
• Challah
• Brioche
• Baba savarin
• Baguette
• Sourdough
• Ciabatta

How to make puff pastry and use it to create:

• Croissants
• Vol-au-vents
• Pies
• Pain au chocolat
• Danish pastries

How to make condiments such as:

• Jellies
• Jams
• Preserves

Use batters to produce:

• Donuts
• Pancakes
• Crepes

Open for all skill levels

• The program includes all study materials, course manuals, ingredients and uniforms
• If a customer cancels a class less than 24 hours before it's supposed to start and wants to reschedule, an AED 150 fee has to be paid for ingredients.
• Certificate of completion will be awarded by the center (Optional qualifications available in the Full Diploma)
• Schedule dates might be subject to change due to public holiday announcements, which the center will inform you of in advance