Fundamentals of Pastry
A 10-day intensive that transforms beginners into pastry-ready chefs for professional kitchens.
AED 6999.00
The Fundamentals of Pastry is a 10-day intensive designed to transform beginners into confident pastry assistants. Covering doughs, cakes, chocolate, plated desserts, and classic pastry techniques, it equips learners with the skills and discipline to perform in a professional pastry kitchen from day one.
Course Outline (10 Days)
Day 1 – Pastry Foundations
Kitchen hygiene & pastry lab safety · Ingredients intro · Basic cookies & biscuits
Day 2 – Doughs
Shortcrust & sweet pastry · Tarts & blind baking
Day 3 – Puff & Laminated Doughs
Classic puff pastry · Palmiers & turnovers
Day 4 – Choux Pastry
Éclairs & profiteroles · Pastry cream fillings
Day 5 – Yeast Doughs
Brioche fundamentals · Sweet rolls
Day 6 – Cakes & Sponges
Genoise & butter cakes · Filling & layering
Day 7 – Meringues & Custards
French & Italian meringues · Crème brûlée
Day 8 – Chocolate Work
Tempering basics · Ganache & truffles
Day 9 – Plated Desserts
Dessert composition · Garnishes & sauces
Day 10 – Assessment & Certification
Final pastry project · Presentation & plating · Certification