This in-depth training is based on the professional confectionery program taught in Switzerland and is dedicated to the art of handmade chocolate and couverture products like pralines and truffles.
Focus on refining the sophisticated technique of sugar processing. In combination with couverture, this results in innovative and impressive works of art.
This in-depth training is based on the professional bakery program taught in Switzerland and is dedicated to Swiss and international baking and techniques to process raw materials and ingredients.
This comprehensive training is based on the professional pastry program taught in Switzerland and is dedicated to Swiss and international pastry classics like tarts, cakes, petit fours, ice cream and patisserie.
Make a handful of different products and creative delicacies: from tarragon cookies, to the world-famous macarons, to elaborately layered cakes and exquisite puff pastry.
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