In this in-depth training, based on the professional confectionery program taught in Switzerland, students learn the art of handmade chocolate and couverture products like pralines and truffles.
In this course, students focus on refining the sophisticated technique of sugar processing. In combination with couverture, they will be able to create innovative and impressive works of art.
In this in-depth training, based on the professional bakery program taught in Switzerland, students learn fundamental Swiss and international baking techniques to process raw materials and ingredients into final products.
In this comprehensive training, based on the professional pastry program taught in Switzerland, students learn Swiss and international pastry classics like tarts, cakes, petit fours, and patisserie.
In this course, students will 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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