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Bakery, Pastry & Confectionery

3
160–220
 Hours
by: richemont
By: Richemont

Swiss Confectionery Professional​​

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.

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3
230–290
 Hours
by: richemont
By: Richemont

Swiss Pastry Professional​​

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.

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3
220–270
 Hours
by: richemont
By: Richemont

Swiss Bakery Professional​​

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.​

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3
200–240
 Hours
by: richemont
By: Richemont

Swiss Confectionery Expert

Focus on refining the sophisticated technique of sugar processing. In combination with couverture, this results in innovative and impressive works of art.

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3
230–270
 Hours
by: richemont
By: Richemont

Swiss Pastry Expert

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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3
300–350
 Hours
by: richemont
By: Richemont

Swiss Bakery Expert

Build on previous knowledge and apply new techniques and leavening methods in order to create more elaborate products in the area of fine bakery.

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