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Pastry Professional Training

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.

Swiss Pastry Professional​​

Learning goals

Get to know the essence of everyday essential confectionery raw materials and their nutrition.

Use basic chemistry and biology to better understand common pastry issues and problem solve.

Process raw materials and industry-specific ingredients with fundamental processing techniques.

Use these fundamental techniques to create product variations, developing from a recipe to technique based approach.

Prepare important pastry products such as tarts, cakes, biscuits, creams, jams and pastes.

Integrate everyday tools and devices into the workflow, and use them with ease.

Promote personal and public health and hygiene, and an economical use of resources.

Feel confident in starting to create product variations based on the techniques you have learned.

Get to know the essence of everyday essential confectionery raw materials and their nutrition.

Use basic chemistry and biology to better understand common pastry issues and problem solve.

Process raw materials and industry-specific ingredients with fundamental processing techniques.

Use these fundamental techniques to create product variations, developing from a recipe to technique based approach.

Training content

14 modules
271 hrs

Be safe

Know the science

Pastry Professional

Blended learning

This course is conducted both online and in-person...

This course is conducted both online and in-person. Learners study the bulk of the material online (80%). The in-person training sessions are supplemental, and can be done either one-on-one or in groups (20%).

Online 80%

Multi-lingual

Courses available in different languages

Top-notch digital learning

Interactive graphics, learning path, avatar guide, quizzes, forum

Online requirements

Internet access and a computer/tablet/ smart phone

On-site 20%

Location

Conducted locally by GSL or in-house / on-campus certified trainers

Evaluation

Trainers test the learners' skill levels in order to evaluate them for final certification​​

Implementation

We offer implementation support for schools and companies

In-person requirements

Learner’s will need access to the company / school’s training facilities (kitchen, production,..)

Culinary Training Program

Pastry Training Program

Essential Culinary Training

Professional Pastry Training

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  • This is course 1 of 2 in the Pastry Training Program.
  • There are no prerequisites for this course.
  • The next course in this program: Pastry Expert

Why people choose our courses

"The training experience that I had with Richemont's courses was a real milestone for me, both in the projects we worked on as a family and those that we did as entrepreneurs.​"

Katheríne e Miguel
Katheríne e Miguel
Pan Criollo, Peru​

"Learning with Richemont, and their courses, you see real content. They consider those small, but very important details, that no Masterclass is able to teach you."

Regina L.
Regina L.
Entrepreneur, Brazil

"What we learned during the different production stages helped us to control the day-to-day challenges better and significantly improve the quality of our product offering."

Paulina
Paulina
L'Artisan, Ecuador​
Explore our courses

Learn about our Pastry Professional Training

This course includes:

In-depth instructional videos

Hands on exercises

Interactive learning content

Ready to use learning platform

Access on mobile and desktop

Industry certification

Contact sales

Companies & schools that use our courses

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