Global Swiss Learning | Pastry Expert Training by Richemont

Learning goals

During this course, participants will:

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage delicate pastry products with several new advanced pastry techniques and skills.

Train piping, filling, glazing, laminating and coating techniques to apply to numerous types of products.

Integrate new sensory methods for quality control and quality improvement.

Cross-link techniques and methods from the professional level to create in-demand pastry products.

Combine ingredients and recipes to create more elaborate end products.

Display precision and finesse in their pastry style, skills and end products.

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage delicate pastry products with several new advanced pastry techniques and skills.

Train piping, filling, glazing, laminating and coating techniques to apply to numerous types of products.

Show more goals

Training content

230 hours

Nutrition and raw materials

Pastry techniques

Pastry Expert recipes

Download brochure

Training content

230 hours hrs

• Hygiene 2.0
• Nutrition 2.0
• Product groups
• Raw materials 2.0

• Flour specifications
• Sugar processing
• Sensory testing methods for product

• Butter cookie (sablé)
• Tarragon cookies
• Macarons
• Pâte à choux flower
• Chocolate mousse cake
• Strawberry yogurt cake
• Vacherin ice cream cake
• Puff pastry

Download brochure

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

Online learning

Learn on any timeline

Flexible, self-paced schedule

Self-guided digital learning

Structured learning path with interactive content

Multi-lingual experience

Courses available in different languages

Accessible anywhere, anytime

With internet access and any device

Get started

Enroll now

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

Blended learning

Online and in-person

The bulk of the material is online (up to 80%)

Locally facilitated

Learners need access to your organization's facilities

Trainer‑led

Conducted locally by trainers

Implementation support

Full implementation support for your organization

Get started

Get a quote

Get started

Online learning

Learn on any timeline

Flexible, self-paced schedule

Self-guided digital learning

Structured learning path with interactive content

Multi-lingual experience

Courses available in different languages

Accessible anywhere, anytime

With internet access and any device

Expanded course options

Blended learning available

upon request.

Get a quote

Enroll now

Culinary Training Program

PROGRAM

Pastry Training

Essential Culinary Training

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This is course 2 of 2 in the Pastry Training Program.
Learners should complete the Professional Pastry Training as a prerequisite.
The first course in this program: Pastry Professional

_{Note: The term “Diploma” refers to GSL’s proprietary international programs and does not represent an academic degree or a Swiss federal (}_{eidgenössisches}_{) qualification. While based on the Swiss EFZ (Eidgenössisches Fähigkeitszeugnis) level chef apprenticeship, GSL Diplomas are not equivalent to a federal diploma. Recognition may vary by country—participants should check with local authorities or employers.}

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Courses

Pastry Expert Training

Learning goals

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage delicate pastry products with several new advanced pastry techniques and skills.

Train piping, filling, glazing, laminating and coating techniques to apply to numerous types of products.

Integrate new sensory methods for quality control and quality improvement.

Cross-link techniques and methods from the professional level to create in-demand pastry products.

Combine ingredients and recipes to create more elaborate end products.

Display precision and finesse in their pastry style, skills and end products.

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage delicate pastry products with several new advanced pastry techniques and skills.

Train piping, filling, glazing, laminating and coating techniques to apply to numerous types of products.

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage delicate pastry products with several new advanced pastry techniques and skills.

Train piping, filling, glazing, laminating and coating techniques to apply to numerous types of products.

Integrate new sensory methods for quality control and quality improvement.

Cross-link techniques and methods from the professional level to create in-demand pastry products.

Combine ingredients and recipes to create more elaborate end products.

Display precision and finesse in their pastry style, skills and end products.

Training content

Nutrition and raw materials

Pastry techniques

Pastry Expert recipes

Training content

Online learning

Learn on any timeline

Self-guided digital learning

Multi-lingual experience

Accessible anywhere, anytime

Blended learning

Online and in-person

Locally facilitated

Trainer‑led

Implementation support

Online learning

Learn on any timeline

Self-guided digital learning

Multi-lingual experience

Accessible anywhere, anytime

Expanded course options

Culinary Training Program

Pastry Training

Essential Culinary Training

What’s a Rich Text element?

Static and dynamic content editing

How to customize formatting for each rich text

Why people choose our courses

Course gallery

Culinary Training Program

FOR FOUNDATIONS

Ready to empower communities?

Essential Culinary Training

Preview demo lesson

This course includes:

Ready to use learning platform

Ready to use digital learning platform

Access on any device

Interactive learning content

How-to videos

Learning videos

Interactive graphics

Course avatars

Knowledge checks

Course customization option

Interactive learning content

Implementation support

Train-the-trainer program

Practical assignments

Pre- and post-assessments

Progress tracking and reporting

Progress tracking

Progress tracking

NGO-focused competency assessment

Evaluation of competency

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