PASTRY PROGRAM

WEEK 1 – STRONG FOUNDATIONS

Fundamental Basics & Doughs

• Role of ingredients
• Shortcrust pastry (pâte brisée) and sweet pastry (pâte sucrée)
• Pastry cream
• Preparation of a simple tart

Cakes & Techniques

• Creaming method vs all-in-one method
• Plain cake and marble cake
• Simple glaze
• Introduction to piping techniques

WEEK 2 – STRUCTURE & ASSEMBLY

Sponge Cakes & Syrups

• Classic génoise sponge
• Soaking syrups
• Diplomat cream
• Mini layer cake

Creams & Fillings

• Whipped ganache
• Stable buttercream
• Professional smoothing techniques

WEEK 3 – ADVANCED TECHNIQUES

Entremets & Inserts

• Chocolate mousse
• Fruit insert
• Ring mould assembly
• Mirror glaze

Modern Tarts

• Blind baking techniques
• Modern lemon tart
• Minimalist decoration

WEEK 4 – PROFESSIONAL DEVELOPMENT

Cupcakes & Profitability

• Decoration techniques
• Cost calculation
• Professional packaging

Final Project

• Complete cake creation
• Professional presentation
• Evaluation & certificate