Bakery & Pastry Training

Practical bakery training where you learn by baking every day, focusing on technique, consistency, and beautiful presentation.

Enroll Now View Course Plan

35 days
Hands-on practice
Small groups
50+ recipes

Course Overview

35-day intensive bakery and pastry training: short theory, then hands-on lab from prep and mixing through proofing and baking. Small groups so instructors can coach you at the bench on dough, crumb, and timing.

50+ recipes across breads, viennoiserie, cakes, and finishing, with ratios and methods you can reuse. You receive a certificate and leave with portfolio-ready work for employers or your menu.

Bread & dough basics

Mixing, fermentation, shaping, and oven management
Classic loaves, rolls, and enriched doughs

Cakes, pastries & desserts

Layer cakes, sponges, fillings, and finishing
Tarts, choux, and plated dessert components

Professional methods & hygiene

Tools, scaling, batch consistency, and food safety
Time management from prep through service

Presentation & plating

Glazing, garnishing, and display for bakery counters
Photography-friendly finishing for menus and social

What You’ll Get

Hands-on practice

Bake every day beside instructors: mixing, shaping, baking, and finishing in real batches.

Chef-led guidance

Correct mistakes early with demos, tastings, and feedback tailored to your pace.

Certificate

Recognition of completion you can share with employers or use to build client trust.

Recipe framework

A practical library of techniques you can adapt as menus and seasons change.

In the classroom

Hands-on training in our bakery lab, with mixing, shaping, ovens, and finishing with instructors at your side.

Dough cutting in the bakery training kitchen

Ready to become a skilled baker?

Join a cohort built for craft, consistency, and beautiful presentation. Message us for the next intake and batch schedule.

Course duration and weekly schedule can vary. Contact us for the latest details.