The Pastry Techniques course is the gateway for all those who want to enter the world of pastry making but do not have adequate experience in the field. It is the ideal choice, for example, for those who have attended a high school, technical institute or university; this course is preparatory to the Superior course

• high school diploma • minimum age 18 years • maximum age 40 years

1 month (5 weeks), totaling 200 hours of instruction. Five days a week, six to eight hours a day.

The program focuses on building basic knowledge about the fundamentals of pastry making: raw materials and equipment, shortcrustpastry, sponge cake and rolled pastry, butter whipped masses, meringues and cream puffs, custards and puffs, applications of traditional bases and cakes, practical technique, HACCP.

Final proof of learning to obtain a certificate of attendance for the Pastry Techniques course. The course provides the basictechnical preparation to enter the world of work