This 4-week professional pastry module is a specifically designed foundation course for those both prospective chefs and experienced chefs looking for qualifications.

In this module, students will learn all the tips and tricks to making crispy or smooth pastry doughs, and the best principles of making dough and breads from professional chef-instructors.

All subjects are developed and taught in a practical environment (90% hands-on) where students will be able to learn, understand, create, and develop their skills in cooking.

Students can also select the Full Professional Pastry Diploma to get certified as a full professional pastry chef suitable and certified for entry-level positions (commis-pastry) in any restaurant kitchen globally or to open their own pastry shop (optional KHDA certification is also available for the Full Diploma).

What you will learn:

• How to create a mother dough and work with yeast, exploring gluten theory and its applications in the production of bread
• Produce a range of bread products including:
• Focaccia
• Pizza
• White pan bread
• Challah
• Brioche
• Baba savarin
• Baguette
• Sourdough
• Ciabatta
• How to make puff pastry and use it to create:
• Croissants
• Vol-au-vents
• Pies
• Pain au chocolat
• Danish pastries
• How to make condiments such as:
• Jellies
• Jams
• Preserves
• Use batters to produce:
• Donuts
• Pancakes
• Crepes

About the Instructor:

Ahana S Rahin is a passionate and skilled Pastry Chef and Trainer with expertise in creating exquisite confections, custom cakes, and sugar decorations. She holds a B.Tech in Civil Engineering, along with Diplomas in Wine & Spirits and Hospitality – Patisserie Professional.

Important: If a customer cancels a class less than 24 hours before it's supposed to start and wants to reschedule, an AED 150 fee has to be paid for ingredients.