Swiss Pastry, Chocolate & Bakery

A hands-on pastry programme in the tradition of Swiss confiserie craftsmanship. Starting with doughs, batters and laminated viennoiserie, you advance to chocolate tempering, pralines and showpieces, artisan bread, and modern plated desserts. Training follows the standards of the Swiss Bakery & Confectionery trade: precise temperature control, exact scaling, and immaculate finishing. The course concludes with a personal dessert buffet project — a portfolio piece assessed on technique, taste and presentation. Ideal for aspiring pastry chefs, café owners, and hotel F&B staff extending their craft.