[{"data":1,"prerenderedAt":79},["ShallowReactive",2],{"$fp6pYaIEQrI38qssSDOB7YxoVeHNo7NB1tPn82jnMB30":3},{"data":4,"matching_jobs":78},{"id":5,"department_id":6,"title":7,"slug":8,"short_description":9,"description":10,"level":11,"duration_type":12,"duration_weeks":13,"price":14,"discounted_price":15,"max_students":13,"delivery_mode":16,"status":17,"published_at":18,"moodle_course_id":19,"thumbnail":20,"syllabus_pdf":19,"prerequisites":21,"career_outcomes":22,"skills_gained":28,"passing_grade":35,"start_date":36,"enrollment_deadline":37,"is_featured":38,"sort_order":39,"created_at":18,"updated_at":18,"view_count_total":40,"view_count_7d":40,"enrollment_count_total":40,"enrollment_count_7d":40,"rating_avg":19,"rating_count":40,"image_url":20,"duration_label":41,"enrollment_open":42,"department":43,"instructors":46,"batches":66},"019f372e-cb64-73bf-bd17-7a618c6ebbe3","019f372e-c4b9-70f5-88ca-27d177a940fc","Swiss Pastry, Chocolate & Bakery","swiss-pastry-chocolate-bakery","Artisan viennoiserie, chocolate work, and plated desserts in the Richemont tradition.","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.\n\nTraining 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.","beginner","3_months",12,450000,415000,"physical","published","2026-07-06T11:27:21.000000Z",null,"https://images.unsplash.com/photo-1509440159596-0249088772ff?w=800&h=600&fit=crop","Open to beginners; a foundation food-hygiene certificate is provided in week one. Minimum age 17.",[23,24,25,26,27],"Pastry Commis","Bakery Assistant","Chocolatier (entry)","Café / Patisserie Owner","Hotel Pastry Team Member",[29,30,31,32,33,34],"Laminated Doughs & Viennoiserie","Chocolate Tempering & Pralines","Artisan Bread Baking","Entremets & Plated Desserts","Sugar Work Basics","Precise Scaling & Costing",65,"2026-08-03T00:00:00.000000Z","2026-07-27T00:00:00.000000Z",true,2,0,"3 months",false,{"id":6,"name":44,"slug":45},"Hospitality & Culinary Arts","hospitality-culinary-arts",[47],{"id":48,"user_id":49,"name":50,"slug":51,"bio":52,"photo":53,"department_id":6,"specializations":54,"qualifications":59,"experience_years":60,"is_active":38,"sort_order":40,"created_at":61,"updated_at":61,"pivot":62,"user":65},"019f372e-c660-7334-a5db-bb7753def16d","019f372e-c65e-7217-9dd9-98ab7e08dd5f","Elena Fischer","elena-fischer","Head Pastry Chef trained at the Richemont Centre of Excellence in Lucerne. Elena has led patisserie teams in grand hotels in St. Moritz and Vienna and judges national bakery competitions. She teaches chocolate work, viennoiserie and modern plated desserts.","https://images.unsplash.com/photo-1438761681033-6461ffad8d80?w=400&h=400&fit=crop&crop=face",[55,56,57,58],"Patisserie","Chocolate & Confectionery","Artisan Bakery","Plated Desserts","Richemont Diploma in Bakery & Patisserie, Swiss Federal VET Diploma (Confiseur)",14,"2026-07-06T11:27:20.000000Z",{"course_id":5,"instructor_id":48,"role":63,"assigned_at":64},"primary","2026-07-06 11:27:21",{"id":49,"name":50,"avatar":53},[67],{"id":68,"course_id":5,"batch_name":69,"start_date":36,"end_date":70,"max_students":13,"enrolled_count":40,"status":71,"instructor_id":48,"moodle_group_id":19,"schedule":72,"has_live_sessions":42,"created_at":18,"updated_at":18,"total_sessions_planned":40},"019f372e-cb73-7172-a359-ea832a9424ff","August 2026 Intake","2026-10-26T00:00:00.000000Z","upcoming",{"days":73,"time":77},[74,75,76],"Monday","Wednesday","Friday","09:00 – 12:30",[],1786796836023]