PASTRY ARTS PROGRAM

STUDENTS’ PROFILE

GASTRONOMY LOVERS who are committed to perfecting their culinary skills in an English-speaking course

CULINARY PROFESSIONALS and enthusiasts from all over the world who want to train themselves in a gourmet city with affordable studying and living in the EU.

 

PROSPECTIVE ENTREPRENEURS who intend to start a gastronomy business focusing to pastry.

WHEN DO THE TRAINING START?

 It begins on the 11th of February, 2022.

HOW DOES THE EDUCATION WORK?

 Education consists of practical and theoretical (digital and video curriculum) parts.

THEORETICAL LESSONS:

They are available continuously during the course and can be viewed online.

PRACTICE HOURS:

Every other week on Fridays and Saturdays morning.

HOW LONG IS OUR TRAINING?

 The duration of the training is half a year, 150 hours of in class practice and 450 hours of internship at total is 600 hours.

HOW MANY PEOPLE CAN PARTICIPATE IN EDUCATION? IN WHICH LANGUAGE?

 During the practical classes max. 15 people can participate. Education is in English.

INPUT REQUIREMENTS

  • Elementary school degree
  • Labour health examination in Hungary
 

WHAT PAPER CAN YOU GET AT THE END OF THE TRAINING?

 At the end of the course, you will receive a state recognised certification issued by the Culinary Institute of Europe, stating that you have successfully met the requirements of the course, successfully completed your internship and passed the final exam. Furthermore, you will qualify for the state exam for Commis Pastry Chef professional certification. The state certification is recognised by the Hungarian and EU governments and you will be able to work in all types of professional kitchens in the EU. 

Puff pastry, invert puff pastry

Brioche

Pâte brisée, Pâte sablée, Pâte sucrée

Choux paste, choux with craquelin, éclairs, chouquettes

Mille feuille, tropézienne, pithiviers

Poached fruit, orange candid. Pâte de fruit.

Hard caramel soft caramel caramel fudge, caramel sauce.

Chocolate – dark chocolate

Chocolate – milk, white and ruby

Cakes – base

Cakes – finish & decoration

Predesserts & petit fours

Plated desserts