5 weeks Pastry & Bakery Program

Master your pastry and bakery skills in 5 weeks

Register by week or for the full program.

Register NOW! And get a chance to win a trip to the origins of cocoa beans.

*Weekly rate starts at AED 6,000. Special pricing available for the full 5-week program.

*Esaad and Fazaa discounts available

What You’ll Learn Week by Week

Week 1: Classic French Pastry Foundations

October 13 – 16 | 9:30 AM – 3:30 PM 

Theme: Puff Pastry, Choux, and Crèmes 

Day 1 – Puff Pastry Basics 

• Preparing puff pastry (dough and butter) + start lamination 
• Prepare and bake pate a choux, Caquelin (eclair, Paris Brest, choux) 

Day 2 – Crèmes & Fillings 

• Custard creams (pastry cream, crème diplomate, praline) 
• Almond-based cake inserts: moelleux, frangipane 
• Whipped ganache preparation 

Day 3 – Baking & Assembly Prep 

• Baking puff pastry, éclairs,  
• Blending pralines 
• Partial assembly of prepared elements 

Day 4 Assembly and presentation

·       Featured Items:

Mille-Feuille, Éclair Chocolat, Paris-Brest, Tarte Tatin, Petit Viere

Week 2: Macarons & Tea-Time Cakes

October 20 – 23 | 9:30 AM – 3:30 PM 

Theme: Elegant Mini Bakes & Macaron Technique

Day 1 – Madeleines & Financiers 

• Madeleines (2 flavor variations)(vanilla, orange) 
• Financiers (2 flavor variations)(pistachio, almond) 
• Chocolate and vanilla muffins (baking) 
• Mixing methods and piping techniques 

Day 2 – Cookies, Brownies & Brookies 

• Cookie dough handling and baking (2 varieties) 
• Brownie & brookie variations 
• Texture control through baking time and ingredients 

Day 3 – Macaron Day 

• Full day macaron production 
• Italian meringue method 
• Piping, filling, flavoring, and baking techniques 

Day 4 – Bake-Off Day 

• Baking of madeleines and financier, brookies  
• Presentation and quality control 
• Feedback and group tasting 

Week 3: Travel Cakes & Tartes

October 27– 30| 9:30 AM – 4:30 PM 

Theme: Tart Crusts, Composed Fillings & Glazes 

Day 1 – Tart Shells & Cake Bases 

• Prepare all tarte shell 
• Almond and pistachio cream 
• Carmel pecan  
• Lemon curd cream  

Day 2 – Fillings & Flavors 

• Ganache pistachio, raspberry jam  
• Baking all tart shell and make filling  

Day 3 – Cakes  

• Cake bueno  
• Cake sinkers  
• Prepare all whipping cream and topping for cakes  

Day 4 – Travel Cakes Day 

• Cake Bueno (gianduja filling, chocolate spray) 
• Assembling all tart and cakes  

Week 4: Chocolate Techniques & Gâteaux au Chocolat

November  03 – 06 | 9:30 AM – 4:30 PM 

Theme: Chocolate Work, Tempering, Molds & Elegant Chocolate Cakes 

A special guest chef coming from Paris  from (Ecole Bellouet Conseil) for 2 days

Day 1 – Chocolate Tempering & Cocoa Butter 

• Introduction to couverture chocolate and cocoa butter 
• Techniques: seeding, tabling, and microwave tempering 
• Spraying techniques and brushwork 
• Using colored cocoa butter in moulds 
• Hands-on practice in tempering dark, milk, and white chocolate 

Day 2 – Coloring & Shell Molding 

• Preparing a variety of ganache (classic, infused, praline) 
• Filling and sealing shell chocolates 
• Techniques: whipped ganache, inserts, 
•  Creating and casting professional chocolate shells 

Day 3 – Ganache Fillings & Finishing 

•  Proper storage and shelf-life considerations 
• Prepare black forest cake (sponge, vanilla Cremieux, sour cherry cream and mousse assembling  

Day 4 – Chocolate Gâteaux Day 

• Elegant chocolate cakes: layering, baking, and glazing 
• Unmolding finished bonbons and refining finishes 
• Decorating chocolate gâteaux for final presentation 

Featured Items:

  Bonbons (3 types filled chocolates (pistachio thyme, vanilla, Carmel praline) , Dark Forest Gateaux , Chocolate Garnishes & Plated Decorations 

Week 5: Croissants & Artisan Breads

October 10 –13 | 9:30 AM – 4:30 PM 

Theme: Viennoiserie & Breads: From Classic to Creative

Day 1 – Croissant Dough & Butter Sheets 

• Flour types and protein content explained  
• Preparing croissant détrempe and butter sheet 
• Types of yeast (fresh, dry, wild) and how to use them 
• Butter croissant and chocolate croissant  

Day 2 – Lamination & Storage 

• Lamination techniques and resting phases 
• Rolling and shaping croissants 
• Freezing and storing method 
• Kneading and reshape the baguette and put over night to bake in day 3  

Day 3 – Sourdough & Yeast Breads 

• Understanding sourdough starters and hydration 
• Knead the multigrain loaf and proof and bake(prebake) in same day  
• Prepare pizza Napoli  

Day 4 – Proofing & Baking Artisan Breads 

• Shaping sourdoughs and classic breads 
• Controlled proofing and scoring techniques 
• Baking with steam and understanding crust formation 

Featured Items: 

Classic Croissant (dry yeast) , Pain au Chocolat (dry yeast) , Sourdough Baguette (fresh sourdough), Multigrain Loaf (otentic) , Pizza Napoletana (otentic ) 

Your Course Includes:

Professional hands-on training (4 days: Foundation to intermediate)

Printed learning materials & handouts All ingredients

Tools & equipment (for in-house use)

Apron, and hair nets (for in-house use)

Certificate of Completion, accredited by: SPEA – Sharjah Private Education Authority (UAE)

Why Choose ABA Academy? 

Internationally Recognized Curriculum/ Ecole Bellouet Conseil 

‍Professional Chefs & Industry Experts 

Small Class Sizes for Personalized Learning 

Career-Boosting Certification 

Convenient Location