Fundamentals of Pastry, Bakery and Chocolate Summer Program

Fundamentals of Pastry, Bakery and Chocolate Summer Program

Register by week or for the full program.

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

*Weekly rate starts at AED 3,500. For the full 5-week program the discounted price is AED 15,000

*Esaad and Fazaa discounts available (10%)

Master the foundations of modern pastry in a comprehensive, hands-on 5-week program designed for beginners, home bakers, and aspiring professionals. Led by expert Chefs Omar Saridar, Bader Al Khatib and Chef Issam Antar. This program takes students step-by-step through the core pillars of French pastry, chocolate work, tarts, travel cakes, bread, Viennoiserie, and macarons.

Across five intensive weeks, students learn professional techniques, work with premium ingredients, and prepare a full portfolio of pastries to build skill and confidence in the kitchen.

What You’ll Learn Week by Week

Week 1:  Professional Pastry Foundations

A complete introduction to professional pastry fundamentals. Students learn kitchen organization, ingredient functions, sponge cakes, basic creams, and cake assembly while developing essential pastry techniques and professional kitchen discipline.​

Key Creations:

​• Apple Pie with caramelized apples and Sable Breton

​• Opera Cake ​

​• Frasier Cake with custard and vanilla cream

Kitchen Fundamentals:

• Kitchen safety & hygiene
• Personal hygiene standards
• Professional kitchen machinery
• Understanding ingredients
• • Flour
  • Sugar
  • Eggs
  • Butter
  • Chocolate
  • Cream

Skills Developed:

• Work safely
• Weigh ingredients correctly
• Organize a workstation professionally
• Whipping eggs correctly
• Folding techniques
• Baking control
• Cooking custards
• Emulsification basics
• Proper cooling and storage
• Layering and assembling entremets
• Glazing and finishing techniques

Week 2:  Artisan Bread & Viennoiseries

 

A full introduction to bread, natural fermentation, and laminated dough.

Key Skills:

​• Sourdough starter preparation

​• Hydration control & dough fermentation

​• Folding, shaping & scoring

​• Lamination techniques (tours, locking-in butter)

​• Proofing & baking control

​ ​•Flour types 

​• Yeast function 

​• Gluten development

Products Made:

​• Liquid sourdough starter

​• Rustic French baguette

​• Focaccia

​• Classic Croissants & Danish pastries

Week 3:   Chocolate & Bonbon Fundamentals

 

An in-depth chocolate workshop focused on tempering and creating professional-quality bonbons and pralines.

Key Skills:

​• Cocoa butter coloring

​• Tempering white, milk & dark chocolate

​• Working temperatures for all chocolate types

​• Chocolate types 

​• Crystallization

Products Made:

​• 3x chocolate fillings

Week 4:  Tarts & Baked Desserts

Students learn modern and traditional tart construction, curds, confits, and decorative finishes.

Key Creations:

​• Strawberry Confit

​• Classic Baked Cheesecake

​• Lemon Tart with Meringue

​• Short-crust vanilla & chocolate

Skills Developed:

​• Tart Dough Fundamentals

​• Fruit Fillings & Curds 

​• Tart assembly 

​• Meringue piping 

​• Torch finishing

​​ ​• Modern tart design & finishing

​• Pectin basics 

​• Acidity balance 

​• Water bath technique 

Week 5:  International classic pastries

This final week focuses on mastering Italian meringue macarons and café-style baked goods.

Macarons:

​• 2x flavors

Baked Goods:

​• Classic Madeleines

​• Classic Financier

​• Classic Cookies

​• Classic Brownies

Skills Developed:

​• Italian meringue technique

​• Precise folding & piping

​• Ganache and curd fillings

​• Commercial-quality cookie textures

​• Shelf-stable bakery items

Assessment: 

An Assessment will be conducted on the 31st of July for the 5 weeks participants. 

Your Course Includes:

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

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 

Refund & Cancellation Policy

• Participants may cancel their registration at any time. However, please note that all cancellations are non-refundable.
  
  
• The ABA Academy reserves the right to cancel or reschedule a course up to 7 days prior to its start date. In such cases, participants who have already paid will receive a full refund.
  
  
• In the event of exceptional circumstances (e.g. severe weather, bereavement, or other unforeseen personal emergencies), the participant will be eligible for a full refund, subject to review.

Upcoming Programs  

Contact us

All training sessions conducted by ABA Academy are open to participants in the region, including our countries: UAE, Kuwait, Lebanon, KSA, Oman, Bahrain and Jordan