Culinary Science and Pastry Art course

Baking and Pastry art program

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Cake baking and decoration course (confectionery’s art work shop)

Chefs Diploma in Culinary and Patisserie 3 Months (Culinary major)

Chefs Diploma in Culinary and Patisserie 6 Months (combination program)

Dessert course

Dessert course

This dessert course offers a comprehensive exploration of pastry arts, from classic foundations to modern trends, providing students with the skills to create exquisite desserts.

Duration: 6 weeks
Days:
Tuesday 10am- 2pm
Thursday 10am- 2pm

Course fees: N300k

What you will learn

1. Introduction to Pastry Arts:

  • Overview of essential pastry techniques
  • Introduction to key ingredients and equipment
  • Understanding the science of baking

2. Classic Dessert Foundations:

  • Mastering basic cake, tart, and cookie recipes
  • Techniques for creating a variety of pastry bases
  • Hands-on practice with foundational desserts
  • (Macarons, Eclair, cinnamon rolls, puddings, tiramisu, etc.)

3. Art of Chocolate:

  • Understanding chocolate types and tempering
  • Creating chocolate ganache, truffles, and decorations
  • Incorporating chocolate into various desserts

4. Patisserie Creations:

  • Crafting delicate pastries such as éclairs, cream puffs, and Napoleons
  • Filling variations and presentation techniques
  • Perfecting the art of layered desserts

5. Frozen Desserts:

  • Techniques for making ice creams, sorbets, and granitas
  • Creating refreshing and visually appealing frozen treats
  • Balancing flavors and textures in frozen desserts

6. Introduction to Pastry Arts:

  • Overview of essential pastry techniques
  • Introduction to key ingredients and equipment
  • Understanding the science of baking

7. Classic Dessert Foundations:

  • Mastering basic cake, tart, and cookie recipes
  • Techniques for creating a variety of pastry bases
  • Hands-on practice with foundational desserts
  • (Macarons, Eclair, cinnamon rolls, puddings, tiramisu, etc.)

8. Art of Chocolate:

  • Understanding chocolate types and tempering
  • Creating chocolate ganache, truffles, and decorations
  • Incorporating chocolate into various desserts

9. Patisserie Creations:

  • Crafting delicate pastries such as éclairs, cream puffs, and Napoleons
  • Filling variations and presentation techniques
  • Perfecting the art of layered desserts

10. Frozen Desserts:

  • Techniques for making ice creams, sorbets, and granitas
  • Creating refreshing and visually appealing frozen treats
  • Balancing flavors and textures in frozen desserts

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