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- Danish Pastry Advanced
Advanced Danish Pastry
Three-week advanced level course for experienced students with a basic level diploma, covering in-depth pastry techniques
Course information
Schools
Dates
22 June - 10 July 2026
Qualifies as
Erasmus+ course
Level
Intermediate level
Advanced Pastry Techniques
This three-week course is designed for experienced pastry learners, looking to refine their techniques. Each week focuses on a different specialty, from artisan breads to chocolate confectionery.
You will elevate their baking and pastry techniques, develop high-level decorative skills, and enhance their expertise in chocolate and ice cream production.
Ideal for pastry students and professionals seeking to build confidence and precision with hands-on practice in advanced pastry arts.
Topics Covered
- Sourdough and poolish techniques
- Brioche and classic desserts
- Danish pastry with colored dough layers
- Danish pastry techniques
- Multi-layered ice cream cakes
- Chocolate decorations & sugar showpieces
- Chocolate tempering & bonbons
- Confectionery like nougat & marshmallows
- Mousse cakes & chocolate showpieces
Learning Outcomes
- Structure work processes at a intermediate level.
- Use various intermediate techniques for working with rolled dough, chocolate, ice cream, sourdough and bread.
- Use different materials, tools and mechanical equipment in the production of rolled dough, chocolate, ice cream, sourdough and bread.
- Work with different raw materials, and at a intermediate level, assess the quality and the sensory characteristics of raw materials and finished products.