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Danish pastry basics
2-week basic level course for first-year students
Course information
Schools
Dates
8-19 June 2026
Qualifies as
Erasmus+ course
Level
Basic level
Danish Bakery and Pastry
This 10-day program is designed for early professionals and students in their first year of a culinary, baking, or pastry program. The course provides an intensive foundation in classic baking and pastry techniques, including cake preparation, chocolate work, and sourdough fermentation. The program blends hands-on practice with theoretical knowledge to ensure a well-rounded skill set.
Participants will develop expertise in cake decoration, tempering and molding chocolate, and working with sourdough breads and cookies. The course culminates in a practical assessment, where students apply their techniques and receive personalized feedback.
This course is ideal for aspiring bakers and pastry chefs looking to refine their skills in classic and contemporary baking while enhancing their attention to detail and creative expression.
Topics covered
- Sourdough and poolish fermentation techniques.
- Sourdough breads, baguettes.
- Filled/braided rolls.
- Small pastries such as Danish almond pastry.
- Butter- and sponge cakes with gel & ganache.
- Decorative elements using marzipan flowers.
- Basic chocolate tempering.
Learning Outcomes
- Structure work processes at a basic level.
- Use various basic 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 basic level, assess the quality and the sensory characteristics of raw materials and finished products.