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- International bakery & confectionery
International bakery and confectionery
A one-week specialized course for students and professionals in baking and pastry arts
Course information
Schools
Dates
1 -5 June 2026
Qualifies as
Erasmus+ course
Level
Basic level
Bakery and Confectionery Techniques
- Roll-on Danish pastry techniques
- Healthy Danish bread
- Chocolate decorations and artistic techniques
- Decorating with marzipan, thin waffle, and Isomalt
- Pastry rolling and shaping
This intensive program offers a deep dive into basic Danish pastry, bread, and decorative confectionery techniques. Participants will work with professional instructors to refine their baking skills.
Students will gain hands-on experience in laminated doughs, bread baking, and sugar-based decorations while exploring the fundamentals of chocolate artistry.
Ideal for pastry students, professional bakers, and culinary enthusiasts looking to refine or update their baking and confectionery skills.
Learning Outcomes
- Structure baking and pastry work processes at a basic level.
- Use various basic techniques for working with rolled dough, chocolate and bread.
- Use different materials, tools and mechanical equipment in the production of rolled dough, chocolate, 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.