Learning the technique of making crispy doughs using different methods. Making tarts and cookies, with classic and modern fillings.
Knowing the different types of meringues - Italian, Swiss and French. Learning the sprinkling technique, proper baking and creating classic desserts.
Getting to know the world of chocolate. Learning the tempering technique using different methods, creating pralines, gammons, truffles and a variety of other chocolate snacks.
Delving into the preparation of sweet and rich yeast doughs. Working with dough for all doughs, making fillings and creating a variety of pastries from kneading the dough, through proper rising and professional baking.
Knowledge of the world of yeast and sourdough bread. Dough preparation, proper kneading, gluten network development, rising and baking in the various ovens.
Learning the technique and in-depth understanding in the stage of making a soft dough, sprinkling and baking correctly. Preparation of puffs, eclairs, frieze bursts, salty puffs and a variety of fillings for pastries.
