THE GROUP BAKING PROGRAM WILL BE AVAILABLE SOON

In the meantime…

YOU’LL BE THE FIRST TO KNOW WHEN WE OPEN REGISTRATION

LEARN ALL THE TRICKS AND SECRETS OF THE GREAT FRENCH AND AMERICAN CONFECTIONERS

PROGRAMME'S CONTENT

This is a small sample of what you will learn to create

MODULE 1

BASIC FRENCH PASTRIES

✓ 5 different types of creams and fillings that will be the perfect complement to your desserts, cakes, biscuits and an almost infinite number of sweet creations.

✓ 5 possibilities of spongy and moist cakes that will remind you of Christmas at your grandmother’s house.

✓ The essential, simple and little-known technique for making dough for different types of cakes.

✓ And much more…

MODULE 2

SUPERIOR FRENCH PASTRY

✓ The creamy, whipped dessert with a tropical twist that is sure to get your customers addicted.

✓ An untraditional mousse that will provoke a spontaneous “wow” to anyone who sees it and eats it.

✓ A “lifetime” dessert versus a modern Christmas dessert. Which one will you have?

✓ And much more…

MODULE 3

AMERICAN PASTRIES

✓ The definition of paradise made cake. You’ll literally eat heaven in every bite and it’s every chocolate addict’s dream come true

✓ A stunning show of six or seven colorful layers and cream cheese frosting.

✓ Imagine the best homemade cookie you’ve ever tasted. Now, make it 10 times bigger.

✓ And so much more…

WHAT DOES THIS COURSE CONTAIN?

Classes at Tábatha Pastry Shop in Madrid
Duration: 9 months
Preparation and evaluation of the desserts made in groups of two
Ingredients for each preparation
Access to video lessons through the online platform
Online question and answer area
Downloadable recipe book
Lifetime access
Certificate of completion

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"THEY TEACH YOU ALL THE GUIDELINES OF A GREAT SCHOOL"

"I studied for pastry chef at Le Cordon Bleu in 2018 and I have two Peruvian restaurants in Madrid. I took the course because it was refreshing for the other courses I have taken. I thought the videos were quite explanatory, the methodology is clear and the chefs are close to the students".Miriam Pamela V.