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Artisan Pastry: Comprehensive Program

Course Description

The Artisan Pastry: Comprehensive Program is an intensive two-week course designed to offer a holistic and in-depth education in the art of pastry making, combining the richness of European pastry fundamentals with the specialized craft of frozen desserts. This unique program is tailored for individuals eager to immerse themselves fully in the world of pastry, offering a wide lens through which to view and understand the vast scope of pastry arts.

Course available dates

September

2025

From September 28th to October 11th

Course objectives

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Who is this course for?

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Course duration & itinerary

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Course price

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Program Highlights

  • Broad Skill Set: From mastering the intricacies of European pastries to the delicate art of frozen desserts, students will acquire a broad set of skills that are essential for any pastry chef.
  • Hands-On Experience: With an emphasis on practical learning, the program provides ample opportunity for hands-on practice, allowing students to refine their techniques under the guidance of experienced chefs.
  • Creativity and Innovation: Encouraging creativity, the program allows students to experiment with flavors, textures, and presentations, culminating in the creation of signature desserts that showcase their style.
  • Professional Development: Beyond just techniques, the program covers aspects of presentation, storage, and the basics of setting up a pastry-related business, equipping students with knowledge crucial for professional success.
  • Community and Networking: Students will be part of a community of like-minded individuals, offering opportunities for networking, collaboration, and mutual support beyond the duration of the program.

Who is this course for?

  • Career Aspirants in Pastry and Culinary Arts: Individuals aiming to pursue or advance their careers in pastry making, culinary arts, or related fields will find this program particularly beneficial. It covers a wide range of skills from basic to advanced techniques, preparing students for professional excellence.
  • Entrepreneurs and Business Owners: Those looking to start their bakery, ice cream shop, or dessert catering business will gain invaluable insights and skills. The program covers both traditional and contemporary dessert making, along with an understanding of how to creatively present and sell these items.
  • Culinary Hobbyists and Home Bakers: Enthusiastic home bakers looking to significantly enhance their baking repertoire and delve into more specialized areas of pastry making will find this program rewarding. It offers the chance to learn and practice under professional guidance.
  • Culinary Students Seeking Specialization: Culinary students or recent graduates wishing to specialize in pastry making will benefit from the advanced techniques and comprehensive knowledge the program offers, providing them with a competitive edge in their culinary careers.
  • Food Bloggers and Content Creators: Individuals focused on creating culinary content can broaden their subject matter expertise, allowing for more diverse and engaging content. The program offers new skills, techniques, and a deeper understanding of artisan pastry and frozen desserts.

Course duration & itinerary

Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, with a short pause for lunch starting at 13:00 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

Day 1

Sunday

Arrival day.

Day 2

Monday

Introduction to Basic Techniques and Doughs.

Day 3

Tuesday

Tarts and Filling Basics.

Day 4

Wednesday

Laminated Doughs and Viennoiseries.

Day 5

Thursday

Advanced Tart Techniques and Chocolate Work.

Day 6

Friday

Specialty Pastries and Decorative Techniques.

Day 7

Saturday

Free Day.

Day 8

Sunday

Free Day.

Day 9

Monday

Introduction to Frozen Desserts.

Day 10

Tuesday

Artisan Gelato and Sorbetto.

Day 11

Wednesday

Advanced Gelato and Sorbet Techniques.

Day 12

Thursday

Granita and Frozen Italian Desserts.

Day 13

Friday

Creative Frozen Dessert Development.

Day 14

Saturday

Departure day.

Arrival Day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

All day
Arrivals at the airport or the train station.
13:00 h
Light lunch for early arrivals.
14:00 h
Check-in at the hotel.
19:00 h
Orientation session.
19:30 h
Welcome dinner.
Night at the hotel.

Introduction to Basic Techniques and Doughs

The course starts with an introduction to the fundamental tools, ingredients, and terminology essential in pastry making, setting a strong foundation for the course. Participants will learn precise measuring, mixing, folding, and kneading techniques, crucial for any pastry chef. The focus will then shift to making basic doughs: Shortcrust pastry (pâte brisée) and Sweet pastry dough (pâte sucrée). The session ends with students preparing these doughs for tart bases, emphasizing the importance of resting the dough in the fridge to develop flavor and texture.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Introduction lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Basic pastry doughs.
19:00 h
Dinner.
Night at the hotel.

Tarts and Filling Basics

Study the art of tart making, starting with the technique of rolling and lining tart molds, followed by blind baking to achieve perfect tart shells. The afternoon is dedicated to mastering various fillings, including pastry cream, lemon curd, and ganache. By assembling and baking a selection of tarts, participants will not only practice their skills but also learn how to balance flavors and textures, creating delectable and visually appealing desserts.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Lesson on tart making.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Fillings, base creams.
19:00 h
Dinner.
Night at the hotel.

Laminated Doughs and Viennoiseries

This day is a deep dive into the world of laminated doughs, with a focus on croissants and puff pastry. Students will learn about the intricate process of creating a butter block and the precise folding techniques required to achieve the delicate layers that laminated pastries are known for. The afternoon session allows students to apply their newfound skills to shape and bake a variety of Viennoiseries and savory puff pastry items, exploring the versatility of laminated doughs.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Laminated doughs.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Viennoiseries.
19:30 h
Dinner.
Night at the hotel.

Advanced Tart Techniques and Chocolate Work

Today, we take tart making to a new level, introducing advanced techniques and complex fillings, such as chocolate pastry dough and multi-component layers. In the afternoon, the course shifts to the art of chocolate work, teaching students how to temper chocolate properly and create simple yet elegant decorations. This session not only enhances the taste and texture of pastries but also focuses on the aesthetic aspect, preparing students to craft pastries that are as beautiful as they are delicious.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Advanced techniques.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Chocolate work.
19:00 h
Dinner.
Night at the hotel.

Specialty Pastries and Decorative Techniques

The final day celebrates the diversity of pastry with the preparation and baking of specialty items like madeleines, financiers, and canelés, allowing students to showcase their precision and attention to detail. The course concludes with a session on decorative techniques, where students learn to create chocolate curls, sugar work, and edible flowers, focusing on presentation skills. The day culminates in the awarding of certificates of participation, marking your achievements before enjoying our final meal together, a commemoration of the skills and memories cultivated during this immersive culinary adventure.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Specialty pastries.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Decorative techniques.
19:00 h
Dinner.
Night at the hotel.

Free days

In our Comprehensive Artisan Pastry Program, we understand the importance of balance between intensive learning and rest. Therefore, we've designated Saturday and Sunday as free days for participants to relax and recharge. During these days, we provide accommodations and all meals, ensuring our students have a worry-free experience. We encourage participants to take advantage of this time by exploring the charming town of Altea and its surrounding areas. This picturesque region, known for its stunning landscapes, vibrant culinary scene, and rich cultural heritage, offers a wonderful opportunity for students to immerse themselves in local Spanish culture, find culinary inspiration, and enjoy the Mediterranean lifestyle. Whether you're strolling through Altea's historic cobblestone streets, sampling local delicacies, or simply soaking up the sun on the beautiful beaches, these two days promise a delightful break before diving back into the world of pastry making.

08:00 - 10:00 h
Breakfast.
13:00 h
Lunch.
19:00 h
Dinner.

Introduction to Frozen Desserts

The second part of the course begins with an exploration of the fascinating world of frozen desserts, focusing on the scientific principles that underpin their creation. Participants will learn about the crucial roles of sugar, fats, and emulsifiers in achieving the perfect texture and flavor balance. The afternoon is dedicated to mastering basic techniques and recipes for making traditional ice cream and sorbetto, laying the groundwork for more advanced creations. This foundational day sets the stage for the journey into the artistry and science behind making exquisite frozen treats.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Introduction lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Ingredients, formulas, techniques.
19:00 h
Dinner.
Night at the hotel.

Artisan Gelato and Sorbetto

Today, we dive into the heart of Italian frozen desserts, starting with the rich history and unique qualities that define artisan gelato. Morning sessions cover the production of both milk-based and fruit-based gelato, emphasizing the importance of raw ingredients and processes. The afternoon shifts focus to sorbetti, exploring a variety of flavors using fresh fruits and herbs. Participants will learn to create sorbetti that are not only delicious but also perfectly balanced and textured, showcasing the versatility and refreshing nature of this frozen dessert.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Artisan gelato fundamentals.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Sorbetto mastery.
19:00 h
Dinner.
Night at the hotel.

Advanced Gelato and Sorbet Techniques

This day pushes the boundaries of gelato and sorbetto making with advanced techniques and innovative flavors. The morning is all about enhancing gelato with complex flavor infusions, variegates, and inclusions for an extraordinary taste experience. In the afternoon, creativity continues with sorbetti, introducing unconventional ingredients like spices, wines, and teas. Participants will also learn how stabilizers and natural thickeners can enhance texture and flavor, encouraging experimentation and refinement in their creations.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Advanced gelato and sorbetto.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Advanced gelato and sorbetto.
19:00 h
Dinner.
Night at the hotel.

Granita and Frozen Italian Desserts

This day celebrates the simplicity and elegance of granita, starting with its history and regional variations. Participants will create both traditional and innovative granita flavors, appreciating their texture and pure taste. The afternoon is a foray into other iconic frozen Italian desserts such as semifreddo. Through demonstration and hands-on practice, students will craft these sophisticated desserts, expanding their repertoire and understanding of Italian frozen treats.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Granita.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Frozen Italian desserts.
19:00 h
Dinner.
Night at the hotel.

Creative Frozen Dessert Development

The final day is dedicated to unleashing creativity in frozen dessert development. The morning session guides participants through the process of creating unique recipes, encouraging innovative pairings and techniques. The focus is on originality and signature style, preparing for the afternoon's highlight: presenting and tasting their creations. This session not only allows for feedback and refinement but also celebrates the experience and skills acquired throughout the course.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Individual development.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Individual development.
Final Q&A with the instructor chef
19:00 h
Farewell dinner banquet.
Certificates and awards.
Night at the hotel.

Departure day

Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

08:00 - 10:00 h
Breakfast.
Until 12:00 h
Express checkout of the hotel.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

All-inclusive price

€4,500.00

The enrollment fee for the Artisan Pastry: Comprehensive Program is set at €4,500. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

The all-inclusive price of €4,500 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€3,250.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €3,250. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions