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Artisan Pastry: European Pastry Fundamentals

Course Description

This comprehensive 5-day artisan pastry course is meticulously designed for enthusiasts and aspiring pastry chefs alike, eager to embark on a journey through the art and science of pastry making. From the foundational techniques and terminology to the intricate processes of laminating dough and crafting delicate decorations, this course offers a deep dive into the world of artisan pastries. Each day is structured to build on the previous one, starting with basic doughs and advancing to complex fillings, sophisticated tart techniques, and the art of chocolate work, ensuring a well-rounded skill set.

Participants will gain hands-on experience in making classic pastry doughs, assembling and baking a variety of tarts, mastering the challenging technique of laminated pastries like croissants and puff pastry, and exploring the precision required in chocolate tempering and decorative work. Special sessions on specialty pastries will introduce students to the delights of madeleines, financiers, and canelés, rounding off with decorative techniques that focus on enhancing the visual appeal of their creations.

This course is not just about learning recipes; it's about understanding the principles that underlie great pastry making, fostering creativity, and developing a keen eye for presentation. Whether you're looking to refine your skills or start from scratch, this course offers a supportive and immersive environment to explore the art of pastry, encouraging each student to discover their unique style and passion for pastry making.

Course available dates

February

2025

From February 23rd to March 1st

September

2025

From September 28th to October 4th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

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5

Course objectives

  • Learn Fundamental Pastry Techniques: Gain proficiency in essential pastry techniques including measuring, mixing, folding, kneading, and baking, establishing a solid foundation for all pastry works.
  • Understand Dough Science: Learn the science and properties of different types of dough, such as shortcrust, sweet pastry dough, and laminated dough, and how to manipulate these for various pastries.
  • Perfect Tart Making: Acquire skills in rolling, lining, and blind baking tart shells, along with crafting both simple and complex fillings for a range of tart types.
  • Excel in Laminated Dough and Viennoiseries: Learn the intricate process of making laminated doughs including croissants and puff pastry, and learn to shape, proof, and bake them to perfection.
  • Develop Chocolate Working Skills: Understand the tempering process and techniques for working with chocolate to create elegant decorations and components for pastries.
  • Explore Specialty Pastries: Dive into the preparation, baking, and presentation of specialty pastries such as madeleines, financiers, and canelés, emphasizing fine details and consistency.
  • Implement Decorative Techniques: Gain expertise in creating decorative pastry accents like chocolate curls, sugar work, and edible flowers to enhance the aesthetic appeal of pastries.
  • Enhance Flavor Combinations and Textures: Develop the ability to combine flavors and textures innovatively within pastries, creating balanced and delightful taste experiences.
  • Practice Safe and Efficient Kitchen Habits: Foster an understanding of kitchen safety, hygiene, and efficiency, emphasizing best practices in the pastry-making process.
  • Cultivate Creativity and Presentation Skills: Encourage creativity in recipe development and presentation, teaching students how to aesthetically arrange and showcase their pastries with professional finesse.

During this course, you will also:

  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS chef’s jacket, apron, and a hat

Who is this course for?

This Artisan Pastry course is designed for a wide range of individuals passionate about the culinary arts, specifically those with an interest in the specialized field of pastry making. It caters to:

  • Aspiring Pastry Chefs: Individuals looking to pursue a career in pastry arts will find this course provides the foundational skills and advanced techniques needed to excel in professional kitchens or entrepreneurial ventures.
  • Culinary Students: Those currently enrolled in culinary programs seeking to deepen their knowledge and expertise in European-style pastry making, supplementing their education with hands-on experience in specific pastry techniques.
  • Home Bakers and Cooking Enthusiasts: Amateur bakers and cooking enthusiasts eager to expand their repertoire and elevate their baking skills to a professional level, learning the intricacies of artisan pastry making.
  • Food Bloggers and Content Creators: Individuals focused on producing culinary content who want to enhance their baking skills and knowledge for more engaging and informed content creation, especially in the pastry domain.
  • Career Changers: Professionals contemplating a switch to the culinary field, specifically pastry arts, looking for a comprehensive introduction to gauge their interest and potential in the profession.
  • Hospitality Professionals: Those working in the hospitality industry, including hotels and restaurants, seeking to diversify their skill set and enhance their qualifications for career advancement opportunities.

This course is perfect for anyone with a passion for baking, a desire to learn the science behind pastry making, and the ambition to create visually stunning and delicious pastries.

 

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

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 at the hotel.
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.
08:00 - 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.
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

€2,750.00

The enrollment fee for the Artisan Pastry: European Pastry Fundamentals is set at €2,750. 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 €2,750 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

€2,050.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. 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