4 Weeks Intensive Training Program

Transform your passion for baking into professional expertise through our comprehensive 4-week hands-on training program. Designed for aspiring bakers, pastry enthusiasts, entrepreneurs, and food industry professionals, this intensive course combines theory, practical training, and industry-standard techniques across four essential baking and pastry disciplines.

Program Duration: 4 Weeks

Schedule: 3 Days per Week

Time: 11:00 AM – 4:30 PM

Training Format: Hands-On Practical Sessions

Week 1: Bread, Sourdough & Fermentation

Master the foundations of artisan bread baking and fermentation. Participants will learn how to create and maintain sourdough starters, understand fermentation science, and develop professional bread-making skills from mixing to baking.

Skills You Will Learn

• Sourdough starter creation and maintenance
• Fermentation science and dough development
• Flour selection and hydration management
• Machine and hand mixing techniques
• Stretch & Fold and Autolyse methods
• Bulk fermentation
• Shaping and scoring techniques
• Proofing and baking methods
• Bread quality assessment and troubleshooting

Products You'll Create

• Traditional Sourdough Bread
• Whole Wheat Sourdough Bread
• French Baguette
• Toast Bread
• Pizza Dough
• Ciabatta
• Focaccia

Week 2: Viennoiserie – Croissant & Brioche

Discover the art of French viennoiserie through the preparation of laminated doughs, croissants, and brioche. Learn professional techniques used in artisan bakeries and pastry kitchens.

Skills You Will Learn

• Viennoiserie dough formulation
• Dough mixing and development
• Lamination fundamentals
• Butter incorporation techniques
• Single and double folds
• Dough resting and temperature control
• Shaping and finishing methods
• Proofing and baking techniques
• Brioche preparation and braiding
• Laminated brioche production
• Product evaluation and troubleshooting

Products You'll Create

• Butter Croissants
• Pain au chocolate
• Danish Pastries
• Traditional Braided Brioche
• Fruit Cream Brioche
• Macaronade Brioche
• Laminated Brioche

Week 3: French Pastry

Build a strong foundation in classic French pastry production while mastering pastry doughs, creams, fillings, assembly, and finishing techniques.

Skills You Will Learn

• Puff pastry production and lamination
• Pâte à choux preparation
• Sweet tart dough preparation
• Sponge cake production
• Pastry creams and fillings
• Assembly and finishing techniques
• Decoration and presentation
• Product evaluation and troubleshooting

Products You'll Create

• Paris-Brest with Hazelnut Cream
• Vanilla Mille-Feuille
• French Parisian Flan
• Lemon Tart
• Chocolate Tart
• Red Berry Charlotte

Week 4: Chocolate & Confectionery

Explore the world of chocolate through professional tempering, moulding, decoration, and confectionery production techniques used by chocolatiers worldwide.

Skills You Will Learn

• Chocolate origins and manufacturing
• Understanding chocolate varieties
• Tempering fundamentals and methods
• Mold preparation and decoration
• Cocoa butter coloring techniques
• Chocolate molding and assembly
• Ganache and filling preparation
• Praline production
• Product quality assessment and troubleshooting

Products You'll Create

• Molded Chocolate Bonbons
• Slabbed and Cut Bonbons
• Decorated Chocolate Molds
• Chocolate Figures & Decorative Pieces

Who Should Attend?

• Aspiring Professional Bakers
• Pastry Enthusiasts
• Home Bakers Looking to Advance Their Skills
• Entrepreneurs Planning a Bakery or Café Business
• Hospitality and Food Industry Professionals

Certificate

Participants who complete the full program will receive a Certificate of Completion from ABA Academy ​ Licensed by the Public Authority for Applied Education and Training (PAAET), State of Kuwait. 

Why Join This Program?

✔ Intensive Hands-On Training

✔ Professional Industry Techniques

✔ Small Class Size for Personalized Learning

✔ Comprehensive Curriculum Covering Four Key Disciplines

✔ Expert Chef Instruction

✔ Certificate Upon Completion