Expand your skills-and your dessert selection-with a thorough understanding of pastry-making procedures and techniques. In this course, you will learn to make a variety of high-quality products suitable for restaurants, hotels, and bakeries.

During Cakes, Tortes, and Tarts, you will:

• Discuss basic skills, mixing methods, and cake assembly techniques.


• Prepare and use various icings, fillings, and glazes, including buttercream, ganache, meringue, mousse, pastry cream, and Bavarian cream.


• Learn different garnishing techniques, temper chocolate for ornamentation, and work with marzipan.


• Produce classical items such as Sacher torte, Opera torte, charlotte russe, and Black Forest cake.

CIA professional development courses - Providing the Path for Your Career Success