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