Every path has a beginning.  The sweet path of a pastry chef begins here.  In this carefully designed multi-lesson course, learn the building blocks of pastry and acquire the technical skills and theories so you can get creative in the right way. 


There are a variety of flavours for each cake or dessert components, which the chef will determine at his discretion considering students' preferences and seasonal availability. These courses are suitable for beginners or experienced home bakers who'd want to learn effective methods in pastry arts.

$859 or 31 prepaid points /person
All materials included


Duration: approx. 3 hours each lesson

Class Capacity: 6 students minimum; 12 students maximum

Summer Schedule (Ended)
Every Friday, 6:30PM - 9:30PM
June 14, 21, 28, July 12, 19, 26, August 2, 9

Fall Schedule (In Progress)
Every Thursday, 6:30PM - 9:30PM
September 19, 26, October 3, 10, 31, November 7, 14, 21

What you will learn in each topic:

Biscotti

The course begins with the simple Italian biscotti, a cookie known for its long shelf life, to demonstrate various ways to bake.  Learn the reasons in pastry and proper tool handling, as well as roles of ingredients.

Shortbread & Pâte Sablée

Understand the importance of fat-to-flour ratios and the techniques to achieve shortbread's classic crumbly texture. Explore the sablee method that is crucial for creating a stable, tender base for tarts and cookies.

Pastry Cream & Tart

Understand the principles of pastry cream to achieve the desired thickness and flavour.  Learn about the construction of tart shells from dough techniques to blind baking, ensuring a flaky texture base for various fillings.

Meringues & Crème Anglaise

Learn about the roles of sugar and other factors in stabilizing egg whites to achieve maximum aeration.  Study the cooking of eggs and the precise heat control needed to produce a smooth, not curdled, custard.

Panna Cotta, Agar Jelly, Granita

Understand how different gelling agents like gelatin and agar-agar work and ways to utilize them alongside freezability and temperature to create cold desserts.

Chiffon Cake & Chantilly Cream

Learn the roles of various ingredients and practice folding and baking techniques in making chiffon cakes of light, spongy texture; whip cream of varied flavours correctly so it can be used to ice and decorate.

Dacquoise & Buttercream

Practice whipping of egg whites and folding techniques to make dacquoise. Learn different types of buttercream and their specific preparation methods, focusing on temperature and consistency for perfect piping.

Bavarian Mousse Cake

Understand the key points in making a  bavarian mousse and how to enhance it with real fruit flavours. Learn layering techniques that combine handmade ladyfinger sponge with mousse to create a sharable dessert.

Certification of Completion will be provided upon completion of the course.