This 16-hour training, spread over two days, aims to equip participants with essential skills in basic pastry techniques. Attendees will learn about mixing and temperature control for various mousses, bavaroises, and whipped ganaches, as well as working with doughs, fermentation, and baking. Instruction in glazing techniques and basic hygiene principles will also be covered.
The program includes hands-on work with entremets such as ladyfingers, genoise, bavarian cream, raspberry, and strawberry cakes. Participants will also explore decoration and finishing techniques using marzipan, glazing, and an introduction to fondant. Led by an experienced artisan baker and pastry chef, the course features practical exercises and personalized advice, with technical documentation provided.
All necessary equipment, kitchen tools, and raw materials are supplied, along with aprons for the trainees. The sessions are designed to encourage interaction between participants and the instructor, including practical skill assessments. Training resources will be made available to all attendees.
The registration deadline is 10 days before the training start date. A minimum of 7 participants is required for the course to run, with a maximum capacity of 10. The CMA Auvergne-Rhône-Alpes, certified Qualiopi, ensures the quality of its training programs.
Satisfaction rates for CMA's continuing education programs are high, with 99% satisfaction and 94% recommendation in 2025. Over 7,773 trainees completed courses in 2025, accumulating more than 700,000 training hours in 2024.
