Continuing Education: Academic Course in Haute Pâtisserie
About this training
A complete 10-month course combining theory and intensive practice. ACADEMY PRO HAMDI offers training in different fields: French and international pastry, modern desserts, chocolate, pastries, bakery, cake design, Moroccan cuisine and world cuisine.
Practical Info
Technical Program
01MODULE 2: Raw Materials Technology
- Eggs
- Flours
- Butter & Fat
- Sugars
- Dairy products
- Chocolate & Cocoa
- Fruits & Dried fruits
- Gelling Agents & Raising Agents
02MODULE 3: Fundamental Pastry Techniques
- Professional weighing
- Mixing Methods
- Emulsions
- Overgrowth
- Let's cook
- Freezing & Conservation
03MODULE 4: Basic Pasta
- Shortcrust Pastry
- Sweet Dough
- Shortbread
- Choux Paste
- Brioche Dough
- Baba Dough / Savarin
- Classic Puff Pastry
- Inverted Lamination
- Quick Lamination
04MODULE 5: Fundamental Creams
- Pastry Cream
- Mousseline Cream
- Diplomat Cream
- Chiboust cream
- English Cream
- Bavarian Cream
- Whipped cream
- Whipped Cream
- Butter Cream
- Almond Cream
- Frangipane Cream
- Creme Brulee
- Pastry Flan
05MODULE 6: Professional Biscuits
- Sponge cake
- Mona Lisa cookie
- Dacquoise biscuit
- Success Cookie
- Spoon Cookie
- Travel Cakes
06MODULE 7: Meringues
- French Meringue
- Swiss Meringue
- Italian Meringue
07MODULE 8: Classic & Modern Pies
- Traditional French Pies
- Modern Pies
- Professional Driving
- Perfect cooking of the bottoms
08MODULE 9: Inserts, Candied & Creamy
- Grout
- Marmalades
- Candied
- Creamy
- Fruity Inserts
- Gourmet Inserts
09MODULE 10: Crunchy & Crispy
- Crispy Praline
- Feuillantine
- Crunchy
- Streusel
- Modern Crispy Bases
10MODULE 11: Glazing & Finishing
- Chocolate Mirror Glaze
- Colored Mirror Glaze
- Fruit Mirror Glaze
- Icing Rock
- Caramel Glaze
- Professional Toppings
11MODULE 12: Professional Foams
- Ganache-Based Mousses
- Custard-Based Mousses
- Bomb Paste Foams
- Fruit Mousses
- Bavarians
12MODULE 13: Classic Desserts
- Opera
- Royal Chocolate
- Three Chocolates
- Saint-Honoré
- Strawberry
- Raspberry bush
13MODULE 14: Modern & 3D Desserts
- Modern Desserts
- Signature Desserts
- Silicone molds
- 3D desserts
- Mold Release Techniques
14MODULE 15: French Viennoiserie
- Crescent
- Chocolate Bread
- Raisin Bread
- Puff Pastry Brioche
- Modern Pastries
15MODULE 16: Fine Bakery
- Traditional Bread
- Sandwich Bread
- Buns
- Focaccia
- Special Breads
16MODULE 17: Professional Chocolate Factory
- Tempering
- Casting
- Ganaches
- Pralines
- Chocolate Candy
- Chocolate Bars
17MODULE 18: Professional Macarons
- French Method
- Italian method
- Toppings
- Preservation
- Modern Macarons
18MODULE 19: Petits Fours & Mignardises
- Dry Petits Fours
- Soft Petits Fours
- Modern Sweets
- Cocktail ovens
19MODULE 20: Ice Cream & Frozen Desserts
- Artisan Ice Cream
- Sorbets
- Frozen parfaits
- Vacherins
- Frozen Desserts
20MODULE 21: Haute American Pastry
- Molly Cake
- Red Velvet
- Mud Cake
- Layer Cakes
- Number Cakes
- Drip Cakes
21MODULE 22: Professional Cake Design
- Couverture Ganache
- Professional Smoothing
- Structures & Supports
- Wedding Cakes
- Mounted Parts
22MODULE 23: Can Cake & Trompe-l’Œil
- Cake Can
- Realistic Trompe l’Œil
- Sculpted Cakes
- Illusion Techniques
23MODULE 24: Plate Desserts
- Gastronomic Dressing
- Sauces & Coulis
- Modern Textures
- Restaurant & Gastronomy
24MODULE 25: Art Sugar
- Pulled Sugar
- Puffed Sugar
- Cast Sugar
- Artistic Pieces
25MODULE 26: Decors & Artistic Pieces
- Chocolate Decors
- Sugar decorations
- Modern Decors
- Artistic Buffets
26MODULE 27: International Pastry
- French Pastry
- Italian Pastry
- American Pastry
- Oriental Pastry
- Modern International Pastry
27MODULE 28: Boutique Pastry & Production
- Production Organization
- Order Management
- Planning
- Technical Sheets
28MODULE 29: Research & Development
- Creation of Recipes
- Product Innovation
- Sugar Reduction
- New Textures
29MODULE 30: Competition Pastry
- Competition Buffet
- Artistic Pieces
- Competition Dressage
- Time Management
30MODULE 31: Culinary Photography & Content Creation
- Product Photography
- Culinary Video
- Social Networks
- Personal Branding
31MODULE 32: Artificial Intelligence for Pastry
- Creation of Recipes
- Creation of Training Materials
- Digital Marketing
- Professional Productivity
32MODULE 33: Entrepreneurship & Management
- Business Creation
- Administrative Management
- Inventory Management
- Personnel Management
33MODULE 34: Costing & Profitability
- Calculation of the Cost Price
- Food Cost Calculation
- Setting the Sale Price
- Margin Optimization
34MODULE 35: Intensive Professional Internship
- Actual Production
- Order Management
- Events
- Laboratory Organization
35MODULE 36: End of Study Project
- Creation of a Signature Collection
- Professional Presentation
- Defense Before Jury
- Final Certification
Training Gallery
Instructor — Chef Ali Hamdi
Chef Ali Hamdi is the founder of Centre Malak and Academy Pro Hamdi, two renowned establishments in the field of professional pastry training in Morocco. With 19 years of experience in the culinary and pastry arts, he has dedicated his career to transmitting professional expertise.
Participant Reviews
An exceptional experience! Chef Hamdi explains in a clear and practical way. I have made enormous progress technically.
It changed my view of professional production. I learned how to create premium products with consistent quality.
The best investment I have made. The technical content is very high quality and the teaching method is very accessible.
Price & Registration
+ Registration fee: 200 DH
To register and check available dates, contact us directly via WhatsApp
Book your spot via WhatsAppFrequently Asked Questions
Q1How long does continuing education in international pastry last?
The training lasts 10 months with an intensive program combining theory and practice. Classes take place according to the academy's annual calendar.
Q2What is the cost of continuing education at Academy Pro Hamdi?
The price is 400 DH per month, with a registration fee of 200 DH. The training covers all technical modules at no additional cost.
Q3Is the training available for complete beginners?
Yes, the training is designed for beginners as well as professionals wishing to improve. No prerequisites are necessary.
Q4Where is the Pro Hamdi academy located?
The Pro Hamdi academy is located in Kenitra, Morocco. Contact us on +212 695 065 787 for the exact address and opening hours.
Q5Is the certificate issued recognized?
Yes, you receive a Professional Certificate issued by Academy Pro Hamdi, verifiable online via a unique code, recognized in the professional sector.
Target Audience
Students, professionals undergoing retraining, or entrepreneurs wishing to acquire a solid and rigorous academic foundation to open their own project or join prestigious laboratories.