Distance learning: World Pastry & Prestige Petits Fours
About this training
Exceptional distance training to master boutique desserts, modern tarts, professional bakery and pastries, luxury macaroons and prestige petit fours.
Practical Info
Technical Program
01Desserts & Haute Pastries
- Chocolate Cheese Desserts
- Chocolate Desserts
- Lemon Chocolate Desserts
- Apple and Pineapple Desserts
- Ginger Desserts
- Chocolate Red Fruit & Cheese Desserts
- Caramel Coffee Desserts
- 3D desserts
- Confit Desserts
- Coffee Desserts
- Royal Desserts
- Royal Flavor Desserts
- Raspberry Desserts
- Saint-Michel desserts
- Gianduja Lemon Desserts
- Tonka Peach Desserts
- Pear & Cherry Desserts
- Ivory Coffee Desserts
02Pies & Tartlets
- Catalan Pie
- Exotic Pie
- Caramel Chocolate Tart
- Lemon Raspberry Tart
- Flan Pie
- Modern Tartlets
03Cakes & Layer Cakes
- Russian Cake
- Cake Top Choco
- Praline Cake
- Nut & Caramel Cake
- Red Velvet
- Layer Cake
- Number Cake
04Cake Design
- Cake Design Level 1
- Cake Design Level 2
- Cake Design Level 3
05Classic French Pastry
- Opera
- Yarrow
- Black Forest
- Snickers
- Ferrero Rocher
- Cheesecake
- Caramel Cheesecake
- Amarena
06Professional Logs
- Classic Log
- Coffee Praline Log
- Exotic Log
07Fine Chocolate Factory
- Chocolate Candy
- Caramel Candy
- Truffles
- Chocolate Nougat & Dried Fruits
- Rock
- Nougat
- Iced Nougat
08Pastry
- Professional Pastries
- Yeasted Puff Pastry
- Croissants & Derivatives
09Macaroons
- Professional Macarons
- Toppings & Fillings
10Choux Paste
- Professional Choux Paste
- Lightning bolts
- Modern Cabbages
11Prestige Petits Fours
- Viennese Shortbread
- Speculoos
- Soft Raisin Cake
- Coconut Shortbread
- Rhumias
- The Star
- Cat Languages
- Chocolate Cookie
- Oglion
- Macadamia
- White Sesame Nougat
- Soft Raspberry
- Hats
- Delicacies
- Diamonds
- bounty
- Cookies
- Checkerboard Shortbread
- Nougat Square
- Financial
- Nutcracker
12Professional Pastes & Bases
- Fruit Paste
- Puff Pastry
- Sweet Dough
- Shortbread
13Professional Techniques
- Mirror Glazes
- Ganaches
- Foams
- Creamy
- Inserts
- Crispy
- Chocolate Decors
14Business Bonuses
- Calculation of the Cost Price
- Setting the Sale Price
- Conservation of Products
- Organization of Production
- Tips for Starting Your Pastry Project
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
To register and check available dates, contact us directly via WhatsApp
Book your spot via WhatsAppFrequently Asked Questions
Q1What are the advantages of this distance learning?
Permanent 24-hour access to HD video lessons, PDF recipe guides, private support group and direct correction by Chef Ali Hamdi.
Target Audience
Passionate about pastry, entrepreneurs in retraining, and professionals wishing to standardize the production of haute pastry and petits fours.