Hospitality, Tourism & Events Management Courses

Baking and Patisserie Fundamentals Training Course – Casablanca, 31 May – 4 Jun 2027

Baking and Patisserie Fundamentals Training Course runs in Casablanca from Monday 31 May to Friday 4 June 2027 (1 week). The fee is 4,900 £ per delegate. The same course is also scheduled in 23 other cities, and as a live online date.

Dates: Monday 31 May – Friday 4 Jun 2027
Length: 1 week
Fee per delegate: 4,900 £
Format: In person, Casablanca
Status: Open for registration

How do I book this date?

Reference for this date: 756_28457. Quote it when you contact us.

Before you book, read our cancellation policy.

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Baking and Patisserie Fundamentals Training Course · Casablanca · 31 May – 4 Jun 2027

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Questions about this date

When does Baking and Patisserie Fundamentals Training Course in Casablanca start and finish?

It starts on Monday 31 May and finishes on Friday 4 June 2027: 1 week.

How much does Baking and Patisserie Fundamentals Training Course in Casablanca cost?

The fee for this date is 4,900 £ per delegate. Please read our cancellation policy before you book.

Is this date held in person or online?

It is held in person in Casablanca. This course also has a live online date.

Where else does Baking and Patisserie Fundamentals Training Course run?

It is also scheduled in 23 other cities: Abu Dhabi, Amman, Amsterdam, Barcelona, Cairo, Dar es Salaam, Doha, Dubai, Geneva, Istanbul, Kuala Lumpur, London, Madrid, Manama, Milan, Munich, Muscat, New York, Paris, Rome, Sharm El-Sheikh, Singapore and Vienna. It also has a live online date.

What does this course cover?

Baking and Patisserie Fundamentals is a 1-week training course for commis pastry cooks, bakery staff and hotel kitchen teams, and each participant builds a costed bakery production sheet. Guests expect consistent bread, pastry and desserts at every service, while ingredient costs and food safety scrutiny keep rising. Jupiter Prime Training treats these baking and patisserie fundamentals as the base of reliable pastry kitchen output.

The course outline covers:

Why Baking and Patisserie Fundamentals Matters Now
Who Gains Most from Baking and Patisserie Fundamentals
Baking and Patisserie Fundamentals Capabilities
Key Baking and Patisserie Fundamentals Terms
Baking and Patisserie Fundamentals Day by Day
Day 1: Ingredients and the Science of the Bakery
Day 2: Doughs, Proving and Bread Production
Day 3: Laminated Pastry and Choux
Day 4: Cakes, Sponges, Creams and Bakery Food Safety
Day 5: Practising the Costed Bakery Production Sheet
Applying Baking and Patisserie Fundamentals After the Course
Baking and Patisserie Fundamentals: The Way Forward

Read the full outline on the course page

Where else does this course run?

Also scheduled in 23 other cities and as a live online date.

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Casablanca, 31 May – 4 Jun 2027. The fee is 4,900 £ per delegate.