Baking and Patisserie Fundamentals Training Course – Geneva, 26–30 Apr 2027
Baking and Patisserie Fundamentals Training Course runs in Geneva from Monday 26 April to Friday 30 April 2027 (1 week). The fee is 7,500 £ per delegate. The same course is also scheduled in 23 other cities, and as a live online date.
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- Dates
- Length
- 1 week
- Fee per delegate
- 7,500 £
- Format
- In person, Geneva
- Status
- Open for registration
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Baking and Patisserie Fundamentals Training Course · Geneva · 26–30 Apr 2027
Questions about this date
When does Baking and Patisserie Fundamentals Training Course in Geneva start and finish?
It starts on Monday 26 April and finishes on Friday 30 April 2027: 1 week.
How much does Baking and Patisserie Fundamentals Training Course in Geneva cost?
The fee for this date is 7,500 £ per delegate. Please read our cancellation policy before you book.
Is this date held in person or online?
It is held in person in Geneva. 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, Casablanca, Dar es Salaam, Doha, Dubai, 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
Where else does this course run?
Also scheduled in 23 other cities and as a live online date.
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Geneva, 26–30 Apr 2027. The fee is 7,500 £ per delegate.