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Concept Pastry Education

Concept Pastry Education

A full-fledged training in the field of Boutique Pastry, where you can learn all the recipes and decoration techniques you need.

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Educational Content

Concept Pastry Training includes basically all the recipes and techniques you need.
It has been prepared as a training program in which you can prepare and complete all the details of each product, such as cooking, application and decoration, from A to Z, on your own.
Within a 5-day work plan, you will receive 13 different trainings together, and you will be able to easily cook and decorate all the products step by step and create a concept.
On the first day of training, how to create a concept, how to plan color choices and decoration techniques appropriate to the concept are explained in detail.
The products that complete the concept in this training content are as follows;
Baking cookies - decorating
Cupcake baking - decorating
Cakepop making - decoration
Oreo making - decoration
Explanation of meringue varieties
Preparing macarons with Italian meringue - baking, filling application - layered filling technique
Making meringue with French meringue, tower formation and arrangement technique - decoration
For the cake, baking cakes, preparing ganache (chocolate cream), preparing inner cream
Explanation and application of cake filling types (explanation of fruit, nut and similar fillings)
Preparing buttercream with Swiss meringue
Tips for working with buttercream and spreading/coloring
Naked cake plastering techniques
Buttercream full plastering and sharp edge techniques, concrete effect plastering
Sugar paste explanation and professional application techniques
Creating sharp edges by covering the cake with sugar paste
Flower dough recipe and preparation
Making flowers from flower paste and creating arrangements on the cake with the flowers made Model cake covering technique and application
Cake Folding – Carrier System Installation (layered cake making)
Techniques used for cake and product decoration: Edible lace application, royal icing application, stencil use, silicone mold use, sequin technique, mesh stencil use, edible glitter application, painting techniques,
Diagram of increasing and folding the cake according to the number of people
The amount of ingredients you need to use according to the size of the cake you will make (amount of sugar paste, amount of ganache, amount of cream, etc.)
Detailed documentation on product and material storage times and conditions
Vendor information where you can obtain materials

Note: In this tutorial, we make a real 3-layer cake. Now you are a professional cake maker :)

What You Need to Know

Concept Pastry Training is suitable for participants of all levels.
The training is prepared assuming that you know nothing.
For the student/students attending the course, all materials and equipment will be prepared by us in advance, and the trainee will only need to attend the course.
During the course, detailed recipes and ingredient lists are handed out as booklets to all participants.
During the course, phone and camera recording is prohibited.
Students participating in the course must notify us in advance if they do not want photos and videos taken during the course to be shared; otherwise, they will be deemed to have given consent for sharing.
Participants who purchase the course are deemed to have accepted to participate in group training. Training dates cannot be changed except for health and safety reasons and there are no postponement or cancellation options. (Last minute cancellations are definitely not accepted.)
The address where you will attend the course is Mine Keskin Academy Bornova Özkanlar.
The start and end times for the day/days you attend the course are determined in advance; however, these hours may be extended to complete the course program, taking into account the manual skills of the trainees.
At the end of the workshop course, your certificate, issued in your name and signed by Mine Keskin Academy, is sent to your e-mail address as a digital certificate.
At the end of the course, the products you have prepared are packaged for you and delivered to you so that you can take them with you.
All our students continue to benefit from consultancy services regarding the education they received for 3 months after the course they attended.
If you would like to receive regular consultancy in the field of Boutique Pastry, you can request detailed information about our paid consultancy system.

EVALUATIONS

Atölye Eğitimleri

Alabileceğiniz en iyi içerikli eğitim diyebilirim. Yaptığınız tariflerle ilgili püf noktalar, uygulamanız gereken teknikler alacağınız tedarikçiler büyük bir titizlikle sizinle paylaşılıyor ve size en ince ayrıntısına kadar öğretiliyor her şey için teşekkürler

Fatma Öz | 28/01/2025

Atölyede ki eğitimlerin yeri başka. Hem çok güzel arkadaşlıklar kurduk hemde Mine Hocamızdan harika bilgiler öğrendik.

Betül Çetmen Özdemir | 04/12/2024

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EĞİTİM BİLGİSİ

Konsept Pastacılık Eğitimi

Tanışma

Tasarım Föyleri ve Eğitim Akış Şeması

Pasta Yapımı

Kek, Ganaj, Buttercream ve Pasta Kreması Yapımı

Pasta Katlandırma ve Sıvama

Renklendirme / Şeker Hamuru Kaplama