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Professional Sugar Art Pastry

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Professional Sugar Art Pastry Training with

Internship Opportunities

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TRAINING DURATION

92 hours

EDUCATION PERIODS

Since the trainings are given with a 1 to 1 tutoring system, you can schedule your lesson date and time in consultation with the school management.

TUITION FEE

3.500 $

TRAINING CONTENTS
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TRAINING DURATION

With Professional Sugar Art Pastry training program, students will become an internationally qualified boutique baker who can make cake using candy dough, cookies, cupcakes, cake pop, cartoon character figures, basic, elementary or advanced level human figures, working in hotels or restaurants. 

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Certification

The students who successfully passed the written and practical exams at the end of the Boutique Bakery Programs will be awarded a Certificate in Professional Sugar Art Pastry approved by TCA Turkish Culinary Academy.

Accommodation

You can stay at Yurt Akademi Men’s Dormitory and Piyano Women’s Dormitory with special prices exclusive to our school.

Yurt Akademi Private Men’s Student Dormitory – Ankara Kızılay Branch
(0312) 419 01 23
Get Directions

Ankara Konfor Men’s Student Dormitory
(0312) 419 61 05
Get Directions

Private Piyano Women’s Student Dormitory (Main Branch)
0549 430 29 30
Get Directions

Gardenya Women’s Student Dormitory
0545 320 44 06
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CK House
+90 554 949 9260
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Big Suite Ankara
0532 590 46 44
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Paris Residence
(0312) 442 22 41
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Training Duration / Class Hours & Days:

Basic Pastry (40 hours)

    • Lesson 1: THEORETICAL KNOWLEDGE (Introduction to boutique pastry, introduction-use of technical equipments, informing about the usage places, storage conditions, where to obtain all edible and non-edible materials, portioning, calculation of costs, production, sales, packaging and delivery processes. ) 4 hours
    • Lesson2 : BUTIC COOKIES (Cookie Making, decorating with sugar dough, techniques of using silicone molds) 4 hours
    • Lesson 3: CUPCAKE (Cupcake Making, decorating with icing, use of sense and squeezing techniques) 4 hours
    • Lesson 4: CAKEPOP – MAGNUM CAKE (Preparation of Cakepop dough, melting and coloring chocolate, coating with chocolate and sugar paste, decorating with sprinkles) 4 hours
    • Lesson 5: CREAM TART CAKE (Preparation of tart dough and cream, piping and decorating techniques) 4 hours
    • Lesson 6: 2D FIGURE MODELING (Template extraction, 2D figure study, coloring with alternative painting techniques such as airbrush, watercolor) 4 hours
    • Lesson 7: SHARP EDGE CAKE (Sponge cake, ganache, pastry cream making. Folding the cake, covering it with ganache and sugar paste using the sharp edge technique and conceptualizing it according to the figures we model) 4 hours
    • Lesson 8: SHARP EDGE CAKE (Sponge cake, ganache, pastry cream making. Folding the cake, covering it with ganache and sugar paste using the sharp edge technique and conceptualizing it in accordance with the figures we model) 4 hours
    • Lesson 9: Basic Figure Studies – 1 (Animal Figuration 2) 4hours
    • Lesson 10: Basic Figure Studies – 2 (Animal Figuration 2) 4 hours

Advanced Pastry (52 hours)

    • Lesson 1: BENTO CAKE (Classic sponge cake making, cake plastering with whipped cream, ombre coloring, message writing techniques) 4 hours
    • Lesson 2: NAKED CAKE (Brownie cake, pastry cream, frosting, icing, ganache making. Cake folding, plastering and decorating techniques. 2 layer naked cake making tricks, decorating by arranging with the flowers we made). 4 hours
    • Lesson 3: NAKED CAKE (Brownie cake, pastry cream, frosting, icing, ganache making. Cake folding, plastering and decorating techniques. 2 layer naked cake making tricks, decorating by arranging with the flowers we made). 4 hours
    • Lesson 4: Edible Paper Flower Making 4 hours
    • Lesson 5: Edible Paper Flower Making 4 hours
    • Lesson 6: Flower Education (Sugar Dough) 4 hours
    • Lesson 7: Flower Education (Sugar Dough) 4 hours
    • Lesson 8: VINTAGE CAKE (White or chocolate cake, Buttercream making. Folding the cake and icing with cream. Techniques of using the sensors and their use on the cake) 4 hours
    • Lesson 9: VINTAGE CAKE (White or chocolate cake, Buttercream making. Folding the cake and icing it with cream. Techniques of using the sensors and their use on the cake) 4 hours
    • Lesson 10: INTERMEDIATE CHILD MODELING 4 hours
    • Lesson 11: INTERMEDIATE HUMAN MODELING 4 hours
    • Lesson 12: CARTOON 3D FIGURE MAKING 4 hours
    • Lesson 13: CARTOON CAKE MOCKET COATING 4 hours
Documents Required for Registration

4 Photos
Photocopy of Passport

Tuition Fee

Professional Sugar Art Pastry: 3.500 $ (VAT included)
Chef Uniform and Marzipan Sculpting Tool Set is given free to the students by our school.

Advanced Sugar Art Pastry: 3.500 $ (VAT included)
Chef Uniform and Marzipan Sculpting Tool Set is given free to the students by our school.

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