Professional Pastry Diploma

A comprehensive diploma designed to build strong foundations in pastry arts through a hands-on learning experience that combines both theory and real kitchen practice.

Program Focus

Classical and modern pastry techniques, bakery fundamentals, plated desserts, chocolate work, viennoiserie, and professional kitchen operations.

Duration & Schedule

* 2.5 Months

* 3 Days per Week

* 1 Session per Day (4–5 hours)

* Friday & Saturday (9:00 AM – 1:00 PM)

* Monday (6:00 PM – 10:00 PM)

*Starts on the 7th of September

Program Highlights

* Kitchen orientation & professional setup

* Hygiene, food safety & HACCP basics

* Ingredient knowledge & functionality

* Pastry foundations (cakes, creams & sauces)

* Doughs, tarts & pies

* Breads & viennoiserie (croissant, brioche, etc.)

* Cookies, petit fours & tea pastries

* Cakes & gateaux

* Chocolate & confectionery

* Plated desserts & restaurant-style presentation

* Bakery production & business basics

Assessments

* Final Practical Exam

* Final Theory Exam

* Graduation Project

Certification

* Highfield Food Safety Certificate

* The Cooking School Certificate

Fees

* 55,000 EGP

Payment Options

* Cash | Visa

* Instalments through The Cooking School (up to 2 months)

* Instapay / Bank Transfer

* Instalments available through the customer’s bank