4-Week Intensive Training Program

Transform your passion for baking into professional expertise through our comprehensive 4-week hands-on training program. Designed for aspiring bakers, pastry enthusiasts, entrepreneurs, and food industry professionals, this intensive course combines theory, practical training, and industry-standard techniques across four essential baking and pastry disciplines.

Program Duration: 4 Weeks

Schedule: 3 Days per Week

Training Format: Hands-On Practical Sessions

Week 1: Bread, Sourdough & Fermentation

Date: 17, 18 and 19 September

Time: 11:00 AM – 4:30 PM

Master the foundations of artisan bread baking and fermentation. Participants will learn how to create and maintain sourdough starters, understand the science of fermentation, and develop professional bread-making skills, from mixing to baking.

Skills You Will Learn: 

· Sourdough starter creation and maintenance

· Fermentation science and dough development

· Flour selection and hydration management

· Dough mixing using both machine and hand-mixing methods

· Stretch and fold technique

· Autolyse technique

· Bulk fermentation

· Shaping and scoring

· Proofing and baking techniques

· Bread quality evaluation and troubleshooting

Products You'll Create:

· Traditional Sourdough Bread

· Whole Wheat Sourdough Bread

· French Baguette

· Toast Bread

· Pizza Dough

· Ciabatta

· Focaccia

Week 2: Viennoiserie – Croissant & Brioche

Date: 24,25 and 26 September

Time: 11:00 AM – 4:30 PM

Discover the art of French viennoiserie through the preparation of laminated doughs, croissants, and brioche. Learn professional techniques used in artisan bakeries and pastry kitchens.

Skills You Will Learn

• · Viennoiserie dough formulation
• · Dough mixing and development
• · Lamination fundamentals
• · Butter incorporation techniques
• · Single and double folds
• · Dough resting and temperature control
• · Shaping and finishing techniques
• · Proofing and baking techniques
• · Brioche dough preparation
• · Brioche shaping and braiding
• · Product quality evaluation and troubleshooting

Products You'll Create

• · Croissants
• · Pain au Chocolat
• · Danish Pastries
• · Traditional Braided Brioche
• · Fruit Cream Brioche
• · Macaronade Brioche

Week 3: French Pastry

Date: 1,2 and 3 October 2026

Time: 10:30 AM – 4:30 PM

Build a strong foundation in classic French pastry production while mastering pastry doughs, creams, fillings, assembly, and finishing techniques.

Skills You Will Learn

• · Puff pastry production and lamination
• · Pâte à choux preparation and baking
• · Sweet tart dough preparation
• · Sponge cake production
• · Preparation of different pastry creams and fillings
• · Assembly and finishing techniques
• · Decoration and presentation
• · Product quality evaluation and troubleshooting

Products You'll Create

• · Paris-Brest (Choux Pastry & Hazelnut Cream)
• · Vanilla Mille-Feuille
• · French Parisian Flan
• · Lemon Tart
• · Fruit Tart
• · Red Berry Charlotte

Week 4: Modern Dessert

Date: 8,9 and 10 October 2026

Time: 11:00 AM – 4:30 PM

Learn how to create beautiful modern desserts by mastering different sponges, crunchy layers, creamy fillings, mousses, glazes, and decorations. Using simple and practical techniques, you'll discover how to combine textures and flavors to create elegant, professional-quality desserts.

Technical Skills:

· Understand the fundamentals of making a light and stable sponge.

· Master the basics of creating balanced crunchy layers.

· Learn the foundations of smooth and flavorful mousses.

· Understand how to prepare rich and creamy crémeux.

· Learn how to assemble a modern dessert with clean, professional layers.

· Understand how to combine flavors and choose textures that work well together.

· Learn how to create visually balanced desserts by using colors, shapes, and decoration effectively.

· Develop the ability to adapt recipes and textures to achieve the desired final result.

· Gain confidence in designing your own modern desserts using simple, professional techniques.

 Products you'll learn 

• · Madeleine sponge
• · Dacquoise sponge
• · Crunchy layer
• · Fruit jam
• · Fruit mousse
• · Nut crémeux
• · Light nut mousse
• · Mirror glaze
• · Flavored whipped ganache
• · Modern decorations
• · Professional assembly techniques
• · Flavor pairing and texture balancing
• · Recipe adaptation for different fruits and nuts

Using these core recipes and techniques, you will learn how to assemble a variety of elegant modern desserts with different flavors, textures, colors, and decorations. By mastering these fundamentals, you'll be able to create countless dessert combinations using the same professional methods.

Who Should Attend?

• Aspiring Professional Bakers
• Pastry Enthusiasts
• Home Bakers Looking to Advance Their Skills
• Entrepreneurs Planning a Bakery or Café Business
• Hospitality and Food Industry Professionals

Certificate

Participants who complete the full program will receive a Certificate of Completion from ABA Academy ​ Licensed by the Public Authority for Applied Education and Training (PAAET), State of Kuwait. 

Why Join This Program?

✔ Intensive Hands-On Training

✔ Professional Industry Techniques

✔ Small Class Size for Personalized Learning

✔ Comprehensive Curriculum Covering Four Key Disciplines

✔ Expert Chef Instruction

✔ Certificate Upon Completion

Refund & Cancellation Policy

-The ABA Academy reserves the right to cancel or reschedule a class up to 7 days before the start date. In such cases, participants who have paid will receive a full refund.

-Participants may cancel their registration up to 24 hours before the scheduled class to receive a refund. Once the 24-hour cancellation deadline has passed (after the start of the class), refunds will not be issued.

-Cancellations made less than 24 hours before the class start time, as well as no-shows, are not eligible for a cash refund. Instead, the paid amount will be credited to the participant’s balance and can be used toward a future ABA Academy class.

-In exceptional circumstances (such as severe weather, bereavement, or unforeseen personal emergencies), participants may be eligible for a full refund or account credit, subject to review and approval by the Academy.