ECA Basics of Professional Pastry Program

Culinary Training Programs

The Egyptian Chefs Association presents Basics of Professional Pastry Program. This is a 100% practical course designed in such a way that students study at home the theoretical part, so as to dedicate the full course time to practical hands-on classes in the kitchen to master various pastry techniques.

The program is a high-quality pastry training program that meets the international standards of professional classic pastry preparations.

The skills and techniques presented in this course are essential to successful pastry production. It enables chef trainees, home cooks and home caterers to master the building blocks needed to produce any pastries, puff pastries, mousses, pies, cakes, cookies and desserts and dessert sauces, as practiced today in hotels, restaurants, institutional catering facilities and other food service operations.

Enroll in ECA’s Professional Pastry Course, a 16-day program, and you will master the skills and techniques to approach pastry making in a professional and organized manner. Pastry-making is not as many often think the art of sophisticated, complex and intimidating work, but more likely the good organization of making different types of doughs, containers of various fillings, stock of decoration and garnishes, and then assembling all the components in a variety of ways to create traditional or unique desserts.

Duration:

  • Full-Time Study Basis:

16 Days, 4 days a week, Full time, 120 hours

Course Days: Weekly, Monday till Thursday, 09.00 – 16.00 hrs

Starts on 20 May 2024

 

Certification

Upon successful completion of the full program, students will obtain an Egyptian Chefs Association certificate in Basics of Professional Pastry.

Course Outline

Introduction To Pastry & Baking

Introduction To Pastry & Baking
  • Specialized tools and equipment used in baking & pastry
  • Types of flours, sugars, fats and their properties
  • Types of chocolate and chocolate products
  • How to melt and temper chocolate
  • Types of nuts and their use in baking
  • Mastering of the different mixing methods
  • Mastering the 9 steps of the baking process
Preparation of Pies, Pastries & Cookies

Preparation of Pies, Pastries & Cookies
  • Preparation of a variety of base doughs; flaky, mealy, sweet, puff, eclairs, meringues and phyllo
  • Preparation of a variety of pie crusts
  • Preparation of a variety of fillings
  • Preparation of a variety of classic pastries such as puff pastry and éclair paste and meringues
  • Preparation of a variety of cookies
  • How to prepare a variety of dessert and pastry items
Preparation Of Cakes & Cake Frostings

Preparation Of Cakes & Cake Frostings
  • Function of typical cake ingredients and how they interact
  • Preparation of a variety of cakes; butter cakes, high-ratio cakes, genoise, sponge cakes, angel food cakes, chiffon cakes
  • Preparation of a variety of frostings and icings; buttercream, foam, fudge, fondant, glaze, royal icing ganache
Preparation of Custards, Creams, Frozen Desserts and Desserts Sauces

Preparation of Custards, Creams, Frozen Desserts and Desserts Sauces
  • Preparation of a variety of custards, creams and soufflés
  • Preparation of Bavarian creams, chiffons, mousses and crème Chantilly
  • Preparation of a variety of ice creams, sorbets and frozen dessert items
  • Preparation of a variety of dessert sauces, fruit purées & syrups
  • Guidelines for assembling desserts

Instructor

Chef Maged Mohsen
Chef Maged Mohsen

Chef Maged Mohsen will guide students through the program step-by-step with ongoing performance assessments and instructions geared towards achieving maximum outcome in practical skills.

Chef Maged has more than 30 years of experience working as Executive Pastry Chef in several 5-star hotel chains, in different countries, including Kuwait, Turkey, Germany, France and the United Arab Emirates. He had a great opportunity to learn from foreign chefs to build his broad spectrum of his pastry skills and enhance his talents.

He was the Culinary Pastry Ambassador of the Egyptian National Team at the Culinary Olympics 2000 scoring the first ever Olympic medal in pastry for Egypt. Chef Maged has always been dedicated to continuous education and training in order to stay updated with the culinary developments and trends. He has studied in different schools in Europe, such as “Le Notre” in France, and “Ewald Notre” in Germany and he is passionate about sharing his expertise and has trained numerous pastry chefs throughout his career in several 5-star hotel establishments.

Language:

Arabic and study materials and recipes bilingual English & Arabic

Student Dress Code:

Chef’s Jacket, Apron, Closed Black Shoes, Head Cover

Location:

Kitchen Stars, Maadi, Cairo

Program Fees:

LE 20,000

The full fee should be paid in advance before the start of the program.

For more information on ECA Membership

Please visit the individual membership page

Or contact the membership department on 02 37622116 / 7 / 8 or via email at membership@egyptchefs.com

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