The wide range of confectionery products making their way onto the market has created the need for studying sweets and desserts as an entity of their own within the culinary arts. Given that classic confectionary techniques have evolved with the modern technology that now shapes the gastro world, this sweet culinary branch offers extensive study material.
Daily pastry lessons are supplemented with field trips to renowned restaurants and food productions centers in Croatia as well as guest lectures from successful Croatian and international chefs. In addition, students take classes in enology and wine pairing.
Upon successful completion of the program, Kul IN awards students with a certificate for a Pastry Chef.
Program length: 3 months
Program Start Dates:
- 16.10.2023. – 22.12.2023.
- 16.01.2024 . – 21.03.2024.
- 14.10.2024. - 20.12.2024.
Price: 9,250.00 Euros*, VAT is included in the price.
*For our first minute students, we offer a 1.200,00 EUR discount on the tuition. You can get the discount if you apply at least 2 months before the program starts.
Enrollment for all intake dates is open!
Tuition includes:
- Course instruction
- Literature (digital)
- Materials, and uniforms for the program Professional Pastry and Confections
- Transportation to Sisak from Zagreb International Airport
- Accommodation walking distance from the school
- Lunch on school days
- Field trip costs and transportation
PROGRAM DETAILS FOR PROFESSIONAL PASTRY AND CONFECTIONS
Schedule of Classes at Kul IN:
|
Class Name |
# of Hours |
Teaching Methods |
|
Food Safety, Safety in the Kitchen, and Safety at Work |
20 |
Theory and Practice |
|
Basic Confectionary Skills and Techniques |
60 |
Theory and Practice |
|
International Confections and Designing Dessert Menus |
60 |
Theory and Practice |
|
Nutrition |
14 |
Theory and Practice |
|
Advanced Confections and Complex Desserts |
52 |
Theory and Practice |
|
Modern Gastronomy, Hospitality, and Service |
12 |
Theory and Practice |
| Wines | 42 | Theory and Practice |
| Restaurant Management | 10 | Theory and Practice |
|
Total # of Hours |
270 |
|
|
Total # of Months |
2 |
|
Pastry Practicums
Baking and pastry-making are best learned through hands-on experience, which is why our curriculum is designed such that 80% of class time is dedicated to practicums. The practicums begin with the fundamentals so that students have the opportunity to build their knowledge on strong foundations.
Field Trips
During the program, students visit several local food production centers and small-scale local farms. The field trips help students better understand the production chain of the food industry, as well as preparation and storage techniques of various types of desserts, sweets, baked goods, and wine and coffee. Students are introduced to various brands of local produce from which they can learn to distinguish quality products and create contacts with local producers, pastry shops, and restaurants with pastry departments.
Other course information:
Lesson Schedule: 5 hours/day, Monday through Friday
Language: Croatian and/or English
Literature (digital) and Reading Materials: provided by Kul IN
Uniforms: provided by Kul IN
Feel free to contact us with any additional questions, or for application materials:
- email: info@kulinst.com
- phone: +385-44-538-880
Kul IN is the place where your passion can turn into your dream career in the enchanting world of food, wine, and pastries.
Schedule a meeting with our recruitment team by clicking here!
