HTC Training Center logoHTC Training Center logo
All Programs
Pastry

Pastry & Kitchen Operations Course

The Pastry & Kitchen Operations cours**e** prepares trainees to work efficiently in five-star hotel pastry kitchens, providing practical knowledge and skills in hygiene, safety, pastry techniques, workstation management, and equipment operation. The program emphasizes adherence to food quality standards and HACCP, kitchen workflow organization, and hands-on experience in preparing hot and cold pastries, dough production, dessert decoration, and managing buffets and banquet presentations to international standards.

10 weeks
Beginner to Advanced
Certified
Small Groups
Apply Now
Pastry & Kitchen Operations Course
Duration10 weeks

Program Modules

1

Pastry Kitchen Workflow & Techniques

Understand kitchen organization, workflow, and basic to advanced pastry techniques.

2

Hygiene, Safety & HACCP

Apply personal hygiene, food safety, and HACCP procedures in daily operations.

3

Equipment & Workstation Management

Operate kitchen equipment safely, maintain organized workstations, and manage ingredients efficiently.

4

Professionalism & Teamwork

Demonstrate professional conduct, attention to detail, flexibility under pressure, and teamwork.

What You'll Learn

Knowledge

Understand pastry kitchen workflow and organization.
Recognize basic and advanced pastry techniques.
Identify hygiene, food safety, and HACCP standards.
Learn proper handling of kitchen tools and equipment.

Skills

Prepare pastries and desserts to five-star standards.
Operate kitchen equipment safely and efficiently.
Maintain organized and sanitary workstations.
Complete production documentation and cost tracking.

Attitudes

Demonstrate professional appearance and conduct.
Work effectively in a team and remain flexible under pressure.
Pay attention to detail in pastry preparation and kitchen organization.
Take responsibility for safety, food quality, and organization.

Topics

beginner

Overview of pastry kitchen and departmental functions
Personal hygiene, food safety, and HACCP
Knife skills and basic cutting techniques
Workstation organization, sanitation, and FIFO storage
Basic hot and cold pastry preparation
Equipment usage and maintenance
Documentation and basic cost calculation

advanced

Advanced pastry techniques: laminated doughs, croissants, shortcrust, mousse desserts
Chocolate production and tempering
Buffet and banquet dessert preparation and presentation
Advanced equipment operation: Combi Oven, Blast Chiller, Paco Jet, Thermomix
Ingredient receiving, storage, labeling, and defrosting procedures
Advanced sanitation, cost control, and HACCP reporting

Your Instructor

HTC Pastry Team headshot

HTC Pastry Team

Pastry Instructor

Ready to Start?

Secure your spot in the next cohort. Limited seats available.

Apply Now

Next Start Date

February 15, 2026