The Pastry Products Technology Training enables you to gain expertise in cake, pastry, börek, cookie, and dessert production. Acquire professional skills in the pastry sector with hygiene, quality control, and marketing strategies.

The training is for professional development purposes and is provided by the Vocational School. The certificate obtained does not replace the MYK authorization certificate in training that requires it.

Introduction to Pastry and Basic Knowledge

• Pastry sector and its history

• Key elements of pastry: cake, pastry, börek, cookies

Cake and Pastry Production Techniques

• Preparing different types of cakes

• Cake making, fillings, and creams

• Decoration techniques: fondant, chocolate decorations

Dessert and Börek Production Methods

• Traditional and modern desserts

• Different types of börek and production techniques

Quality Control and Hygiene Standards

• Food safety and hygiene rules

• Product quality control and standards

Creativity and Decoration in Pastry

• Decoration techniques and trends

• Modern pastry decoration methods

Marketing and Sales of Pastry Products

• Target market analysis and brand creation

• Digital marketing and sales channels

Food Safety and Health Standards

• Effective health and safety measures

• Points to consider during production processes

Practical Project Work

• Design your own pastry products

• Create a production process and marketing plan

Training Outcomes:

• Expertise in making cakes, pastries, börek, and desserts

• Skills in food safety, hygiene, and quality control

• Gaining a competitive advantage in the pastry industry

• Developing marketing strategies

The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.