Occidental Sweets

Overview

The Occidental Sweets course at CIS College introduces you to French and Western pastry over 24 hours of guided and hands-on instruction. You will work from foundational pastry creams and baked custards through cakes, choux pastry, laminated and fruit tarts, cookies, and finish with genoise sponges and entremets, building the techniques behind classic Western desserts.

The course runs in a hybrid format, combining classroom sessions with practical baking sessions at CIS branches across Lebanon, so you practice every recipe under guidance.

What You Will Learn

• Preparing pastry cream, buttercream, mousseline, and diplomate cream
• Making baked custards such as crème caramel, crème brûlée, and cheesecake
• Baking Western cakes such as carrot cake, banana cake, and chocolate fudge cake
• Working with choux pastry to make eclairs, profiteroles, cupcakes, and muffins
• Preparing laminated and fruit tarts such as mille feuille, apple tart, and apple pie
• Making cookies, macarons, cinnamon rolls, and petits fours
• Preparing genoise sponge, tiramisu, and entremets

Course Curriculum

Who This Course Is For

• Anyone who wants to learn French and Western pastry
• Home bakers looking to master classic Western desserts
• People considering a career in pastry making

Certification

Graduates who successfully complete the course receive a certificate recognized by the Directorate General of Technical and Vocational Education (DGVTE).