Pastry
Overview
The Pastry course at CIS College gives you a strong, practical foundation in the art of baking and pastry. Over 24 hours of hands-on training in a fully equipped kitchen, you will move from basic doughs to advanced techniques, working with the same tools and methods used in professional bakeries and restaurants across Lebanon.
You will learn to mix, shape, proof, and bake a wide range of breads and pastries, from soft milk bread and buttery croissants to Lebanese classics like kaak and traditional loaf bread. Alongside the hands-on baking, you will build the hygiene, food safety, and basic customer and sales skills every baker needs to work in a professional kitchen or run a bakery of their own.
What You Will Learn
- Describe the properties and functions of the basic ingredients used in baked goods
- Scale, mix, mold, proof, and bake yeast raised dough with confidence
- Prepare a full range of doughs, including croissant, brioche, choux, and shortcrust
- Bake traditional Lebanese breads alongside French and Italian classics
- Apply the correct storage and packaging techniques for baked goods
- Maintain proper hygiene and follow food safety standards in a professional kitchen
- Build basic customer service and sales skills to support a bakery business
Course Curriculum
| Module | What you cover |
|---|---|
| Soft Milk Bread (Pain au Lait) | Mixing, shaping, and baking soft milk bread rolls |
| Puff Pastry and Mille Feuille | Building laminated puff pastry dough and assembling mille feuille |
| Croissant and Danish Dough | Laminating, folding, proofing, and baking croissant and danish dough |
| Pâte Sablé (Shortcrust Pastry) | Preparing shortcrust dough for petit four and dessert bases |
| Savory Tart and Quiche Dough | Making dough for savory tarts and quiches |
| Brioche Dough | Preparing enriched brioche dough |
| Pizza and Savory Dough | Making pizza and savory pastry dough |
| Traditional Lebanese Breads | Preparing kaak and traditional Lebanese loaf bread |
| European Breads | Baking focaccia, ciabatta, and baguette |
| Toast and Canapé Breads | Preparing toast and canapé style breads |
| Burger Buns and Fajita Bread | Making burger buns and fajita wraps |
| Choux Pastry | Preparing choux dough for éclairs and similar pastries |
| Tortilla Wraps | Preparing tortilla wrap dough |
Who This Course Is For
This course suits anyone who wants to become a professional baker, work as a pastry chef, or open a bakery of their own.
Certification
Upon successful completion of the Pastry course, students receive a certificate recognized by the Directorate General of Technical and Vocational Education (DGVTE).
Target audiences
- Aspiring bakers and pastry chefs
- Bakery and pastry shop owners
- Home bakers wanting professional skills
Requirements
- No prior baking experience required
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About us
CIS College delivers practical, career-focused technical and vocational education in Lebanon. We turn hands-on training into real employment outcomes.
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