Professional Master Cake Designer

Master's Certificates

This training is aimed at current professionals in the field, with experience, who wish to improve or update their knowledge and technical skills in the area of creative pastry/cake design.
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Certified Course

10 AM / 7 PM

5 Specializations

  • This course aims to provide participants with the knowledge they need to excel as professionals in the creative pastry industry.
  • This is an area that is undergoing significant development and growth, just as in signature cuisine, in contemporary pastry making, differentiation is achieved through the refinement of aesthetics, the refinement of flavors, the use of colors and creativity.
  • The market is increasingly looking for a product that is technically refined in terms of appearance and distinctive in terms of presentation and flavor.
  • Throughout each of the specializations, trainees will undergo a continuous formative assessment process.
  • This process essentially takes into account the evolution and assimilation of the content as well as the level of compliance with deadlines and commitment in carrying out the activities proposed by the trainers.
  • With a focus on excellence, the goal is to guarantee a superior quality service that results in total customer satisfaction.
  • Furthermore, the aim is to promote the professional development of participants, through the recognition of acquired skills through formal pedagogical certification.

 

               Functionality

              

  • The course consists of 5 Specializations.

 

  • Specialization in Wedding Cakes – 24 / 32 hours
  • Specialization in Sugar Flowers and Wafer Paper – 24/32 hours
  • Specializing in Buttercream Cakes – 24/32 hours
  • Specialization in Structured Cakes – 24/32 hours
  • Specialization in Advanced Decoration Techniques and Consulting - 24 / 32 hours

 

  • Upon completion of each specialization, participants will receive a professional certificate.
  • Each specialization consists of 3 or 4 units (depending on the specifics of the unit) taught by a resident trainer who may be supervised by an international trainer with experience in the specialization. Each unit consists of 8 hours of daily training.
  • To obtain the professional Master Cake Designer certification, it is essential that the graduate completes 5 specializations.
  • At the end of the training course, students will be assessed in a final exam, the passing of which will guarantee a Professional Training Certificate, recognized by the Portuguese State.
  • Specializations will take place on previously established dates, with daily hours from 10 am to 7 pm.
  • Students have the flexibility to not pursue specializations consecutively, with reintegration always subject to the availability of places.
  • Specializations will be held 2 or 3 times per year, depending on whether the number of registrations allows for the formation of new classes.
  • The maximum period for completing the course is 4 years.
Opening and filling cakes, perfect slicing techniques, saw cutting for uniform slices, alternating fillings combining flavors and colors. Ganache coating the cake, wall/shielding technique, finishing with perfect edges. Split-tier cake with gourds, adding a support with a central column and washer. Decorating with sugar paste and icing, using stencils and veiners. Applying textures, creating sugar flowers. Application and final decoration.
Combining multiple tiered cakes. Decorating with sugar paste and icing using the embroidery and brushed icing technique. Introduction to sugar flowers, including flower paste, veiners, and cutters. Creating various sugar flowers, filling flowers, and leaves. Creating various wafer paper flowers. Final decoration using cascading flowers.
Buttercream preparation using a conventional recipe. Preparation of various derivatives with different colors, flavors, and textures. Finishing with smoothness and perfect edges, application of the wall technique or shielding with buttercream. Preparation of various types of buttercream flowers using specific nozzles. Final decoration using buttercream flowers.
Opening and filling cakes, perfect slicing techniques, saw cutting for uniform slices, alternating fillings combining flavors and colors. Ganache coating the cake, wall/shielding technique, finishing with perfect edges. Split-tier cake with gourds, adding a support with a central column and washer. Decorating with sugar paste and icing, using stencils and veiners. Applying textures, creating sugar flowers. Application and final decoration.

Value

Each specialization has a variable value depending on the number of days of training or depending on the international trainer.

All materials, equipment, utensils as well as raw materials are included.

 

REGULATION

Enrollment                                                                 

Enrollment in a training course is only considered final upon receipt of the trainee's duly completed enrollment form (curriculum vitae) and payment for the first module. Failure to meet any of these requirements is sufficient reason for the trainee to be disenrolled. Training courses at APDC/Bakery School cannot be taught with fewer than 8 or more than 16 trainees per course. If the number of trainees enrolled in a course is deemed insufficient, the Academy reserves the right to postpone or cancel the course, informing and refunding the respective payment to the trainees.

Timeline

The Academy is committed to delivering courses on the date and time specified in the schedule for each training activity. Any unforeseen circumstances that require a change to the schedule will be the Academy's responsibility to find an alternative date and time, and trainees are responsible for their attendance.

Absences

It is the trainee's responsibility to attend the training session for which they are enrolled regularly and punctually, aiming to acquire the theoretical and practical knowledge provided. Absences from the course are not permitted, as it takes place during the regulated hours for each training session.

Payments and Withdrawals

The Academy is responsible for providing the candidate with a training payment plan, which includes the due dates for each installment. If the trainee withdraws up to 30 days before the start of the course, all amounts paid will be refunded, except for the initial registration fee. If the trainee withdraws or interrupts the course after the training has begun, all amounts paid to date will be forfeited. Upon resuming the course, the student will be required to re-enroll and make a new payment.

Certification

At the end of the course, trainees who successfully complete the training plan receive a Professional Training Certificate, which will be issued after the course exam. If a trainee is in arrears in payment, the Academy reserves the right to withhold certification until payment is made.

5 Specializations

Schedules: 10 AM / 7 PM
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