Professional Cake Designer

Certified Courses

This course aims to develop skills in the areas of creative pastry making and decoration/cake design with a view to professional development with recognition of the acquired values through pedagogical certification.
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Certified Course

2 PM / 8 PM

Over 18 years old

  • This exclusive training course aims to develop essential skills in the areas of planning, control and execution in creative pastry and cake design.
  • 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.
  • This course also aims to certify the skills of both professionals already working in the field of Pastry and Cake Design and enthusiasts who wish to deepen their knowledge.

 

               Functionality

  • The course consists of 3 modules.

 

  • Module 1 – Cake Design Course I – 30 hours
  • Module 2 – Course II Cake Design – 30 hours
  • Module 3 – Course III Cake Design – 30 hours

 

  • Upon completion of each module, participants will receive a certificate of attendance.
  • Each module consists of 5 units taught over the course of one week, totaling 30 hours of training. Each unit has 6 hours of training per day.
  • To obtain professional certification, it is essential that the trainee completes all 3 modules.
  • 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.
  • The modules will take place on previously established dates, with daily schedules from 2 pm to 8 pm.
  • Students have the flexibility to not complete modules consecutively, with reintegration always subject to availability of places.
  • The modules will be repeated throughout the year, as the number of registrations allows the formation of new classes.
  • The maximum period for completion of the course is 2 years.
Preparation of Doughs and Fillings. Techniques for Rolling, Filling, and Frosting Cakes. Using Cutters. Shaping Basic Shapes. Shaping Small Figures. Decorating with Royal Icing and Using Piping Nozzles. Food Hygiene and Safety – Basics of Microbiology. Preservation and Storage of Foodstuffs. Basics of Cleaning and Disinfection. Introduction to the Application of Hazard Analysis and Critical Control Points.
Buttercream Decoration. Tiered Cake Techniques – Wonky Cake – Advanced Level Cake Decoration. Cake Painting Techniques. Modeling Facial Expressions and Human Figures. Entrepreneurship – How to Start a Business.
Sculpted Cake. Wafer Paper Techniques. Sugar Flower Modeling. Wedding Cake Decoration. Structured Cake
Preparation of Doughs and Fillings. Techniques for Rolling, Filling, and Frosting Cakes. Using Cutters. Shaping Basic Shapes. Shaping Small Figures. Decorating with Royal Icing and Using Piping Nozzles. Food Hygiene and Safety – Basics of Microbiology. Preservation and Storage of Foodstuffs. Basics of Cleaning and Disinfection. Introduction to the Application of Hazard Analysis and Critical Control Points.

Value

The course costs €390 per module.

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.

 

90 H

Start date: 2025-09-15

End date: 2025-11-14

Schedules: 2 PM / 8 PM

  • Inês Ferreira Bernardo

    Specialized in carrying out follow-up audits in the implementation of the HACCP System.

  • Francisco Henriques

    Specializing in sculpted and structured cakes, with international training provided by experts with world-renowned credentials.

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