In the schools of the Bakery School Foundation, the program is divided into four semesters and spread across two years amounting to approximately 1.600 hours and 36 themes. We wish to offer an intensive yet adapted learning curve to our students while acknowledging that many of them are new to the world of bakery, patisserie, and chocolate. We start by explaining the equipment, ingredient interaction and commodities role before moving to more technical and practical lessons. This all helps our students face the market reality, such as decoration with vegetable cream, chocolate tempering, frozen technology concepts, sourdough baking and much more. At this moment, our students are making loaf cake, butter Madeira loaf cake & snowball cakes. During their training, we hope to further grow their passion for bakery, patisserie, and chocolate. And looking at their happy faces it sure looks like they are having fun!