Online Long-Term Creative Pastry Course

Online Long-Term Creative Pastry Course

47.500,00 ₺
47.500,00 ₺
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Build a strong foundation in production, flavor, technique, and design, starting from scratch in patisserie.
Learn different product groups together with this comprehensive course, which ranges from basic kitchen knowledge to production planning; from cakes and fillings to buttercream, chocolate, mousse, glaze, and bonbons; and from choux, tarts, yeasted and laminated doughs to modern pastry techniques.
Systematically advance towards professional production by adapting the techniques you learn to your own products and design language.

What’s included in the course?

Lessons
169 videos
Duration
33 hours 52 minutes
Recipes
189-page recipe guide
Level
Basic · Intermediate · Advanced
Language
Turkish
3 months free consultancy
View course summary

Core Kitchen & Boutique Pastry Management

  • Essential principles of kitchen layout, hygiene–sanitisation, food knowledge, and occupational health
  • Production planning, shelf-life guidelines, and product safety in boutique pastry
  • Assessing client requests, order planning, and managing the production workflow
  • Conversion charts, portion planning, and scaling recipes accurately for different guest counts
  • Strategic approaches to building a market-ready product range across various pastry categories
  • Introduction to materials and equipment, plus a directory of trusted vendor contacts

Cakes, Creams & Flavor Development

  • Core techniques for various cake sponge recipes
  • Diversifying base recipes with different ingredients and developing new flavor profiles
  • Preparing gourmet inner fillings
  • Balancing flavor and texture across cakes, creams, and fillings
  • Mine Keskin’s signature buttercream recipe
  • Smooth frosting, coloring, and texturing techniques using buttercream

Cake Design & Concept Production

  • Fundamental principles of custom cake design
  • Preparation, assembly, and decoration of concept pastry products
  • Combining diverse items and techniques into cohesive, unified designs
  • Adapting learned skills to custom color palettes, styles, and creative concepts

Chocolate & Bonbon Techniques

  • Core principles of working with chocolate
  • Chocolate tempering techniques
  • Chocolate molding and shaping
  • Gourmet bonbon production
  • Creating chocolate decorations and integrating them into cake designs
  • Achieving high-gloss cake finishes using Mine Keskin’s signature workshop technique

Mousse, Glaze & Modern Pastry

  • Exploring and applying various mousse structures
  • Fruit and chocolate inserts
  • Designing multi-layered modern entremets
  • Preparing, coloring, and applying mirror glaze
  • Velvet effect preparation and spray-coating techniques

Tarts, Verrines & Cheesecake

  • Preparation and presentation of verrines (layered dessert cups)
  • Panna cotta
  • Gourmet tart applications
  • San Sebastian cheesecake

Choux & Classic Pastry Doughs

  • Preparing pâte à choux dough
  • Craquelin
  • Cream puffs and profiteroles
  • Savory quiche varieties

Yeasted & Laminated Doughs

  • Traditional and modern fermentation techniques
  • Classic pastry poğaça and traditional Easter brioche (Paskalya çöreği)
  • Focaccia
  • Brioche and various soft dough applications
  • Laminated butter dough techniques
  • Hand-rolled croissants and puff pastry (milföy)

Upon Program Completion

  • A strategic mindset for adapting learned techniques to new recipes, products, and custom designs
  • Practical knowledge regarding shelf-life, storage conditions, and production management
  • Online evaluation and Certificate of Completion

Who is this course for?

  • Beginners looking to start from scratch and build a strong, systematic foundation in pastry
  • Those who want to learn diverse product categories—from cakes, creams, and buttercream to chocolate, mousses, glazes, tarts, choux, and yeasted doughs
  • Those who want to adapt core techniques to custom flavors and designs, rather than simply following fixed recipes
  • Those who want to master essential professional production processes, including production planning, portioning, storage guidelines, order management, and ingredient knowledge
  • Pastry chefs looking to expand their technical repertoire with modern pastry techniques, chocolate applications, and custom surface finishes
  • Boutique bakers aiming to expand their menu offerings, accept a wider variety of custom orders, and structure their production systematically
  • Anyone seeking a comprehensive, long-term pastry foundation instead of taking multiple separate courses

No prior professional pastry experience is required. The curriculum starts with core fundamentals and step-by-step progresses to advanced production, flavor development, and modern pastry techniques.

Technical details & access

  • The course is offered entirely online via the Teachable platform.
  • Your course access details will be sent to the email address used in your order.
  • You can access the course anytime from different devices with an internet connection and a compatible browser.
  • You will have 2 years of unlimited access to the course from the date of purchase.
  • You can access the recipe booklet and course documents directly through the platform.

Support & contact

For any questions regarding the course, you can reach out to us via WhatsApp on weekdays between 09:00–18:00 (Turkey Time / UTC+3).

When you join the course, you can benefit from 3 months of free consultancy support to assist you during your practice. The consultancy period starts from the date of purchase. During this time, you can receive technical guidance for any questions you encounter while practicing.

Certificate of completion

After practicing the techniques learned throughout the course and sharing photos of your finished creations with us, a digital Certificate of Completion signed by Mine Keskin will be delivered to you in Turkish or English, depending on your language preference.

View full details

What you will learn by the end of the course

    1

    Starting from core kitchen fundamentals, you will be able to prepare essential pastry components—including cakes, creams, fillings, and buttercream—using correct techniques, and adapt these recipes to different flavor profiles and client needs.

    2

    You will learn structural boutique pastry techniques such as cake frosting, sharp edges, multi-tier assembly, support systems, and portion control, enabling you to build cakes of various sizes and tiers.

    3

    You will create concept and custom design cakes using fondant covering, figure and flower modeling, as well as various surface and decorating techniques, adapting what you learn into your own signature style.

    4

    You will expand your product and design repertoire by mastering modern pastry techniques, including chocolate tempering, bonbons, mousses, inserts, mirror glazes, and velvet spray finishes.

    5

    You will gain a comprehensive production foundation across diverse product categories, including tarts, choux pastry, cheesecake, verrines, yeasted doughs, brioche, focaccia, hand-rolled croissants, and puff pastry.

    6

    You will advance systematically in boutique pastry management by learning product range development, production and order planning, portioning, storage guidelines, and tailoring production to client requests.

    Courses included in the program content

      FREE PREVIEW

      Online Long-Term Creative Pastry Course

      Konsept Pastacılık
      01
      Tanışma
      ⏱ 19:48
      02
      Tasarım Föyleri ve Eğitim Akış Şeması
      ⏱ 0:00
      1-Pasta Yapımı
      03
      1-1-Kek, Ganaj, Buttercream ve Pasta Kreması Yapımı
      ⏱ 40:12
      04
      1-2-Pasta Katlandırma ve Sıvama
      ⏱ 104:25
      05
      1-3-Renklendirme / Şeker Hamuru Kaplama
      ⏱ 52:38
      06
      1-4-Pul Payet Yapımı
      ⏱ 16:01
      07
      1-5-Pasta Katlarının Birleştirilmesi
      ⏱ 18:38
      08
      1-6-Fırfır Yapımı
      ⏱ 18:26
      09
      1-7-Çiçek Modelleme
      ⏱ 172:25
      10
      1-8-Dantel Yapımı
      ⏱ 14:10
      11
      1-9-Figür Modelleme
      ⏱ 108:16
      12
      1-10-Pasta Standına Kurdele Takılması
      ⏱ 1:05
      2-Cakepop - Oreo Yapımı ve Süsleme
      13
      2-1-Cakepop Yapımı
      ⏱ 8:11
      14
      2-2-Oreo Yapımı
      ⏱ 12:10
      15
      2-3-Cakepop Kaplama
      ⏱ 13:20
      16
      2-4-Silikon Kalıplarla Çalışma
      ⏱ 9:19
      17
      2-5-Cakepoplar için Stand Hazırlama / Maket Kaplama
      ⏱ 10:58
      18
      2-6-Pasta Üzerine Serbest Elle Altın Renkli Harf İşleme
      ⏱ 14:14
      19
      2-7-Oreo Tamamlama
      ⏱ 26:05
      20
      2-8-Cakepop Tamamlama
      ⏱ 6:54
      3-Kurabiye - Cupcake Yapımı ve Süsleme
      21
      3-1-Kurabiye Yapımı ve Süsleme
      ⏱ 38:58
      22
      3-2-Cupcake Yapımı ve Süsleme
      ⏱ 26:37
      23
      3-3-Chocolate Chip Cookie Yapımı
      ⏱ 63:16
      4-Beze Kule Yapımı ve Süsleme
      24
      4-1-Beze Yapımı
      ⏱ 14:58
      25
      4-2-Beze Kule Kaplama ve Bezelerin dizilmesi
      ⏱ 49:34
      26
      4-3-Beze Kulenin Süslenmesi
      ⏱ 11:47
      5-Makaron Yapımı
      27
      5-1-Makaron Yapımı
      ⏱ 23:42
      28
      5-2-Makaron Dolgu Kremaları
      ⏱ 22:08
      29
      5-3-Makaron Doldurma
      ⏱ 4:30
      6-Ürünlerin Saklama Koşulları ve Son kullanma Tarihleri
      30
      6-1-Ürünlerin Saklama Süreleri ve Koşulları
      ⏱ 0:00
      31
      6-2-Gıda maddelerinin Saklama Süreleri ve Koşulları
      ⏱ 0:00
      7-Ve Final !
      32
      Sonuçlar
      ⏱ 0:41
      Kek Çeşitleri ve Buttercream Teknikleri
      33
      Tanışma
      ⏱ 1:24
      34
      Bilgilendirme
      ⏱ 2:11
      2-Kek Tarifleri
      35
      2-1-Çember Hazırlığı ve Tariflere Giriş
      ⏱ 5:25
      36
      2-2-Earl Grey Kek ve Portakallı Kek
      ⏱ 25:40
      37
      2-3-Muzlu Kek ve Frambuazlı Kek
      ⏱ 15:37
      38
      2-4-Havuçlu Kek
      ⏱ 6:26
      39
      2-5-Baharatlı Kek
      ⏱ 8:55
      3-Buttercream ve Krema tarifleri
      40
      3-1-Buttercream Yapımı
      ⏱ 16:45
      41
      3-2-Pasta Kreması Yapımı
      ⏱ 10:26
      42
      3-3-Limon Kreması ( Lemon Curd ) Yapımı
      ⏱ 12:56
      43
      3-4-Tuzlu Karamel ( Salted Caramel ) Yapımı
      ⏱ 22:36
      4-Pastaların Katlandırılması ve Sıvanması
      44
      4-1-Kek Katlandırma
      ⏱ 2:23
      45
      4-2-Alt Kat Pastanın katlandırılması
      ⏱ 17:06
      46
      4-3-Orta Kat Pastanın Katlandırılması
      ⏱ 12:16
      47
      4-4-Üst Kat Pastanın Katlandırılması
      ⏱ 6:47
      48
      4-5-Tek Katlı Pastaların Katlandırılması
      ⏱ 19:20
      49
      4-6-Buttercream Renklendirme
      ⏱ 31:14
      50
      4-7-Tüm Pastaların Sıvanması
      ⏱ 39:26
      5-Buttercreamli Pastalarda Keskin Kenar Oluşturma ve Süsleme Teknikleri
      51
      5-1-Alt Kat Pasta
      ⏱ 31:55
      52
      5-2-Orta Kat Pasta
      ⏱ 10:36
      53
      5-3-Üst Kat ve Tek Katlı Pastalar
      ⏱ 32:59
      54
      5-4-Yenilebilir Kağıt ( Wafer Paper ) Dekorasyonun Hazırlanması
      ⏱ 15:08
      55
      5-0-Metalik Toz Boya Hazırlama ( altın )
      ⏱ 3:22
      6-Pasta Katlarının Birleştirilmesi ve Pastaların Süslenmesi
      56
      6-1-Pasta Katlarının Birleştirilmesi
      ⏱ 27:59
      57
      6-2-Pastaların Süslenmesi
      ⏱ 35:19
      7-Ürünlerin Saklama Koşulları, Son kullanma Tarihleri
      58
      7-1-Ürünlerin Saklama Koşulları, Son kullanma Tarihleri
      ⏱ 0:00
      8-Ve Final !
      59
      8-1-Sonuçlar
      ⏱ 0:54
      Parlak Pasta ve Çikolata Bonbon
      60
      Tarifler
      ⏱ 0:00
      61
      Malzemeler
      ⏱ 0:18
      62
      1-Tariflere Giriş
      ⏱ 14:05
      63
      2-Pastanın Katlandırılması
      ⏱ 17:39
      64
      3-Pastanın Sıvanması
      ⏱ 14:38
      65
      4-Temperleme ve Kakao Yağının Renklendirilmesi
      ⏱ 33:23
      66
      5-Çikolata Kalıplarının Boyanması
      ⏱ 25:47
      67
      6-Çikolata Kalıplarının Doldurulması
      ⏱ 13:57
      68
      7-Çikolata Çanak Yapımı
      ⏱ 13:15
      69
      8-Pastaya Parlak Kaplamanın Uygulanması
      ⏱ 28:38
      70
      9-Pastanın Süslenmesi
      ⏱ 22:45
      Fransız Pastacılık
      71
      Dökümanlar
      ⏱ 0:00
      72
      Jelatin Kitlesi Hazırlama
      ⏱ 7:58
      73
      Çikolata Dekorların Hazırlanması
      ⏱ 36:53
      1-Jewel
      74
      1-1-Meyve Insert
      ⏱ 6:50
      75
      1-2-Badem Streusel
      ⏱ 7:46
      76
      1-3-Beyaz Çikolatalı Mus
      ⏱ 11:21
      77
      1-4-Birleştirme
      ⏱ 7:08
      78
      1-5-Pembe Mirror Glaze
      ⏱ 13:17
      79
      1-6-Jewel'in Tamamlanması ve Süslenmesi
      ⏱ 17:52
      2-Blackberry
      80
      1-1-Böğürtlen Confit
      ⏱ 7:04
      81
      1-2-Choux Bisküvi
      ⏱ 17:41
      82
      1-3-Böğürtlenli Mus
      ⏱ 8:01
      83
      1-4-Birleştirme
      ⏱ 9:48
      84
      1-5-İki Renk Mirror Glaze
      ⏱ 10:00
      85
      1-6-Blackberry'nin Tamamlanması ve Süslenmesi
      ⏱ 15:41
      3-Choco Passion
      86
      1-1-Çarkıfelek Muz Confit
      ⏱ 8:01
      87
      1-2-Muzlu Soft Kek
      ⏱ 13:59
      88
      1-3-Sütlü Çikolata Kreması
      ⏱ 8:05
      89
      1-4-Sütlü Çikolatalı Mus
      ⏱ 5:45
      90
      1-5-Birleştirme
      ⏱ 3:44
      91
      1-6-Bitter Çikolata Mirror Glaze
      ⏱ 3:49
      92
      1-7-Choco-Passion'nın Tamamlanması ve Süslenmesi
      ⏱ 13:44
      4-Cloud
      93
      1-1-Frambuaz Kekik Sos
      ⏱ 3:43
      94
      1-2-Antep Fıstıklı Dakuaz
      ⏱ 8:09
      95
      1-3-Frambuaz Kekik Ganaj
      ⏱ 8:22
      96
      1-4-Çırpılmış Lime Ganaj
      ⏱ 6:14
      97
      1-5-Birleştirme
      ⏱ 8:52
      98
      1-6-Velvet Dokunun Uygulanması
      ⏱ 6:11
      99
      1-7-Cloud'un Tamamlanması ve Süslenmesi
      ⏱ 8:43
      5-Orange
      100
      1-1-Portakal Şekerleme
      ⏱ 12:12
      101
      1-2-Portakal Jölesi
      ⏱ 3:48
      102
      1-3-Portakal Nane Insert
      ⏱ 9:16
      103
      1-4-Tatlı Çikolata Ezmesi
      ⏱ 6:46
      104
      1-6-Birleştirme
      ⏱ 8:02
      105
      1-8-Portakal Kaplama
      ⏱ 4:09
      106
      1-9-Orange'ın Tamamlanması ve Süslenmesi
      ⏱ 21:10
      107
      1-5-Portakallı Mus
      ⏱ 6:00
      108
      1-7-Neutral Nappage Yapımı
      ⏱ 5:14
      6-Ve Final !!
      109
      Sonuçlar
      ⏱ 1:05
      Sweet Creations by Mine Keskin
      110
      Giriş
      ⏱ 1:43
      111
      Tarifler
      ⏱ 0:00
      112
      1-Panna Cotta Yapımı ve Süsleme
      ⏱ 32:25
      113
      2-Tart Yapımı ve Süsleme
      ⏱ 56:46
      114
      3-San Sebastian Yapımı ve Süsleme
      ⏱ 17:09
      Sweet Creations by Mine Keskin-2
      115
      1-Cream Puff Yapımı ve Süsleme
      ⏱ 64:58
      116
      2-Pırasalı-Patatesli Kiş Yapımı
      ⏱ 23:42
      Mayalı Hamurlar-1
      117
      Giriş
      ⏱ 3:03
      118
      Poğaça Yapımı
      ⏱ 28:57
      119
      Paskalya Çöreği
      ⏱ 28:55
      Mayalı Hamurlar-2
      120
      Focaccia Ekmeği
      ⏱ 19:19
      121
      Brioche Yapımı
      ⏱ 13:49
      Laminalı Hamurlar
      122
      Giriş
      ⏱ 6:22
      123
      Milföy Yapımı
      ⏱ 38:04
      124
      Kruvasan Yapımı
      ⏱ 55:52

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        Frequently Asked Questions

        When and where can I access the lessons?

        After your purchase, your membership and login information will be sent to your email address. Course videos are watched on the Teachable platform; you can access them anytime from different devices with an internet connection and a suitable browser. You can watch the videos directly from your account without needing to download them, while program recipes and resources can be downloaded to your device.

        How long do I have access to the program content?

        Unlimited access to program content is provided for 2 years from the date of purchase.

        Can I get support for issues I'm stuck on?

        Yes. Along with your program participation, 3 months of free consultation support is provided. For technical questions you encounter during your implementations, you can reach us via our WhatsApp line during weekdays business hours.

        Is a certificate of attendance provided at the end of the program?

        Yes. If you share photos of your work after completing the program, you will receive your digital certificate of participation signed by Mine Keskin Academy, in Turkish or English, according to your preference.

        Where can I obtain materials and equipment?

        The materials and equipment used in the program are explained in detail, and information about vendors where you can purchase the necessary products is also shared.

        Is prior experience required to attend the program?

        No. The course is structured so that participants with no prior knowledge can follow it step-by-step.

        Are there payment options and installment plans available?

        You can make secure payments with all credit and debit cards and take advantage of installment options offered for contracted cards. If you wish, you can also make your payment via bank transfer/EFT.

        Can I complete the lessons at my own pace?

        Yes. The program consists of pre-recorded lessons; you can access the content at any time, according to your own schedule and pace.

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