Objective
Teaching pastry techniques in English to classes of international students, Bachelor’s and Master’s degree level
Pastry Chef Trainer pour Culinary Art Academy Switzerland
Le Bouveret
Switzerland
January 2025
March 2025
Actions
Teaching courses and workshops in modern pastry and chocolate makingClassroom management and maintaining a structured environmentProgramme monitoring and adherence to timingsTeaching methods tailored to an international clientelePractical and theoretical assessments of pupilsSharing advanced techniques and current trendsPersonalised coaching for studentsResults
Teaching theoretical and technological coursesTraining international students in EnglishStudent progress through structured teachingAdaptation of the programme to international standards
