GLOBAL PASTRY will identify areas to improve production & increase staff efficiency in order to maximise profits.

OPENING & PRE-OPENING CONSULTATION
· Kitchen Layout
· Equipment Selection
· Recruitment
· Production & Scheduling
· Job Descriptions
· Menu Design & Recipe Conversions
· Hand over to Resident Pastry Chef after Soft Opening

TRAINING
· Chocolates & Confectionery
· Plated Desserts
· Ice Creams & Sorbets
· Breakfast Pastries
· Wedding Cakes
· Cakes & Tarts
· French Pastries & Petit Fours
· Breads
· Viennoiserie
· Cookies
· Buffet Displays
· Chocolate & Sugar Decoration

· Corporate training programs can be tailored to fit your corporation's specific needs

STAFF DEVELOPMENT
· On the Job Training for Local Staff
· Streamline Production
· Problem Solving
· Food Cost Training
· New Techniques.

DEMONSTRATIONS & WORK SHOPS
Award winning Chef, Robert Coco displays his creative flair with the latest in new techniques & trends.

Trade show demonstrations for:

· Specialised Pastry Ingredient Companies
· Chocolate Manufactures
· Bakery Suppliers
· Industry Equipment & Mould Makers

Workshops designed for your operation will improve quality & maintain standards that ensure you thrive in a competitive business world.