_0.jpg "Sugar artistic fancy sugar roses")
_0.jpg "Preview: Sugar artistic fancy sugar roses")
05. August 2026 - Sugar Pulling, 1 day Beginners class
_0.jpg "Sugar artistic fancy sugar roses")
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 250.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Sugar pulling
Course day: 05. August 2026
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
In this one-day seminar, Sugar Flowers from Isomalt in Munich, you will get a solid basic knowledge of various sugar flowers. It starts with the professional cooking of isomalt sugar, coloring and storage of the isomalt. Isomalt becomes supple again under the heat lamp and you can model various flowers such as roses, orchids or edelweiss. The crowning glory is professional make-up and varnishing, so that at the end you can take your self-made sugar flower bouquet home with you.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
Max.: 8 participants
Price: 250.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Sugar pulling
Course day: 05. August 2026
Course times: 8:00 a.m. - 4:00 p.m.
Where: sweetART, Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim near Munich
Course completion with diploma
In this one-day seminar, Sugar Flowers from Isomalt in Munich, you will get a solid basic knowledge of various sugar flowers. It starts with the professional cooking of isomalt sugar, coloring and storage of the isomalt. Isomalt becomes supple again under the heat lamp and you can model various flowers such as roses, orchids or edelweiss. The crowning glory is professional make-up and varnishing, so that at the end you can take your self-made sugar flower bouquet home with you.
Whether chef, cook, pastry chef, pastry chef, caterer or hobby baker - an enrichment for everyone who wants to learn about modern, contemporary pastry.
The seminar price includes non-alcoholic drinks as well as coffee and tea.
All seminar documents and materials are ready for you.
In our training kitchen, as well as aprons and all necessary equipment is available.
This article is VAT-exempt!
Note:
You can choose between making an initial down payment of 145 € or paying the full amount in one transaction.
The total course fee is 250 €.
Should you choose the option „Deposit", then the balance of 105 € is due before the start of your course.
Note:
You can choose between making an initial down payment of 145 € or paying the full amount in one transaction.
The total course fee is 250 €.
Should you choose the option „Deposit", then the balance of 105 € is due before the start of your course.
Robert Oppeneder one of the most creative and successful pastry chefs of today.
For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich, Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(1988–1990) Member of the Hong Kong National Cookery Team as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book “Einfach Schokolade – Simply Chocolate”, published by the author.
(1997) Publication of the new monthly magazine ”sweet ART“.
(2000) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(2002) publication of the new desser book Dessert ART.
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks’ Association (VKD).
(2010) President of the German Cooks’ Association (VKD).
(2016) Instructor at the Universität of Malta (Tourism, Travel and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Travel and Culture).