27. - 28. January 2026 - Plated Dessert Gourmet Creations Class
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Plated Dessert Gourmet Creations
Course day: 27. - 28. January 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
Experience sweet happiness in perfect perfection!
Depending on the menu and preference, the dessert is the crowning glory of a menu.
Whether sweet and creamy, crispy and chocolaty, fruity and light ...
The range of desserts is huge and the choice is often difficult. The preparation, on the other hand, is usually very demanding. A sure instinct, accuracy, a good recipe and sensitivity are required. Because, in contrast to the kitchen, you have to stick to the specified recipe very carefully in order to get a perfect dessert.
This course will show you how to create delicious star-level desserts, go ahead!
Especially seasonally coordinated, calorie-conscious and with a modern touch. For this purpose, recipes have been implemented in such a way that the modern new kitchen finds a synergy with traditional patisserie.
Particular emphasis is placed on the basics of patisserie, correct names and preparation of soufflés, creams, mousses, semi-frozen foods and the right design of sauces, compotes, fruits and much more. At the same time, the extravagant decor made of chocolate with the correct tempering of the couverture, as well as the decor made of isomalt play an important role in achieving the best possible presentation for your gourmet guests.
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: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Plated Dessert Gourmet Creations
Course day: 27. - 28. January 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
Experience sweet happiness in perfect perfection!
Depending on the menu and preference, the dessert is the crowning glory of a menu.
Whether sweet and creamy, crispy and chocolaty, fruity and light ...
The range of desserts is huge and the choice is often difficult. The preparation, on the other hand, is usually very demanding. A sure instinct, accuracy, a good recipe and sensitivity are required. Because, in contrast to the kitchen, you have to stick to the specified recipe very carefully in order to get a perfect dessert.
This course will show you how to create delicious star-level desserts, go ahead!
Especially seasonally coordinated, calorie-conscious and with a modern touch. For this purpose, recipes have been implemented in such a way that the modern new kitchen finds a synergy with traditional patisserie.
Particular emphasis is placed on the basics of patisserie, correct names and preparation of soufflés, creams, mousses, semi-frozen foods and the right design of sauces, compotes, fruits and much more. At the same time, the extravagant decor made of chocolate with the correct tempering of the couverture, as well as the decor made of isomalt play an important role in achieving the best possible presentation for your gourmet guests.
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 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Note:
You can choose between making an initial down payment of 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
Should you choose the option „Deposit", then the balance of 270 € 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).