27. - 28. March 2026 - Sugar Pulling, Sugar Blowing and Casting (Advanced) Class
Instructor: Robert Oppeneder
Max.: 8 participants
Price: 420.00 euros
Trainees: 20% discount
Association members VKD, VKÖ, SKV: 10% discount
Seminar: Sugar Pulling, Sugar Blowing and Casting (Advanced)
Course day: 27. - 28. March 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 seminar sugar drawing, sugar blowing, sugar pouring, you will receive a solid basic knowledge so that you can then master the basic techniques and work independently with sugar. You will get to know the different temperatures and the associated process technologies (thread, flight, chain flight, bale, breakage, etc.).
In this seminar sugar drawing - sugar bubble course (advanced), you consolidate and expand your knowledge so that you can apply the sugar artistry independently and creatively.
A perfect support / preparation for exams and competitions. You work exclusively with isomalt and make a blown lobster with rock sugar decoration and sugar clams as your first showpiece. As a further showpiece, make a blown dolphin, or a horse, or a pulled cook / pastry chef with all his accessories.
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: Sugar Pulling, Sugar Blowing and Casting (Advanced)
Course day: 27. - 28. March 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 seminar sugar drawing, sugar blowing, sugar pouring, you will receive a solid basic knowledge so that you can then master the basic techniques and work independently with sugar. You will get to know the different temperatures and the associated process technologies (thread, flight, chain flight, bale, breakage, etc.).
In this seminar sugar drawing - sugar bubble course (advanced), you consolidate and expand your knowledge so that you can apply the sugar artistry independently and creatively.
A perfect support / preparation for exams and competitions. You work exclusively with isomalt and make a blown lobster with rock sugar decoration and sugar clams as your first showpiece. As a further showpiece, make a blown dolphin, or a horse, or a pulled cook / pastry chef with all his accessories.
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 80 € or paying the full amount in one transaction.
The total course fee is 350 €.
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 80 € or paying the full amount in one transaction.
The total course fee is 350 €.
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).