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Luxury Courses
Aromacademy’s Luxury Courses represent advanced specialization programs designed for those who wish to perfect their skills at the highest level. In these courses, the experience and expertise of great Master Pastry Chefs, MOF, and world champions are shared with students, offering a unique learning opportunity.
But what does it mean to be an MOF? The acronym stands for Meilleurs Ouvriers de France, or “Best Craftsmen of France.” It is a one-of-a-kind mark of excellence, embodying an extraordinary historical and cultural heritage. It is considered the highest honor a French pastry chef can aspire to, symbolizing technical perfection, creativity, and absolute dedication to their craft.
Below, you can explore the available Luxury Courses and choose the one that best suits your ambitions.
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NewSingle-portion desserts and Modern Ice Cream Cakes
1.000,00 € +22% IVAAlain Chartier - MOF Glacier16–17–18 November 2026MOF Glacier Alain Chartier, member of Relais Desserts International, will share his international expertise in the field of contemporary artisanal ice cream making with the participants. Attendees will have the opportunity to understand the technical principles behind the creation of balanced, stable ice creams with impeccable structure. Special attention will be given to ice cream structure, with in-depth study aimed at achieving a soft and well-aerated base for the creation of ice cream cakes. Work will focus on various layers, inserts, crunchy bases, and combinations with different textures. All preparations are designed for an innovative pastry display, with particular attention… -
NewMignon Pastry Trend
950,00 € +22% IVAMaestro – Davide Malizia, World Champion19–20–21 OctoberA completely innovative course on mignon pastry: Master Davide Malizia will guide participants in discovering a new line of modern mignon pastries suited to the latest trends in contemporary pastry making. In this hands-on course, you will explore new shapes, textures, and combinations to create desserts that are as surprising as they are delicious. Master Malizia will lead participants in producing a rational approach to mignon pastry, proposing combinations of different flavors and consistencies while exploring innovative techniques. These innovative creations are the result of extensive research carried out both in Italy and abroad. -
NewModern Pralinery
1.000,00 € +22% IVAChristian Camprini - M.O.F. Chocolatier12-13-14 Octobre 2026MOF Chocolatier and Relais Desserts member Christian Camprini will create various types of pralines for a rational and well-organized production process. Creative products and interesting ideas will be presented to help refresh and innovate your chocolate line. Maestro Camprini will then guide participants in the production of chocolate products, also suitable for the Christmas season. His expertise will be shared with students, who will learn how to balance ingredients to create pralines, cremini, ganache, as well as jams and preserves. During the course, spreads and a variety of confectionery products will also be presented. -
Modern Signature Cake
1.000,00 € +22% IVADavid Briand - M.O.F. Pâtissier13-14-14 April 2026Master David Briand’s course dedicated to modern cakes is a cutting-edge training programme that combines technical know-how and creative flair, guiding participants in the creation of desserts with impeccable aesthetics and a high level of professionalism. During the lessons, participants will explore the use of different textures such as aerated mousses, creamy inserts, bavarois and crunchy textures, learning how to correctly balance sugars, fats and stabilisers to achieve stable structures, perfect cuts and a precise aromatic balance. Students will learn how to combine original flavours, contrasting textures and striking decorations to create elegant cakes with a contemporary design, perfectly in… -
Artistic Sugar – Piece Complete
1.100,00 € +22% IVAMaestro Davide Malizia - World Champion20-21-22-23 April 2026 -
Carving and Modelling
1.300,00 € +22% IVAJung Uk Lee4-5-6-7 May 2026Master Jung Uk Lee, aka Chocolat Vin, will guide participants through a four-day, hands-on course dedicated to the art of artistic chocolate. The programme is structured to allow each student to create a complete, hyper-realistic three-dimensional sculpture, starting from scratch with chocolate and following the Master’s instructions step by step. During the masterclass, the main chocolate working techniques will be explored in depth, including temperature control, modelling bases and supporting structures, and assembling elements. Students will learn how to use carving, sculpting and modelling techniques, which are essential for giving realism and harmony to the composition. Thanks to the direct… -
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Large Christmas Leavened Bakery Products
950,00 € +22% IVAMaestro Luca Mannori2-3-4 February 2026The course led by Master Mannori is designed to accompany participants on a full immersion into the world of natural leavening, with particular attention to the production of colomba, Easter breakfast products and their modern and savoury variations. The programme begins with an in-depth analysis of natural yeast, its characteristics and its behaviour in different conditions. Participants will learn to recognise its strength, maturation, pH, hydration and optimal fermentation times, understanding how to intervene with targeted refreshments to keep it stable and performing well. We will then move on to the technical study of the dough mixing stages for colomba,…
