Certificate · Professional development
Zertifikatslehrgang zum/zur Pâtissier/Patissière (IHK)
Certificate Course Pâtissier (IHK)
Gastronomisches Bildungszentrum Koblenz (GBZ) · GBZ Koblenz, Koblenz · Germany
- Official award
- Zertifikatslehrgang zum/zur Pâtissier/Patissière (IHK)
- Duration
- Not published
- Delivery
- On campus · Part-time
- Tuition
- Not published
Award and recognition
Part-time pastry training for cooks and confectioners: textures, desserts, bread, chocolate and pralines, sugar work and marzipan.
- Qualification category
- Certificate
- Award status
- Vocational qualificationA vocational qualification listed in a national system or issued by a national awarding body.
- Awarding body
- IHK (certificate on passing the certificate exam)
- Issued by the school
- No: awarded by another body
- On completion
- Certificate "Zertifikatslehrgang zum/zur Pâtissier/Patissière (IHK)" on passing the certificate exam.
- Purpose
- Professional development
- Subject
- Baking & pastry, Pâtisserie
- Entry level
- For working professionals
No recognition record is attached to this program. See the school’s recognition section.
Structure and practical training
- Duration
- Not published
- Delivery
- On campusTaught at the campus.
- Teaching language
- German
Admissions
- Prior education
- Completed vocational training.
Source quote partly matched; being reviewed.
Costs
Original currency is authoritative. Tuition, mandatory extras and accommodation are shown separately and never converted or added together for you.
The school does not publish tuition for this program on the pages we checked. Ask the school for current fees, what they include and the fee category that applies to you.
Sources and verification
Not published on the program’s source pages: tuition, internship arrangement, teaching and practical hours, funding.
Sources and how this was checked
Last checked 16 October 2026. Each fact carries a verbatim quote that is re-checked against the live page. How verification works.
Sources (checked 16 October 2026)