APCA Programs
Master Class
Three to four day master classes with visiting world-class chefs, for hotel professionals, pastry shop owners, instructors and enthusiasts.
3 to 4 Day Workshops
Our 3 to 4 day master classes are for hotel professionals, pastry shop owners, pastry instructors and pastry enthusiasts. Each class is a combination of hands-on work and demonstration, and participants have the opportunity to create recipes under the supervision of the experts. The master chefs share the tricks of the trade, valuable tips, new technology and concepts that allow participants to expand their knowledge and skills.
Upcoming Master Classes
Technique and Technology of Gelato Making
5 – 7 April 2027
Siyeon Yoo — Master Gelatiere
About the Chef
Chef Yoo Si Yeon is a renowned gelatiere who combines European gelato traditions with Korean innovation. Trained in Milan and at Italy’s premier gelato schools, she now lectures at Carpigiani Gelato University in Korea, where 60% of local gelato shops are run by her students. Chef Yoo has authored two influential books on gelato and enhances Korea’s dessert scene through collaborations with leading pastry chefs.
In 2020 she established a HACCP-certified facility supplying premium gelato to five-star hotels and fine dining restaurants. As head coach of the Korean National Gelato Team, Chef Yoo led the team to a runner-up finish at the 2024 Gelato World Cup. She focuses on vegan, low-sugar and savoury gelato, driving innovation and setting trends in the gelato industry.
Plant-based Pastry
15 – 17 September 2026
Richard Hawke — International Pastry Consultant
About the Chef
Originally from Sydney, Australia, Richard discovered the art of pastry with a classic French pastry chef in his first job. After finishing his apprenticeship, enthused by this encounter, he obtained his visa for France with a dream of learning from the greatest.
After several years working in different structures in and around Lyon, France, Richard secured his dream position at the renowned school of Alain Ducasse and Yves Thuriès, l’École Nationale Supérieure de la Pâtisserie.
Richard has spent recent years concentrating on better understanding new pastry techniques that push the boundaries of pastry knowledge. He defines his daily life in three words: research, travel and family. Time is spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, and he travels abroad for pastry master classes, passing his skills on to enthusiastic students.
ADMISSION
Register for the Master Class
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Master Class – Registration Form
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