New State-of-the-Art Pastry Lab Inaugurated
Modern facility equipped with latest pastry equipment and technology
PHCA proudly inaugurated its new state-of-the-art Pastry & Bakery Lab, marking a significant milestone in our commitment to providing students with world-class training facilities. The 2,000 square foot facility is equipped with the latest professional-grade equipment and technology used in leading pastry kitchens worldwide.
The new lab features 20 individual workstations, each equipped with precision scales, temperature-controlled marble surfaces, and specialized tools. The facility also houses eight commercial-grade convection ovens, two blast chillers, a chocolate tempering machine, and a dedicated sugar work area with industrial ventilation.
"This investment in our infrastructure ensures that our students learn on the same equipment they will encounter in professional kitchens," explained our Head of Pastry Arts. "From artisan bread-making to delicate chocolate work, students will have access to everything they need to master their craft."
The lab will support expanded pastry and bakery programs, including specialized courses in French patisserie, artisan bread-making, chocolate artistry, and sugar sculpture. The facility is designed to accommodate both daytime courses and evening masterclasses with visiting pastry chefs.
