The aim of basic patisserie training is to provide individuals with patisserie training and income to apply at home and workplaces, to create patisserie quality awareness by taking basic patisserie training, to acquire product recipes in the field of patisserie. Within the scope of the training, Recognizing Pastry Materials, Sponge Cake Making, Eclair Making, Profiterole Making, Sponge Cake - Cream Types and Pie Pie Making, Decorating, Squeezing Bag Usage, Cake decoration techniques, Macaron making, French eclairs (parispres crem puff) are made practically.