Master the fundamentals of traditional French bakery arts through a 2-month intensive professional training. From the preparation of common, traditional or special breads to the creation of leavened or puff viennoiseries, you will learn professionals’ essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.


Class Type

  • 85% hands-on
  • 15% theory


Modules

  • Breads and viennoiseries (traditional, regional, special and garnished breads and viennoiseries)
  • Regional cakes and desserts
  • Snacking and catering produce
  • Meilleur Ouvrier de France style breads
  • Buffet preparation and final exam


Duration

2 months intensive hands-on training (+1-month optional internship)


Date

From May 18th to July 10th, 2020
Excellence in practice

Program taught in:
  • English

See 4 more programs offered by Ducasse Education - Ecole Nationale Supérieure de Pâtisserie »

Last updated May 31, 2019
This course is Campus based
Start Date
May 18, 2020
Duration
2 months
Full-time
Price
8,100 EUR
net prices - Early bird rates available. Contact us for more information: international@ducasse.com
Deadline
By locations
By date
Start Date
May 18, 2020
End Date
July 10, 2020
Application deadline

May 18, 2020

Location
Application deadline
End Date
July 10, 2020