Master the fundamentals of traditional French pastry arts with a 5.5-month intensive professional training. From the reception of produce to the production, conservation, and packaging of pastries and viennoiseries, you will learn and master professionals’ essential techniques. A 2-month mandatory internship in a French establishment will complete your training 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

  • 80% hands-on
  • 20% theory


Modules

  • Basic pastry doughs, tarts, and tartlets
  • Choux pastry
  • Puff pastry
  • Leavened pastry doughs
  • Sponges and biscuits
  • Technical reinforcement
  • Petits-fours and cakes
  • Entremets
  • Viennoiseries and bakery
  • Plated desserts
  • Theme and wedding cakes
  • Chocolate
  • Revision, final exam and buffet preparation


The Program Includes

5.5-month intensive training consisting of 661 hours

  • Hands-on training in pastry laboratories
  • Applied theory and food hygiene
  • French language courses

2-month mandatory internship in a French establishment


Dates

From November 25th, 2019 to May 7th, 2020/ From March 9th to August 8th, 2020

Program taught in:
  • English

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

Last updated June 24, 2019
This course is Campus based
Start Date
Nov 25, 2019
Mar 9, 2020
Duration
7 months
Full-time
Price
19,200 EUR
net prices. Early brid rates available. Contact us for more information: international@ducasse.com
Deadline
By locations
By date
Start Date
Nov 25, 2019
End Date
May 7, 2020
Application deadline
Start Date
Mar 9, 2020
End Date
Aug 7, 2020
Application deadline

Nov 25, 2019

Location
Application deadline
End Date
May 7, 2020

Mar 9, 2020

Location
Application deadline
End Date
Aug 7, 2020