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
From March 12 to August 10,2018
From November 26, 2018 to May 10, 2019
This school offers programs in:
Last updated November 27, 2017