Discover and learn the fundamentals of traditional French pastry arts through a 2-month intensive professional training. From the preparation of basic doughs and creams to the creation of desserts, you will learn the professional’s 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

  • 90% hands-on
  • 10% theory


Modules

  • Basic pastry doughs, tarts, and tartlets
  • Choux pastry
  • Puff pastry
  • Leavened pastry doughs
  • Breads and viennoiseries
  • Chocolate
  • Modern entremets
  • Buffet preparation and final exam


Duration

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


Dates

From March 18th to May 10th, 2019 / From July 8th to August 30th, 2019

Excellence in practice

Program taught in:
English

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Last updated March 15, 2019
This course is Campus based
Start Date
Request Info
July 8, 2019
Duration
2 months
Full-time
Price
8,100 EUR
net prices. Early bird rates available. Contact us for more information: international@ducasse.com
Deadline
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By date
Start Date
End Date
Application deadline
Start Date
July 8, 2019
End Date
Aug 30, 2019
Application deadline
Location
Application deadline
End Date

July 8, 2019

Location
Application deadline
End Date
Aug 30, 2019