Have you always loved making pastries and just started wondering if this is the career change you are looking for?

Upgrade your professional skills and acquire complex and modern pastry techniques through an intensive, 2-month advanced training. Reinforce your know-how by mastering the right combination of tastes, textures, and shapes to create high-quality pastries with elaborated 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.


The Program Includes

2-month intensive training consisting of 254 hours

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

1-month optional internship in a French establishment (additional administrative processing fee)


Modules

  • Signature Chef’s pastries and desserts
  • French pastries: between tradition and evolution
  • Modern tarts
  • Ice-creams and sorbets
  • Special event cakes
  • Chocolate and artistic piece
  • Sugar and artistic piece
  • Buffet preparation and final exam


Dates

From August 12th, 2019 to October 4th, 2019/ From May 18th to July 10th, 2020 / From August 17th to October 9th, 2020

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
Aug 17, 2020
Duration
3 months
Full-time
Price
9,200 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
Start Date
Aug 17, 2020
End Date
Oct 9, 2020
Application deadline

May 18, 2020

Location
Application deadline
End Date
July 10, 2020

Aug 17, 2020

Location
Application deadline
End Date
Oct 9, 2020