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Formations Courtes

Cuisine / Pastry / Bakery

Next intake:

6 October 2020

Find out more about the course structure

Formations Courtes

"Les Formations Courtes" benefits from the knowledge and the facilities of "Ferrières the School of French Excellence" and provides beginners and professionals with fundamental competencies needed to become a top-level food artisan.
French and international learners are introduced to comprehensive technical skills aiming at expanding their horizons and deepening their knowledge.

CUISINE CERTIFICATION COURSE

WITH THE EXECUTIVE CHEF

PATRICK JUHEL




Winner of Best Craftsmen in France (“Meilleur Ouvrier de France” - Cuisine 2000)

Chevalier de l’Ordre National du Mérite

Officier de l’Ordre du Mérite Agricole 


SEE BIOGRAPHY



WITH CHEF

ROMAIN GOURMOUD




LHC graduate teacher "learning facilitator Qualified level 2 & 3"
 
Restaurant Leon de Lyon, 2 Michelin stars, in the Kitchen
brigade led by Chef Meilleur Ouvrier de France
Joseph Viola, Lyon

SEE BIOGRAPHY

Duration

7 months in Ferrieres' on-site units

Objective

Introduction to French Cuisine

Course structure

  • Culinary terms and definitions
  • Use of professional knifes
  • Cutting and shaping
  • Setting up and mise en plae
  • Basic techniques of French Cuisine
  • Producing stocks sauces, fillings and doughs
  • Learning of different cooking methods
  • Origin of products and their influence on regional cuisine
  • Improving technical skills in the kitchen
  • Introduction to various combinations of flavours, colours and textures
  • Precision and efficiency in the kitchen (practical training in an industry-like environement)
  • Developing personal creativity (how to personalise a recipe)

Tuition fee

15 000€(1) or 1 000€(2)(3) / module

1. Admission fees, knife case and uniforms included.
2. Admission fees and use of knives and uniforms included.
3. Optional accommodation may be included in a special offer.

PASTRY CERTIFICATION COURSE

WITH THE EXECUTIVE PASTRY CHEF

DESTY BRAMI




Vice-winner of France Pastry Competition (Championnat de France du Déssert), 2014

Finalist of Best Pupil of France (Meilleur Apprenti de France), 2002


SEE BIOGRAPHY



WITH CHEF

EMMANUEL LECANU




Member of 'Compagnons du Devoir’ and ‘Tour de France’ 
 
President of the ‘Olympiades des Métiers’ international jury 
 
International judge for the under 23 World Cup

SEE BIOGRAPHY

LEVEL I

Duration

 7 months in Ferrieres' on-site units

Objective

Fundamentals of French pastry

Course structure

  • Doughs (shortcrust, sweet dough)
  • Viennoiserie
  • Creams (buttercream, Crème Anglaise, pastry cream)
  • Puff pastry
  • Choux pastry
  • Tarts
  • Entremets
  • Miniature cakes
  • Visiting cakes
  • Chocolate

Tuition fee

15 000€(1) ou 1 000€(2)(3) / module

1. Admission fees, knife case and uniforms included.
2. Admission fees and use of knives and uniforms included.
3. Optional accommodation may be included in a special offer.

LEVEL II

Duration

5 months in Ferrieres' on-site units
Next intake: 1st of March 2021.

Objective

Advanced techniques of pastry

Course structure

  • Modern tarts
  • Revisited classical recipes of French pastry
  • Small chocolate showpieces
  • Initiation to sugar work techniques
  • Ice-cream and ice-cream coated entremets
  • Creative Viennoiserie
  • Design of individual pastries

Tuition fee

9 500€ (+750€ for external students)(1) or 1 000€(2)(3) / module

1. Admission fees, knife case and uniforms included.
2. Admission fees and use of knives and uniforms included.
3. Optional accommodation may be included in a special offer.

Baking course

Duration

3 months in Ferrieres' on-site units

Objective

Fundamentals of French Baking

Course structure

Practical course
  • Bread making:

    Classic baguette, Traditional baguette, Country bread, Whole weat bread, Normandy Pain Brié, Sourdough bread, Rye bread, Spelt bread, Whole grain bread, Ciabatta

  • Viennoiserie:

    Croissant, Pain au Chocolat, Chelsea bun, Viennois milk bread, White sliced bread, Brioche, Flaky Brasillé, Kouign amann

Technical course
  • History of baking and its evolution
  • Wheat-to-bread supply chain (wheat, flour, bread)
  • Glossary and kitchen uniform
  • Organisation and setting up of the work area
  • Bread baking glossary
  • Wheat: from cultivation until milling
  • Flour: composition, varieties, measures and mixes
  • Basic ingredients (water, salt, yeast, sugar, milk, eggs, fat, ready-to-use egg products)
  • Making of Viennoiserie

Tuition fee

6 000€(1) or 3 000€(2)(3) / module

1. Admission fees, knife case and uniforms included.
2. Admission fees and use of knives and uniforms included.
3. Optional accommodation may be included in a special offer.

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