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PASTRY COMPETITION

Enter the competition and win a slot in our Pastry course worth €11,500, fully paid for by Ferrières Hospitality and Luxury Management School.

General information

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Campus

FERRIERES' ECOSYSTEM

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Programme Length

7 MONTHS OF TRAINING

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Starting Date

30 September 2024

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Level

Beginner

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Language

French / English

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Tuition fees

11 500 €

Introduction

This course will enable you to develop your theoretical and practical knowledge. You will be taught the fundamental techniques of pastry making, you will learn to compose classic and revisited pastry works by playing with shapes, colours, structures and assemblies. The aim is to create a surprise for the customer, both visually and in terms of taste.

Instructor(s)

Emmanuel Lecanu
Instructor Chef
Member of ‘Compagnons du Devoir’ and ‘Tour de France’. President of the jury for the under 23 French Championship. World champion 2011 and vice-world champion 2013, 2015, 2017.
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Desty Brami
Executive Pastry Chef at the Castle of Ferrieres
Vice-winner of France Pastry Competition (Championnat de France du Déssert), 2014. Finalist of “Meilleur Apprenti de France”, 2002.
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Objective

  • Make the basic preparations (doughs, kneading, shaping, detailing, moulding, baking, creams, mousses, ganaches, ice creams and sorbets, churning, classic desserts, cakes, entremets, pies and tarts, contemporary productions; buffet creations; creative pastries, introduction to chocolate introduction to sugar work, etc.)
  • Define the roles and positions in a pastry shop and in a restaurant
  • Master professional terminology
  • Identify professional tools and facilities
  • Identify equipment and learn how to use it
  • Organise production according to the established standards and measures
  • Identify food products and additives
  • Identify the quality criteria for food products
  • Master preliminary preparations
  • Develop professional credibility and efficiency (professional culinary knowledge, professional practices of excellence, field visits, P.A.P. Diversified ecosystem, optional operational internship).
  • Make sure work areas are duly maintained
  • Respect hygiene and safety standards

Course Structure

  • Doughs
  • Viennoiseries
  • Creams
  • Puff pastry
  • Choux pastry
  • Croquembouches
  • Tarts
  • Entremets
  • Small cakes
  • Visiting cakes
  • Chocolate
  • Biscuits
  • Introduction to breadmaking (Traditional baguette, Fruit loaf, Sandwich bread, Surprise bread)

TEACHING METHODS AND TOOLS

The Ferrières Training Experience combines 3 main teaching methods:

  • PROFESSIONALISING EDUCATION, which allows students to acquire technological, scientific and technical knowledge taught during the course to reach a given level of expertise through interactive courses.
  • APPLIED EDUCATION (work-study programmes) which allows students to put the knowledge they’ve acquired into practice and to understand the professional challenges facing companies in the hospitality sector. This approach also contributes to personal development both in terms of maturity and in terms of professional orientation (fields of specialisation, companies, professions, geographical regions, etc.).
  • INDUCTIVE TEACHING through participation in regular and one-time events (trade fairs, networking events, masterclasses, competitions, visits, internships, etc.).

ASSESSMENT METHODS

Each course is assessed both by Continuous Assessment (CA) and by a Final Examination (FE). All the assessments for each course lead to a CA mark which counts for 60% and an FE mark which counts for 40%.

  • Continuous assessment work varies depending on the course, examples include: participation scores, multiple choice quizzes, individual or group presentations, etc.
  • Final exams: practical tests in a professional environment

Admissions

If you wish to apply for this programme, we kindly invite you to create your profile online and upload the following documents:

  • Your curriculum vitae
  • A letter of motivation
  • A copy of an ID or passport

Prerequisites

  • Applicants must be 18 years or older
  • Applicants must be citizens of an EU country or hold a valid residence permit which allows them to study in France *A level of French equivalent to the DELF B1 is necessary to follow the courses given in French. Any student who, at the time of registration, does not have a B1 level must provide proof of their commitment to improve their level (registration for private lessons, online lessons, or an intensive FLE programme). Upon payment of the deposit, access to the Rosetta Stone language learning platform will be provided free of charge by Ferrières. If, upon arrival at Ferrières, the student’s level is still insufficient, they will be required to register for FLE courses through the organisation of their choice.

Processing your application

First evaluation: Examination of the application (25% of the final evaluation)
The application file is submitted on the student portal accessible from the Ferrières School website.

The evaluation criteria for the application are as follows:

Professional potential: evaluation of previous experience
⁎ Academic background;
⁎ Language level;
⁎ Quality of previous professional experience;
⁎ Recommendations from employers or trainers;
⁎ Professional goals for the future presented in the letter or video stating the student’s motivations.

Personal Potential :
⁎ Involvement in extracurricular activities;
⁎ Candidate’s personal goals and activities;
⁎ Trips abroad, participation in cultural, volunteer, and professional events, etc… ;

Second assessment: Interview exploring the student’s motivations. (75% of the final assessment)
This oral exchange consists of a remote or in-person interview which serves to evaluate the candidate’s motivation and potential as well as their commitment to the Ferrières values. It takes place in the form of an exchange between the jury and the candidate. The candidate will be asked informal questions so that the jury may get to know them better and to give them the opportunity to describe their experience and expectations (previous work experience, projects undertaken, trips abroad, personal journey to defining career goals, etc.).

The results are communicated by e-mail to the candidates two weeks after the interview at the latest.

In the absence of enrolment within the allotted time specified in the notification of admission, the candidate switches to the complementary list and his registration at Ferrières will depend on his admission rank and the number of places available.

Career prospects

Students start as commis and may work their way to a higher position in a brigade or a boutique.

For all programs:*

*Program subject to change according to opportunities for improvement and evolution of professional practices.

Download Brochure

To learn more about our short programs, please download the brochure

Download the Brochure