Pastry training

Informations Générales

Campus

écosystème Ferrières

Durée du programme

7 mois

Date de début

06/10/2020

Niveau

débutant(e)

Langue

Francais / Anglais

Frais de scolarité

15 000 €

Introduction

The Pastry Workshops – level 1 training will allow you to develop your theoretical and practical knowledge. The fundamental pastry techniques will be taught to you, you will learn to compose classic and revisited pastry works by playing on shapes, colors, structures and assemblies. The goal is to surprise the customer, both visually and tastefully.

Objective

• Make the basic preparations (pasta: kneading, shaping, sinking, detailing, molding, baking, creams, mousses, ganaches, ice creams and sorbets, churning, classic desserts, cakes, desserts, pies and tarts, contemporary productions; the pieces buffet; creative pastries, chocolate initiation; artistic sugar initiation …)
• Define the functions and positions within the pastry shop as well as in the restaurant
• Master professional vocabulary
• Categorize professional tools and premises
• Identify and know how to use the different materials
• Organize production according to established standards and weights
• Categorize foods and additives
• Identify the qualitative criteria of foodstuffs
• Filter the preliminary preparations
• Develop professional credibility and efficiency (professional gastronomic culture, excellent professional practices, professional visits, PAP Diversified ecosystem, optional operational internship).
• Organize and maintain professional spaces
• Respect health and safety standards

Pédagogic method

• Learn
• Understand
• Practice
• Assess
• Control