Pastry Course

General information

Campus

Ferrieres' Ecosystem

Programme Length

7 months

Starting Date

05/10/2021

Level

beginner

Language

French / English

Tuition fees

15 000 €

Introduction

The apprentice of the pastry course level can broaden his theoretical knowledge and practical skills in French pastry. He learns how to make classic pastry creations and deconstruct standard ones, playing around forms, colors, structures, and assembly methods. He learns how to surprise guests, pleasing their eyes and their taste buds.

Objective

• Make the basic preparations (doughs: kneading, shaping, detailing, molding, baking, creams, mousses, ganaches, ice creams and sorbets, churning, classic desserts, cakes, desserts, pies and tarts, contemporary productions; buffet creations; creative pastries, chocolate initiation; artistic sugar initiation …)
• Define the roles and positions in a pastry store and in a restaurant
• Master professional terminology
• Categorize professional tools and premises
• Identify equipment and learn how to use it
• Organize production according to the established standards and measures
• Identify food items and food preservatives
• Identify the quality criteria in food items
• Master the preliminary preparation
• Develop professional credibility and efficiency (professional gastronomic culture, professional practices of excellence, field visits, PAP Diversified ecosystem, optional operational internship).
• Make sure work areas are duly maintained
• Respect hygiene and safety standards

Course Structure

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

Pedagogic method

• Learn
• Understand
• Practice
• Assess
• Control