Pastry Course

The Fundamental and Advanced Techniques of French pastry

General information

Campus

Ferrieres' Ecosystem

Programme Length

7 months

Starting Date

02/03/2021

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

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

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Admissions Requirements

This certificate course is open to 18-year-old applicants and above wishing to further their experience and expand their skill set, or those shifting to another area of expertise and who do not have a standard academic background. If you wish to apply for this programme, kindly create an online profile, upload your CV, cover letter, and a copy of your ID card. An interview with our academic board will be scheduled after we process your file.

Cost: 15000 euros*
Tuition fee funding assistance/ Possibility of scholarship.

* Admission fees, knife kit, and uniforms included.