General information

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Ferrieres' Ecosystem

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Programme Length

7 months

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Starting Date


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French / English

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Tuition fees

15 000 €


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.


  • 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


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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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.

Career prospects

Possibility to progress as a commis in a kitchen team or a pastry store.

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

Download the Brochure

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