General information

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Ferrieres' Ecosystem

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Programme Length

5 months

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Starting Date


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French / English

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Tuition fees

10 250 €


The pastry course level II broadens the theoretical knowledge and practical skills in French pastry of the apprentice. It also hones his creativity and extends his knowledge in production, sales, and management. Furthermore, the course introduces learners to the business aspect: how to set up their own business after gaining competencies in both technical and financial aspects.


  • Understand the social impact of food consumption
  • Identify international cultures according to food practices
  • Anticipate future behaviors with regard to food habits
  • Anticipate the evolution of customer needs to enhance sales offer
  • Structure production by producing enhanced technical data sheets
  • Organize and manage supplies
  • Design and update a standard list of items
  • Control the flow of goods
  • Manage efficiently stocks for better profitability
  • Value returns and limit losses
  • Identify the main indicators of the accounting performance of a pastry shop
  • Develop one’s own supervisory competencies, undertake a managerial internship, refocused PAP Ecosystem
  • Organize management of food hygiene and sanitary rules (hazard analysis, storage methods, cleanness and maintenance)
  • Storage and production facilities (design of the premises; main ergonomic standards; food handling and food storage methods, the various circuits)

Course Structure

  • Modern tarts;
  • Revisited classic French desserts (Paris Brest, Savarin, Millefeuille)
  • Chocolate: making of small and large showpieces
  • Initiation to sugar work techniques
  • Ice cream and ice cream-coated entremets
  • Creative viennoiserie
  • Miniature design cakes
  • Entremets
  • Chocolate coating
  • Study of production costs

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: 10250 euros*
Tuition fee funding assistance/ Possibility of scholarship.

Admission fees, knife kit, and uniforms included.

Career prospects

Set up your own business.

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

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Mise à jour le 13/12/2022