Pastry Course

General information

Campus

Ferrieres' Ecosystem

Programme Length

5 months

Starting Date

20220607

Level

intermediate

Language

French / English

Tuition fees

10 250 €

Introduction

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.

Objective

• 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