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Ecole Lenôtre Basics of French Pastry - 6 weeks
Ecole Lenôtre

Basics of French Pastry - 6 weeks

Rungis, France

6 up to 6 Weeks

English, French

Full time

Request application deadline *

Request earliest startdate

EUR 8,094 / per course **

On-Campus

* at least 2-3 month before the starting date

** Excl.VAT

Key Summary

    About: The Basics of French Pastry course lasts for 6 weeks and focuses on foundational pastry techniques. Students will learn to create classic French pastries and desserts through hands-on instruction, gaining essential skills in ingredients, preparation methods, and presentation. This course is designed for those looking to enhance their culinary repertoire or start a career in pastry-making.
    Career Outcomes: This course can open doors to various career paths, including roles as a pastry chef, bakery owner, or culinary instructor. Students may also find opportunities in catering or as dessert specialists in restaurants and hotels.

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Introduction

The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high performance standards and excellence.

This training course "The basics of French Pastry" lasts 6 weeks and is designed for people wishing to learn and master the basics of French pastry. The aim for students is to learn basic professional knowledge in French patisserie, in 6 weeks. Lenôtre School passes on to you the basic gestures and essential techniques.

Eligibility for this course has the following pre-requisites:

  • Be of legal age
  • Have a minimum knowledge base in basic reasoning (calculations and logics)
  • Want to join the professional environment of culinary trades

The learning of knowledge and techniques is done through practice in classrooms. The theory is integrated into the practice, allowing a better understanding of the techniques and immediate implementation.

You will have the opportunity to discover French sweet gastronomy through different creations.

PROGRAM

  • Make basic pastry doughs: shortcrust, tart dough, puff pastry …
  • Make sponges and whipped doughs: joconde, Viennese biscuits, « pain de gènes…
  • Make compotes and poached fruits: poached pears …
  • Make meringues or meringue-based batters: Swiss meringue, Italian, almond dacquoise…
  • Make basic creams and their variations: Pastry cream, chiboust cream, ganache…
  • Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)

PRICE

Rate for 6 weeks of intensive training: 8.094 € H.T (9.712,80 € TTC)

Next training sessions are:

  • February, 26th 2024 - in French and English
  • September, 2nd 2024 - in French and English

For more information, please contact us by email at ecole@lenotre.fr!

We are looking forward to welcoming you at ECOLE LENÔTRE

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