Ecole Lenôtre

Basics of French Pastry - 6 weeks

PROGRAM

The aim of this module is to allow students to learn the basics of Pastry catering and to master the fundamental skills.

Practical lessons:

• 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.)
• Assessment of progress

The pastry bases certification at the École Lenôtre are designed for adults looking to train or to switch careers:

• Amateurs and enthusiasts who want to redirect their careers
• Young professionals
• Professionals who have left the trade for a shorter or longer period

Given the intensity of this program, it is vital that each applicant is truly motivated by the pastry and fine cuisine professions in general.

Preliminary requirements to be eligible for this course:

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

Following our training courses, graduates receiving the Pastry Chef title recognized by the RNCP as a Level 4 Professional title equivalent to a Professional Baccalaureate can, depending on their level and career prospects, move on to the following professions

• Pastry chef
• Sous-chef Pâtissier
• Pastry chef de partie
• Home chef
• Manager of a pastry business
• Chef trainer, Chef teacher
• Consultant, Critic and culinary columnist
• Food and beverage manager
• Entrepreneur
• Pastry creation
• Laboratory production
• Caterer
• Pastry, bakery chef

In the March 2021 session, the success rate of our students in the Title Pastry Chef diploma was 100%.