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Ecole Lenôtre Pastry Chef Diploma Ecole Lenôtre - 7 months
Ecole Lenôtre

Pastry Chef Diploma Ecole Lenôtre - 7 months

Rungis, France

7 up to 7 Months

English, French

Full time

Request application deadline *

Request earliest startdate

EUR 28,900 / per course **

On-Campus

* At least 2-3 month before the starting date

** VAT ex

Key Summary

    About: The Pastry Chef Diploma at Ecole Lenôtre is a 7-month program that immerses students in the art and science of pastry making. This diploma combines theoretical knowledge with hands-on experience, covering various techniques associated with classic and contemporary pastries.
    Career Outcomes: Graduates can explore opportunities as pastry chefs, pastry sous chefs, or bakers in various establishments, such as restaurants, hotels, and patisseries. The skills gained will also prepare you for roles in dessert catering and food industry consulting.

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Introduction

ECOLE LENÔTRE PASTRY CHEF TRAINING

The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high-performance standards and excellence. The "Pastry Chef Ecole Lenôtre" training is aimed at adults who are passionate about cooking whether or not they are on a conversion course, and for professionals seeking to increase their field of expertise.

Eligibility for this course has the following pre-requisites:

  • Aged 18 or over
  • Minimum proficiency in French (level B1)
  • Know the basics of hygiene and safety in a preparation food environment
  • Minimum basic knowledge in elementary reasoning (arithmetic and logic)
  • A desire to enter the professional sector of food trades

LEVEL 1: L'ESSENTIEL

  • 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.)

LEVEL 2: L'INCONTOURNABLE

Master the absolutes of pastry catering and the classics of the maison Lenôtre:

  • desserts and individual cakes: the “feuille d’automn”, the “Schuss”
  • tarts: lemon meringue tart, Eléonore tart …
  • soft cakes: lemon cake, spiced bread …
  • dry petit fours: almond tuiles, « diamonts » chocolate cookies…
  • petits fours: macaroons, mini-éclairs …
  • chocolate: bonbons and molding chocolate classic Viennese pastries: croissants, pain aux raisins…
  • Celebratory Cakes: sugar paste “pastillage”, nougatine, “croquembouche”, birthday cakes…
  • snacks: choux pastry, finger food…
  • savoury pastries: savoury canapés, quiches…
  • Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)

LEVEL 3: LA MAITRISE

The aim of this module is to allow students to consolidate their mastery and to perfect the competence required to work as a pastry chef.

Practical Lessons: 8 weeks

  • Develop a range of contemporary desserts: restaged Paris Brest, vanilla slice, etc.
  • Make plated desserts and petits fours: hot soufflés, iced macaroons, etc.
  • Develop and create a range of chocolates and sweets: layered sweets, truffles, fruit jellies, nougats, etc.
  • Make loaf cakes and modern trending-flavour tarts
  • Master the cooking and transformations of sugar (pulled sugar, blown sugar, drizzling, etc.) put together a marketable item
  • Make a range of fancy Viennese pastries: pain aux raisins and pistachios, raspberry pain au chocolat, etc.
  • Learn the basics of baking: traditional baguette, olive bread, etc.
  • Make an assortment of canapés and warm savoury petits fours: mini salmon quiches, flaky walnut slice, etc.
  • Assessment of progress

Our strengths

  • 21 weeks of intensive training (840 h) including two weeks of training with qualified chefs
  • Four weeks’ internship in a company at Lenôtre workshops or in institutions selected by École Lenôtre
  • Classes limited to 12 participants
  • 100% success rate

Next training sessions are:

  • February 26th, 2024: taught in French and English in Rungis
  • September 2nd, 2024: taught in French and English in Rungis

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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