Advanced Professional Program in French Pastry (Certificate)
- Rennes, France
- Bordeaux, France
Certificate
DURATION
8 weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
EUR 13,750
STUDY FORMAT
On-Campus
Key Summary
Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative, and event products will be addressed during our program, to provide participants with new inspirations and techniques from high-level pastry chefs. Throughout the program, participants will receive precious tips and insights from accomplished professionals to help them reach their career goals as a top-level pastry chef, the owner of a shop, or the creator of innovative concept.
Optional Internship
The optional internship is a unique experience to observe and gain a better understanding of the workings of a professional kitchen. The optional internship lasts 3 months and is renewable under certain conditions. Students who meet the requirements to intern will be placed by their chef-instructor in prestigious restaurants or hotels in France.
Internships in the student’s home country are authorized with permission.
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.
Throughout the program, participants will work towards the final Creativity Pop-Up, building on new skills and techniques as well as the different approaches and personalities of the teaching team. This project will involve the development in teams of a range of boutique products that will be offered for sale at the end of the program.
Program Modules
- Contemporary Tartes
- Petits-fours
- Modern Entremets
- Individual Cakes (Petits-Gateaux)
- Chocolate Sculptures
- Chocolate Bonbons
- Artistic Sugar
- French-Style Wedding Cakes
- Viennoiseries
- Ice-Creams and Ice-Cream Desserts
- Plated Desserts
Frequency
- Classes run from Monday through Friday
- A general week includes 35 hours
Learning Methods
- Demonstrations of professional skills
- Hands-on practice: students make all products themselves
- Applied technology training
Why Choose Our Pastry School Program?
Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique pastries, decorative and event products will be addressed during our new program, to provide participants with new inspirations and pastry techniques from high-level pastry chefs. Throughout the program, participants will receive precious tips and insights from accomplished professionals to help them reach their career goal as a top-level pastry chef, the owner of a shop or the creator of an innovative concept in the food service industry.