Introduction to the Fundamentals of French Pastry (Certificate)
- Rennes, France
- Bordeaux, France
Certificate
DURATION
2 weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
EUR 4,000
STUDY FORMAT
On-Campus
Key Summary
About: FERRANDI Paris, a hospitality school and member of the Conférence des grandes écoles, trains elite gastronomy and hospitality professionals. This English-taught certificate limits intake to 14 participants for one-on-one instruction. The program focuses on fundamental pastry techniques, producing pâtisseries and entremets, and adapting production skills to a professional kitchen. Keywords: pastry, pâtisserie, entremets, baking techniques, culinary arts, pastry production.
Career Outcomes: Graduates may pursue roles as pastry chef, assistant pastry chef, pastry cook, artisan patissier, or work in bakery, hotel pastry departments, catering, or food production; these pathways use skills in recipe execution, plating, scaling and professional kitchen workflows.
The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy.
These programs are taught directly in English with a maximum of 14 participants allowing for one-on-one instruction and support.
Objectives
- Acquire fundamental pastry techniques
- Produce pâtisseries and entremets
- Adapt your production skills to the professional environment
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.
Contents
- Production of doughs, creams, biscuits
- Construction of entremets
- Understanding of the products and materials used in pastry
- Introduction to decorative skills
- Running a workstation following health and safety rules
Frequency
- Classes run from Monday through Friday
- A general week includes 35 hours
Learning Methods
- Demonstrations and laboratory practice: students will make their own products
- Tasting and analysis of products
- Theory and applied technology