The Fundamental and Advanced Techniques of French pastry
Ferrières-en-Brie, France
DURATION
7 Months
LANGUAGES
English, French
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 11,500 / per course *
STUDY FORMAT
On-Campus
* Admission fees, knife kit, and uniforms included
Key Summary
Scholarships
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Introduction
The apprentice of the pastry course level can broaden his theoretical knowledge and practical skills in French pastry. He learns how to make classic pastry creations and deconstruct standard ones, playing around forms, colors, structures, and assembly methods. He learns how to surprise guests, pleasing their eyes and their taste buds.
Objective
- Make the basic preparations (doughs: kneading, shaping, detailing, molding, baking, creams, mousses, ganaches, ice creams and sorbets, churning, classic desserts, cakes, desserts, pies and tarts, contemporary productions; buffet creations; creative pastries, chocolate initiation; artistic sugar initiation …)
- Define the roles and positions in a pastry store and in a restaurant
- Master professional terminology
- Categorize professional tools and premises
- Identify equipment and learn how to use it
- Organize production according to the established standards and measures
- Identify food items and food preservatives
- Identify the quality criteria in food items
- Master the preliminary preparation
- Develop professional credibility and efficiency (professional gastronomic culture, professional practices of excellence, field visits, PAP Diversified ecosystem, optional operational internship).
- Make sure work areas are duly maintained
- Respect hygiene and safety standards
Course Structure
- Doughs
- Viennoiserie
- Creams
- Puff pastry
- Choux pastry
- Tarts
- Entremets
- Small cakes
- Visiting cakes
- Chocolate
- Biscuits
- Introduction to breadmaking (Traditional baguette, Fruit loaf, Soft bread, Surprise bread)
Pedagogic method
- Learn
- Understand
- Practice
- Assess
- Control
Admissions Requirements
This certificate course is open to 18-year-old applicants and above wishing to further their experience and expand their skill set, or those shifting to another area of expertise and who do not have a standard academic background. If you wish to apply for this programme, kindly create an online profile, upload your CV, cover letter, and a copy of your ID card. An interview with our academic board will be scheduled after we process your file.
Career prospects
Possibility to progress as a commis in a kitchen team or a pastry store.