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The Basics of French Pastry

Ecole Lenotre - Culinary Arts School
6 weeks
Diploma / certificate
On campus
28 February 2022 08:00
Application deadline: at least 3 month before the starting date
Ecole Lenôtre - Culinary Arts School

Program description

The Basics of French Pastry

Access to the fundamental knowledge of French Pastry, during 6 weeks: the Ecole Lenôtre will provide you with basic methods and essential techniques in pastry making.

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

  • Hobbyists and enthusiasts looking to switch careers
  • Young professionals
  • Professionals who left the trade for a while

Admission requirements

Preliminary requirements to be eligible for this course:

  • 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

Registration terms

The application for registration must include of all the following documents :

  • Completed registration application form - to be requested by email
  • Copy of an official government identity card
  • Curriculum Vitae
  • Cover letter

After receiving these documents, we will organize an in-person or Skype interview to assess your motivation and assess the necessary prerequisites to start the training.

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Program content


Make The Basic PASTRY Recipes

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 Theory

Applied And Tested In Each Module

  • Raw material and culinary theory
    • Hygiene and safety standards (both food and work environment) in compliance with environmental standards. Packaging, labelling, storage and preservation of basic, finished and partially-finished products according to the HACCP.
    • Tools used in cooking (utensils, large and small equipment). Organization, storage and cleaning of work surfaces, and the kitchen laboratory.
    • Daily stock control and storage of incoming dry goods and fresh ingredients (observation of the cold chain), cold rooms and freezers.
    • Awareness of the importance of a technical information sheet to rationalize the production and optimize the quality of the recipes.
    • Writing and creating a technical recipe sheet.
    • Selection of the quality of ingredients and raw materials for the recipes being created.

Tuition fees

Rate for 6 weeks of intensive training: 7 800 € H.T. (9 360€ TTC)


The “Basics of french Pastry” Certificat By Ecole Lenôtre will be awarded once you have passed  the certificate and successfully completed your exam.

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About this institute

École Lenôtre - Culinary Arts School

By founding École Lenôtre in 1971, Gaston Lenôtre responded to the training needs of both French and foreign professionals. Today, more than 3,000 trainees, men, and women coming from all over France and more than 100 countries, come to increase...

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Contact info

Ecole Lenotre - Culinary Arts School

9 rue de Villeneuve
94150 Rungis

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