Qualifying programmes - Pastry

Les ateliers Ferrières

Programme
duration

6 months of theory and practical applications divided in 2 trimesters – 760 hours (excluding internship), including :

  • Tuition, uniforms, knives set, educational visits, conferences
  • Exams
  • 8 week-internship. Possibility of an extension up to 6 months

The qualification will be validated after the 8 week internship.

Students can register for the first trimester only and undertake the second trimester at a later date (for a limited time).

This qualification is taught in French and is translated in English consecutively.

Tuition
fee

Pastry Diploma 18 500 €
1st trim. 10 000 €
2nd trim. 8 500 €

Programme content
and structure

Learning about the tools and the culinary world

  • Hygiene and security rules
  • Learn how to use pastry bags
  • Classical artistic decoration skills (“Royale” ice cream)

Introduction to french pastry

  • Classic doughs and tarts
  • Leavened doughs and leavened puff pastries
  • Creams and fillings
  • “Bistronomique” desserts
  • Travel cakes and spreadable pastes
  • Cakes
  • Glazing and masking
  • Ice creams, sorbets and take-away iced desserts
  • Petits fours and contemporary “verrines”
  • Introduction to bread-making and “pains gourmands”
  • Entremets and contemporary individual entremets (as sold in professional pastry shops)
  • Log cakes
  • Decoration and presentations
  • Caramel and nougatine

Introduction to chocolate

  • Creation of a restaurant-type contemporary dessert
  • Organoleptic and olfactory studies of cocoa and its origin

The art of chocolate

  • Knowledge of chocolate products
  • Chocolate tempering
  • Molded chocolate and “bonbon guitare”
  • Confectionery fillings and praline
  • Essential knowledge on how to develop a chocolate or sugar centerpiece with an artistic perspective
  • Chocolate sculpture
  • Thematic

The art of sugar - artistic

  • Cooking techniques and colouring
  • Pulled, poured and blown sugar
Formation Diplômante - Pâtisserie