During these two days of training imagined by Chef Fabrice Danniel, MOF 2018 finalist and Vice-Director of Culinary Arts at Le Cordon Bleu Paris Institute, participants master the techniques and concepts around the classic pastry. Also, they will develop a reflection around the theme "Contemporary in pastry" and learn new conservation techniques.
Prerequisites: Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience
Course duration: 2 days, 16 hours 7:45am - 4:45pm (lunch 1h) Tuition fee: €1,000 The fees include coffee welcome, lunches and tastings. Teaching Method: Workshops with individual follow-up Classrooms are equipped with professional equipment A recipe book will be provided to participants.
Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.
An apron, a tea towel, a hat and a cooler bag are given to each participant
A Le Cordon Bleu participation certificate will be issued at the end of the training.
Teaching language: This course is taught in French and consecutively translated into English..
Funding This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures. This course is not eligible for the CPF Training Personal Account
Personal funding: Directly with the institute.
French employees: Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.
Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.
Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.