The
Pastry Diploma trains the
chefs of the future in the
pastry profession. A team of
Chef Instructors supports the
students throughout their
training programme and teaches them
traditional French pastry techniques.
Lessons are taught in a 4 000m² Institute, alongside the Seine, fitted out with the very latest equipment to provide the best possible learning environment.
From Macaroons, to Opéra, to sugar work, the art of pastry no longer holds any secrets for our graduates. Following internships in establishments such as: Pierre Hermé, Yann Couvreur, Des gâteaux et du pain (by Claire Damon), Angelina, Liberté, Acide Macaron (Jonathan Blot), Le Meurice, Michalak… graduates go on to become a pastry chef in their own right or even open their own pastry shop in France or abroad.
Janice Wong, Pooja Dhingra and Tracy Chang are shining examples. Find out about our pastry graduates’ careers since graduating with their Pastry Diploma.
