Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate
Basic Pastry Certificate
This certificate introduces you to the basic techniques of French pastry, including:
- Organising a workstation whilst respecting hygiene and safety rules
- Becoming familiar with French pastry terminology
- Adapting to a new professional working environment: working with a range of ingredients, using pastry equipment
- Learning professional techniques: Piping, glazing, making different doughs, creams and mastering cooking techniques
- Making traditional French pastries: Pithiviers, Paris-Brest, chocolate éclair, strawberry, macarons...
- Introduction to boulangerie techniques: Croissant, chocolate roll, brioche
- Discovering decoration techniques to showcase recipes
- Theory classes on ingredients and exploration of the institute's vegetable roof garden: Introduction to a sustainable environment
Intermediate Pastry Certificate
- Strenghtening the techniques taught in basic and mastering the creation of harmonious colour and flavour combinations
- Contemporary tart creation
- Introduction to artistic sugar work: Pulled sugar, decorations (flowers, leaves, etc.)
- Chocolate work: Crystallization, moulding, individual chocolates, fork dipping techniques
- Croquembouche workshop
- Making classic confectionery products
- Making plated desserts
- Restaurant petits fours (sweet and savoury)
- Entremets: Perfect piping, decorating, assembly, glazed entremets
- Theory courses: ice cream and sorbets, chocolate, fruits
- Introduction to the world of beekeeping
Practical Application
You will be placed in a professional situation for 3 months in the services of the Institute. Here is the content of the skills taught:
- Realization of culinary productions
- Supply management
- Production organization
- Professional communication
Superior Pastry Certificate
Prerequisite: Intermediate Pastry Certificate
- Perfecting individual chocolate making skills
- Making an artistic chocolate piece
- Chocolate sculpture workshop
- Artistic sugar piece: Working with poured, pulled, blown sugar, decorations and techniques
- Individual project: Creating a modern entremets
- Restaurant desserts, entremets and small contemporary cakes
- Educational visit to Europe's largest market: Rungis International
- Demonstration by a prestigious pastry chef
- Introduction to cost control and waste management
- Preparation of a cocktail buffet
- Chef in the spotlight: visit of a Chef from a prestigious establishment
Internship: 4 months
