Please note that it is possible to register for certificates, starting with the Basic Pastry Certificate
Basic Pastry Certificate
Prerequisite: None
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
Prerequisite: Basic 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
Internship: 4 months