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:
- Organisation of the workstation in compliance with health and safety rules
- Become familiar with the terminology of French pastry
- Adapt to your new professional environment: working with products, using pastry equipment
- Acquire professional techniques: Poaching, icing, making different pastes, creams and mastering cooking
- Preparation of traditional French pastries: Pithiviers, Saint Honoré, Paris-Brest, éclair au chocolat, strawberry, macaroons...
- Introduction to baking techniques: croissant, chocolate bread, brioche
- Discovery of decoration techniques: highlight your productions
- Theory course on products and visit of the vegetable garden on the roof of the institute: Introduction to sustainable environment
Intermediate Pastry Certificate
Prerequisite: Basic Pastry Certificate
- Reinforcement of the techniques taught in the basics and mastery of associations of colours and flavours
- Contemporary pies: Personal creation and file writing
- Introduction to the artistic work of sugar: Pulled sugar, gestures, decorations (flowers, leaves...)
- Chocolate processing: crystallization, molding, candy, dipping fork, nutmeg and truffles
- Sketch and sketch workshop
- Realization of classic confectionery products
- Preparation of desserts on the plate
- Small restaurant ovens (sweet and savoury)
- Entremets: Control of poaching and decorations, assembly, frozen desserts
- Theory courses: ice cream and sorbets, chocolate, awareness of 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
- Improvement in the production of chocolate candies
- Realization of an artistic piece in chocolate
- Chocolate sculpture workshop
- Sugar artwork: Work with cast, drawn, blown sugar, decorations and gestures
- Workshop "my first showcase": making of luxury revisited petits fours
- Personal project: Creation of a modern dessert and writing of a portofolio
- Restaurant desserts, desserts and contemporary cupcakes
- Educational visit to Rungis Market, the largest market in Europe
- Demonstration of a chef in the spotlight: Prestigious outdoor pastry chef
- Introduction to cost and waste management (cost control)
Internship: 4 months
