Diplôme de Pâtisserie

The Diplôme de Pâtisserie is suitable for students who wants to have a complete training on gastronomy and to work on the area.

There is no requirement for prior knowledge about gastronomy. Only the requirement of the Diploma of Second Degree or equivalent document. To obtain the Diplôme de Pâtisserie you will need to complete the certificates: Basic Pâtisserie, Intermediate Pâtisserie and Superior Pâtisserie.

A course that provides the student with the basic levels to the advanced levels of French confectionery, through demonstrative and practical classes. The content is composed of classic techniques and recipes to illustrate them. The diploma of Pâtisserie is a composition of levels: basic, intermediate and superior certificates. The teaching-learning methodology provides classes taught by experienced chefs, practice in individual spaces, individual mise-en-places, sensory experiences, daily self-assessments with feedback from chefs, all in an unique kitchen with up to most technology and infrastructure, within the international standards of Pâtisserie. In the Pâtisserie Diploma, the student will learn: Basic Techniques | Using the Confectioner's Bag | Decoration with Cone | Confectioner's Cream | Butter Cream | Genoise and Creme Anglaise | English | Pâte À Choux | Variety Of Biscuits | Dacquoise | Genoa Bread | Joconde | Black Forest Cake | Moka Cake | Cake Success | Candied Fruit Cake | Lemon Cake | Normandy Pie | Fraisier | Paris-Brest | Madeleines | Puff Pastry | Mille feuille | Apple Chausson | Dacquoise Pistache | Blackberry and Raspberry tarts| Orange and Praliné Javanais | Succès Pistache | Pre-dessert | chocolates for easter. All these techniques allow the development of these fantastic recipes you learn here, with all the secrets ofor the perfect execution.