Intensive Pastry Program

Intensive Pastry Program

Opening new professional horizons, mastering new pastry techniques

The Intensive PASTRY Program is designed for Chefs who have pastry expertise gained through working in this specialty in restaurants or confectioners that work in pastry shops in the hotel/restaurant industry.

This program is delivered by Jérôme Langillier, World Champion Pastry Chef 2009, a passionate Pastry Chef with his own unique personal culinary identity, who has led a diverse career with experience in a pastry boutique, a Michelin starred restaurant and as a special events caterer.

  • Next Program (in French) : Dessert Trends (3 days)
    From May 15 to 17, 2018
Contact us for more information


> The program 2018 (in French)
> The application form 2018

Intensive Pastry Program
Mignardises, plateal desserts, the classics revisited, snacks and cakes, chocolate and confectionary… Master all the subtleties of pastry making at the highest level.

The main objective: to develop your knowledge of innovative recipes and products and to acquire practical, hands-on experience.

With methods that emphasize tasting and sharing of ideas, the Intensive PASTRY Program offers you the opportunity to perfect your skill and diversify your competencies.

Product understanding, experimentation with recipes, the creation of new flavors... you will learn all the inside secrets. You’ll be better able to anticipate and satisfy your customers’ expectations.

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02


Fabienne Novelli
Tel: +33 (0)4 72 18 02 35
Send an e-mail
Institut Paul Bocuse
Château du Vivier - 1A Chemin de Calabert - 69130 Ecully

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