Pastry chef


Pastry is evolving, with redefined shapes, new tastes and modern ingredients… all over the world.

From the technique of experts to innovational concepts and creative technology, the Pastry chef programme reinforces your patisserie experience and imparts the managerial competency needed to become a chef patissier.
Whether you’re applying pastry techniques in a shop or a restaurant, you’ll be able to handle the managerial, production and commercial aspects.

This programme also includes the fundamentals of bread-baking.

Duration: 7 months - 880 hours

Dates: from 7 January to 31 July 2020

Number of participants: 8 to 10

Requirements: A professional pâtissier “CAP” qualification or equivalent, plus 2 to 3 years’ patisserie experience

Price: €23,640 including VAT / €19,700 excluding VAT

Expected outcomes

  1. Patisserie creation and management in compliance with hygiene, safety and management rules
  2. Design of a commercial offer targeting your clientele and meeting your management obligations
  3. Staff management and communication

Target students

This programme is intended for patisserie specialists already in the profession as employees or otherwise, and students from a BTM branch (Brevet Technique des Métiers).
Programme provided in French only.


  • Applied pastry.
  • Applied baking.
  • Technologies used in pastry and baking.
  • Management, communication and human resources.

Your programme ends with a 3-week learning module at the Lenôtre School in Paris. The highly-qualified facilitators, including some “Meilleurs Ouvriers de France” winners (best workers in France), will coach you in “chocolate, desserts and ice carving”.

This programme leads to a level III professional qualification (NSF specialisation code 221) as a Pastry chef, as registered in the Registre National de la Certification Professionnelle by the French Ministerial Decree of 23 February 2017 and published in the Journal Officiel de la République Française on 3 March 2017.

Two-fold expertise

Institut Paul Bocuse and the Lenôtre School, on the strength of their internationally recognised experience in the world of culinary arts and pastry, have created this new “Patisserie” curriculum based on their united competencies.

With this initiative, Institut Paul Bocuse and Lenôtre School are helping to promote this highly qualified expertise in the fields of pastry and applied management. Such worldwide recognition can only benefit students in the profession.