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 September 2020 to 26 March 2021
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
- Patisserie creation and management in compliance with hygiene, safety and management rules
- Design of a commercial offer targeting your clientele and meeting your management obligations
- Staff management and communication
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.
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.