Introduction to the Fundamentals of French Pastry


    DOWNLOAD THE BROCHURE


    The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy. 

    These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.

    These programs will also be available in our Brand new Campus in Dijon,
    if you want to discover the cradle of one of the most famous wine region of the world!

     

    Description

    Duration

    2 weeks (70 hours) 


    Frequency

    • Classes run from Monday through Friday.
    •  A general week includes 35 hours.

    Tuition fees

    3 000 Euros (Tax included)

    Type of diploma

    FERRANDI Paris Certificate

    Status

    Student

    Program

    Objectives

    Language of Instruction

    All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation).  Course materials will be in English.

    Although knowledge of the French language is not a requirement to be admitted to the program, it can be helpful for daily life in Paris.

    Objective

    • Acquire fundamental pastry techniques
    • Produce pâtisseries and entremets
    • Adapt your production skills to the professional environment

    Contents:

    • Production of doughs, creams, biscuits
    • Construction of entremets
    • Understanding of the products and materials used in pastry
    • Introduction to decorative skills
    • Running a work station following health and safety rules

    Teaching methods:

    • Demonstrations and laboratory practice: students will make their own products 
    • Tasting and analysis of products
    • Theory and applied technology

    Admission and timetable

    Admission conditions

    To be considered for admission, you must submit :

    • A completed application form
    • A CV/ resume in English
    • A photocopy of your passport

     

     


    PRACTICAL INFORMATION


     

    Intakes

    Two intakes per year:

    • 7th to 18th June, 2021
    • 3rd to 14th January, 2022

     

    Contacts

    1606155689788.jpg
    Louise-Mabel JALLOW
    Phone:+33(0)149541709