Introduction to the Fundamentals of French Pastry

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.

Introduction to theFundamentals in French Pastry - FERRANDI Paris

Campus

Paris

Duration

2 weeks (70 hours)
Tuition fees
3 000 €

Type of diploma

FERRANDI Paris Certicate

Next Intakes

  • December 5th to December 16th 2022
  • January 9th to January 20th 2023

Frequency

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

The Paris campus for the Introduction to the Fundamentals of French Pastry program

Introduction to the Fundamentals of French Pastry program is available on the Paris campus.
Please click on the picture of the campus to learn more and take a virtual tour!

Paris Campus
Paris

The Paris campus for the Introduction to the Fundamentals of French Pastry program

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

3 000 Euros (Tax included)

Next Intakes

Two intakes per year:

  • December 5th to December 16th 2022
  • January 9th to January 20th 2023

More Information

Contact

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FERRANDI Paris International Programs