Introduction to the Fundamentals of French Pastry program is available on the Paris campus.
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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.
Campus
Paris
Duration
2 weeks (70 hours)
Tuition fees
3 000 €
Type of diploma
FERRANDI Paris Certicate
The Paris campus for the Introduction to the Fundamentals of French Pastry program
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:
- June 12th to 23rd 2023
- December 4th to 15th 2023
More Information
Contact
