19 200€ - including registration fees, knife kit and uniform
6 months in Ferrières on-site entities.
Fundamentals of French Pastry
Doughs (shortcrust pastry, sweet dough) Viennoiserie (Danish pastries) Puff pastry Choux pastry Creams (buttercream, Crème Anglaise, pastry cream…) Tarts Entremets Miniature cakes Visiting cakes Chocolate
4 months in Ferrières on-site entities
Advanced techniques of pastry
Modern tarts Revisited classic recipes of French pastry Small chocolate showpieces Initiation to sugar work techniques Ice cream and ice cream-coated entremets Creative Viennoiserie Conception & design of individual pastries
9 500€ (+ 750€ for external students) - including registration fees, knife kit and uniform
22 500€ (+ 750€for external students) - including registration fees, knife kit and uniform
Advances course covering the foundational techniques and practice of French cuisine and pastry.
9 months in Ferrière on-site entities.