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 pastryCreams (buttercream, Crème Anglaise, pastry cream…)TartsEntremetsMiniature cakes Visiting cakesChocolate
4 months in Ferrières on-site entities
Advanced techniques of pastry
Modern tarts Revisited classic recipes of French pastrySmall chocolate showpiecesInitiation to sugar work techniquesIce cream and ice cream-coated entremets Creative ViennoiserieConception & 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.