Course overview

An intensely focused, two-month program for pastry professionals looking to accelerate their career The curriculum is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.

What you will learn

What you will learn
In order to deliver maximum professional benefits, 90% of the curriculum is focused on practical workshops, taught by renowned chefs and experts. It includes workshops with MOF’s and pastry world champions. You will acquire and master advanced pastry skills and techniques, while also discovering modern and iconic pastries, natural and healthy desserts, artistic pastry, as well as ice cream and sorbets. Also included is a field trip, food science and applied technology courses. École Ducasse's teaching methodology favours practice in order to optimize the acquisition of techniques and targeted skills. Each module alternates theory, demonstration and practical phases. As well as perfecting your pastry skills and techniques, you will also gain insights into new trends in pastry, including alternative pastry types designed to meet evolving consumer demands. At the end of the course, you will be able to: - Plan the manufacturing stages - Choose the materials and raw materials necessary to make pastries, chocolates, confectionery and viennoiseries - Implement the production techniques - Set the parameters of the different cooking methods - Proceed with the assembly by assembling the different preparations to finish the productions - Work in compliance with the rules of hygiene, traceability and safety at work

Course details

Who is the course for?

This program is aimed at ambitious professionals with a Diploma in Pastry Arts or at least 1 year of professional pastry experience. Job and career opportunities following this course include (but are not limited to): - Executive pastry chef - Pastry chef - Pastry chef instructor - Pastry production manager - Entrepreneur - Consultant - Food writer and critics