A program for anyone passionate about French pastry and desserts This Diploma will teach you all the techniques – traditional and modern – that have made French pastry arts celebrated across the world.
What you will learn
Throughout your eight months of study, you will learn to craft a wide variety of mouth-watering creations. These include pastry buffets and cocktails, gastronomic desserts, classic and modern entremets, petits fours, and chocolate pieces. Around 80% of the program is devoted to hands-on practical tuition in our state-of-the-art training laboratories. You’ll receive personalized instruction and support from our highly qualified faculty, comprising influential pastry chefs, Meilleurs Ouvriers de France and World Champions. Also included in the course is a field trip to see behind the scenes at a Ducasse restaurant in Paris, plus design and pastry photography courses. At the conclusion of your time on campus, you will put your learning to the test with a two-month professional internship in a French restaurant or boutique. École Ducasse's teaching methodology favors practice in order to optimize the acquisition of hands-on techniques, and skills. Each module alternates theory, demonstration, and practical phases. Aside from its world-class training and instruction, this program is also an exceptional network-builder. You will have plentiful opportunities to meet key players in the world of French pastry arts, not least during the two months, you will spend on internship. 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
Who is the course for?
This program is designed for culinary and pastry enthusiasts, career-changers, entrepreneurs and anyone interested in working within the gastronomic universe. No previous degree or experience required. Potential career paths from this program include: -Entrepreneur - Pastry chef - Pastry consultant - Pastry chef instructor - Caterer - Pastry operations manager - Food writer and critic