Intensive Professional Program in French Pastry

The pastry program includes 560 teaching hours, over 70% spent in the kitchen ★ Pastry Techniques Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes ★ Decorating techniques Traditional and contemporary tarts, cakes / entremets, individual pastries, petit-fours, gateaux de voyage, chocolate molding, chocolate bonbons, French confectioneries, ice creams, frozen desserts… ★ Dessert and Beverage Pairing An introductory course to wines and other beverages that can be served with desserts. ★ Guest Chef demonstrations Well-known guest chefs will be invited to give demonstrations of their own recipes. These Chefs will use advanced techniques to produce modern and trendy pastries. ★ Applied Art An overview of drawing and painting skills applied to pastry. ★ Creativity project Participants will receive 15 hours of practical art classes working towards a creativity project in which they will design and produce their very own pastry. As a final exam, participants will present their creation to a panel of judges. ★ Professional French Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …) ★ Gastronomy-related conferences and visits Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes. ★ Study Trip At the end of the program, students will take a three-day trip to a French region or city to discover its history, culture and gastronomy.