Basics of French Pastry – 6 weeks

General Information

Locations

Encole Lenotre

All Location

Rungis, France

Duration

6 weeks

Earliest Start Date

05 Sep 2022

Application Deadline

Request Institute

Languages

French, English

Study Type

Campus Based

Pace

Full Time

Tuition Fees

EUR 7800/Course

Introduction

The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high performance standards and excellence.

Eligibility for this course has the following pre-requisites:

  • To be aged 18 years or older
  • To have basic knowledge of the language in which the course is taught (level B1)
  • To be able to read and write
  • To know the basics of hygiene and safety in a food environment
  • To have basic knowledge of basic reasoning (calculations and logic)

The learning of knowledge and techniques is done through practice in classrooms. The theory is integrated into the practice, allowing a better understanding of the techniques and immediate implementation.

This training course “The basics of French Pastry” lasts 6 weeks and is designed for people wishing to learn and master the basics of French pastry.

You will have the opportunity to discover French sweet gastronomy through different creations.

PROGRAM

  • Make basic pastry doughs: shortcrust, tart dough, puff pastry …
  • Make sponges and whipped doughs: joconde, Viennese biscuits, « pain de gènes…
  • Make compotes and poached fruits: poached pears …
  • Make meringues or meringue-based batters: Swiss meringue, Italian, almond dacquoise…
  • Make basic creams and their variations: Pastry cream, chiboust cream, ganache…
  • Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)

Admission

Preliminary requirements to be eligible for this program: 

  • Minimum proficiency in French (level B1) or in english ( level B2 ) 
  • Aged 18 or over
  • Minimum basic knowledge in elementary reasoning (arithmetic and logic)
  • A desire to enter the professional sector of food trades

Registration File

The registration application is considered upon receipt of all the following documents:

  • Completed “Registration application” form
  • Copy of an official identification document
  • Curriculum vitae
  • Letter of motivation

About the School

By founding the École Lenôtre in 1971, Gaston Lenôtre responded to the training needs of both French and foreign professionals.

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