The Fundamental and Advanced Techniques of French pastry

The apprentice of the pastry course level can broaden his theoretical knowledge and practical skills in French pastry. He learns how to make classic pastry creations and deconstruct standard ones, playing around forms, colors, structures, and assembly methods. He learns how to surprise guests, pleasing their eyes and their taste buds.

Objective

• Make the basic preparations (doughs: kneading, shaping, detailing, molding, baking, creams, mousses, ganaches, ice creams and sorbets, churning, classic desserts, cakes, desserts, pies and tarts, contemporary productions; buffet creations; creative pastries, chocolate initiation; artistic sugar initiation …)
• Define the roles and positions in a pastry store and in a restaurant
• Master professional terminology
• Categorize professional tools and premises
• Identify equipment and learn how to use it
• Organize production according to the established standards and measures
• Identify food items and food preservatives
• Identify the quality criteria in food items
• Master the preliminary preparation
• Develop professional credibility and efficiency (professional gastronomic culture, professional practices of excellence, field visits, PAP Diversified ecosystem, optional operational internship).
• Make sure work areas are duly maintained
• Respect hygiene and safety standards

Course Structure

• Doughs
• Viennoiserie
• Creams
• Puff pastry
• Choux pastry
• Tarts
• Entremets
• Small cakes
• Visiting cakes
• Chocolate
• Biscuits
• Introduction to breadmaking (Traditional baguette, Fruit loaf, Soft bread, Surprise bread)

Pedagogic method

• Learn
• Understand
• Practice
• Assess
• Control

Admissions Requirements

This certificate course is open to 18-year-old applicants and above wishing to further their experience and expand their skill set, or those shifting to another area of expertise and who do not have a standard academic background. If you wish to apply for this programme, kindly create an online profile, upload your CV, cover letter, and a copy of your ID card. An interview with our academic board will be scheduled after we process your file.

Career prospects

Possibility to progress as a commis in a kitchen team or a pastry store.