Program Details

Take an intensive 7.5-month program to learn all the fundamental and elaborated techniques of French Pastry Arts.
Location:
Yssingeaux, France
Program Type:
Study Abroad
Degree Level:
Undergraduate
Term:
Academic Year, Fall Semester, Spring Semester

Program Overview

Program Description:

Master the fundamentals of traditional French pastry arts with a 5.5-month intensive professional training. From the reception of produce to the production, conservation and packaging of pastries and viennoiseries, you will learn and master professionals’ essential techniques. A 2-month mandatory internship in a French establishment will complete your training to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

CLASS TYPE

• 80% hands-on

• 20% theory

 

MODULES

• Basic pastry doughs, tarts and tartlets

• Choux pastry

• Puff pastry

• Leavened pastry doughs

• Sponges and biscuits

• Technical reinforcement

• Petits-fours and cakes

• Entremets

• Viennoiseries and bakery

• Plated desserts

• Theme and wedding cakes

• Chocolate

• Revision, final exam and buffet preparation

 

THE PROGRAM INCLUDES

5.5-month intensive training consisting of 661 hours

- Hands-on training in pastry laboratories

- Applied theory and food hygiene

- French language courses

2-month mandatory internship in a French establishment

 

DATES

  • November 20, 2017 to May 5, 2018 (+ 2-month internship)
  • March 12, 2018 to August 10, 2018 (+ 2-month internship)
  • November 26, 2018 to May 10, 2019(+ 2-month internship)

 

Cost:
18500 EUR. All taxes included 2018 Tuition fees: €19,700

Additional Program Information

Requirements:
• 18 years old minimum • Upon application approval
Scholarships:
No
Scholarships Description:
Bachelor Program:Scholarships are available based on application file.

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