Working in small classes, you will receive hands-on practical training under the instruction of world-class pastry professionals.
The program begins by teaching you the fundamentals of French pastry arts, including bakery, chocolate and confectionary, ice creams and sorbets. After your first professional internship, you’ll continue through advanced practice, incorporating modern entremets, gastronomic desserts and new trends in French pastry.
A second professional internship is the prelude to two semesters of master classes, which represent the pinnacle of the program. These are taught alongside a two-part Innovation Lab that will give you a uniquely strong perspective on future trends in French pastry.