The intensive course curriculum teaches practical skills in French pastry arts, together with essential management knowledge. It is ideal for career changers, entrepreneurs, and students wishing to relaunch, or complete, their professional training.
Depending on your profile and your level of schooling, two different paths are possible as you can attend an eight-month (1 073 hours) program or a nine-month (1 233 hours) program.
Both the eight-month and nine-month options incorporate six months of practical training and essential theoretical knowledge, supplemented by two professional internships of four weeks each.
The nine-month program includes an additional 160 hours of general education topics, suited to students without a minimum Level-3 Diploma (or equivalent) qualification. The curriculum is made up of 70% practical; 30% theoretical learning.
Course content includes:
· Pastry Labs & Workshops - 490 hours
· Applied Technology - 72 hours
· Pastry Technology - 32 hours
· Food Science - 40 hours
· Management Toolbox - 20 hours
· Health & Safety - 48 hours
. Chef d’œuvre – 77 hours
· Professional project support – 14 hours
The practical workshops and associated knowledge place the student in companies' conditions and confront him with the professional reality. The courses take place in the form of demonstrations, practical work, experimental workshops, and theoretical courses.