Basics of French Pastry - 6 weeks

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

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. The aim for students is to learn basic professional knowledge in French patisserie, in 6 weeks. Lenôtre School passes on to you the basic gestures and essential techniques.

Eligibility for this course has the following pre-requisites:

• Be of legal age
• Have a minimum knowledge base in basic reasoning (calculations and logics)
• Want to join the professional environment of culinary trades

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.

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.)

PRICE

Rate for 6 weeks of intensive training: 8.094 € H.T (9.712,80 € TTC)

Next training sessions are:

• February, 26th 2024 - in French and English
• 2 سبتمبر 2024 - باللغتين الفرنسية والإنجليزية

For more information, please contact us by email at [email protected]!

We are looking forward to welcoming you at ECOLE LENÔTRE