Pastry Arts Diploma for Restaurant

Choose a pastry career path

This program provides fundamental techniques and recipes of French Pastry Arts through plated desserts and bakery modules adapted to restaurants & hotels expectations. Designed for professional beginners, the Pastry Arts Diploma for Restaurants combines hands-on training and practical experience in a kitchen. For an efficient knowledge transmission and a personalized training, this program is taught to small groups.

Class Type
  • 90% hands-on
  • 10% theory

  • Fundamentals of Pastry
  • Bread in Restauration
  • Viennoiseries
  • Reinterpretation of Classic French Desserts
  • Small Cakes & Petit Fours
  • Ice Cream
  • Bistrot Desserts
  • Signature Collection: Alain Ducasse Desserts
  • Chocolate & Confectionery
  • Kitchen Operations Management
  • Professional Communication
  • Field trips
  • Restaurant internship in Pastry

Program: 6 months
  • 3 months consisting of 500 hours skills-building classes
    - Applied theory and hands-on training in pastry laboratories
    - Associated skills
    - Testing: written and practical exams
    - Field trips
  • 3 months of practical experience in a restaurant

  • 18 years old minimum
  • High school degree level
  • Upon application approval

Instruction language : English

Dates for English session
September 5, 2016 to March 24, 2017
€ 17,500 (taxes included)
Yssingeaux, France
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