Pastry Chef Diploma Ecole Lenôtre - 7 months

ECOLE LENÔTRE PASTRY CHEF TRAINING

The Ecole Lenôtre provides its students and partners with cutting-edge training to facilitate, encourage, communicate and maintain high-performance standards and excellence. The "Pastry Chef Ecole Lenôtre" training is aimed at adults who are passionate about cooking whether or not they are on a conversion course, and for professionals seeking to increase their field of expertise.

Eligibility for this course has the following pre-requisites:

• Aged 18 or over
• Minimum proficiency in French (level B1)
• Know the basics of hygiene and safety in a preparation food environment
• Minimum basic knowledge in elementary reasoning (arithmetic and logic)
• A desire to enter the professional sector of food trades

LEVEL 1: L'ESSENTIEL

• 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.)

LEVEL 2: L'INCONTOURNABLE

Master the absolutes of pastry catering and the classics of the maison Lenôtre:

• desserts and individual cakes: the “feuille d’automn”, the “Schuss”
• tarts: lemon meringue tart, Eléonore tart …
• soft cakes: lemon cake, spiced bread …
• dry petit fours: almond tuiles, « diamonts » chocolate cookies…
• petits fours: macaroons, mini-éclairs …
• chocolate: bonbons and molding chocolate classic Viennese pastries: croissants, pain aux raisins…
• Celebratory Cakes: sugar paste “pastillage”, nougatine, “croquembouche”, birthday cakes…
• snacks: choux pastry, finger food…
• savoury pastries: savoury canapés, quiches…
• Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)

LEVEL 3: LA MAITRISE

The aim of this module is to allow students to consolidate their mastery and to perfect the competence required to work as a pastry chef.

Practical Lessons: 8 weeks

• Develop a range of contemporary desserts: restaged Paris Brest, vanilla slice, etc.
• Make plated desserts and petits fours: hot soufflés, iced macaroons, etc.
• Develop and create a range of chocolates and sweets: layered sweets, truffles, fruit jellies, nougats, etc.
• Make loaf cakes and modern trending-flavour tarts
• Master the cooking and transformations of sugar (pulled sugar, blown sugar, drizzling, etc.) put together a marketable item
• Make a range of fancy Viennese pastries: pain aux raisins and pistachios, raspberry pain au chocolat, etc.
• Learn the basics of baking: traditional baguette, olive bread, etc.
• Make an assortment of canapés and warm savoury petits fours: mini salmon quiches, flaky walnut slice, etc.
• Assessment of progress

Our strengths

• 21 weeks of intensive training (840 h) including two weeks of training with qualified chefs
• Four weeks’ internship in a company at Lenôtre workshops or in institutions selected by École Lenôtre
• Classes limited to 12 participants
• 100% success rate

Next training sessions are:

• February 26th, 2024: taught in French and English in Rungis
• September 2nd, 2024: taught in French and English in Rungis

For more information, please contact us by email at [email protected]. We are looking forward to welcoming you at ECOLE LENÔTRE!