| Program start date | Application deadline |
| 2024-06-13 | - |
| 2024-09-26 | - |
Program Overview
The Expert Diploma in French Pastry Arts is an intensive 8-week program designed for pastry professionals and graduates seeking to advance their careers. It combines theory, demonstration, and practical workshops taught by renowned chefs and experts, focusing on advanced pastry techniques, modern and iconic pastries, and natural and healthy desserts. The program prepares graduates for leadership roles in the pastry industry, including executive pastry chef, pastry chef instructor, and entrepreneur.
Program Outline
Degree Overview:
Overview:
The Expert Diploma in French Pastry Arts is an eight-week intensely-focused program designed for pastry professionals and graduated students in pastry arts who are looking to accelerate their careers. The training is focused on pastry arts professionals who wish to master and improve advanced pastry art skills and techniques.
Objectives:
The program aims to provide participants with advanced pastry skills and techniques to enhance their mastery in the field. It focuses on modern and iconic pastries, natural and healthy desserts, artistic pastry, as well as ice cream and sorbets.
Description:
The program is structured to combine theory, demonstration, and practical phases. It includes workshops with MOF's and pastry world champions, food science, and applied technology courses. The program also includes a field trip to provide hands-on experience and insights into the industry.
Outline:
Content:
- French Pastry Arts Advanced Techniques
- Ice Creams & Sorbets
- Viennoiserie
- Natural & Healthy Desserts
- Chocolate & Confectionary
- Artistic Masterpieces
Structure:
The program consists of 90% practical workshops, taught by renowned chefs and experts. The workshops alternate theory, demonstration, and practical phases to optimize the acquisition of skills and techniques.
Course Schedule:
The program is offered in two intakes:
- June 13, 2024 (English)
- September 26, 2024 (English)
Assessment:
Assessment Methods:
The program uses Professional Practice Courses (CCF) assessments during training to evaluate students' skills in professional situations.
Assessment Criteria:
The assessment focuses on the student's ability to:
- Plan manufacturing stages
- Choose materials and raw materials
- Implement production techniques
- Set parameters for cooking methods
- Assemble preparations to finish productions
- Work in compliance with hygiene, traceability, and safety regulations
Teaching:
Teaching Methods:
École Ducasse's teaching methodology emphasizes practice to optimize the acquisition of gestures, techniques, and skills. Each module combines theory, demonstration, and practical phases.
Faculty:
The program is taught by renowned chefs and experts, including MOF's and pastry world champions.
Unique Approaches:
The program includes a field trip to provide hands-on experience and insights into the industry. It also focuses on modern and iconic pastries, natural and healthy desserts, and artistic pastry to cater to evolving consumer demands.
Careers:
Potential Career Paths:
The program prepares graduates for various career paths in the pastry industry, including:
- Executive pastry chef
- Pastry chef
- Pastry chef instructor
- Pastry production manager
- Entrepreneur
- Consultant
- Food writer and critic
Opportunities and Outcomes:
The program enhances graduates' skills and techniques, enabling them to take on leadership roles in the pastry industry. The completion of the course can open doors to higher-level working environments and recognition within the pastry community.
International Fees Total €: 14 900
