Winter camp Pastry

Program Overview

The Institut Culinaire de France's Winter Camp Pastry is an intensive 2-month course that provides comprehensive training in pastry making, baking, chocolate making, ice-cream making, and confectionery. Students receive expert guidance and work with state-of-the-art equipment and premium ingredients in small classes. The course curriculum covers a wide range of fundamental skills and techniques, preparing students for successful careers in the industry.

Program Outline

Outline:

The Winter Camp Pastry

The Institut Culinaire de France is proud to offer this intensive 2-month course, held over 3 months(280 hours). This course provides comprehensive and multidisciplinary training in the areas of pastry making, baking, chocolate making, ice-cream making, and confectionery. Students will have the opportunity to work in small classes (up to 16 students per laboratory) with state-of-the-art equipment and premium ingredients, ensuring they receive expert guidance and the highest quality learning environment. The course curriculum covers a wide range of fundamental skills and techniques associated with each area and is taught by renowned and experienced instructors, providing students with exceptional knowledge and skills in their field.

The Winter Camp Pastry course structure:

280 hours of practical work, 35 hours a week of intensive training ( 7 hours of lab time each day). The course provides a unique combination of hands-on practice and theoretical knowledge that prepares students for successful careers and professional success within the industry

€ 7,500