Program Overview

Introduction to the Fundamentals of French Pastry

The "Introduction to the Fundamentals" program is specifically designed for food enthusiasts, aspiring entrepreneurs, or professionals seeking to discover the foundational elements of French pastry within the realms of gastronomy. This program is conducted entirely in English and accommodates a maximum of 14 participants, ensuring personalized instruction and support.

Campus

• Paris

Session Dates

• From December 7, 2026, to December 18, 2026
• From January 11, 2027, to January 22, 2027

Tuition Fees

• 4,000 (Tax included)

Duration

• 2 weeks (70 hours)

Type of Diploma

• FERRANDI Paris certificate

Admission Conditions

To be considered for admission, candidates must:

• Be at least 18 years old
• Hold a high-school level diploma
• Speak English fluently

Objectives

The primary objectives of the "Introduction to the Fundamentals of French Pastry" program include:

• Acquiring fundamental pastry techniques
• Producing traditional French p‚tisseries and entremets
• Adapting production skills to a professional environment

Program Contents

• Production of doughs, creams, and biscuits
• Construction of entremets
• Understanding of the products and materials used in pastry
• Introduction to decorative skills
• Running a workstation while adhering to health and safety regulations

Class Frequency

• Classes are scheduled from Monday through Friday
• A typical week consists of 35 hours of instruction

Teaching Methods

• Demonstrations and laboratory practice, where students create their own products
• Tasting and analysis of pastries
• Theory and applied technology

Languages

All instruction is provided in English. While knowledge of the French language is not a prerequisite for admission, it is beneficial for internship opportunities and day-to-day life in Paris. Course materials are available in English.