Program Overview

This intensive 2-month pastry arts program offers comprehensive training in pastry making, baking, chocolate making, confectionery, and ice-cream making. Led by renowned pastry chefs Kyung-Ran Baccon and Pierre Hermé, the program emphasizes cross-curricular teaching to develop experienced and autonomous professionals. With 280 hours of practical work and 35 hours of classes per week, students gain a solid foundation in the art of pastry.