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Certified pastry chef training

The École Lenôtre certifying “pastry chef” training program is aimed at adults who want to train, deepen their knowledge (suggest addition), or change career:

  • Amateurs and enthusiasts who want to redirect their careers
  • Young professionals
  • Professionals who have left the trade for a shorter or longer period

Given the intensity of this program, it is vital that each applicant is truly motivated by the pastry chef and fine cuisine professions in general.

Objective

 

In 25 weeks of intensive training, including an internship, students acquire the basic professional skills, gestures and techniques essential to attest to a high level of qualification as a pastry chef.

Preliminary requirements

 

Preliminary requirements to be eligible for this course:

 

  • 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

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

A TRAINING COURSE IN THREE PASTRY CHEF ACTS

Essentials

 

240 h
(6 weeks) :
5 weeks of courses
+
1 of revision
and examinations

 

– Multiple choice questionnaires
– Continuous assessment
-Practical examination

Must-have

 

280 h
(7 weeks) :
6 weeks of courses
+
1 week of revision
and examinations

 

– Multiple choice questionnaires
– Continuous assessment
– Practical examination

Mastery

 

320 h
(8 weeks) :
7 weeks of courses
+
1 week of revision
and examinations

 

– Multiple choice questionnaires
– Continuous assessment
– Practical examination

Internship

 

160 h
4 weeks
internship
in a business

 

Feedback from
internship tutor
+
internship
report

Customizable offering making it possible to attend 25 consecutive weeks or in separate blocks.

Essentials

 

BASIC PASTRY RECIPES AND TECHNIQUES (six weeks)

 

The objective of this module is to enable students to learn the basics of pastry and  master the production of fundamentals.

Practical classes:

  • Make basic pastry: shortcrust, puff pastry, etc.
  • Make biscuits and beaten pastry: Joconde biscuit, Viennese biscuit, sponges, etc.
  • Make poached and stewed fruits: poached pears, etc.
  • Make meringues or meringue constructions: Swiss meringue, Italian, dacquoise with almonds, etc.
  • Make basic creams and derivatives: confectioner’s custard, Chiboust cream, ganache, etc.
  • Manage and organize work (teamwork, management and control of production and stocks, compliance with production procedures and methods, preservation, etc.)
  • Assessment of acquired skills (do not put this item on the same level as the previous ones, as it is not a learning process)

Must-have

 

ADVANCED PASTRY RECIPES AND TECHNIQUES (seven weeks)

 

The objective of this module is to enable students to develop their pastry chef knowledge  and become proficient in the requisite techniques for making the must-haves and classics of Maison Lenôtre.

Master the must-have skills in pastry and the classics of Maison Lenôtre:

  • Desserts and biscuits: Feuille d’automne, Schuss aux fruits, etc.
  • tarts: lemon meringue pie, Eleonore pie, etc.
  • cakes: lemon cake, gingerbread, etc.
  • biscuits: almond tiles, diamonds, etc.
  • Petits fours: macaroons, mini-éclairs, etc.
  • chocolate: sweets and casts
  • classic pastries: croissant, pain aux raisins, etc.
  • festive desserts: pelleting, nougatine, croquembouche, birthday cake, etc.
  • snacking: choux pastry, gourmet bite-sized sweets, etc.
  • savoury pastries: hot savouries, quiches, etc.
  • Manage and organize work (teamwork, management and control of production and stocks, compliance with production procedures and methods, preservation, etc.)
  • Assessment of acquired skills

Access to this certificate is conditional upon passing the “essentials” certificate

Mastery

 

DEVELOP A RANGE OF MODERN AND REFINED PASTRIES (8 WEEKS)

 

The objective of this module is to enable students to confirm their proficiency and improve on the requisite skills to work as a professional pastry chef.

 

Hands-on courses, including two weeks under a qualified chef:

  • Develop a range of modern desserts: a new paris-brest, custard creams, etc.
  • Make full desserts and petits fours: hot soufflés, iced macaroons, etc.
  • Develop and produce a range of chocolates and confectionery: dual-layer sweets, truffles, candied fruit, nougats, etc.
  • Make modern and trendy travel cakes and pies
  • Master sugar preparations and transformations (drawn sugar, soufflé, poured, etc.) and assemble a commercial dessert
  • Make a range of specific pastries: pain aux raisins with pistachios, chocolate raspberry bread
  • Learn bakery basics: traditional baguette, olive bread, etc.
  • Create an assortment of hot canapés and hot savouries: salmon mini-quiches, walnut puffs, etc.
  • Manage and organize work (teamwork, management and control of production and stocks, compliance with production procedures and methods, preservation, etc.)
  • Assessment of acquired skills

Access to this certificate is conditional upon passing the “must-have” certificate

Internship in a company

 

OPEN UP TO THE PROFESSIONAL WORLD AND PUT ACQUIRED SKILLS INTO PRACTICE (duration: four weeks)

 

The objective of this module is to enable students to find out more about the professional world. This experience is a mandatory part of certification validation.

 

The internship is intended to:

  • Reinforce preliminary experience acquired beforehand
  • Apply the provided instruction

In plunging into the world of fine cuisine (in Lenôtre production workshops or in prestigious establishments with international reputation), you will be performing real assignments in the position you will hold in the future. You will be significantly involved in the daily life of a company and work with professionals for whom imparting and sharing are founding values.

It is possible to extend the internship upon request to a maximum of nine weeks. At the end of the four weeks’ internship a written report must be submitted to École Lenôtre and will be part of the company internship grade.

The “pastry chef” certification program is issued only after validation of each certificate and the company internship.

Theory

 

APPLIED AND EVALUATED IN EACH MODULE

 

Theory in raw materials and cooking technologies is vital regardless of selected course.

  • Good hygiene and safety practice (in both food and working environment) in accordance with environmental standards
  • Packaging, labelling, storage and preservation of basic, semi-finished and finished products according to the HACCP best hygiene practice guide
  • Tools used in the kitchen (utensils, small and large equipment)
  • Organization, storage and cleaning of worktops and kitchen laboratory
  • Daily inspection and storage of dry commissary arrivals and fresh ingredients (preservation of the cold chain), cold rooms and freezers
  • Awareness of the importance of a technical data sheet to streamline production and optimize the quality of developed recipes
  • Drafting and creation of a recipe data sheet
  • Selection of quality of ingredients and raw materials for implemented recipes

Practical information

 

Equipment and material

At the start of training each participant will be issued with:

A professional tool kit (knives, whisk, roller, etc.) as well as two blouses and two pairs of trousers that will accompany you throughout the course and then throughout your career.

 

Regular class times (40 hours per week)

Monday 8 a.m. to 5.30 p.m.

Tuesday 8 a.m. to 5.30 p.m.

Wednesday 8 a.m. to 5.30 p.m.

Thursday 8 a.m. to 5.30 p.m.

Friday 8 a.m. to 3 p.m.

A welcome coffee is available 30 minutes before class begins every day. Lunch is scheduled from midday until 12.45 The welcome coffee and lunch are offered on training days.

The above times may vary depending on the course theme and calendar.

It is recommended that you review the schedule available at the beginning of the course.

Registration details

 

Course rates

Rates for three certificates, i.e. 21 weeks of training and four to nine weeks of internship: €28,900 exc. taxes (€34,680 with VAT)

 

Certification rates:

“Essentials” certificate: €7,800 exc. taxes (€9,360 with VAT)

“Must-have” certificate: €9,100 exc. taxes (€10,920 with VAT)

“Mastery” certificate: €12,000 exc. taxes (€14,400 with VAT)

 

Validation of professionally acquired skills

It is possible to register for this course on the strength of prior professional experience (known in French as VAE)

To access École Lenôtre training, a VAE application must be submitted to certify your prior pastry chef experience.

Each certificate (“essentials”, “must-have” and “Mastery”) is available in VAE. Following the assessment of the registration file, the VAE applicant will be offered a training program that best meets his or her level and expectations. The minimum required to validate the grade of  “École Lenôtre pastry chef” is the completion and passing of the examination weeks for each of the three certificates according to École Lenôtre techniques.

 

VAE RATES: €4,300 exc. taxes (€5,160 with VAT)

“Essentials” or “Must-have” certificate rate on a VAE basis: €1,500 exc. taxes (€1,800 with VAT)

“Mastery” certificate rate on a VAE basis: €1,700 exc. taxes (€2,040 with VAT)

 

Due to the limited number of places in each session (12 maximum), we recommend that you register at least three months before the start date.

 

Registration file

The registration application is considered upon receipt of all the following documents:

  • Completed “Registration application” form
  • Copy of an official identification document
  • Curriculum vitae
  • Letter of motivation

Upon receipt of these items a face-to-face or video conference interview is organized to assess the motivation and expected preliminary requirements to join the course.

Means of access Yes No
After an initial training course (with student or pupil status) X
Apprenticeship contract X
After a vocational training course X
Professionalization contract X
Free application (extra-curricular) X
Through VAE professional experience (implementation date: X

 

Jury composition:

  • 20% of jury members depend on the organization, 80% of members are external and sector professionals.
  • 50% of them are employees, 50% are employers.

Pre-registration

École Lenôtre provides intensive training allowing everyone to quickly access the professions of cooking and pastry.


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