Regarding to government announcements, we would like to inform the amateur classes at the Ecole Lenôtre Quai Henri IV are temporarily suspended.

Pastry bases Certification

The pastry bases certification at the École Lenôtre are designed for adults looking to train or to switch careers:

  • 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 and fine cuisine professions in general.

The objective

 

Access to the fundamental knowledge of French Pastry, during 6 weeks : the Ecole Lenôtre will provide you with basic methods and essential techniques in pastry making.

The pre-requisites

 

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

 

 

  • 6 weeks of intensive training (240 h), or 40 hours per week
  • Classes limited to 12 participants
  • 100% success rate

L’Essentiel

 

 

MAKE THE BASIC COOKING RECIPES (6 weeks)

 

The aim of this module is to allow students to learn the basics of Pastry catering and to master the fundamental skills.

Practical lessons:

6 weeks :

  • Make basic pastry doughs: shortcrust, tart dough, puff pastry …
  • Make sponges and whipped doughs: joconde, Viennese biscuits, « pain de gènes…
  • Make compotes and poached fruits: poached pears …
  • Make meringues or meringue-based batters: Swiss meringue, Italian, almond dacquoise…
  • Make basic creams and their variations: Pastry cream, chiboust cream, ganache…
  • Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
  • Assessment of progress

The Theory

 

 

APPLIED AND TESTED IN EACH MODULE

 

Raw material and culinary theory

  • Hygiene and safety standards (both food and work environment) in compliance with environmental standards. Packaging, labelling, storage and preservation of basic, finished and partially-finished products according to the HACCP.
  • Tools used in cooking (utensils, large and small equipment). Organization, storage and cleaning of work surfaces, and the kitchen laboratory.
  • Daily stock control and storage of incoming dry goods and fresh ingredients (observation of the cold chain), cold rooms and freezers.
  • Awareness of the importance of a technical information sheet to rationalize the production and optimize the quality of the recipes.
  • Writing and creating a technical recipe sheet.
  • Selection of the quality of ingredients and raw materials for the recipes being created.

Practical information

 

 

Equipment and materials

 

The school will give every student his own set of utensils (knives, whisk, rolling pin,…) at the beginning of the training program. This set of utensils will be useful during your training, but also during your whole career.

Every student will also receive a mandatory professional uniform, that will include:

2 white professional jackets with the Ecole Lenôtre signature

2 professional trousers 1 pair of safety shoes

Usual timetable (40 hours per week)

Monday to Thursday: 8:00 a.m. to 5:30 p.m. Friday: 8:00 a.m. to 3:00 p.m.

Every day, breakfast is served half an hour before the beginning of the training session.

The lunch is served from 12:00 to 12:45 pm.

This timetable may vary sometime according to the civil calendar or for some specific themes. We recommend to have a look on the hour timetable available on the begining of the training.

Accommodation

The Ecole Lenôtre will send you a list of useful addresses to help you to find a room, a studio or a flat to rent.

Registration and fees details

 

Training price list

 

Rate for 6 weeks of intensive training: 8.100 € H.T (9.720 € TTC)

 

 

 

Validation of Acquired Experience

 

Possibility of accessing the training via the VAE (Validation of Acquired Experience)

To access our training via the VAE, a VAE file must be completed to demonstrate your pastry experience. Each certificate is accessible via VAE. Following the assessment of the registration folder, the VAE candidate will be offered a training program corresponding best to his level and expectations. The minimum required to validate the title Chef Ecole Lenôtre is the achievement and success during the examination weeks of each of the 3 certificates and according to the techniques of the Ecole Lenôtre.

 

 

Registration terms

 

Given the limited number of seats in each session (12 maximum), we advise you to register at least 3 months before the starting date of your course.

  • Registration folder
  • The application for registration must include of all the following documents : Completed registration application form
  • Copy of an official government identity card
  • Curriculum Vitae
  • Cover letter

After receiving these documents, we will organize an in-person or Skype interview to assess your motivation and assess the necessary prerequisites to start the training.

Registration terms

 

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


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