Pastry chef diploma

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 three-part training course

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

Blocks of skills

Development of recipes and professional patisserie chef:

• Reconsider existing recipes and create new ones by ensuring a permanent monitoring on popular patisserie trends to offer more creative ones
• Develop the list of recipes used by using the range of salty flavors to expand the variety and range of desserts
• Create signature pastries by highlighting its singularities and personal culinary sensitivity in order to present a different offer from the competition and recognizable
• Develop recipes based on criteria of nutritional balance with regard to the principles of dietetics and the impact of sugary foods on health (diabetes and obesity)
• Develop hypoallergenic recipes with regard to major allergens (egg, milk, wheat, etc.) and substitute products in order to address a specific offer to the public concerned by these issues
• Design pastry preparations that meet religious and ethical dietary requirements
• Develop technical sheets for each pastry production by integrating in particular the ingredients, the recipes, the cooking times in order to ensure a realization respecting the instructions and allowing the achievement of the expected result

Preparation of patisserie production:

• Prepare and organize the conditions in favor of maintaining the work area and equipment clean and operational in order to guarantee compliance with health and safety rules
• Develop the patisserie production plan with the task scheduling in order to meet with a given time frame of production
• Systematically check the quality, quantity and availability of ingredients in order to anticipate and manage unforeseen events
• Determine his/her work rate according to the services to be performed in liaison with the brigade and the patisserie chef in order to optimize the production
• Implement the appropriate techniques and knacks to make doughs, creams and biscuits
• Make viennoiseries, doughs and breaded products developed with regard to fermentation methods
• Make confectionery and syrups (ball, stream, crack, caramel, nougatine, etc.) by playing on the cooking temperatures and with regard to the physico-chemical properties of the sugar
• Make ice cream and sorbets, respecting the balances in order to successfully produce frozen desserts
• Customize the recipes made by using garnishes and accompanying products (fresh, dried, poached fruit, chocolate, caramel, coulis, etc.) in order to multiply the aromas and thus enhance the product result
• Create “artistic” decorations to the achievements by applying the techniques of cone work, icing and topping in order to highlight them in their presentation
• Dress the dishes on the plate and the patisserie pieces in the glass cabinet, playing with colors, shapes, textures and volumes and using containers and accessories (pastry bags, cookie cutters, brushes, etc.) in order to highlight the preparations
• Prevent risk factors likely to alter the final result (environment, cooling and reheating techniques, operation of cold and hot connections, time) to guarantee the success of the recipes to be made
• Develop recipes based on criteria of nutritional balance with regard to the principles of dietetics and the impact of sugary foods on health (diabetes and obesity)
• Develop hypoallergenic recipes with regard to major allergens (egg, milk, wheat, etc.) and substitute products in order to address a specific offer to the public concerned by these issues

Management of the activity of the professional patisserie chef:

• Implement the method and principles of HACCP in order to prevent possible dangers related to the handling of foodstuffs used in patisserie compositions
• Ensure the traceability and proper preservation of raw and processed materials by using specific packaging, freezing and labeling processes for patisserie products in order to comply with regulations
• Systematically measure the level of food safety to ensure compliance with hygiene regulations
• Manage, where appropriate, a patisserie brigade in order to organize quality production
• Rationalize purchases and storage of products according to their processing degree in order to optimize costs
• Manage the stock of ingredients (preparation of orders, reception and control of products) to satisfy supply needs, taking into account storage capacities
• Manage relationships with suppliers of ingredients for patisserie to guarantee supply and benefit from promotional offers
• Calculate the costs of the various patisserie productions to determine the selling prices and establish quotes guaranteeing both an acceptable price and profitability
• Design a book of patisserie recipes by highlighting the “star” products and taking into account the rules of visual communication in order to ensure their promotion
• Manage your schedule and use activity management procedures and techniques to allow follow-up
• Ensure the keeping and follow-up of regulatory administrative documents to be able to respond to health control procedures

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 

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.

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.