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Paris , Paris ,France

Intensive Professional Program in French Pastry - (Ferrandi)

Introduction to the Professional Pastry Lab Initiation and immersion in the work environment of a professional kitchen including hygiene and safety best practices
• Special Features
  - Creativity Exercise – Applied Art Class
   - Wine – Dessert pairing - Guest Chef
  - demonstrations - professional visits and excursions, French language course (beginner to advanced beginner) …
• Fundamental Techniques
  Doughs - Creams - Puff Pastry - Classic and Contemporary Tarts - Classic and Contemporary Entremets - Loaf Cakes -                  Macarons - Chocolate - Ice Creams and Sorbets - Viennoiseries - Confectionery / Candies - Introduction to Sugar Work - Classic    and Contemporary recipes and presentations
• Bakery
 

Intakes

  • Sep
  • Feb Deadline: Feb

Application Processing Time in Days: 10

Minimum English Language Requirements

English Level Description IELTS (1.0 -9.0) TOEFL IBT (0-120) TOEFL CBT (0-300) PTE (10-90)
Expert 9 120 297-300 86-90
Very Good 8.5 115-119 280-293 83-86
Very Good 8 110-114 270-280 79-83
Good 7.5 102-109 253-267 73-79
Good 7 94-101 240-253 65-73
Competent 6.5 79-93 213-233 58-65
Competent 6 60-78 170-210 50-58
Modest 5.5 46-59 133-210 43-50
Modest 5 35-45 107-133 36-43
Limited 4 32-34 97-103 30-36
Extremely Limited < 4 < 31 < 93 < 30
  • Course Type: Full Time
  • Course Level: Bachelors/UG Degree
  • Duration: 01 Year  05 Month  
  • Total Tuition Fee: 23000 EUR
    Average Cost of Living: 10000 EUR /year
    Application Fee: N/A
This Institution is not directly represented by us and applications / visa support (to them) attract a nominal charge