Student Nataly talks about her experience at FERRANDI with her chef-instructor, Thierry Jamard.
Taught in English - 5 months (660 hours) + 3 to 6 month internship
Interested in becoming a fine pastry chef ? FERRANDI teaches students the fundamentals and advanced techniques to become experts in pastry : cakes, sweets, tarts, desserts, ice creams … and the basics of French breads and viennoiseries.
Followed by an internship in a patisserie, restaurant or hotel, students leave this program with the skill-set to start their career in a professional kitchen and for some, to start their own pastry business.
Work in FERRANDI’s professional pastry labs where each student has his/her own workstation and prepares recipes from A to Z. Learn from a professional pastry chef who will teach you the bases of doughs, fillings, icings and also breads, brioches and viennoiseries.
The pastry program includes 660 teaching hours, over 70% spent in the kitchen
Doughs, puff pastry, creams, tarts, traditional cakes, entremets, petits fours, chocolate, frozen desserts, ice creams and sorbets, plated desserts, presentation and decoration…
Yeast breads, baguettes, country and specialty breads, rolls, brioche, viennoiseries (croissants, pains aux raisins …)
Basic grammar and the vocabulary, action verbs and expressions used in the professional lab will be taught
Excursions to product manufacturers, guest-chef demonstrations and themed workshops will be included in the program.
All teaching in this program will be in English (or in French with simultaneous translation). Course materials will be in French and/or in English.